Botanical name: Vigna radiata
Although technically not grains, this small great bean deserves our attention given its great nutritional value and other healthy properties. Its origins are found in Asia, where most of its current production still comes from, particularly India, China and Southeast Asia. It is also grown in the south of US and southern Spain, given that its cultivation can also take place in hot, dry weather conditions.
Mung beans are rich in vitamins (A, B, C and E), minerals (calcium, iron, magnesium and potassium) and also contain significant amounts of fibers and proteins. This legume is believed to lower heart disease risk and breast cancer. Rich in antioxidants, mung beans are also beneficial for diabetics, the reduction of cholesterol levels, maintains healthy skin, hair and nails and supports liver functions.
These beans are used in many preparations of the Asian cuisine and prepared in many different ways (with or without the skin and/or sprouts). Some examples are sweet soups, a side dish for rice, and recipes with coconut milk or even eaten as pancakes!
Mung bean sprouts deserve special attention since they are the most consumed on the planet! Their thick, crunchy roots can be eaten as a simple snack, in salads, omelettes, as side dish, soups… the possibilities are unlimited!
- Times Media Company: “Herbal Healer: What is mung bean?“
- Self Nutrition Data: “Mung beans, mature seeds, sprouted, raw“
Image: ABCDs of Cooking