By now, you know that I’m a legumes fan. Thank to a friend at work, I’ve recently discovered a new type of legumes: Mung Beans. After doing a little bit of research about it, I decide to give it a go!
I’ll post a recipe tomorrow, but first, I thought I would share with you the results of my findings about Mung Beans.
What are Mung Beans?
Mung beans (also known as mungbean, mung, mungo, green gram, or golden gram) are part of the legume family and are a good source of protein.
Health Benefits of Mung Beans
Like all legumes, mung beans are very high in fibre – more so than fruits and vegetables and even better than wholegrain.
Mung beans are a good source of Protein and Vitamin C. They also contain many nutrients such as folic acid (folate), iron, zinc, potassium, magnesium, copper, manganese, phosphorus, thiamine, low in sodium.
Mung beans are a low-calorie food with only 30 calories in a 1-cup serving. They also provide nearly 2 g of dietary fibre in each cup. Dietary fibre comes from the parts of plant foods that your body cannot digest; a high-fibre diet can help you control your weight because foods with fibre tend to be more satisfying so you eat less.
Using Mung Beans
Mung beans can be used in a variety of ways. They can be sprouted, cooked, or ground to make flour. In some Asian countries, it is made into a paste, sweetened, and used as a filling in pastries, and in some countries it is even made into ice cream and lollipops.
Cooked mung beans work well in soups and stir-fries and you can add to sandwiches or salads.
Note, mung beans should be washed well to remove impurities.
Come back tomorrow to read my mung bean recipe!
Do you eat Mung Beans?
What is your favourite way to prepare them?