Mung Beans

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Mung Beans 

The mung bean, alternatively known as the green gram, maash, moong, monggo, or munggo is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savory and sweet dishes.

Color:  Mung Beans have an olive green color.

Taste:  Whole mung beans have a slightly sweet, nutty flavor. 

Aroma: They have a slightly sulfuric smell, that quickly dissipates with a rinsing.

Storing Conditions: The product must be stored in an airtight container to prevent germination and kept at a temperature of 20 - 25°C for a longer shelf life

Shelf life: 14 - 16 months after the date of harvest under storage conditions in accordance with the recommended storage.  

Benefits of Mung Beans: 

Antioxidants: Mung beans contain many healthy antioxidants, including phenolic acids, flavonoids, caffeic acid, cinnamic acid and more. Antioxidants help neutralize potentially harmful molecules known as free radicals. In high amounts, free radicals can interact with cellular components and wreak havoc. This damage is linked to chronic inflammation, heart disease, cancers and other diseases. Antioxidants from mung beans can neutralize free radical damage linked to cancer growth in lung and stomach cells. Interestingly, sprouted mung beans appear to have a more impressive antioxidant profile and may contain as much as six times more antioxidants than regular mung beans. 

Protein Content: Mung beans are an incredible source of plant-based protein. These small-but-mighty beans are rich in several essential amino acids, such as leucine, isoleucine, phenylalanine, lysine,
arginine, valine and many more. When you buy the sprouted version of them; the calorie count goes down and the free amino acid levels go up.

Fibre Content: Something mung beans contain in abundance is fibre both soluble and insoluble. More specifically, they contain a type of soluble fibre called pectin, which can help keep bowels regular and speed up the rate at which food is digested and moves through the gut.On top of that, mung beans contain resistant starch, which is similar to soluble fibre because it helps nourish healthy gut bacteria. The bacteria then digest this starch and turn it into short-chain fatty acids — butyrate, in particular.

Source of B Vitamins: Mung beans are a natural source of B vitamins. They are especially rich in thiamine (Vitamin B1) and pantothenic acid (Vitamin B5), both of which can help the nervous system function and help reduce feelings of tiredness and fatigue.