Mung bean

Scientific Name: Vigna radiata

Bahasa Indonesian: Kacang hijau

Batak: Kacang hijau

Basic Information: 

The mung bean, alternatively known as the green gram, maash, moong or mudga, is a plantspecies in the legume family.The mung bean is mainly cultivated in East Asia, Southeast Asia and Indian subcontinent. It is used as an ingredient in both savory and sweet dishes. These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans.

The mung bean is an annual vine with yellow flowers and fuzzy brown pods. Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed. Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste.

Health Benefits:

  • These beans are one of the best plant-based sources of protein. They’re rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine and more
  • Mung bean is a powerful anti-aging agent. Copper, the secret behind mung bean’s anti-aging property, reduces the presence of wrinkles, age spots and age lines from the skin easily. Its regular usage can make you look 10 years younger than your original age.
  • Mung beans contain antioxidants such as vitexin and isovitexin that may protect against free radical damage that occurs during heat stroke
  • Mung bean can be used as a natural calcium supplement. It maintains bone health and can keep you safe from fractures as well.
  • Mung beans are loaded with the eye- friendly vitamin i.e., Vitamin C. A natural anti-oxidant, Vitamin C helps the retina maintain its flexibility. Mung beans are good options when it comes to promoting eye health.
  • Mung beans are a good source of potassium, magnesium and fiber, which have been linked to lower blood pressure levels in adults with and without high blood pressure
  • They contain soluble fiber and resistant starch, which can promote digestive health. The carbs in mung beans are also less likely to cause flatulence than those of other legumes.