Health Benefits Of Mung Bean

Mung bean, also known as green bean, mung, mongo, moong, moog dal, mash bean, munggo or monggo, green gram, golden gram, and green soy, is native to Bangladesh, India and Pakistan. It is the seed of Vigna Radiata and when split, the bean is known as moong dal in India. In fact, the English word ‘mung’ has been derived from the Hindi word ‘moong’. The dal is green in color along with the husk and yellow when the husk is removed. Mung beans are small and ovoid in shape. They comprise of one of the several species to have been moved from the genus Phaseolus to Vigna.    

Mung beans are commonly used in the preparation of Chinese dishes, where they are called lǜ dòu. They are also used extensively in Thailand, Taiwan, Japan, Korea, Pakistan, India, and Southeast Asia. In Vietnam, mung beans are called đậu xanh. Generally, these beans are eaten either whole or as bean sprouts. They are also used to make soups and desserts. The starch extracted from them is used to make jellies and noodles. Mung beans are known to be very healthy and packed with a variety of nutrients. Read on to know the health benefits of eating mung beans, along with their nutritional value.

Amount of Mung Beans: 1 cup (202 g)