Mung beans have been a part of traditional Ayurvedic diets in India for thousands of years. They are considered \u201cone of the most cherished foods<\/strong>\u201d in the ancient Indian practice that\u2019s been a traditional form of medicine since roughly 1,500 B.C.<\/p>\n Clinical evidence continues to show that plant-derived foods have various potential health benefits, including lowering inflammation.<\/strong> Health experts recommend that plant-based foods make up a large portion of every person\u2019s diet, and many worldwide health organizations have recommended an increase in the intake of plant-derived foods to improve health status and to prevent chronic diseases.<\/p>\n Mung beans are one of the healthiest sources of plant protein. The<\/strong> Journal of Chemistry Central puts it, \u201cmung beans have biological activities including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive and antitumor effects.\u201d<\/p>\n One cup of cooked mung<\/strong> beans contains the following (percentages based on the RDAs for the average adult female):<\/p>\n In order to add mung beans into your diet without experiencing unwanted digestive effects, try first soaking and sprouting dried beans overnight and then cooking them with traditional Ayurvedic spices that can help increase digestibility. In India, they are commonly cooked with such spices as ginger, cumin, coriander and turmeric<\/strong> in order to help make them taste great while also helping to avoid any stomach pains.<\/p>\n mung beans<\/p><\/div>\n Soaking and sprouting mung beans can also help reduce \u201cantinutrients\u201d<\/strong> that are naturally present within all legumes and beans, making them easier to digest and also releasing more of their nutrients.<\/p>\n Types of carbohydrates called oligosaccharides, raffinose, stachyose and verbascose are present in raw (unsprouted) or poorly processed legumes, which can cause uncomfortable flatulence. Some of these antinutrients are present in mung beans, but to a lesser degree than many other beans. In addition, antinutrients found in mung beans are soluble in water and can be eliminated by soaking, sprouting (germinating) or fermenting before eating them.<\/p>\n When buying mung beans, check for discolored or damaged mung beans and discard them before cooking since these can contain harmful bacteria. You can buy mung beans uncooked and choose to sprout them or to soak and cook them. In sprouted form, try adding them to salads or sandwiches. Soaked and cooked mung beans will become tender and taste \u201cal dente,\u201d similar to a firm pasta.<\/p>\n They are considered complexly flavored and hearty, making them a great addition to many comfort meals in order to add bulk and more nutrients. After cooking them, you can use mung beans to create hummus or dips, or puree them<\/strong> to thicken soups.<\/p>\n An easy way to add Mung Beans in your lunch is to wrap rice rolls in your Luncbox:<\/p>\nSo here\u2019s what you need to know about mung beans:<\/h2>\n
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Health Benefits of Mung Beans<\/h2>\n
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How To Cook Mung Beans<\/h2>\n
Instructions to cook dried mung beans:<\/h2>\n
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