Mung beans may be new to most people in the U.S, they’ve been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans are considered “one of the most cherished foods” in the ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C. Mung beans are beginning to pop up in protein powders, canned soups and in restaurant dishes state-side.
what you need to know about mung beans?
- Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.
- They are also a very filling food, high in protein, resistant starch and dietary fiber.
- You can find mung beans in dried powder form, as whole uncooked beans, “split-peeled” form (just like you’d find split green peas), as bean noodles, and also as sprouted seeds (which are the kind you’d see used on sandwiches or salads).
- Their dried seeds may be eaten raw, cooked (whole or split), fermented, or milled and ground into flour.
- Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.