Mung bean is a plant of the legume family, which came to us from India and has the second name “Mung beans”. The range of uses of this plant is quite wide; it is used not only in cooking, but also in medicine, cosmetology, and even to stimulate mental activity. Since ancient times, people have learned to use mung bean to treat various diseases and prevent them.
Composition and medicinal properties of the plant
The beneficial properties of mung bean can hardly be overestimated, because these are truly unique beans, the composition of which is rich in phosphorus, magnesium, iron, potassium, calcium, zinc, sodium, folic acid, vitamins C, E, K and group B. Due to its diverse composition, Very often, mung beans are used as a replacement for meat products in the diet of vegans, vegetarians and raw foodists.
The main medicinal properties of mung bean:
- Strengthening the immune system.
- Cleansing the body of harmful substances due to its diuretic effect.
- Memory improvement.
- This plant is an excellent assistant in losing weight.
- Stimulation of sections of the brain responsible for mental activity.
- It is an additional component in the treatment of diseases such as asthma, arthritis, allergies.
- Improving the general condition of the body.
- Inhibits the oxidation of organic compounds, which allows you to maintain youthful and elastic skin.
- Restoration and prevention of vision impairment.
- Normalization of kidney function.
- Contains a minimum of substances that cause flatulence.
- Normalization of hormonal levels.
- Reduces cholesterol and blood sugar levels.
- Treatment and prevention of ARVI, bronchitis, rhinitis, tracheitis.
- Normalization of blood pressure.
- Getting rid of edema.
- Slows down the growth of cancer cells.
- Prevents age-related skin changes.
- Normalizes the functioning of the nervous system.
- Quite quickly eliminates the feeling of hunger and saturates the body with useful substances.
- Helps remove free radicals from the body.
- It is an excellent prevention of cardiovascular diseases.
- Contains antimicrobial substances.
Advice! It is best to consume mung bean in sprouted form, as it saturates the body with even more nutrients and vitamins.
Indications and contraindications for use
Mung bean is an excellent food for those who decide to adhere to a healthy and varied diet. Mung beans are added to their diet by raw foodists, vegetarians, athletes, vegans, and people who are contraindicated from eating meat due to the treatment of various diseases. Mung bean is also an excellent addition to dishes during Lent. This useful plant can and should be consumed by people of all ages; it is indicated for the elderly, adults, young people, and even children.However, despite the wide range of beneficial properties, mung beans also have some contraindications to their use:
- Pregnancy.
- Metabolic disease.
- Breastfeeding period.
- Increased gas content in the intestines.
- Allergy to components contained in mung bean.
- Slow intestinal motility.
When consuming mung bean, remember that an overdose can lead to various ailments of the human body, so for medicinal purposes beans should be taken in moderation and after prior consultation with a specialist.
Recipes
Due to the large list of medicinal properties, mung bean is often used in cooking and amazingly tasty first and second courses are prepared from it. This article contains 3 of the most common and nutritious mung bean recipes:
Cooking the stew
- Fry finely chopped onions and carrots in a frying pan with the addition of vegetable oil.
- Add peeled tomatoes to the pan.
- Pour the roast into a three-liter pan filled to the top with water.
- After boiling, pour the mung bean into the pan and cook for about half an hour.
- Add seasonings to your taste. Traditionally, salt, black pepper, garlic and herbs are added as seasoning.
- Before serving, add finely chopped mint to each plate.
Cooking kitchari
- Before preparing the dish, you need to pre-soak the mung beans for 120 minutes.
- Add cumin to a frying pan greased with sunflower or olive oil.
- After a minute, add finely chopped onions and carrots to the cumin.
- When the onions acquire a slightly golden hue, you need to add turmeric, garlic and cardamom to the pan and after a couple of minutes add rice.
- After 3 minutes, add water to the kitchari and add salt.
- Cook over low heat for half an hour, stirring every 5-7 minutes.
Cooking the pie
- In a deep saucepan you need to fry finely chopped onions and carrots. With the addition of sunflower or olive oil.
- Then add garlic to the saucepan and fry for about another minute.
- After this, the washed mung bean is also added to the saucepan, filled with water and cooked for 40 minutes over medium heat.
- The finished beans are mixed with grated cheese.
- While the filling is cooling, roll out the puff pastry and place on a baking sheet.
- Next, carefully lay out the filling and fold the edges of the dough.
- Before putting the cake in the oven, it must be greased with yolk.
- The pie is prepared for about 20-30 minutes in the oven, preheated to 180 degrees.
Be sure to try these delicious and easy to prepare mung bean dishes. Mung beans will not only be a hearty lunch or dinner, but will also bring a lot of benefits to your body and will be an excellent preventive measure for various diseases. However, do not forget that you should not overconsume legumes in your diet, as this can cause problems with the gastrointestinal tract and increase gas formation.
Video: how to germinate and eat mung beans
Lent begins and many people are looking for recipes for dishes that will help them not go hungry at a time when they cannot eat food of animal origin. Take note of mung beans - beans that are sold in large supermarkets, but are almost unknown here.
What is mung bean?
Mung beans (mung beans, golden beans) are a plant of the Legume family, genus Vigna. It is considered the most ancient legume crop, which began its conquest of the world from India, Pakistan and Bangladesh. Now mung bean is known in many countries; it is especially often used in national Asian cuisine. Mung bean is used in its entirety for first and second courses, and pancakes, pasta, noodles, cream, ice cream and even drinks are prepared from flour obtained from mung bean.
Why is mung bean better than the beans and peas we are used to?
Unlike beans and peas, mung beans cook very quickly. There is no need to soak it, it will be ready within 40-50 minutes. Mung bean does not cause bloating; even small children enjoy eating it. In Sweden, pediatricians recommend that mothers feed boiled and pureed mung bean to children older than 6 months. You can cook a wide variety of dishes with mung bean. Mung bean goes well with meat, vegetables and rice.
Mash: health benefits
Mung bean is, first of all, a very healthy protein that everyone needs. There are 23 grams of mung bean in 100 grams, and it is almost completely absorbed by the body. Available in masha vegetable fats, there are few of them - only 2%, but they are polyunsaturated - they protect the heart and blood vessels, and have a positive effect on metabolism. Mung bean is rich in carbohydrates - 44 grams of carbohydrates in 100 grams of mung bean. But these are “slow” carbohydrates that will give you a feeling of fullness for a long time and prevent such unnecessary snacks on the go. Golden beans contain calcium and magnesium, phosphorus and potassium, sodium and selenium, iron and copper. Mung bean is rich in B vitamins and contains fiber. That is, mung bean is a really healthy product and quite nutritious: 100 grams of mung bean contains 300 calories.
Mung bean: the healthiest way to eat it
If you want to get the most out of your golden beans, it is best to germinate them. Mung bean sprouts are a high-vitamin product, especially useful during fasting. And whenever you need to restore strength: after an illness, during active mental or physical activity. It’s easy to germinate mung bean: just fill it with water and leave it overnight. Then rinse carefully (the mung beans will already “hatch” - do not damage the sprouts!) and place on a saucer on gauze in one layer. Cover the top with several layers of gauze moistened with water. Do not allow it to dry out. After 1.5 – 3 days, mung bean sprouts are ready. The time depends on the light, heat and length of the sprouts you like.
Mung bean: other ways to eat it
Use mung bean to make soups. You can make soups with either whole mung beans or cream soups with pureed beans, following the example of pea soup.Second courses can be prepared by combining mung bean with rice, meat or vegetables to taste.A person who is not accustomed to them is unlikely to like mung bean drinks, just like desserts.
There are many plants in the world that allow you to make your food healthy, tasty, and at the same time do without animal products.
Syn: golden beans, mung beans.
Mung bean is an annual herbaceous plant of the Legume family, the oldest legume crop, which began its history in India, Pakistan and Bangladesh. Now mung bean is known in many countries; it is especially widely used in national Asian cuisine. Mung bean is used whole for first and second courses, and pancakes, pasta, noodles, cream, ice cream and even drinks are prepared from flour obtained from mung bean.
Ask the experts a question
Flower formula
Mung bean flower formula: Ch5(5)L5T5∞P1→.
In medicine
Mung bean is not included in the State Pharmacopoeia of the Russian Federation and is not used in official medicine. However, the plant is used in eastern folk medicine and is also considered a valuable dietary product.
Contraindications and side effects
Despite the fact that mung bean contains a smaller amount of oligosaccharides, which cause gas formation and complicate the digestion process, than other legumes, if digestion is impaired, its excessive consumption can cause dyspepsia and flatulence. Therefore, mung bean should be carefully introduced into the diet of pregnant, nursing mothers and children under 6 years of age; it is advisable to consult a specialist. Also, you should not consume mung bean if you are individually intolerant to its components.
In cooking
Mung beans are especially popular in oriental cuisine - Chinese, Japanese, Thai, Indonesian. Mung bean is usually eaten whole, shelled or sprouted. Mung bean is included in a huge list of dishes: it is added to bread and pastries, porridges, noodles, desserts, and jelly are made from it. Mung bean goes well with meat, vegetables and rice, and is also added to soups. There is a very tasty oriental snack - deep-fried mung bean. When mung bean is combined with sauces, vegetables, seafood, peanuts, chicken and beef, very tasty and satisfying salads are obtained. Mung beans are also used as a side dish for various meat dishes.
In Chinese cuisine, mung bean is called “lǜ dòu”, which means “green bean”. Chinese cooks boil the mung bean whole, or clean it, chop it, and then stew it with herbs and spices.
Mung bean is also used in the cuisines of Turkmenistan, Tajikistan, Uzbekistan and Southeast Asia. In Uzbek and Tajik cuisine there is a mung bean dish called “mash-kichiri” or “mash-shavlya”, which is a porridge made from a mixture of rice and unshelled mung bean using vegetable oil. Also in the cuisine of these peoples they cook a thick soup using these beans. Vegetarian pilaf “mash-khurda” is also very popular in Uzbekistan, which is prepared from a mixture of rice, unrefined mung bean and vegetable oil.
Mung bean sprouts are a typical component of Asian cuisine, a high-vitamin product, and a particularly useful dietary dish during Lent. It’s easy to germinate mung bean: just fill it with water and leave it overnight. Then rinse carefully, being careful not to damage the sprouts, and place on a flat plate on gauze in one layer. The top of the mung beans should also be covered with a damp cloth. Do not allow it to dry out. After 1.5-3 days, the mung bean sprouts will be ready. Ready time depends on the amount of light, air temperature and the length of the sprouts you like. Mung bean sprouts should be thoroughly washed before use.
Hulled mung bean is light green in color and is known in Indian cuisine as dal or dhal. A traditional Indian dish, also called “dhal,” is prepared from this mung bean, paste is made (often used as a filling), desserts are made, as well as the main dish of Ayurvedic cooking, “kichari.”
Mung bean cooks very quickly, within 40-50 minutes, even without pre-soaking. Mung beans taste similar to kidney beans, but with a slight nutty flavor.
Mung bean starch is used to produce a special type of Chinese noodles called fensi, or funchose, which is used in soups, salads, and deep-fried dishes. “Glass noodles” got their name because of the translucent appearance they acquire after cooking.
You can add fennel, dill or coriander seeds to dishes with mung beans; this will enrich the taste of the food and also improve its digestibility.
Mung bean is quite a nutritious product; 100 grams of beans contain 300 kilocalories.
In cosmetology
Flour is obtained from mung beans, which is used in cosmetic masks that smooth the skin and reduce pores. Also, masks with mung bean flour, when used regularly, improve the structure of skin cells and help the skin fight age-related changes. Recently, some companies have been producing cosmetics for the face and body containing mung bean flour in their composition.
In other areas
In crop production
Mung bean, or golden bean, has long been popular among gardeners and gardeners, who cultivate it for its valuable seeds. However, for beginners who decide to cultivate this type of legume on their plot, it is important to know that mung bean is a heat-loving plant, so it is difficult to grow in the northern regions. The plant also actively grows and bears fruit in well-fertilized soil and with regular watering. By the way, mung bean grows remarkably well after predecessors such as tomatoes, root vegetables, and potatoes, but it is better not to sow mung bean after any legumes. The vegetative period of mung bean is from 80 to 110 days, so mung bean seeds should be sown as soon as the soil warms up to 12 degrees and the threat of frost has passed. Mungbean seeds are planted in the soil to a depth of at least 4 cm, and the distance between the beans should be about 20 cm. Row spacing is usually 40 cm. Before sowing, the seeds can be soaked for better germination. It is important to remember that mung bean is a tall, climbing plant that requires support to grow. The plant also requires careful care throughout the growing season; it will be necessary to constantly loosen the soil, hill up the plants and remove weeds. It is especially important to perform all these steps during harvesting, since the ripening of beans is very extended over time. Only ripe fruits are suitable for harvesting, while unripe ones are left to ripen. When overgrown with weeds, selective harvesting can be difficult.
When growing mung bean, you may encounter a plant disease such as aracnose. Plants in dense plantings and high humidity are especially susceptible to it. Anthracnose is a fungal disease in which diseased plants become covered with ulcers and dark spots, the leaves turn brown, curl, dry out and then fall off. The disease affects the entire above-ground part of the beans, causing the beans to begin to rot.
The fight against aracnose involves burning all plant residues after harvesting, partially cutting out or removing the entire infected plant, and spraying the plantings with one percent Bordeaux mixture. If you have time to spray at the initial stage of the disease, you can avoid massive damage to all crops.
In other areas
Mung bean greens are a valuable nutritious feed product that helps increase milk yield and increases the fat content of milk in cows.
Mungbean is also an excellent crop for crop rotation and a good predecessor for subsequent crops, like all representatives of the Legume family.
Classification
Mung bean, or golden bean, or mung bean (lat. Vigna radiata) is an annual herbaceous plant of the genus Vigna (lat. Vigna), the legume family, or Papilionaceae (lat. Fabaceae, or Leguminosae, or Papilionaceae). Previously, the mung bean plant belonged to the biological genus Bean (lat. Phaseolus) and in old sources was mentioned as golden bean (lat. Phaseolus aureus, Phaseolus radiatus).
Botanical description
Mung bean is an annual herbaceous plant. The root system is powerful, consisting of a developed tap root with many lateral branches. The stem is erect, sparsely branched, coarsely hairy, ribbed, 20-150 cm high (in our conditions, varieties 30–50 cm high are cultivated). Stipules are glabrous, ovate or broadly ovate, from 10 to 18 mm in length, the unpaired leaf is almost triangular. The leaves consist of three unequal-ovate leaflets, wavy, large, green or dark green. Peduncles are axillary, long. The flowers are yellow, light yellow (lemon) or violet-yellow, collected in 2-8-flowered racemes, hermaphroditic, with a typical legume structure. Flowering begins from the lower branches. Mung bean blooms in July-August, the seeds ripen in August-September (the growing season is 80-100 days; for late-ripening varieties, the ripening period extends until October). The formula of the mung bean flower is CH5(5)L5T5∞P1→.
The fruit is multi-seeded, pubescent, narrow bean, 5-20 cm long, cylindrical in shape, brown (light brown) or black in color. The seeds are smooth, with a glossy shell, oval in shape, small, yellow, brown or green in color (sometimes speckled).
Spreading
Since ancient times, mungbean cultivation has been widespread in most Asian countries, and then mungbean began to be cultivated in Africa, Australia, North and South America and the West Indies. It has not become a major crop outside of Asia, but in Kenya, for example, mung bean is a major cash crop. In the CIS countries, mung bean is cultivated in Uzbekistan, Turkmenistan, Tajikistan, Transcaucasia and Kazakhstan.
Today it is cultivated on an industrial scale in China, Indonesia, Thailand, Myanmar, the Philippine Islands, as well as throughout the subtropical zone of the globe. In some states of the United States, as well as in Southern Europe, where climate conditions are dry, mung beans are also grown.
Procurement of raw materials
Harvesting depends on the maturation of the mung bean variety. If the varieties ripen together and have a compact shape, then the harvest is harvested in one time. If the ripening period is extended, then harvesting is also extended in time and becomes more labor-intensive.
The plants are cut when the beans become dense and break with a crunch (however, they should not be allowed to crack so that the seeds do not spill out during collection). Then the collected mung bean is laid out on burlap or on concrete platforms under canopies, after which it is threshed.
At all stages of harvesting and processing the mung bean crop, self-heating and molding of wet seeds should not be allowed.
It is recommended to store mung bean for subsequent sowing and processing in a cool, dry place. You can mix beans with garlic and mint to repel pests.
Chemical composition
Mung beans contain a full range of useful substances: fats and carbohydrates, fiber, dietary fiber. Mung bean contains B vitamins, folic acid, calcium, magnesium, phosphorus, sodium, potassium, selenium, copper, and a large amount of iron.
Pharmacological properties
Mung bean is very useful for the condition of connective tissue, joint elasticity, and flexibility. The beneficial properties of mung bean are due to its composition - a large amount of B vitamins has a beneficial effect on the condition of the skin and hair. Folic acid is indispensable for pregnant and lactating women, for the normal development of the fetus and the optimal composition of breast milk. The benefit of mung bean is its high fiber content, which improves digestion and helps the gastrointestinal tract function, helping to remove toxins and harmful substances from the body.
Mung beans are considered a moderately high-calorie and dietary product, which contains a lot of proteins, fiber and vitamins. In fact, mung bean successfully replaces meat for vegetarians. In addition, the properties of mung beans include an antitoxic effect. These beans also accelerate the healing of thermal burns, have a diuretic effect, and remove harmful substances from the intestines. Mung bean sprouts contain a lot of ascorbic acid, calcium and iron, which can be used in the treatment of infectious and inflammatory diseases such as tracheitis, bronchitis, rhinitis, laryngitis and sinusitis.
Nanocoenzymes were also found in mung beans that can actively resist the negative effects of the environment on the skin. This makes cosmetic procedures using the plant one of the means to prolong the youth of the skin.
Use in folk medicine
A paste of bean flour is applied to the skin for burns and wounds, as well as for the treatment of acne and dermatitis.
Sprouted mung beans are used to strengthen the heart, reduce blood pressure in hypertensive patients and improve the elasticity of blood vessels.
Cereals are useful for women during menopause to restore hormonal balance.
Diabetics are advised to eat mung bean regularly, as it maintains normal sugar levels.
Chinese medicine uses a decoction of mung bean seeds for a whole list of diseases:
poisoning and digestive disorders, colds (for gargling), swelling (as a diuretic). Chinese folk healers use mung bean to treat food poisoning, in particular poisoning by mushrooms or poisonous plants. In their opinion, mung bean can help with poisoning from pesticides and heavy metals.
2. Vasilchenko I. T. Phaseolus aureus Roxb. - Golden beans, Mash // Flora of the European part of the USSR / Rep. ed. An. A. Fedorov. - L.: Science, 1987. - T. VI. Ed. volumes N. N. Tsvelev. - P. 32. - 254 p. - 3150 copies.
Pavlova G.M. Phaseolus aureus (Roxb.) Piper - Mash // Cultural flora of the USSR. - M.-L.: Selkhozgiz, 1937. - T. IV. Grain legumes. - P. 573-601.
3. Vigna. Grain and vegetable samples promising for cultivation in the southern regions of the European part of the Russian Federation: catalog of the world collection of VIR / ed. M. A. Vishnyakova. – St. Petersburg, 2012. – Issue. 806. – 26 p.
4. Ivanov N.R. Vigna. In: Grain legumes. M., L. 1953., 349 p.
5. Mash. Great Soviet Encyclopedia. – M., 1974. – T. 15. – P. 1577-1578.
During Lent, many people are looking for recipes for dishes that will help them not go hungry at a time when they cannot eat food of animal origin. Take note mung bean- beans that are sold in many supermarkets and eco-shops, but are almost unknown to the general public.
What is mung bean?
Mash(or mung beans) is a plant of the Legume family, genus Vigna. It is considered the most ancient legume crop, which began its conquest of the world from India, Pakistan and Bangladesh. Now mung bean is known in many countries; it is especially often used in national Asian cuisine.
Why is mung bean better than beans and peas?
Mung beans taste very similar to kidney beans, but have a slight nutty flavor.
Unlike beans and peas, mung beans cook very quickly. There is no need to soak it, it will be ready within 40-50 minutes.
Mung bean does not cause bloating; even small children enjoy eating it. In Sweden, pediatricians recommend that mothers feed boiled and pureed mung bean to children older than 6 months.
Useful properties and contraindications
Mung bean is, first of all, a very healthy protein that everyone needs. There are 23 grams of mung bean in 100 grams, and it is almost completely absorbed by the body. There are also vegetable fats in mung bean, there are not many of them - only 2%, but they are polyunsaturated - they protect the heart and blood vessels, and have a positive effect on metabolism.
Mung bean is rich in carbohydrates - 44 grams of carbohydrates in 100 grams of mung bean. But these are “slow” carbohydrates that will give you a feeling of fullness for a long time and prevent such unnecessary snacks on the go.
Mungo beans contain calcium and magnesium, phosphorus and potassium, sodium and selenium, iron and copper, B vitamins and fiber.
Rich in fiber and vegetable protein
? Contains vitamins A, C, E, K, B vitamins (B1, B2, B3, B6, B9)
? Improves digestion (promotes faster digestion)
? Helps remove harmful substances and toxins from the body (has a diuretic effect)
?Has an antioxidant effect
?Improves kidney function
?Strengthens the skeletal system
?Serves for the prevention of arthritis and arthrosis
?Normalizes blood sugar levels
?Cleans blood vessels from cholesterol plaques
?Has a positive effect on the condition of the skin (porridge from crushed mung bean treats acne, wounds and dermatitis)
In addition, mung bean is a fairly nutritious product: 100 grams of mung bean contains 300 calories.
Contraindications to the use of mung bean are limited only to individual intolerance and disorders of the digestive system.
The most useful way to use
If you want to get the most out of your mung beans, it is best to sprout them. Mung bean sprouts are a high-vitamin product, especially useful during fasting. And whenever you need to restore strength: after an illness, during active mental or physical activity.
It’s easy to germinate mung bean: just fill it with water and leave it overnight. Then rinse carefully (the mung beans will already “hatch” - do not damage the sprouts!) and place on a saucer on gauze in one layer. Cover the top with several layers of gauze moistened with water. Do not allow it to dry out. After 1.5 – 3 days, mung bean sprouts are ready. The time depends on the light, heat and length of the sprouts you like.
Other cooking methods
Mung bean goes well with vegetables, other cereals, seafood, chicken and beef. Suitable for preparing salads, pasta, soups and as an independent side dish. Mung beans make friends with garlic and ginger, enhancing the aroma of the dish. One of the simplest oriental snacks is also deep-fried mung bean.
“Glass” noodles are prepared from mung bean flour using the gelling property of mung bean. Noodles are prepared mainly in Asian countries, but in Central Asia, vegetarian pilaf is prepared from mung beans. Unlike traditional meat, it is absorbed much faster and more completely, does not leave any heaviness and is perfectly satiating.
In Uzbekistan, for example, there is a separate dish called mash-kichiri or shavla-mash, which is somewhat reminiscent of pilaf. The dish is prepared from rice, mung bean, vegetable oil and vegetables.
Use mung beans also for making soups. You can make soups with either whole or pureed mung beans - cream soups following the example of pea soup.
But drinks made from mung bean, like desserts, are unlikely to appeal to a person who is not accustomed to them.
Where can I buy?
In Minsk, you can most quickly find mung beans in online stores specializing in the sale of organic products. Indian mung bean can be found for 50 thousand BYR per half kilo, Uzbek or Tajik - from 30 thousand BYR for the same weight. A more expensive brand is Ufeelgood. A pack of mung bean of 150 grams will cost about 80 thousand BYR.*
*all prices are indicated on the date of publication of the material
