Natural benefits and healing properties of Mung Bean

Mung bean (Phaseolus aureus)

Mung is an important pulse crop of the Indian subcontinent. Like other pulses, it does not cause flatulence if eaten in excess.

Origin and spread

It is a native plant of India and has been cultivated here since ancient times. It is not found in the wild. Mung was introduced to South China, Indo-China and Java long ago. Introduced much later to East and Central Africa, the West Indies and the United States.

Food quality

Mung bean is a very nutritious food. It is mainly cooked and eaten as pulse. Sprouted mung beans are very nutritious food. These seeds are kept in a container after soaking in mung water overnight, discarding the water. After some time water is sprinkled on it and within three days the sprout is ready. Sprouted mung bean seeds have much higher nutritional content than dry mung bean seeds.

Nutritional value (%)-Water 10.4, Protein-28.0, Fat-3.0, Minerals-3.5, Fiber-8.3, Carbohydrate-56.7, Water-10.1, Iron - 124 mg, small amount of vitamin B complex.

Natural benefits and healing properties of Mung Bean

Sick and weak people can easily digest mung beans. Regular consumption of mung beans during childhood, pregnancy and lactation provides essential nutrients and improves health. It acts as a laxative when consumed in large quantities. Mung dal soup is very good food after long illness. Using mung bean powder relieves eye irritation. A coating of this powder on the nipples regulates the secretion of milk.

Water soaked in mung bean seeds is beneficial in cholera, measles, smallpox, water-bosant, typhoid and all types of fever. It can be used in small amounts even in cases of appendicitis.

Beauty practice

Mung bean powder is a very good detergent, so it can be used as an alternative to soap. It removes dirt, but does not irritate the skin. When applied on the face, it increases the brightness of the skin. Mung bean can be used along with mashkalai to grow hair and remove dandruff.

Usage

Dried seeds are boiled or eaten as pulses. The seed coat is removed and ground. This powder is used in many Indian and Chinese food preparations. Green pods (fruits) are eaten as vegetables.

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