Nutritional value of mung beans

Mung bean is a good food and an essential food for us to cool off in summer. Let’s learn about it together.

Mung Bean Introduction

Mung bean is an annual herbaceous plant of the Leguminosae family, native to my country, India, and Myanmar, with a cultivation history of more than 2,000 years. It is now produced in Henan, Hebei, Shandong, Anhui and other provinces in the Yellow River and Huaihe River basins in my country, and is generally mature and available in autumn.

The color of mung bean seed coat mainly includes three categories: green, yellow-green and dark green. The seed coat is divided into two types: shiny (bright green) and dull (dark green). The best quality is dark green and shiny, large and uniform, round in shape, and easy to crisp when boiled.

Mung bean is a traditional bean food of our people. Mung bean contains more vitamins, calcium, phosphorus, iron and other minerals than rice. Therefore, it not only has good edible value, but also has very good medicinal value. It is said to be "a good grain for saving the world". In the hot summer, mung bean soup is the most popular summer drink for the people.

Nutritional value of mung beans

1. The protein and phospholipids contained in mung beans can stimulate nerves and increase appetite, which is necessary for increasing nutrition for many important organs of the body;

2. The polysaccharide components in mung beans can enhance the activity of serum lipoproteinase, hydrolyze triglycerides in lipoproteins to achieve the effect of lowering blood lipids, thereby preventing and treating coronary heart disease and angina pectoris;

3. Mung beans contain a kind of globulin and polysaccharide, which can promote the decomposition of cholesterol in the animal body into bile acid in the liver, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine;

4. According to clinical trials, the active ingredients of mung beans have anti-allergic effects and can treat diseases such as urticaria;

5. Mung beans have an inhibitory effect on staphylococci and certain viruses, and can clear away heat and detoxify;

6. Mung beans are rich in trypsin inhibitors, which can protect the liver, reduce protein breakdown, and thus protect the kidneys.

Effects of eating mung beans

Mung beans are sweet, cool in nature, and enter the heart and stomach meridians;

It has the effects of clearing away heat and detoxifying, promoting diuresis, relieving heat and relieving restlessness, quenching thirst and strengthening the stomach, and promoting diuresis and reducing swelling;

It is mainly used to treat summer heat and thirst, damp-heat diarrhea, edema and abdominal distension, sores, swelling and infection, erysipelas, furunculosis, mumps, smallpox, and poisoning by metal, stone, arsenic, and plants.