Herbal Healer: What is mung bean?

2013-10-03T11:54:00Z 2013-10-04T10:58:07Z Herbal Healer: What is mung bean?Ted PanDeva Zevar Times Correspondent nwitimes.com
October 03, 2013 11:54 am  • 

Relatively small in stature compared to other legumes, the mung bean would be wearing an oversized “M” on its caped superhero costume in the world of fantasy. A nutritional powerhouse, mung beans are also natural healers. The most widely consumed sprout on Earth comes from the mung bean!

What does it do?

Nutritionally, mung beans literally come to the table offering vitamins A, B, C and E, as well as vitally important minerals such as calcium, iron, magnesium and potassium. An appreciable amount of fiber is accompanied by a respectable percentage (20%) of protein. Reduce heart disease by 22% in your life by consuming 5 or more servings of beans each week. Women who eat mung beans daily enjoy a lower breast cancer rate, since this tiny legume is rich in protein inhibitors that are helpful in lowering the manipulation of tumor cells. One cup of mung bean sprouts offers 14 mg of vitamin C, an antioxidant that supports healthy vision. Good for diabetics, mung beans also reduce cholesterol levels, support healthy liver functions, help the skin slow down the aging process and strengthen hair and nails. Enjoy mung beans as fresh sprouts or as a delicious, nutritious paste.

About the herb

The Tamil word, mungu, gave this erect annual bush its name. Native to the Indian subcontinent, mung is valued for its edible seeds that have been successfully transplanted to the soils of numerous Asian countries as well as to the hot and dry regions of the southern United States and southern Europe. A wild forerunner of mung was first domesticated in Mongolia. Recommended dosage Because applying heat (cooking, steaming, etc.) to raw food destroys various vitamins and other nutrients, mung beans are best eaten as sprouts. Conduct your sprouting activities away from direct sunlight. Soak the beans in cool water for 8 to 12 hours. Drain the soak water and place the beans into a sprouter. Rinse and drain the sprouts 2 or 3 times a day. Your initial crop of short, sweet mung sprouts are ready to eat in 2 or 3 days. Within 4 to 6 days the roots of your sprouts turn out thicker and longer. Bon appétit!

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