The most nutrient dense bean on Earth and most North American’s don’t even know they exist. The Mung Bean!
In India, Mung beans have been considered a cherished food and have been used as a form of medicine since ancient times. They are small, green and delightful. Ayurvedic traditions incorporate them into their nutrition regimes.
They are high in protein, resistant starch and fibre. They’re jam packed with manganese, potassium, magnesium, folate, copper, zinc and other B vitamins.
Plant derived foods have the potential to defend the body against inflammation, heart disease, obesity, cancer and diabetes.
Mung beans are one of the healthiest sources of plant protein and amino acids.
How to prepare them:
- place one cup of Mung Beans in a medium size pot and add three cups of water.
- bring to a boil
- reduce heat to medium low and cook until tender
- usually around 25min
How easy is that? They’re comparable to cooking rice!
Once the beans are cooked add desired spices. Curry powder, turmeric powder or root, raw finely chopped garlic, sea salt, ground black pepper, dill. Add a tablespoon of coconut oil or sunflower seed oil if desired. Sun-dried tomatoes finely chopped and dispersed throughout make a lovely addition to the dish.
Mung beans are easy to add to any meal as a side dish. Add them to soup or salad or simply eat them on their own. They can be eaten whole or blended smooth. Really you can be quite creative with them, they are very versatile with a soft texture. You could even make a dip out of them or use them blended as a spread. Sprout them to use as a fresh snack or garnish.
Amount Per 100 grams
|% Daily Value*|
|Total Fat 1.2 g||1%|
|Saturated fat 0.3 g||1%|
|Polyunsaturated fat 0.4 g|
|Monounsaturated fat 0.2 g|
|Cholesterol 0 mg||0%|
|Sodium 15 mg||0%|
|Potassium 1,246 mg||35%|
|Total Carbohydrate 63 g||21%|
|Dietary fiber 16 g||64%|
|Sugar 7 g|
|Protein 24 g||48%|
|Vitamin A||2%||Vitamin C||8%|
|Vitamin D||0%||Vitamin B-6||20%|