Green Mung Beans are an ancient superfood from Asia that have been eaten for centuries by health conscious cultures aware of their nutritional benefits. They are an all natural plant based protein that are low in calories, low in fat, high in fiber and high in protein. Green Mung Beans can be eaten cooked or sprouted. When sprouted, they are a living food power packed with enzymes, antioxidants, vitamins and minerals.
Green Mung Beans can be eaten sprouted and cooked, sweet or savory. When eaten sprouted, they are delicious as a salad, wholesome as a plant based protein in many dishes, and a pleasant addition to sauces, dips and any food in search of a nutritional boost. When cooked, Green Mung Beans are a hearty, comfort food that can be served as a soup, stew, main dish or dessert.
Green Mung Beans are an Ancient Superfood Supporting Healthy Diets, Weight Loss and Anti-Aging
Green Mung Beans are:
- High Protein
- High Fiber
- High in Vitamins and Minerals
- Low Calorie
- Low Fat
- Low Cholesterol
- Low Sodium
- Low Glycemic Load (Low Sugars)
- Rich in Antioxidants
- Gluten Free
- Raw Sprouted Food Source
- Contain Phytoestrogens for Anti-Aging
What do Green Mung Beans Taste Like?
When eaten sprouted, fresh and raw, they are clean and crisp tasting; when cooked, they taste hearty and wholesome. Mung Beans take on the flavor of what you choose to cook them with, whether sweet or savory.
How Do You Eat Green Mung Beans?
- Whole Green Mung Beans can be eaten two ways – 1) Sprouted or 2) Cooked.
- Sprouting Green Mung Beans activates a live, power-packed food with enzymes, vitamins, and minerals. Those familiar with sprouting already know that eating sprouted foods is the way to go in order to ensure freshness and natural nutrition that processed foods lack.
- Green Mung Beans are available all year round and can offer fresh sprouts anywhere as long as there is access to water.
- Another way to prepare Green Mung Beans is cooking them, which still retains many of the nutritional and health benefits.
History of the Green Mung Bean
- Green Mung Beans are also called moong beans, green grams, munggo, monggo or mash bean. Their scientific name is Vigna Radiata or Phaseolus Aureus.
- Sprouted foods have been part of ancient diets for thousands of years.
- Traditional wisdom that has been confirmed by science states that sprouted foods are easier to digest, and increases the foods’ nutritional value.
- In Asia, mung beans are valued for their anti-inflammatory benefits.
- Farmers use mung beans as a natural nitrogen fixer to balance soil for harvesting.
In Ayurveda, Green Mung Beans are One of the Most Cherished Foods
- Eating Green Mung Beans in the Ayurvedic diet is considered medicinal and one of the keys to a long, vibrant and healthy life.
- Green Mung Beans are considered to be “sattvic” – a heavenly, good food.
- Known for their ease in digestibility, especially if prepared with digestive herbs and spices, they are perfect for people of all ages, young and old.
- They are a revered tridoshic food due to the ancient super bean’s ability to be eaten by people of all dosha’s – the vata, the pitta, and the kapha.
The Ancient Myth of the Mung Bean
Long ago in India, there lived a very saintly person. Mung beans and rice with yogurt was his entire diet (today known as ‘khichari’). He would make it each night and eat it for breakfast the next morning. This man was a radiant light, just from the food he ate. People would come from all over to be healed by him. Each morning they would form a line outside his door. Whatever sickness they had, he would give them mung beans and rice with yogurt and they would be cured! Since then, mung beans have also been called the “food of the angels,” the sattvic, heavenly food of yogi’s. You can live simply by eating this diet alone for years and be very healthy.