Mung Bean Properties

The Jewish Mungo or green soybean is a legume and although it has nothing to do with the soybean is the richest vegetable protein after this.

The Jewish Mungo is round, a striking green. Inside there is an untold power and a huge capacity to grow and survive. This growing where nothing grows almost does not need water and plants provide different products to multiple needs: feed for animals, food rich in protein, vitamins for humans and fertilizer for organic farming.

HealthWhich brings us to the Mungo Jewish nutritionally?

The Jewish Mungo noted for its high protein (25 g per 100 g), fiber and carbohydrates, as well as its low fat content.

It is rich in B vitamins, including B1, B3, B6 and particularly folic acid (B9). The Mungo Jewish notable for its richness and variety of minerals, is particularly rich in magnesium, also brings considerable amounts of iron, and is a good source of phosphorus, potassium, copper, calcium and selenium.

We can say that the Jewish Mungo is a heart-healthy food, suitable for anemia and helps bones, plus it’s easily digestible when compared with other legumes, so it is a resource for people who have poor digestive power and for infants and the elderly.

“The availability of the plant iron can be increased if the Mungo Beans cooked with ingredients rich in vitamin C, such as citrus or tomatoes, they favor their assimilation”

How to cook Mungo Bean?

The Mungo beans are excellent in preparations long slow cooking, such as stews.

To aid digestion and reduce the cooking time, you need to let them soak before cooking. They have to take the pot with cold water yet. Is the boil over high heat and uncovered for 2 to 3 minutes and then allowed to simmer adding a little cold water occasionally, until the vegetable is ready.

It is important to remove the fire in time, just before the skin is opened, allowing the cooking is finished off the stove. This prevents dispose and become mash, because from a certain point of the mung bean cooking softens very quickly.

However, the best way to take it is as sprouted sprouts

The Jewish Mungo sprouts are usually eaten raw, is lightweight, provides us with vitamins C and K, iron, folate and fiber. A crude touch, with a flavor reminiscent of walnut.

  • Antioxidants Vitamin C: Composition provides us antioxidants that protect cells from free radicals. This vitamin, which is found in connective tissue, also provides a reinforcement to the skin, cartilage, and organs.
  • Source of vitamin K: Important processes blood clotting also helps to regulate the mineralization and density of our bones. A protein composition prevents accumulation of calcium in the blood vessels, which reduces the risk of cardiovascular disease.
  • Strengthen the immune system: The iron composition favor the growth of the cells that regulate immune responses, it is also very important since it is part of the hemoglobin in the blood and serves to transport oxygen.
  • Rich in vitamin B: Folate so necessary in the creation of DNA, red blood cells and new cells. It should be consumed throughout the world, especially in periods of growth and pregnant women.

Other Properties of Jewish Mungo

  • Helps eliminate toxins from the body.
  • Help the circulatory system especially the heart (because it contains folic acid and magnesium).
  • Tones the liver.
  • Reduces inflammation.

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