Organic Green Mung Beans 300g Sri Lankan Nutritious Whole Diet Food Weight Loss

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Organic Green Mung Beans 300g Whole Diet Food Weight Loss
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The mung bean, alternatively known as the green gram, maash, or moong, is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savoury and sweet dishes.
Mung Bean Good For,
Mung beans
are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.
Nutrition
According to the United States Department of Agriculture (USDA), 100 grams (g) of boiled mung beans contain:
7.02 g of protein
19.15 g carbohydrate, including 2 g sugar
7.60 g dietary fiber
Mung beans are also a good source of B vitamins that are necessary for a range of bodily functions and help maintain the brain’s health.
In particular, mung beans are an excellent source of vitamin B-9, also known as folate, which helps a person’s body make DNA. Folate is essential before and during pregnancy, as it helps prevent some birth abnormalities.
The USDA report that 100 g of mung beans contain 159 micrograms (mcg) of folate. The recommended daily allowance for folate is 400 mcg for adults and 600 mcg during pregnancy. So, it is unlikely that a person will meet their folate requirement by eating mung beans alone.
For women, dietary supplements may be a more practical way of getting the correct amount of folate before and during pregnancy.
Preparation and recipe tips
Mung beans, along with many other pulses, are a great and easy-to-prepare addition to a variety of meals.
To cook dried mung beans, simply add them to boiling water and simmer for up to 45 minutes. Test the simmering beans regularly and remove from the heat once they have reached the right texture.
Mung beans can be a little bland on their own, but people can easily incorporate them into a larger meal. Boiled mung beans can be part of:
dressed salad
soup
curry or dhal
tomato-based sauce
Mung beans do not have a strong flavor, which means they work well in a variety of dishes. Similarly to other pulses, they are useful for adding texture or protein to a meal. A person can try experimenting with them and incorporating them into different recipes.
Some healthful and tasty mung bean recipes ideas include:
mung bean and coconut curry
mung beans with caramelized onions and nigella seeds
Ayurvedic spinach-mung detox soup
You can make Mung sprout easily.
1.Rinse your seeds in lukewarm water.
Discard any split or otherwise obviously damaged seeds.
Guarantee the best sprouting results by purchasing seeds specially labeled for sprouting, which are usually tested to guarantee a good germination rate. At the very least, purchase organic seeds. Many non-organic seeds sold for consumption are specially treated not to sprout.
2.Place 1 to 2 tbsp.
(15-30 mL) of small seeds, or 1/4 to 1/2 cup (60-120 mL) of legumes (beans or lentils) in a quart-size sprouting jar. If you're using a half-gallon jar, use 2 to 4 tbsp. (30-60 mL) of small seeds or 1/2 to 1 cup (120-240 mL) of legumes.
3.Fill the jar with lukewarm water.
Set the jar upright and leave the seeds to soak.
Optional: Add 1 tsp. (5 mL) of citric acid per quart (950 mL) of soak water. Although this isn't strictly necessary, it will help reduce spoilage.
Soak small seeds for 5 or 6 hours.
If you're sprouting seeds or beans with a very hard coating, let them soak for as long as 36 hours.
4.Screw a sprouting lid onto the mouth of the jar, if you haven't done so already.
Sprouting lids are a hollow ring with a wire- or plastic-mesh insert. When you upend the jar, the water will flow out but the mesh will retain the seeds. Sprouting lids come in various sizes. For now, select a mesh size that your unsprouted seeds will not fit through.
5.Pour the water out of the sprouting jar.
Fill the jar with lukewarm water again, swirl the water and seeds together again, then pour the rinse water out.
6.Prop the jar at an angle, lid facing down.
This allows any remaining water to drain out of the jar, and air to circulate freely.
7.Continue rinsing the seeds at least twice a day.
Always prop the jar at an angle, lid down, so moisture drains out and air circulates to help prevent spoilage.
If you live in an arid climate, rinse the seeds 3 times a day. Mung beans also need more frequent rinsing--3 or 4 times a day--no matter the climate.
As the seeds sprout, switch to a larger-mesh sprouting lid for better water and airflow.
8.Place the jar in front of a window once the seeds are fully sprouted.
This generally takes between 1 and 5 days, depending on the seeds. The sprouts will quickly produce enough chlorophyll to turn green, further enhancing their nutritional value.
The sprouts are ready to eat once the 2 baby leaves are free of the seed hull. Try to eat your sprouts while the root is still one thin thread; once sub-roots begin to appear, the sprouts are much less palatable.
Average sprouting/growth times include: sunflower seeds, 1 to 2 days; clover, 4 days; broccoli, 3 days; alfalfa, 1 to 5 days; mung beans, 3 to 4 days.
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