Mung beans are little round yellow beans sealed in a dark green seed coat and when cooked have a tender texture
Protein, Carbohydrate, vitamin A, fibre, ascorbic acid, vitamin B complex: thiamin, niacin, riboflavin, folic acid, vitamin B12, pantothenic acid, lignans and phytoestrogens, potassium, calcium, phosphorus, magnesium, iron, zinc, copper, manganese, oeic acid, linoleic acid, linolenic acid, phytosterols.
Benefits and Uses
Diuretic, painful urination, bowel regulator, reduces blood cholesterol, anti cancer: breast, colon, prostate, hormonally balancing, promotes digestion, regulates metabolism, promotes elimination of fluid waste, assists liver function, beneficial to gall bladder, promotes digestion of fats, increases vitality, stamina and alertness, helps process alcohol and sugars, aids in nervous disorders, detoxifies, reduces swelling, used against food poisoning, hypotensive, cleanses heart, vascular system and reduces toxicity, mumps, lead and pesticide poisoning, boils, heat stroke, oedema especially in lower extremities, acidosis, gastro-intestinal ulcers, thirst, restlessness, impatience, heat signs, summer heat.
Presoak for 8 -10 hours before cooking, rinse, 1 cup beans to 2 cups water and boil for 25-35 min or until soft.