Mung Bean

Vigna radiata · Lǜ Dòu بارد

Tiny cooling beans full of plant protein and fibre, simmered into summer mung bean soup.

Mung beans are small green legumes cooked across Asia into light summer soups, sweet bean desserts, sprouts and dals. They are easier to digest than many beans and provide plant protein, folate, iron and resistant starch.

أبرز القيم الغذائية

• ✓Good plant-protein source with folate and iron
• ✓High in dietary fibre and resistant starch
• ✓Traditional summer cooling soup ingredient
• ✓Versatile whole, split or sprouted

استخدامات غذائية يومية

• ●Classic lightly sweetened mung bean soup (chilled)
• ●Cooked into dahl-style curries and stews
• ●Sprouted for stir-fries and salads
• ●Added to congee with coix seed

كيف تستمتع به

30–60g dried beans. Soak 1–2 hours, simmer 30–40 minutes until just split. For desserts, sweeten lightly.

الأبحاث الحديثة

Mung bean protein and polyphenols (vitexin, isovitexin) are studied for antioxidant and glycaemic effects, while sprouted mung beans show elevated enzyme and vitamin activity.

⚠ تنبيهات