Healthy Food Database
Mung Beans (dried)
Mung beans are native to India but grown extensively in China and Asia. Mung beans are available in black or green. Ground mung beans are used to make cellophane noodles in China. The most well known use of the mung bean is in sprouts. The Chinese regard the mung bean highly as a cure for many conditions. It is said to act as a body detoxifier, beneficial to the liver and gallbladder.
Category: Legume
In Season:
all year
To Buy:
Buy from a store with a high turnover of produce. That way you can be sure the beans are not too old.
To Store:
Store in a dry airtight container in the pantry. Will store for years although it's best to use them up in 12 months.
Tips & Tricks:
Unlike most other legumes, mung beans need only be soaked for about 1 hour before cooking.
Cooking Tips:
Add fresh water to a pan with the beans, bring to the boil with some kombu (a 10cm strip). Remove the kombu and reduce the heat to simmer. Cook for 25 - 45 minutes or until tender. Avoid salting the beans until they are cooked as this will toughen the skin.
Nutrition per Per serve:
Monosaturated Fat , g:
0.0
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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