What is mung beans?

Mash diet and moderately high-calorie product, containing a lot of fiber, proteins and vitamins which with success can replace meat for vegetarians. Mung beans have antitoxic properties and is able to accelerate the healing of thermal burns, remove harmful substances from the intestines, to provide a diuretic and hypolipidemic action. Sprouted seeds of the plant are very rich in ascorbic acid, iron and calcium and has a beneficial effect on the course of infectious and inflammatory diseases: bronchitis, tracheitis, laryngitis, sinusitis and rhinitis.


Mung beans are widely used in Chinese cuisine, which are called "green bean", as well as in the cuisines of Japan, Korea, India, and Southeast Asia. Mung beans are usually eaten whole, split or sprouted. The starch from mung beans is used for gelation and production of a special type of noodles. The mung beans yoga refers to easy food of preference for intellectual activities and various meditatation practices.


Cereal mash is perfect for side dishes, soups, cereals and sauces. Mash is a great vzmozhnost to diversify the diet new excellent taste and very healthy natural product.


Peeled mung beans (after removal of the green shell) have a light green color and is known in Indian cooking Kandal, or dhal. From gave, in particular, serves traditional Indian dish, also called dhal, produce a paste (often used as a filling), desserts, a main dish of Ayurvedic cookery — Khichdi.

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