Tel: 631.259.1725

  • White Facebook Icon
  • White Instagram Icon

© 2017 by Fit with Nadia

 

Blog

Let's Talk about the Mung Bean

November 26, 2017

Have you ever heard of  Mung Bean? Green Mung Beans (Vigna radiata) are an ancient superfood from Asia that are low in fat and calories, yet packed with protein, fiber and essential micronutrients. 

Studies reveal that mung beans contain anti-hypertensive, anti-diabetic, antioxidant, antimicrobial and anti-inflammatory properties. Moreover, consumption of this mighty bean is essential for optimal detoxification process. According to Aurvedic studies, Green Mung Beans are considered to be "sattvic" - a heavenly good food that is a key to a vibrant, long and healthy life.

Lets take a look at its nutrient content. One cup of cooked mung beans contains about:

210 calories

40g of Carbohydrates

15g of Fiber

14g of Protein

Less than 1g of Fat

Most importantly, it is a plentiful source of essential vitamins and minerals.

One cup of cooked Green Mung Beans provides  80% daily value (DV) of Folate (active component in DNA synthesis, i.e. new cell growth), over 20% DV of Thiamin (aids in energy metabolism and supports nervous system), 30% DV of Manganese (bone and skin integrity, collagen production) and Magnesium (immune system, muscle contraction, bone health). It is a great source of Vitamin K (blood clotting, bone building), Riboflavin, Niacin and Panthotenic Acid (all are of B-vitamin group, responsible for energy metabolism), Iron, Potassium, Copper and Calcium!

For enhanced bioavailability of this "magic" bean, pair your Mung Bean dish with bell peppers, dark leafy greens and tomatoes.

 My coworker got me a bag of dried Mung Beans from the Korean store she shops at and I made the most delicious soup :)

Here is the recipe:

3 Medium tomatoes chopped

1/2 Large onion chopped

1 Tbsp EV coconut oil

1 1/2 Cup Mung beans (soaked over night)

1 Cup lentils (rinsed)

4 Cups of water

1 Tsp curry (or to taste)

1 Tsp turmeric

Black pepper to taste

2 Tsp Himalayan sea salt 

2 Tbsp Nutritional yeast

Directions: 

Sautée chopped tomatoes and onions in EV coconut oil. Add water and soaked over night mung beans, bring to a boil. Reduce heat, add spices and simmer on low for 15 minutes. Add lentils and simmer for another 25-30 minutes.

Makes about 12 cups.

Nutrition per 8 fl oz cup:

160 Kcalories

28g Carbohydrates

1.5g Fat

10g Protein

9g Fiber

Enjoy! 

I'll talk about the AMAZING benefits of buckwheat in one of the next posts.

 

Eat your way fit!

 

 

Share on Facebook
Please reload

Archive
Please reload

Follow Me
  • Grey Facebook Icon
  • Grey Instagram Icon