Organic Green Moong/ Green gram whole( Pack of 500gm)

Mung beans (Vigna radiata) are small, green beans that belong to the legume family.

They have been cultivated since ancient times. While native to India, mung beans later spread to China and various parts of Southeast Asia.

These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. They aren’t as popular in the US but can be purchased from most health food stores.

Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.

They’re high in nutrients and believed to aid many ailments.

Here are 10 health benefits of mung beans.

Mung beans are rich in vitamins and minerals.

One cup (7 ounces or 202 grams) of boiled mung beans contains (3):

• Calories: 212
• Fat: 0.8 grams
• Protein: 14.2 grams
• Carbs: 38.7 grams
• Fiber: 15.4 grams
• Folate (B9): 80% of the Reference Daily Intake (RDI)
• Manganese: 30% of the RDI
• Magnesium: 24% of the RDI
• Vitamin B1: 22% of the RDI
• Phosphorus: 20% of the RDI
• Iron: 16% of the RDI
• Copper: 16% of the RDI
• Potassium: 15% of the RDI
• Zinc: 11% of the RDI
• Vitamins B2, B3, B5, B6 and selenium

These beans are one of the best plant-based sources of protein. They’re rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine and more.

Essential amino acids are those that your body is unable to produce on its own.

Since mung beans are also consumed sprouted, it’s important to note that sprouting changes their nutritional composition. Sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones.

What’s more, sprouting reduces levels of phytic acid, which is an antinutrient. Antinutrients can reduce the absorption of minerals like zinc, magnesium and calcium.