Mung beans are sweet in taste and cooling in nature. One of the very old traditional Chinese books, Kai Bao Ben Cao, mentions that mung beans act more on the Heart channel and clear heat and toxins from the skin, and cool heat in the blood. Therefore, mung beans can help acne and other skin symptoms, such as the common skin rash, cold sores, mouth ulcers, pimples and boils.
Also read: High Protein Salad
Modern science now also considers that mung beans can help clear toxins from the body, including environmental toxins and chemicals. The Indian Ayurveda approach to health ensorses mung Beans as one of the most cherished foods as it is believed they help create balance with all body types. Also, if you are looking for a vegetarian source of protein, mung bean sprouts are a food source to count on.
The sprouting process makes Vitamin C available which is not found in the seed.
Mung beans contain protease inhibitors and are known to help cancer patients. Other enzymes presentin beans help regulate hormonal activity during menopause.Mung beans are a low glycemic index food, which means the beans are a diabetic friendly food.
Delcious raw, bean sprouts can be used in different recipes, such as mung bean noodles, mung bean cake, mung bean rice, mung bean soup, mung bean desserts and even mung bean wine.
Sprouting can be done at home and requires very little effort. See video above for sprouting instructions. The pictures contain mung and black chick peas, available from Indian grocery store.
Quick High Protein Bean Sprout Recipe
This recipe requires only 5 minutes of cooking. All ingredients should be measured and kept ready prior to commencing the cooking. The freshness of sprouts, herbs and spices is best tasted with minimal cooking.
- Sprouted Mung or Mixed Beans – 2 1/2 lbs
- Onion – 1 large, chopped
- Garlic paste – 2 tbsp
- Ginger paste – 2 tbsp
- Cumin – 1/2 tsp
- Turmeric – 3/4 tbsp
- Chili powder – 1/2 tbsp
- Cumin powder – 1 tbsp
- Coriander powder – 1 tbsp
- Lemon juice – 1-3 tbsp
- Coriander - to garnish
- Olive oil – 2 tbsp
- Salt – 1 tbsp (or to taste)
- In a non stick pan or wok, heat the oil and add the cumin and stir until cumin releases its aroma. Add chopped onions and fry until transluscent. Add ginger and garlic paste and stir for 30 seconds. Add dry spices - turmeric, chili powder, cumin and coriander powders and saute for another 30 seconds. Add mung bean sprouts and stir until beans are covers with spice.
- Turn the heat off add lemon juice and stir. Serve garnished with chopped coriander.