Mung beans, also known as green gram, are small, olive-green legumes belonging to the Vigna radiata species. Originating in India, they are now cultivated in many countries around the world, particularly in Asia.
Mung beans are a significant source of plant-based protein, making them a valuable food for vegetarians and vegans. They are also rich in essential amino%20acids. Beyond protein, mung beans are a good source of dietary%20fiber, which aids digestion and promotes gut health. They contain various vitamins and minerals, including potassium, magnesium, folate, and iron.
Mung beans are often used in soups, stews, salads, and stir-fries. They can be eaten whole, split, or ground into flour. Sprouted mung beans are a popular addition to salads and sandwiches. A popular dish in many Asian countries is made with mung bean, it is called mung%20bean%20soup.
They are relatively easy to digest compared to other legumes, and soaking them before cooking further improves digestibility.
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