Mung Beans 100% Gluten Free and has been around for thousands of years. Their origin is India and they were cultivated throughout all of Asia. Mung bean sprouts are one of the most easily digestible foods. Their high content of zinc,calcium, phosphorus, minerals, and digestible proteins can help prevent prostate problems, glandular dysfunction, breast cancer as well as premature balding and greying. They also help to reduce hot flashes in women when being post-menopausal. Apparently these magical beans cure the disease beriberi, kidney inflammation, digestion, high blood pressure, overcome alcohol poisoning, pesticides, lead, overcome heat rash, diarrhea, vomiting, strengthens spleen and stomach function, impotence, pulmonary tuberculosis, acne, tackling the dark spots on the face…
Mung bean sprouts are germinated by leaving them in watered with four hours of daytime light and spending the rest of the day in the dark.
You do not need to use earth to cultivate them. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. There more commonly used name is bean sprouts.
These beans will make you tout and tout but not pollute. By eating mung beans you get the benefit of precious plant protein which are high in soluble dietary fibers.
These are the perfect power bean to cook with because, unlike other vegetables, when boiled they do not lose their energy or nutirents. Green mung beans are not affect by heat and they are also a good source of vitamins A, B1, and C, but they also contain vitamin E which most other forms of bean don’t. Mung bean flour is known as hunkue starch/flour and a high protein content, as much as 24%.
Here are a few of my favourite helpful aids from this magical bean, and I am not talking about Jack and the bean stalk. I love that the antioxidants in them help to slow the aging process. I also have a love for them, for they prevent the spread of cancer cells, which in my case has taken a few loved ones from me. They are exceptionally good for keeping the acidity of gastric acid in digestion, which I suffer from time to time. Last but not least aiding of facial appearance and rejuvenating and smoothing the skin, nourish your hair and loosing body weight.
I forgot to mention cooking with Mung Beans. We use them in our soups as an added ingredient or we simply make a mung bean soup. They are also great for placing them in stews and or salads. I have also used them in my juice machine and in some rice dishes. Be creative there are so many ways you can use these magical beans. I am adding mung beans to my “Power Food of the Golden Age” list.
This has been brought to you by Gluten Free Ottawa and FUK Flour. GF Swami