MOONG BEANS WHOLE

Green Moong dal a traditional ingredient in Indian cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green Moong dal is best cooked with assertive flavourings.

Seasons and cultivation

Green gram is a warm weather crop and comes up in areas receiving an annual rainfall ranging from 50 to 70 cm. It is mainly cultivated in a cereal-pulse cropping system primarily to conserve soil nutrients and utilize the left over soil moisture particularly, after rice cultivation. Hence, although it can be grown in all the seasons

Mung Beans Nutrition & Its Big Benefits!

Mung beans — a type of small, green legume in the same plant family as peas and lentils — is a high source of protein, fiber, antioxidants and phytonutrients. Although in most parts of the world they’re less popular than other bean varieties, like chickpeas or black beans, mung beans have some huge health benefits to offer!

While mung beans may be new to most people in the U.S, they’ve been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans are considered “one of the most cherished foods” in the ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C.

These days, mung beans are beginning to pop up in protein powders, canned soups and in restaurant dishes state-side. So here’s what you need to know about mung beans:

Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.
They are also a very filling food, high in protein, resistant starch and dietary fiber.
You can find mung beans in dried powder form, as whole uncooked beans, “split-peeled” form (just like you’d find split green peas), as bean noodles, and also as sprouted seeds (which are the kind you’d see used on sandwiches or salads).
Their dried seeds may be eaten raw, cooked (whole or split), fermented, or milled and ground into flour.
Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.

Clinical evidence continues to show that plant-derived foods have various potential health benefits, including lowering inflammation. Health experts recommend that plant-based foods make up a large portion of every person’s diet, and many worldwide health organizations have recommended an increase in the intake of plant-derived foods to improve health status and to prevent chronic diseases. Among plant-based sources of protein and nutrients, mung beans are one of the foods gathering the most attention.