Nutritional Benefit of Mung Beans:

According to article by Mr.Ryan Raman (MS.RD) on 25th July 2018, published on “Healthline”, Mung Beans，

1. Are packed with healthy nutrients. Mung beans are high in important vitamins, minerals, protein and fibre. Sprouted mung beans contain fewer calories but have more antioxidants and amino acids.

2. May reduce chronic disease risk. Mung beans are a good source of antioxidants, which may reduce your risk of chronic diseases, such as heart disease, diabetes and certain cancers. However, more human-based research is needed before making health recommendations.

3. May prevent heat stroke. Mung beans contain antioxidants such as vitexin and isovitexin that may protect against free radical damage that occurs during heat stroke.

4. May lower bad LDL cholesterol levels, reduce heart disease risk. Animal studies have shown that mung bean antioxidants may lower “bad” LDL cholesterol, while human studies have linked higher legume consumption to lower LDL cholesterol levels.

5. May reduce blood pressure. Mung beans are a good source of potassium, magnesium and fibre, which have been linked to lower blood pressure levels in adults with and without high blood pressure.

6. May aid digestive health. Mung beans contain soluble fibre and resistant starch, which can promote digestive health. The carbs in mung beans are also less likely to cause flatulence than those of other legumes.

7. May lower blood sugar levels. Mung beans are high in fibre and protein and contain antioxidants that may lower blood sugar levels and help insulin work more effectively.

8. May promote weight loss. Mung beans are high in fibre and protein, which can help curb hunger by lowering levels of hunger hormones, such as ghrelin, and raising fullness hormones, such as peptide YY, GLP-1 and cholecystokinin.

9. Support a healthy pregnancy. Mung beans are high in folate, iron and protein, all of which women need more of during pregnancy. Avoid raw mung bean sprouts when you’re pregnant, as they may contain harmful bacteria.