Mung Beans

Mung Beans are a legume, native to the Indian subcontinent, and are used in both savoury and sweet dishes across much of Asia. They are also the most common type of bean sprouts. Their starch can be used to make cellophane (transparent) noodles.

Often planted as a rotational crop for restoring nitrogen to the soil, the plants grow quickly maturing with up to 6 beans in each pod.

First domesticated in India, archaeology has dated 4500 year old carbonised mung beans used by the Harappan civilisation (in modern day Punjab and Haryana). Evidence suggests that the larger-seeded mung beans may have evolved separately in the Southern part of India about 3500 to 3000 years ago. Whatever the case, by about 1500BCE mung beans were already a major part of Indian cuisine. They appear to have reached Thailand by 200BCE.

The Swahili trade, around the 9th or 10th century, introduced them to eastern Africa, as indicated by discoveries on Pemba Island. They have only become a significant crop in Australia during the 20th century.

Mung beans have high levels of folate as well as good amounts of manganese, magnesium and thiamine. These legumes, in combination with whole grains, nuts and edible seeds provide a healthy balance of the essential amino acids.

Sprouted beans are rich in enzymes, which are necessary for proper digestion, and are an integral for chemical processes such as detoxification, digestion and elimination, as well as a properly-functioning nervous system.

Studies have shown that mung beans improve cardiovascular health by reducing LDL cholesterol and blood pressure. As a low GI food they help control glucose response and decrease lipid abnormalities in Type II Diabetes.

Farm2Plate Blog
  • Mung Bean MagicI couldn’t resist a title like that – even though many people may consider mung beans a .. Read more
  • Chickpeas – so much more than a one-hit wonder!Of all the legumes, chick peas are the tastiest, and they adapt to variety of dishes. You can tell t .. Read more
  • Ancient barley is a versatile cooking companion   Our popular modern day grains derive from wild grasses that humans began cultivating and sel .. Read more
  • Have GMO crops lived up to the hype?The 2nd article in the series: 7 reasons to choose organic – an in-depth look at the issue of .. Read more
  • Here’s why you’re better off without pesticidesThis is the 1st article in the series: “7 reasons to choose organic – an in-depth look a .. Read more
  • The Easiest Sponge Recipe using Cake FlourGuest post by Tania Cusack from My Kitchen Stories Sponge is such a fresh light cake for all seasons .. Read more
  • The Nutritional Benefits of WholegrainsFor a food to be described as wholegrain it should contain all the essential parts and naturally-occ .. Read more
  • Last-minute Turkey StuffingAre you one of those people who always has your Christmas feast well organised weeks before Christma .. Read more