Useful properties and contraindications of mung beans. Mash: useful properties and scope

Mung bean, which is actually not quite a cereal, but a variety of legumes that goes in the relatives of peas and beans, its benefits and harms to the body, how to cook mung bean correctly and tasty - this is our hero, to whom today's article on the alternative health website will be devoted website.

What kind of mung bean, its taste, photo, price

Mash or mung beans has a huge number of useful properties. The pea relative looks like glossy, green beans. It originates from Bangladesh, Pakistan and India. At the moment it is known all over the world, but it is most widely used in Thailand, China and Indonesia. In Kenya, the product is one of the main cash crops. The taste of beans is similar to, but has some flavor. Some write - nutty, but I didn’t feel a nut there.

In Russia, for some reason, it was initially customary that mung bean was called cereals, perhaps for its ability to saturate the body qualitatively and for a long time, legumes are successfully used in fasting, allowing your body to replenish well-digestible vegetable protein with its help.

Pretty important question - mung bean price? Since it is produced by many manufacturers of wholesome and healthy food in different packages by volume, it turned out to be not so easy to calculate its price per kg, as we used to evaluate other products. The spread is large from 120 to 250 rubles per kilogram.

If you have never tried it, I give advice - buy these green beans by weight in Auchan, 100 grams, it will not greatly affect your wallet, but you will try and decide whether you want to include it in your diet or not. The day before yesterday the price was 220 rubles per kg, I cost 27, throwing three or four zhmenki of this satisfying exotic into a bag.

Composition, calorie content

The calorie content of dry cereals leaves 300 calories per 100 grams. The calorie content of cooked cereals is only 103 calories per 100 grams, which is quite a bit. 100 grams contains as much as 23 grams of protein, which is of plant origin and is almost completely absorbed by humans, and 44 grams of carbohydrates.

These carbohydrates are "slow" and give the body a long-lasting feeling of fullness without the desire to snack on the go. Mung beans contain more than 18 amino acids.

Also, cereals are rich in sodium, magnesium and potassium, and help to significantly improve the digestion process and clean out the entire intestine. The widely presented B vitamins have a regulating and relaxing effect on the nerves. There are also vitamins C, K, A, E.

Phosphorus helps to improve the functioning of the excretory systems of the body, fights stress, has a positive effect on vision, and also strengthens bone tissue, joints and regulates kidney activity.

Useful properties of mung beans for the body

Legumes of this species, exotic in our area, have a positive effect on people with diseases of the heart and blood vessels.
Those suffering from high cholesterol also need to add these beans to their diet. Due to the abundance of fiber in digestion, the product creates a gel mixture that helps to eliminate toxins. Also, thanks to dietary fiber, it contributes. With regular use in the diet, mung bean helps to normalize blood pressure and improve overall well-being.
Mung bean has elements that help inhibit the replication of cancer cells. Shows the best results in the fight against breast cancer.
This type of legume has anti-inflammatory properties. Scientists have found the benefits of mung beans in the prevention and treatment of sepsis.
Regular consumption of the pea relative can have anti-aging properties. This is due to phytoestrogens. They activate the production of hyaluronic acid, collagen and elastin. This helps the skin look younger and fresher.
Cereals are often used in their diet by people seeking to lose weight, because of the dietary fiber contained in it and the much-needed protein for the body. Also, a large amount of dietary fiber normalizes digestion and stabilizes cholesterol in the blood. An indispensable useful property of mung beans for losing weight will be to reduce the desire for sweets and stabilize appetite.
The medicinal properties of mung bean are invaluable for: due to the low level of the glycemic index, the product helps to keep blood sugar at a normal level. A good effect can be achieved even after 2 months of admission, but it is advisable to use young sprouts.
Mung beans help cleanse the body. They also help in detoxification and elimination of toxins.
Krupa improves the development of the intellect and helps to improve memory. Also thanks to phosphorus and magnesium, it has a beneficial effect on brain development. Therefore, it is very useful for the child's body.
Bean powder helps to cleanse the skin, reduces enlarged pores. The skin becomes soft and healthy. Boiled mung bean gruel in a nourishing mask smoothes and tightens the skin. The face becomes healthier and smoother.
Thanks to the large amount of B vitamins in the composition of the product, it accelerates growth and helps to improve the texture of the hair.
Mung bean is also useful for women during menopause. Experts say that the amino acids in it help stabilize and improve the hormonal background of women.
Legumes are a favorite and very important product for vegetarians and supporters of a healthy diet, because, thanks to their significant protein content, they are an excellent substitute for meat. As we said above, 100 grams of the product contains as much as 23 grams of protein.
Vitamins from group C help maintain immunity and fight colds, which is essential for the body in the cold season.
A decoction of cereals is used for edema and as a gargle for the first signs of colds and.
Mung bean gruel should be applied to the affected skin for burns and inflammation. Also, lotions have a beneficial effect on dermatitis and rashes.

Our hero shows the best results when taken in a germinated form, as well as. Thus, the body receives a maximum of vitamins and nutrients.

What diseases should definitely include mung bean in your diet

Diseases of the cardiovascular system - hypertension, atherosclerosis;
bone diseases - arthrosis, arthritis;
endocrine pathologies - diabetes mellitus;
women during menopause.

It is also worth thinking about expanding your food preferences to vegetarians, deeply religious, often fasting people, comrades and citizens who are always on diets and who want to lose weight without harm to the body, parents of small children - mung bean will be needed to reinforce the performance of the children's brain, its full development .

Contraindications, harmful mung bean for health

Despite the abundance of beneficial properties of mung bean for health, it also has contraindications. Due to the high content of oligosaccharides, it can still contribute to increased gas formation and complicate the digestion process. BUT, to a much lesser extent than peas and beans.

There is also individual intolerance, but it is extremely rare. With caution, these legumes should be consumed:

pregnant women;
women during breastfeeding;
people with metabolic disorders;
with allergies to components in the composition of the culture;
people with diseases of the urinary system and kidneys, as the beans have a diuretic property.

Sprouting mung bean

mung bean sprouts- a high-vitamin product, especially useful for fasting people. Young beans (not older than two years) are best suited for this purpose.

You need to take a container in which you need to make holes. Gauze is spread at the bottom of the dish. This container must be placed in a container that is even larger in size. Beans need to be filled with water. The water level should not rise above the grain. Containers must be placed in a warm place. After four hours, it will be necessary to add clean water. You need to repeat this procedure twice.

Mash will start to give the first shoots the very next day. You can eat them in three days. Before taking, be sure to rinse in running water. If the sprouts have a slightly bitter taste, they need to be poured over with boiling water.

The sprouts, whose size does not yet exceed one centimeter, have the maximum benefit. Sprouts of this size are extremely useful for the body.

You can store young sprouts for up to five days in the refrigerator, but with a half-covered lid to help them breathe.

Sprouted sprouts have a very unusual and sweet taste. They can be added to salads, or consumed separately, seasoned with vegetable or, fried in a pan, and also eaten together with other germinated sprouts, such as wheat, green or rye.

It is best to store grains in glass bowls, as plastic can give the beans an unpleasant aftertaste. When dry and without moisture, the beans can be stored for many years.

Before cooking, the cereal must be sorted out and washed to prevent stones or hardened grains from getting on the table. The most important rule for cooking beans is mandatory soaking, as the cereal takes a long time to cook, and the soaking process helps to speed up this process.

If there is confidence that the cereal is young, then only an hour should be enough. Otherwise, it is best to soak the beans in water overnight. Soaking time also depends on the choice of dish. The faster the cooking process, the more time the cereal needs to soak.

After soaking, you can start cooking mung bean. It is necessary to cook the beans on a very slow fire, it is necessary to remove the foam and peel, which will float during cooking. The product is best combined with vegetables, seafood and chicken meat. Friendly with garlic, ginger.

In Central Asia, a vegetarian pilaf is prepared from the product (red or brown rice, onions, carrots, spices, mung beans). It is less heavy than traditional lamb pilaf, but also very satisfying.

Most often, soups are prepared from it. They can be made from a whole bean or soup puree. Other uses for food are pasta and garnish for meat. Noodles are made from flour in Asian countries.

It is best to consume mung bean at lunchtime, so that the cereal has time to digest and does not strain the digestive system. Regular consumption of dishes prepared from these legumes contributes to the normalization of metabolism, and maintains a feeling of satiety for a long time.

During the fast, many people look for recipes that help not to stay hungry at a time when you can not eat food of animal origin. Take note mash- beans that are sold in many supermarkets and eco-shops, but are almost unknown to the general public.

What is mash?

Mash(or mung bean) is a plant of the legume family, genus Vigna. It is considered the most ancient legume culture, which began its conquest of the world from India, Pakistan and Bangladesh. Now mung bean is known in many countries, especially often it is used in national Asian cuisine.

Why is mung bean better than beans and peas?

The taste of mung beans is very similar to the taste of beans, but has a slight nutty flavor.

Unlike beans and peas, mung beans cook very quickly. It does not need to be soaked, and it will be ready within 40-50 minutes anyway.

Mash does not cause bloating, even small children eat it with pleasure. In Sweden, pediatricians recommend that mothers feed boiled and mashed mung beans to children older than 6 months.

Useful properties and contraindications

Mash is, first of all, a very useful protein that everyone needs. In 100 grams of mung bean it is 23 grams, and it is almost completely absorbed by the body. There are also vegetable fats in mung bean, there are not many of them - only 2%, but they are polyunsaturated - they protect the heart and blood vessels, and have a positive effect on metabolism.

Mung is rich in carbohydrates - 44 grams of carbohydrates in 100 grams of mung bean. But these are “slow” carbohydrates that will give you a feeling of satiety for a long time and prevent such unnecessary snacks on the go.

Mungo beans have calcium and magnesium, phosphorus and potassium, sodium and selenium, iron and copper, B vitamins and fiber.

Rich in fiber and vegetable protein
? Contains vitamins A, C, E, K, B vitamins (B1, B2, B3, B6, B9)
? Improves digestion (promotes faster digestion)
? Promote the removal of harmful substances and toxins from the body (has a diuretic effect)
?Has an antioxidant effect
?Improves kidney function
?Strengthens the skeletal system
?Serves for the prevention of arthritis and arthrosis
?Normalizes blood sugar levels
?Clears blood vessels from cholesterol plaques
?Has a positive effect on the condition of the skin (gruel from crushed mung bean treats acne, wounds and dermatitis)

In addition, mung bean is a fairly nutritious product: 100 grams of mung bean contains 300 calories.

Contraindications to the use of mung bean are reduced only to individual intolerance and disorders of the digestive system.

The most useful way to use

If you want to get the most out of mung beans, it's best to sprout them. Mung bean sprouts are a high-vitamin product, especially useful during fasting. And always, when you need to restore strength: after an illness, with active mental or physical activity.

Sprouting mung bean is simple: you need to fill it with water and leave it overnight. Then gently rinse (mung bean will already “hatch” - do not damage the sprouts!) and spread on a saucer, on gauze in one layer. From above, also cover with gauze in several layers moistened with water. Drying out must not be allowed. After 1.5 - 3 days, the mung bean sprouts are ready. The time depends on the light, heat and the length of the sprouts that you like.

Other cooking methods

Mash goes well with vegetables, other cereals, seafood, chicken and beef. Suitable for salads, pasta, soups and as an independent side dish. Mung beans are "friends" with garlic and ginger, decorating the flavor of the dish. One of the simplest oriental snacks is also deep-fried mung bean.

“Glass” noodles are prepared from mung flour, using the gelling property of mung bean. Noodles are prepared mainly in Asian countries, but in Central Asia, vegetarian pilaf is prepared from mung bean. Unlike traditional meat, it is absorbed much faster and more completely, does not leave heaviness and perfectly saturates.

In Uzbekistan, for example, there is a separate dish mash-kichiri or shavla-mash, which is somewhat reminiscent of pilaf. The dish is prepared from rice, mung beans, vegetable oil and vegetables.

Use mung beans also for making soups. You can make soups with both whole mung beans and pureed mung beans - creamy soups, following the example of pea soup.

But drinks from mung bean, as well as desserts, are unlikely to please an unaccustomed person.

Where can I buy?

In Minsk, you will most quickly find mash in online stores specializing in the sale of organic products. Indian mung bean can be found at 50 thousand BYR per half kilo, Uzbek or Tajik - from 30 thousand BYR for the same mass. A more expensive brand is Ufeelgood. A pack of mung bean 150 grams will cost about 80 thousand BYR.*

*all prices are as of the date of publication of the material

The beneficial properties of mung beans are best known to adherents of a healthy diet or vegetarians. Mash, mung beans, golden beans - all these are different names for the same ancient oriental culture. The benefits of mung beans, appreciated in almost all Asian cuisines, remain little known in the West.

Below you can get acquainted with the beneficial properties and contraindications of mung bean, learn about its composition. You will also receive recommendations on how to cook mung beans and why you should eat them.

The benefits of mung beans and its composition

Mash is a favorite product of vegetarians, because due to its high protein content, it is an excellent substitute for meat. The beneficial properties of mung bean are also invaluable for people suffering from diabetes: having a low glycemic index, it ensures that blood sugar levels are maintained at a normal level. In addition, mung bean is very nutritious and, despite its rather high calorie content (347 kcal), it is often included in the diet of those who lose weight as a valuable source of proteins, dietary fiber (fiber) and vitamins. In addition, a high concentration of dietary fiber in mung beans helps to normalize digestion and lower blood cholesterol levels. The Chinese have long valued mung bean for its detoxifying properties. Mash can both prevent the development of cancerous tumors, including breast cancer, and regulate hormonal levels in women during menopause.

When using mung bean, you should also remember about contraindications:

First of all, it is an individual intolerance to the product. For people with impaired digestion, the use of mung bean in large quantities is also undesirable.

How to choose and cook mung beans

Mash is a small, oval, bright green bean. Quality beans are evenly colored and have a glossy finish. Before choosing mung beans, pay attention to the external condition of the grains - they must be clean and dry, without any signs of damage, dust or insects.

In the East, mung bean is boiled, stewed, deep-fried; it is used to make soups and snacks, along with rice it is added to pilaf, side dishes and even desserts are made from it, seasoning dishes with a lot of spices and spices; sprouted beans are used in salads.

Why do you need to eat it:

Weight loss; normalization of blood sugar levels; normalization of the intestines; hormonal regulation.

Mash (Mung) is a legume originating from India. Mung beans are small, green, oval-shaped. The composition of vitamins and minerals in mung beans is perfectly balanced, which makes them a nutritious and healthy product.

Compound

Add mung bean sprouts to vegetable salads. They often serve as a substitute for green peas.

You can add beans to stewed or sautéed vegetables and soups just before serving.

Cook with porridge sprouts, combining them with cereals (rice, buckwheat, barley, barley, quinoa). The biological value of porridge with germinated beans increases significantly. In addition, sprouted beans are easier and better digested and perfectly absorbed.

How to cook

Before cooking, sort the beans, remove hardened grains, pebbles and other debris and be sure to fill with water, leave overnight.

When cooking mung beans, skim off the foam and peel that floats to the surface. The beans need to be boiled until they are soft. It tastes even better if it is simmered for a long time. Boiled mung bean strengthens and improves digestion, strengthens the body after illness, and is very useful for the elderly.

In India, mung beans are traditionally used to make Dhal or Dal, an Indian puree soup based on beans, coconut milk, vegetables and spices. This soup can be made with any legume. Dal is very tasty, healthy and perfectly saturates and warms the body in winter. The essence of the dish is cooking legumes together with vegetables to a puree state. Dal is richly flavored with spices, which give the dish completeness and usefulness. Dal can be eaten as an independent dish along with bread, flatbreads or served as a sauce for the main course or poured over rice.

See the recipe for mung bean with barley groats.

Mash is an unknown name for many cereals, which is very popular in the East. Other names you may have heard are golden beans, mung beans, or dhal. This cereal has many beneficial properties for the female body.

Appearance of mung bean

Mung beans are small oval green beans. They are smooth and have a glossy finish. Groats are very popular among supporters of a vegetarian diet.

Composition of mung bean

Masha contains a lot of vegetable protein, magnesium and potassium, sodium and iron - minerals.

Fiber, which is part of the cereal, will help improve digestion and cleanse the intestines.
B vitamins will have a stabilizing, calming effect on the body.
Phosphorus in mung bean improves memory, helps to resist stress, has a beneficial effect on vision, strengthens bone tissue and helps kidney function.

Medicinal properties of mung bean

Mung bean helps to enhance the development of the intellect, in the treatment of asthma, allergies and arthritis. A fairly frequent use of cereals will have a positive effect on the nervous system. It helps improve joint flexibility. You will feel how the body is filled with energy.

The cardiovascular system of the body will only benefit from the beneficial properties of cereals. Constant use can strengthen the heart, make blood vessels stronger and more elastic, and even lower blood pressure. Mash will help cleanse the vessels of cholesterol plaques. Mash has antitoxic properties, is able to heal thermal burns.

The use of mung bean in the treatment of diseases

Mung beans can be used to remove harmful substances from the intestines. It will have a diuretic effect. Sprouted mung beans will have a beneficial effect on infectious and inflammatory diseases: tracheitis, bronchitis, laryngitis, rhinitis and sinusitis.
With food poisoning: pesticides, heavy metals, mushrooms or poisonous plants, mung bean will be very useful.
With small wounds, dermatitis, acne, gruel from mung bean will help to cope.

The benefits of masha for female beauty

Mung bean powder is able to cleanse the skin, reduce pores, while it will nourish and soften the skin. Mash is able to smooth out wrinkles, smooth and tighten the skin. The skin of the face will acquire a healthy color, tenderness and silkiness. The Nanocoenzyme, which is part of the cereal, helps to cope with age-related skin changes, and is also an important component of protection against the effects of the external environment of cellular structures. Mash will strengthen the immunity of cells, protect against the effects of free radicals. It perfectly moisturizes the skin, helps to get rid of its dullness.

Mash: contraindications

For people who have impaired digestion, the use of mung beans in too large quantities is undesirable. There are no other contraindications, except for individual intolerance.

We germinate mash

To sprout mung beans, take beans that are less than 2 years old. Next, take a container in which holes are made. Lay gauze at the bottom. We put this container in a larger container with water. Soak the beans in water too. Water should only cover the machine. We put the container in a warm place, after 4 hours add fresh water, 2 times will be enough. The next day, the mung bean will begin to give the first shoots. After 3 days it can be eaten. Before eating them, peel and rinse in water. If you feel bitterness in the sprouts, simply pour boiling water over them.

The golden rule of making mung bean

Before you start cooking mung beans, be sure to soak them. When young mung bean is enough for 1 hour, if you do not know its age, then soak overnight. Also, the soaking time depends on the type of future dish. For stews or quick soups, soak the mung beans for a long time. This will give it a delicate taste. For dishes whose cooking time is more than an hour, it will be enough to rinse the mung bean.

mung bean recipes

Mung bean can be used as a side dish, sauces, soups, desserts and pastas. Mash beans are also stewed with meat and vegetables.

To get the fullest benefit from mung beans, you can sprout them. Cooking from it will not be difficult. Mung bean sprouts can be fried with ginger, chicken and mushrooms, added to salads.

To prepare a snack of Korean-style mung bean sprouts, you will need sprouted mung bean sprouts 2 cm long, 2 tomatoes, soy sauce, 0.5 onions and vegetable oil. Take the germinated sprouts and separate the grain from the husk. Pour the peeled sprouts with soy sauce. Fry the onion in vegetable oil until light golden brown. Chop 2 tomatoes. Add the onions and tomatoes to the sprouts with the sauce. The sprouts should be completely covered in soy sauce. Then refrigerate for 14 hours. The snack is ready.

To prepare mung bean risotto, take 1 cup mung bean, 1 carrot, 0.5 onion, 200 g minced meat, paprika to taste, 1/3 cup rice and 0.5 water. Pre-soak mash, somewhere in 3 hours. Fry the minced meat, add carrots, paprika, onions and fill everything with water. Then we throw mung bean there, cook until half cooked, add rice and cook until fully cooked. At the end, add seasoning, salt and your favorite seasonings.