Green Gram/Mung bean

Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. Legumes (Fabaceae/Leguminosae) are considered the second most important human food crops, just after the cereals (Gramineae). However, legume seeds constitute an essential part of the human diet as they are excellent sources of proteins, bioactive compounds, minerals, and vitamins, in comparison with cereals, and are referred to as “The poor man’s meat”

The word Mudga in Sanskrit means “that which brings joy, delight and gladness”. All the pul...............read more

Vitamin and Mineral content

Vitamins : B1, B2, B3, B5, B6, B9, C, E, K
Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Zinc
It is considered one of the best sources for proteins and constitutes a number of essential amino acids such as Arginine, Histidine, Lysine, Tryptophan, Phenylalanine, Leucine, Isoleucine, Tyrosine, Valine, Threonine, Cystine and Methionine.
Certain chemical components such as flavanoids (Flavones, isoflavones and isoflavonoids), phenolic acids (Gallic acid, Vanillic acid, Caffeic acid, Cinnamic acid, protocatechuic acid, Shikimic acid, p- hydroxybenzoic acid etc), and organic acids isolated from Mung in recent years.
Vitexin and isovitexin were found to be the major antioxidant components in mungbean.
Flavonoids are the most abundant secondary metabolites in the mung bean. Five subclasses of flavonoids, i.e., flavones, flavonols, isoflavonoids, flavanols, and anthocyanins, were found in the mung bean.
- Flavones (vitexin, isovitexin, isovitexin-6″-O-α-l-glucoside, and luteolin) and flavonols (quercetin, myricetin, and kaempferol) are the most abundant flavonoids detected in the mung bean.
Vitexin and isov...............read more

Properties and Benefits

Taste – sweet
Taste conversation after digestion – Pungent (Katu)
Ruksha – dry
Laghu – light to digest
Grahi – absorbent
Shitha – cold in potency
Effect on Tridoshas – Balances kapha and pitta dosha but slightly aggravates vata dosha
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Vishada – clears the obstructed body channels, digestive and metabolic pathways
Drishta prasadana – good for eyes
Jwa...............read more

Uses Benefits Application and Remedies

1) In recent years, studies have shown that the sprouts of mung beans after germination have more obvious biological activities and more plentiful secondary metabolites since relevant biosynthetic enzymes are activated during the initial stages of germination. Thus, germination is thought to improve the nutritional and medicinal qualities of mung beans.

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2) As per Ayurveda, green gram has 5 sub varieties and they are bluish black, green, yellow, white and red. The earlier ones are heavier in nature. but as per Acharya Charaka and Sushruta green ones are best among all varieties.

- It should be included in our regular meal in the form dal, khichadi, sprouts, etc. Because it is highly nutritious and balances Dosha as compared to other Dals/gram.

3) For Wounds & Ulcers : Hot poultice prepared of Sesame, Green gram, Milk, Rice is applied to relieve pain and burning sensation.

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4) Butter milk cooked green gram for improper digestion: The green gram with husk is cooked well with sour butter milk .This is macerated well and taken once, preferably in the evening. While cooking, pepper or dry ginger and little black salt can be added. This improves the digestive capacity. Also it strengthens the gut. Also, it helps to form the stool in proper manner. Or Sprouted moong dal with Turmeric & pepper/dry ginger powder steamed with sesame oil is good to improve digestion strength.

- In addition, trypsin inhibitors, hemagglutinin, tannins, and phytic acid found in the mung bean have also been reported to have biological functions, promoting digestion and eliminating toxins.

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5) Green gram is a skin replenisher, natural body detoxifier and soothener of the body and mind. Small amount (30-40 gram) of sprouted green gram is taken with equal amount of Pomegranate seeds/fruits. This improves the strength of the intestine. Incorporation of the sprouted or soaked green gram if taken along with green vegetables and as a component in green salad/veg salad surely one can observe its quick benefits within 7-10 days.

- Germination significantly reduces the levels of reducing sugars and starches by 36.1% and 8.78%, respectively.

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6) Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, antioxidant, anti-inflammatory and hypolipidemic activities.

7) Fresh roots are taken and cooked with cow’s milk or else its decoction is made. To this little jaggery is added and taken. This acts as a good energy drink.

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8) Regular consumption of Mungbeans can regulate flora of enterobacteria, decrease absorption of toxic substances, reduce risk of hypercholestraemia and coronary heart disease. Mungbean protein isolates improved the plasma lipid profile by normalizing insulin sensitivity and significantly reduced plasma triglyceride level.

9) Green gram is a skin replenisher, natural body detoxifier and soothener of the body and mind. Small amount (30-40 gram) of sprouted green gram is taken with equal amount of Pomegranate seeds/fruits. This improves the strength of the intestine. Incorporation of the sprouted or soaked green gram if taken along with green vegetables and as a component in green salad/veg salad surely one can observe its quick benefits within 7-10 days.

- Germination significantly reduces the levels of reducing sugars and starches by 36.1% and 8.78%, respectively.

Click here for more information about Pomegranate

10) Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, antioxidant, anti-inflammatory and hypolipidemic activities.

11) Fresh roots are taken and cooked with cow’s milk or else its decoction is made. To this little jaggery is added and taken. This acts as a good energy drink.

Click here for more information about Jaggery

12) Regular consumption of Mungbeans can regulate flora of enterobacteria, decrease absorption of toxic substances, reduce risk of hypercholestraemia and coronary heart disease. Mungbean protein isolates improved the plasma lipid profile by normalizing insulin sensitivity and significantly reduced plasma triglyceride level.

13) It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from the...............read more

Recipes

Green gram soup : It is prepared by boiling green gram in 14 parts of water till it obtains semisolid consistency. It can be added with salt or spices(pepper, dry ginger, cinnamon, clove) to improve the taste.
- Light, appetizer, blood purifier, etc.It is useful in Pitta fever, burning sensation in the body, tastelessness, blood borne disorders etc. If soup is taken adding with salt it relieves all pain.

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The pulses like green gram, chickpea, horse gram are taken and soaked in water (overnight). Next day it is cooked well with large amount of water. On cooking species and salt are added and if needed curry leaf, coriander leaf etc can also be added. Some add little ghee or seasoning can be done.
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High levels of proteins, amino acids, oligosaccharides, and polyphenols in mung beans are thought to be the main contributors to the antioxidant, antimicrobial, anti-inflammatory activity.
In the South Indian states of Karnataka, Tamil Nadu, Telangana and Andhra Pradesh, and also in Maharashtra, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called pesalu in Telugu or usuli or guggari in Kannada or sundal in Tamil or usal(उसळ) in Marathi.
In South India, especially Andhra Pradesh, batter made from ground whole moong beans (including skin) is used to make a variety of dosa called pesarattu or pesara dosa.
In India, mung bean sprouts are cooked with green chili, garlic, and other spices.
Mung bean starch, which is extracted from ground mung be...............read more

Further read on following link

https://kbjawadwar.blogspot.com/2021/11/green-grammung-bean-health-benefits.html

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Reference

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2) Int. J. Res. Ayurveda Pharm. 5(2), Mar - Apr 2014 238

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11) Ayurveda based diet & life Style Guidelinesfor Prevention and Management of Skin Diseases ; CENTRAL COUNCIL FOR RESEARCH IN AYURVEDIC SCIENCES; Ministry of AYUSH, Government of India

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