Mung beans come from India, belong to the legume family, and are grown in most countries in southern Asia. The group of her admirers grows every year. It has a delicate taste and many health properties.

Halves of mung beans are used in classic Indian dishes. It is a source of protein and fiber.
Mung beans are a high-quality legume used in Indian, Asian and Ayurvedic cuisine. It is easily digestible so anyone can eat it.

Features:

Mung beans are one of the most valuable legumes in the world. It should start with the fact that it is an excellent source of protein and fiber, which has an excellent effect on intestinal function and the weight loss process. Moreover, this precious bean is characterized by a high content of many vitamins. Mung beans contain valuable ingredients with anti-inflammatory and antioxidant properties.

- has a low fat and cholesterol content
- is easily digestible and has a healthy effect on the heart
- does not contain factors causing flatulence
- can be consumed by children and the elderly -
is rich in calcium, phosphorus, magnesium, folic acid and vitamin B
- a rich source of vitamin B C

Additionally, mung beans are rich in:

• potassium – regulating blood pressure,
• vitamin C – supporting immunity and fighting free radicals that are responsible for the aging of the body,
• folic acid – especially important in the prenatal period, for the proper development of the fetus,
• copper and iron – necessary for the production of blood cells in the human body,
• selenium - protecting red blood cells and cell membranes against the harmful effects of free radicals,
• calcium - its deficiency increases bone fragility, muscle pain or heart rhythm disturbances,
• manganese - an essential microelement,
• phosphorus - corresponding to, among others, for healthy and strong bones.
• B vitamins, folate, thiamine, pyridoxine, pantothenic acid, riboflavin, niacin,

In the kitchen:

Its delicate taste makes it suitable as an ingredient in many dishes. It can be an ingredient in curries and stews. It can be used in vegan dishes or as a basic ingredient for cutlets. It will perfectly complement many soups. This is a product that can be used in the kitchen in many ways. It has a quite delicate, slightly nutty and sweet taste. You can add mung beans to soups (it even goes well with tomato soups) and prepare delicious, aromatic vegetable pâtés, sandwich spreads, meatballs or vege burgers. It will also work well with various types of salads, it will add flavor to them, but above all, it will significantly increase the nutritional value of the meal, enriching it with protein, vitamins and mineral salts. We can use mung beans to make various types of nutritious one-pot dishes, such as spicy goulash, aromatic curry, mung beans with rice and vegetables.

A method of preparing:

Before cooking, mung beans should be soaked in cool water for about 8-12 hours and then cooked for another 30-45 minutes. You can add salt to the water only at the end of cooking, otherwise the beans will remain hard. The beans are ready when the grains fall apart.

Recipe for mung bean soup
Ingredients:
250g mung beans
1.5l of water
3 bay leaves
a teaspoon of salt
1 potato 1
carrot
1 parsley root
1 tablespoon of butter or rapeseed oil a teaspoon of turmeric
1
clove of garlic
1 onion
a small jar of tomato puree ground
hot pepper
1 tablespoon of oil rapeseed

A method of preparing:

– Pour water over the washed beans. Add bay leaves and salt. Cook for approx. 15-20 minutes. After this time, add butter, turmeric and chopped potato, carrot and parsley root. Cook until the vegetables are soft.
– Heat the oil in a pan. Fry the chopped onion on it. Add ground pepper, crushed garlic and puree. Fry for a while and then add to the soup. Mix. Cook for another 5-10 minutes.