Mung Beans with All Its Aspects
Mung bean (Vigna radiata (L.) R. Wilczek) has been cultivated in India since prehistoric times and is believed to be an indigenous crop of India. Especially its protein-rich grains are grown in South and East Asia, Central Africa, parts of China, South and North America, and Australia. Mung bean is a warm-season annual legume that is often grown as an alternating crop with grains such as wheat and rice. Mung bean plants are erect with pod-bearing branches in clusters near the top of the plant. The pods contain 8-15 seed grains. Grains are green or brown in color, spherical in shape, and flat hilum. The main advantages of the crop are that as a legume it does not require fertilization for nitrogen, it has a short growth cycle (75-90 days), requires very little water, and is easily adapted to crop rotation with cereals. It can grow well in most arid and semi-arid conditions.
• It is considered a good plant-based food, especially with its protein, fiber, and iron content.
• Carbohydrate content causes less bloating and flatulence compared to other legumes.
• Compared to important vegetable protein sources such as peas, chickpeas, lentils, and beans, it has a similar protein content to lentils and peas, but less protein content than soybeans.
• For individuals on a plant-based diet, it is recommended to consume mung beans with cereals for balanced protein intake.
• It is known that the protein and mineral content, as well as the content of bioactive components showing antioxidant properties, increase during the germination process.
Source:
https://www.gidabilgi.com/Makale/Detay/butun-yonleriyle-mas-fasulyesi-4d0bc0
