Mung Bean History

Moog Daal

History of Mung Beans
Mung beans were produced as wild plants and first cultivated in India. It is about 45 years ago; some evidence shows that the Mung beans were growing in the Harappa Haryana of India. According to scholars, there are two different species of mung beans which are;
1. The type which is grew in southern India (larger-seeded mung)
2. The other kind of mung grew in the Northern India (smaller-seeded mung)
These types of mung beans then reached to China and other areas of Southeast Asia. Thailand people have eaten mung beans about 22 years and then it cultivated in Africa around 9th or 10th century.
Today, Mung beans are the most famous in India, Southeast Asia and also in the Europe and the U.S. Every year U.S consumed

In India this food is the most important part for the Indian’s who want to reduce their weight in kilos. It is aid that Yellow mung beans are easy to cook and digest but whole green moong has low fiber content. It is available as low carb pulses as compare to the other dals. It is best best source of proteins for those who are vegetarian. Some people said that the meat has the highest protein but it is also likely to say that moong dal is not far behind of it.
Items Energy Protein Total Fat Cholesterol Sodium Total Carbohydrates Dietary Fibers Sugars
Whole Moong Dal (100gm ) 347 kcal 23.86g 1.15g 0mg 15mg 62.62g 16.3g 6.6g
Skinned Moong Dal (100 gm) 351 kcal 25g 1.2g 0mg 28mg 60g 12g 3g Uses of Mung beans:
There are different uses and benefits of Mung Beans which are considered as the protein powders, and in restaurants it is a state-side dish. It has a big source of nutrients like potassium, zinc, and many vitamins B. Mung beans are considered as a substantial food, high in protein and dietary fiber as well. It can be found in powder form as uncooked beans, bean noodles etc Mung beans can be eaten as a raw of dried seeds. They are also useful to protect against various constant and age related diseases like diabetes and cancer etc.

It is helpful to control cholesterol levels and protect against heart diseases because their antioxidants behave like free scavengers and reducing inflammation. Oxidized LDL is the highest risk of cardiovascular events like strokes and heart attacks.
2. Lower High Blood Pressure:

It has the capability to struggle with other disease factor that is high blood pressure. In the Chemistry Central Journal, it is studies that mung beans have major reduction in blood pressure levels. Because of its high proteins fragments named peptides, it may very effective for the blood pressure levels. It helps to reduce blood vessels.
3. Lower the Risk of Cancer:

Mung beans are significant contributor to antioxidant power because of its high level of amino acids which may help to fight against cancer disease. These are very helpful to protect damage. In the study 2012, the College of Food Science and Nutritional Engineering at Agricultural University China, published that there are basically two kinds of protective flavonoids that help to reduce the risk of Cancer. These are originated from vitexin and