Mung "Moong" Beans

Mung “Moong” beans (Vigna radiata) are native to South America and were domesticated in India around 1500 BC. They are currently grown in the USA, Africa, Australia, and Asia, and are easily found in various forms: whole (green and unshelled), split (yellow), or sprouted.

Ayurveda cherishes Mung "Moong" beans because they are considered sattvic (pure), easily digestible, high in protein and fiber, and have a low glycemic index. They are also alkaline and rich in antioxidants.

Generally, beans (legumes) can be challenging to digest, with the notable exception being split yellow moong beans, which are easily digestible, high in protein and fiber, have a low glycemic index, are rich in antioxidants, and are alkaline.

From an Ayurvedic perspective, moong beans have a sweet and astringent taste, with a cooling nature that leaves a sweet aftertaste. They are considered beneficial for all three doshas unless eaten in excess.

Mung beans offer numerous benefits, including supporting the heart and cardiovascular system, helping to lower blood pressure, and potentially aiding in the management of type 2 diabetes. They help build immunity, relieve PMS symptoms, aid in the digestive process, lower glucose levels, and support the elimination of toxins.