Mung beans, just like dry beans, dry peas, and lentils, are plants in the legume family that are known to be good sources of plant proteins.
For a long time people preferred meat protein to plant protein. Today it is considered healthier to consume dry beans (rice beans, moth beans, butter beans and lentils, etc. as an alternative source of protein. But very few people are aware of Mung beans and their high nutrient value.
In wake of recent discoveries in research conducted by different institutions such as CGIAR’s research program on grains and legumes, it has been shown that Mung beans are superior in quality in terms of chemical composition and the nutritional content.
Green Mung beans have been found to contain high protein, high fiber, low fat and low calories compared with other legumes. The specific nutrition content in 1 ounce (28 grams) of dried Mung beans is:
- 97 calories
- 001gram /negligible fat
- 5 gram fiber
- 7 gram protein
These nutritional facts indicate that Mung beans are 25% protein and amino acids. Mung beans contain albumin and globulin as the main storage proteins totaling up to 85% of the total amino acids in Mung beans. They are also rich in other essential amino acids, such as isoleucine ,valine, leucine which when combined with other plant sources like whole grains make a “complete protein” which is highly absorbable. Without dietary protein, your body can’t access all the amino acids it needs to make these proteins. Your cells are able to manufacture some amino acids – known as non-essential – while the essential amino acids are a necessary component of your diet because you lack the ability to synthesize them. These complete proteins are very important to people who are maintaining vegetarian diet.
Unlike animal proteins which can lead to dangerous accumulation of cholesterol in your body, Mung beans provide a healthier source of proteins that contain negligible fat content. Animal proteins contain unhealthy fatty acids that are offset when one chooses to get their protein source from Mung beans.
Mung beans have a reduced amount of phytic acid and saponin that makes them easily digestible compared to other types of beans. Further reductions of phytic acid and saponin can be done before cooking processes such as soaking the Mung beans, sprouting or using an ordinary pressure cooker helps significantly in reducing the phytic acid and saponin, making Mung beans even more digestible, compared to other types of beans.
Proteins are a macronutrient that the body needs in large amounts. Mung beans can be a good source since they have high protein content and a minimal or negligible content of the unwanted compounds such as fatty excess fatty acids. Proteins are important to the body in the following ways:
- Protein is the main building block of every cell in the human body. Cells making up our nails, bones, muscles, skin, hair and even blood are constituted primarily of protein. Protein is also very useful in rebuilding and repair of injured body tissues.
- Our bodies use protein to make important enzymes and hormones that aid in different body function. These help control the various organs in our body. An example of this is insulin that helps us regulate sugar.
- Proteins help in forming antibodies which help the body to fight against illness and infections. Antibodies work together with white blood cells in the body’s immune system by helping in identifying antigens that may cause infections in the body.
- Dry Mung beans contain fiber that keeps you full (satisfied) for longer periods of time. This reduces the tendency to eat more often.
- Proteins have a higher their of food effect (TEF) that our bodies use to digest food and makes it into small absorbable pieces, which, in turn, helps the process of digestion. You burn more calories than if you had a fatty diet. Proteins aid in weight reduction.
- The proteins contained in Mung beans fuel fat burning, as if you were exercising. If you keep to the Mung bean diet for six months it can lead to a weight loss of more than 4.5 lbs. greater than achieved by other diets. This is because other diets contain animal fat that does not burn off as quickly.
- Did you know that proteins make up the largest constituent of the brain just after water and large amounts of proteins are used on a daily basis in the functioning of the brain?
- Mung beans contains nutrients required for the normal growth of the brain. These nutrients are used in the formation of the fatty acids which is one of the major protein making blocks. Fatty acids are quite important for consequential brain development.
- Large amounts of proteins are required for the daily functioning of the brain. In order to maintain these balance one should regularly use mung beans due to their ability to aid nerve cells. Mung beans contain 171 micrograms of copper in every cup. Additionally, Mung beans contains iron and manganese that are quite vital for the brain cell development.
People who have deficiency in these minerals may have or experienced a number of neurological disorders. Increasing your daily uptake of Mung beans may help you experience a great change in the functioning of your brains. Try this!
- Protein is key in body building and proper muscle development. Muscle growth requires a balance between breakdown of fats and helps create new muscle cells. Protein enhances the repair of muscle cells, giving your body muscle the healthy and strong look. Without protein, your body can’t produce new muscle cells or heal/repair the damaged cells. Therefore, when you want to build your muscle or burn fat, you need an adequate amount of protein.
- Protein helps in the transportation of important body molecules. Molecule hemoglobin is a protein that helps in the transportation of oxygen throughout the entire body. Protein is also used to store certain molecules such as ferritin which combines with iron for storage in the liver.
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