Wonderful health benefits of eating moong beans every day (2024)
Whether you are recovering from an ailment or working on your immunity or appetite, moong dal is perhaps the best legume you can have as apart from being a storehouse of many nutrients, it is also very light to digest and known to be a satvic food in Ayurveda. According to the ancient medicinal practice, moong dal is known as mudga which means it brings joy and happiness. Moong beans is quite versatile and apart from the regular dal, you can make khichdi, chilla, daliya, crispy fritters and even tasty halwa with it. (Also read: Eat sprouts every day for these incredible benefits)
"In Ayurveda, Moong beans (Green gram) are considered the Queen of Pulses (best among all pulses) and a superfood because of its multi-dimensional health benefits. Among all legumes, it is easiest and lightest to digest, the least gas forming and the best thing ain't it- it has Sattvic effect on the mind," says Dr Dixa Bhavsar in her recent Instagram post.
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Dr Bhavsar says Ayurveda considers moong dal the best and also recommends to consume it daily in meals due to its medicinal and unique qualities. It also balances kapha and pitta and slightly aggravates vata.
The expert lists the medicinal qualities of moong beans as per Ayurveda:
Moong beans are rich in iron, potassium, amino aids and antioxidants. They are easiest to digest source of plant-based protein.
Here are benefits of moong beans explained by Dr Bhavsar:
- Moong beans helps in improve immunity
- It aids in lowering total cholesterol
- The lentil is considered good for liver
- Moong beans is helpful in controlling blood sugar levels in diabetes
- Moong beans provide 80 per cent of the recommended dietary intake for folate in one cooked cup, which is essential for the growth of the fetus and so is a very good supplement for pregnant women.
- Moong bean powdered and applied as face pack helps in brightening the skin, treat acne, eczema and relieving itchiness.
- Powdered moong can also be used as a substitute for chemical soaps for those with sensitive skin and best thing about it is that it is conducive to all ages of people.
- It is best used in most of diseases in the form of soup (mudga yusha) as it becomes easy to digest and absorb.
Dr Bhavsar says that one should not forget to soak moong before cooking as the process removes phytic acid from them making them easier for us to digest and absorb nutrients.
You will get approximately 80% of your daily recommended intake of folate if you consume a cup of cooked mung beans. Mung beans are also rich in potassium, copper, thiamin (vitamin B1), pantothenic acid (vitamin B5), magnesium, phosphorus, zinc, iron, and manganese.
You will get approximately 80% of your daily recommended intake of folate if you consume a cup of cooked mung beans. Mung beans are also rich in potassium, copper, thiamin (vitamin B1), pantothenic acid (vitamin B5), magnesium, phosphorus, zinc, iron, and manganese.
Hence people with kidney and gall bladder disorders may have to avoid consuming green beans. Oxalates may also hamper the absorption of calcium in the body. Raw husks contain chemicals that can cause stomach upset, vomiting, and diarrhea.
Mung beans and their sprouts have been celebrated for their “detoxifying” properties. Backed by science to be rich in protein, fiber, complex carbs, and antioxidants.
Addition of green gram dal is a healthy way to augment heart health and prevent obesity, dyslipidaemia, hypertension, inflammation and oxidative damage all of which elevates the risk of cardiovascular disease. High blood pressure is a risk factor for heart disease and stroke which are a leading cause of mortality.
Mung Beans (Moong Dal): A rich source of protein, mung beans are low in potassium and phosphorus, making them suitable for individuals with kidney concerns. They can be included in dal (lentil curry) or soups.
Place 1 cup beans in a large pot with 3 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 30 minutes; drain well.
Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.
Mung beans and chickpeas (also called garbanzo beans) are both legumes. As such, they have similar nutritional content and benefits. Compared to mung beans, chickpeas are slightly higher in calories, sugar, protein and carbs.
Moong Dal is also known as Green Gram Beans when whole, Split Green Gram when split with the skin on and as Split and Skinned Green Gram when de-skinned (yellow). The Moong Dal is native to India and is the most commonly used dal.
However, pregnant women should avoid eating raw mung bean sprouts, as they may carry bacteria that could cause an infection. 3. What is the best time to eat green gram? In general, it is best to consume dal during the daytime as whatever we eat at night should be light and easily digestible.
The U.S. Dietary Guidelines recommends eating about 3 cups of legumes—like pinto, kidney, or black beans—per week. If you eat about ½ cup of beans every day, you'll meet the weekly Dietary Guidelines for beans.
Mung beans can be cooked on the stove like other dried beans or be eaten raw if they have been sprouted (Brown, 2018). Mung beans are also an excellent snack! If you are wondering how the mung bean compares to other legumes check out the table below.
A 100 g serving of cooked moong dal can provide you with about 6 g protein. It also contains some amounts of vitamin E, C, and K. An integral part of the Indian diet; it is incredibly light and easy to digest. Compared to other dals, this yellow dal is low in carbs, making it a healthier option.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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