The mung bean is a member of the pea family that is prized for its nutritional value. Mung beans can be eaten raw, or they can be cooked with the skin on or off. Mung beans are used in traditional Chinese and other southeast Asian cuisines, and they contain a lot of fiber.
Blood Glucose Levels
According to the Tried, Tasted, Served website, a single 100-gram serving of raw mung beans contains 16.5 grams of dietary fiber, which is 65 percent of the recommended daily value. A single serving of cooked mung beans contains 15 grams of dietary fiber. The high fiber count allows the beans to digest slowly, according to Carbs Information. This helps to maintain stable blood glucose levels and a healthier glucose metabolism. Eating mung beans also helps to offset the effect of high glycemic index foods, as they lower the glycemic value of meals.
Gastrointestinal Health
According to the United States Department of Agriculture, a diet that contains many high-fiber foods, including mung beans, can help maintain a healthy body weight and lower the risk of disease. In addition, dietary fibers help the body regulate bowel movements and can relieve digestive problems such as constipation and diarrhea. The proper daily intake of fiber can also result in increased energy throughout the day and better overall health.
Other Benefits
According to the I Love India website, herbalists have used mung beans to treat many inflammatory conditions, including systemic infections, heat stroke and hypertension. Mung beans are a great source of protein and vitamins A, B, C and E. They contain minerals such as calcium, iron and potassium.
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