Natural medicine Mung beans are the natural superfood

Mung bean? - What's that supposed to be again? In times almost weekly of newly rediscovered superfoods of the Mayans or ancient Tibetan hill tribes, one is quite skeptical when once again presented a rather unknown vegetables. This is not appropriate in the case of the mung bean. After all, she is a good old acquaintance, even if her name rarely falls with us. After all, almost everyone has ever eaten glass noodles or at least bean sprouts.

Behind both is nothing but the pea-sized bean from the Far East, one made from the flour of the bean, the other is her seedling. That this is falsely referred to as "soybean sprout", the mung bean can probably get over. But their importance in Asia, especially in China and India, is far too great. In India, the main producing country, 500,000 tonnes of mung beans are harvested each year to make the famous dal, which is traditionally made from a variety of legumes. The strong Indian spice will certainly do her good, because her taste is described as either mild, subtle or restrained, which every glass noodle knife will gladly confirm.

Despite its tasteful simplicity, the mung bean is superior to other beans in some respects - for example, with a whopping 17 g fiber - but above all, as far as their digestibility is concerned. Or have you ever heard of a legume that is seriously recommended as a remedy for flatulence? At least in Asian folk medicine, this recommendation is widespread, as well as their suspected effect against rheumatism, colds or liver problems.

Anyone looking for fresh mung beans in our latitudes, must bring a lot of patience. Mostly they are only available as preserves or in glass. Fresh mung sprouts, on the other hand, are available as "bean sprouts" in almost every supermarket. The sprouts should be rinsed well before consumption and blanched to destroy the contained phasin, a poisonous protein that is found in almost all legumes. Even the self-pulling of the sprouts is easily possible, mung bean seeds are considered extremely germ-friendly.

This may also be the reason why mung bean seedlings are the standard test object in Asian studies on exposure to cell phone radiation. A research group could even prove that their germination is at least delayed by mobile phone radiation. What we learn from it? Eating mung beans is probably healthier than talking on the phone. Jürgen Beckhoff, aid