GREEN MOONG - GREEN GRAM - WHOLE DAL
Green Moong or Mung Whole Dal
Green beans is another term for whole moong or mung dal. Tiny cylindrical in shape, with a rich green surface dhal, it is a great source of vitamin C, iron, and potassium. The bean is an excellent diet to add to your pantry. It is highly suggested as a food substitute in many dieting programs due to its low calorific value.
It is full of protein and fiber, which aids in lowering high cholesterol levels in the blood. Those with diabetes or high blood cholesterol may consume mung beans regularly.
Common Name: Moong, Mongo, Golden Gram Bean, Munggo, Mung, Green Soy Bean, Green Bean, Mash bean.
Botanical Name: Vigna radiata
History and Cultivation
It is believed that the mung bean emerged in the Indian subcontinent, where it was cultivated as early as the 15th century. Mung bean cultivation spread to southern and eastern Asia, Africa, Austronesia, the Americas, and the West Indies. It is now cropped throughout the Tropical regions, from the sea up to 1850 m in the Himalayan region.
The mung bean is a hot legume that grows quickly. It matures in tropical and subtropical climates where proximal temperatures are around 28-30°C or consistently higher than 15°C. It can be planted in the summer and fall. It does not take a lot of water and is resistant to drought.
Nutritional Value of Moong Dal
- Energy: 1452 kJ
- Carbohydrates: 62.62 g
- Sugars: 6.60 g
- Dietary fiber: 16.3 g
- Fat: 1.15 g
- Protein: 23.86 g
- Vitamin C: 4.8 mg
- Calcium: 132 mg
- Potassium: 1246 mg
- Sodium: 15 mg
- Magnesium: 189 mg
- Phosphorus: 367 mg
The whole green moong dal is popular in Asian Countries. Moong being a versatile legume is consumed in a variety of dals and soups.
It's also used in various other Asian meals, such as Vietnamese spring rolls and Indonesian porridge. Pancakes and dosas are also made using moong.
Adding Moong to the mix makes delicious Indian street food: Misal Pav, Sukha moong chaat, vada, pakora and pav bhaji.
Moong dal has many health benefits due to its high nutritional value and presence of proteins, carbohydrates, and vitamins.
- Moong dal aids in the development of the cholecystokinin hormone. As a result, it increases your feeling of fullness after eating and speeds up your metabolism.
- It is high in iron and potassium. It decreases blood pressure and prevents muscle spasms. It also controls irregular heartbeats.
- The glycemic index of moong dal is low. Consequently, it aids in reducing insulin, sugar levels, and fat concentration in the body. As a result, blood glucose levels are carefully managed, and the danger of diabetes is reduced.
- Mung dal is high in iron, which aids in the formation of red blood cells. A sufficient number of red blood cells is intended to stop anemia and promote better blood flow in the body.
The raw moong dal can be stored for two years if stored inside a jar in a cool and dark place. Cooked whole moong dal, can survive for two days in the refrigerator.
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