Once they’ve sprouted and turned to bean sprouts or ‘togue’ in Filipino, these are made into a quick stir-fry with garlic and tomatoes added as a side dish, or made into a filling for lumpia. These small but filling green beans are commonly eaten as a filling warm soup every now and then, more so during the Lent and in the rainy season or colder weather months. The many uses of Monggo in the PhilippinesĪ staple in almost every Pinoy household, called ‘Monggo’ or ‘Munggo’. * There are mung beans side effects if not properly cleaned or for those with allergies to peanuts or soy, These have a high risk of bacterial growth that may cause abdominal cramping, nausea, itching, diarrhea, vomiting, and issues with pregnant women. It also has copper that keeps the skin glowing. Improves skin and eye health, rich in zinc which is a treatment for night blindness.Great for gut health and weight loss, these have soluble fiber that nourishes the colon and improves metabolism.Lowers blood sugar levels, having anti inflammatory properties to help guard against thirst, and heat stroke.Regulating blood pressure by contributing fiber, magnesium, and potassium.Has Anticancer properties, mung bean extracts have an effect on human cancer cells by preventing radical damage that is caused by oxidative stress.These little green bits have an impressive roaster of benefits, here are some examples: Mung bean protein is 29 grams per 100 grams, and mung beans calories are 347 per 100 grams. These beans can be found sold dry, fresh, or sprouted in wet markets or grocery stores. Monggo (Mung Beans) benefitsĪn edible bean that’s primarily grown and part of a regular diet in Asia, South America, and Africa. Other Mung bean recipes include boiling and mashing them with or without sugar to turn into paste, creating a filling for baked goods or cakes, added into savory or sweet soups, and some use them as one would with red bean paste, turning them into a dessert like ice cream or frozen ice pops, in mooncakes, a thickener in pancake batter and many more. Some buy the dried beans and soak these in a opaque container with water, keeping this in a cool and dark place for around 3 days, to sprout mung bean sprouts or ‘togue’, a vegetable that has a slightly sweet taste, cooked quickly to keep the crunchy texture, these are typically eaten as a side dish. Mung beans have a subtly sweet and nutty flavor, plus the added spices and vegetables, it creates the popular ‘munggo guisado’ stew. These are sold as dried beans simmered till it can be easily crushed with a fork. These come from annual vines, with yellow flowers and thin fuzzy brown pods that are opened to reveal the mung beans. The term ‘mung’ originated from the Hindi word, that came from the Sankrit word ‘mudga’. These have different names from ‘mung’ or ‘moong bean’ in India, ‘green gram’ in America, or ‘monggo’ in the Philippines. Monggo (Mung Beans) have been cultivated since Ancient times, being a native food to India, spreading to China, and various parts of Southeast Asia. This is popular in Filipino cuisine, the ‘Monggo’ or ‘Pork Monggo’ being a go to meal for many, its a filling, quick and easy to do soup to end the day with or keep warm with during the colder months. It is a affordable rich source of protein, vitamins, minerals, and antioxidants. Part of the legume family alongside chickpeas, beans, and lentils. Monggo, or in English ‘Mung Beans’ (scientific name Vigna radiata) are small green beans widely cultivated and used in Southeast Asia.
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