Mung bean (Vigna radiata) is a fast-growing annual legume from India and Asia, producing small yellow flowers, and slender cylindrical pods containing small green seeds. This herbaceous plant is valued for its robust root system and adaptability to a wide range of soils and climates.
Mung Bean seeds and sprouts are staple ingredients in Asian cuisine, used in soups, salads, noodle dishes, and desserts, while processed flour is incorporated into breads and snacks.
Young pods and leaves are edible as vegetables, as well, and the seeds are sometimes pressed for oil or roasted as snacks.
As a legume, it is a valued cover crop and green manure, providing nitrogen for soil improvement.
Stem fibers from Mung Bean have also been trialed for twine and sack production, and seed flour is used as a soap substitute in some cultures. The meal and hulls may be used as animal feed.
In traditional medicine, particularly in Chinese practice as documented in the Compendium of Materia Medica (Bencao Gangmu), mung bean seeds are used for detoxification, to alleviate heat stroke, and to regulate gastrointestinal upset. Seed decoctions and sprout infusions are also employed to treat fevers, coughs, liver disorders, rheumatism, and skin conditions, and are regarded as cooling foods that support recovery from illness.
➡️ Mung bean is exceptionally rich in bioactive compounds that underpin its health benefits. The major polyphenols include the flavones vitexin and isovitexin, responsible for hypoglycemic, hypolipidemic, hepatoprotective, and anti-inflammatory activities. Other important phenolic acids, along with flavonols, catechin, and tannins, contribute to antioxidant and anticancer effects. Mung bean also contains diverse polysaccharides, which exhibit potent immunomodulatory and macrophage-activating properties.
Additionally, bioactive peptides demonstrate strong angiotensin-converting enzyme (ACE) inhibitory and antioxidant activities, supporting cardiovascular health.
Through scientific investigation, multiple activities have been exhibited, including antioxidant, anti-inflammatory, antimicrobial, hypolipidemic, antidiabetic, hepatoprotective, antihypertensive, anticancer, anti-melanogenesis, and immunomodulatory effects.
Recent studies revealed that regular consumption of Mung Bean sprouts can help regulate blood glucose and reduce cholesterol levels, supporting cardiovascular and metabolic health.
Additionally, polyphenols and bioactive compounds extracted from Mung Bean seeds demonstrate significant antioxidant and anti-inflammatory action, and supplementation with mung bean has shown benefits in protecting liver function and improving immune response in several animal models.
💫 🫘 The Bean of Benefits: Mung Bean
