Mung bean is a very common bean in our life. You can cook mung bean soup, mung bean cake and make all kinds of food. Do you know the nutritional value and efficacy of mung bean? Get to know with Xiaobian!
Mung bean belongs to Leguminosae. It has been cultivated in China for more than 2000 years.
Nutritional components of mung bean
Every 100 grams of mung bean contains 23.8 grams of protein, 58.8 grams of carbohydrate, 0.5 grams of fat, 80 mg of calcium, 360 mg of phosphorus and 6.8 mg of iron. It also contains carotene, vitamin B1, vitamin B2, vitamin E, nicotinic acid and a variety of mineral elements.
The protein of mung bean is mainly globulin, and contains many kinds of amino acids such as methionine, tryptophan, tyrosine, etc; Phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other components are contained in the phospholipids.
How to choose
1. Distinguish whether mung bean is fresh or not. When selecting mung beans, we must pay attention to the selection of no mildew, no insects, no deterioration of mung beans, fresh mung beans should be fresh green, old mung beans color will be yellow.
2. Identify whether mung beans are contaminated. To see if mung bean is polluted, one is to see if mung bean is shriveled and wrinkled, the other is to see if mung bean has pungent chemical smell.
3. The mung bean with uniform size, no impurity and insect eye is high quality mung bean; Poor quality mung beans contain a lot of sand and other impurities, and most of them are high moisture and easy to be affected by damp and mildew. You can feel the moist feeling when you put your hand into the mung bean pocket.
I believe many people have eaten mung bean in their lives, but not everyone can understand its nutritional value. So I hope that after the analysis and introduction of these contents, everyone can scientifically choose these foods and use them to help themselves to recuperate and solve some existing diseases.