Mung or golden beans. Mung beans, mung beans, golden beans Useful properties of Mung beans

lat. Vigna radiata

These are small, green, oval-shaped beans, smooth to the touch with a glossy sheen, plants of the Legume family.

This perennial herb was cultivated by the Indians in ancient times; it was the inhabitants of this state who called it “ mung».

The historical homeland of the plant is Pakistan, India and Bangladesh, but it is also cultivated on an industrial scale in Indonesia, Myanmar, China, Thailand, the Philippines and throughout the subtropical zone.

Beans are also cultivated in the arid conditions of some states of America and regions of Southern Europe, where the crop is harvested in two stages: in June and November, this is due to the slow ripening of the seeds.

How to choose

You need to choose transparent packaging so that you can check the uniformity of the product (shape, shade). Wrinkles on the beans or the presence of inclusions or spots of dark color should alert you. It is important to pay attention to the expiration date.

It makes sense to choose the “right” manufacturer. Thus, the highest quality mung bean is the one that is packaged in Tajikistan, India, Australia and Uzbekistan. It is better to refuse to purchase Chinese and Peruvian mung beans. It is believed that it was grown there using aggressive technologies.

How to store

At room temperature, mung bean can be stored for more than one year, but the older it is, the longer the cooking process will be, including mandatory soaking. Therefore, based on the expiration date on the package, try to use the product before this time. In a sufficiently dense bag or container, mung bean does not change its qualities for 2 years from the time of manufacture. Mung beans should be stored in a dark, dry, well-ventilated place.

In cooking

Mung bean is actively used in Chinese cuisine, dishes of Tajikistan, Turkmenistan, Uzbekistan, Korea, Japan, India and Southeast Asia. Mung bean is usually eaten whole, sprouted or shelled. Mung bean starch is used for gelling and the production of one of the types of Chinese noodles.

In Chinese cuisine, whole mung beans are used for desserts or " sweet water", chilled or hot. In Indonesia, beans are popular as a dessert, a sweet porridge that is boiled with coconut milk, sugar and ginger. Moong is actively used in India for preparing first courses (for example, soup with spices), and is also boiled and served with rice.

In Tajik and Uzbek cuisine, a dish known as mash-shawl, or mash-kichiri, is a porridge of rice and unshelled mung bean with vegetable oil and optionally added meat (beef, lamb), unripe apricots in season, post-dumba. Uzbeks and Tajiks also prepare thick soup with these beans.

Shelled moong (after removing the hull) has a light green hue and is known as dal in Indian cuisine. It is used to prepare a traditional dish called dhal, paste for filling, desserts and the main dish of Ayurvedic cuisine - "kichari".

Mung bean sprouts are considered a typical component of Asian cuisine. Mung bean easily germinates within a day (in appropriate conditions).

In Chinese cuisine, noodles are made from mung bean starch " funchose" It is sold dried, often under the guise of rice vermicelli or noodles. Used in soups, deep-fried dishes, salads.

Calorie content of mung beans

The calorie content of mung beans is 347 calories, but despite this fairly high figure, mung beans are considered a dietary product because they contain little fat. Vegetarians and raw foodists include sprouted mung bean in their diet as a source of vegetable protein, minerals and vitamins.

Nutritional value per 100 grams:

Useful properties of mung bean

Composition and presence of nutrients

Mung bean is a moderately high-calorie dietary product containing a lot of fiber, vitamins and proteins; it can successfully replace meat.

Useful and healing properties

Beans with palm sugar leave a subtle aftertaste, with ginger and garlic they decorate the aroma of dishes, and in combination with vegetables, peanuts, sauces, seafood, chicken and beef, mung beans produce hearty, first-class salads.

There are two most popular ways to cook mung bean:

Method 1. Cooking. You need to pre-soak the beans for several hours.
The duration of soaking depends on your expectations - the harder you want the beans to be, the less time is needed for soaking. Mung beans are cooked for 30-45 minutes. depending on the type, water hardness and utensils used.
You can add sauteed onions and carrots, vegetables, unshelled rice, mushrooms to the mung bean and season with hot spices (for example, chili powder, asafoetida, coriander, garam masala and curry) - this will make the dish healthier and much tastier.
Method 2. Germination. Sprouted crops are considered a powerful energy resource. During the process of sprouting beans, their nutritional value increases significantly. This process also makes it possible to reduce the content of phytates in beans, which interfere with the absorption of various beneficial substances.
Sprouted mung bean sprouts can be consumed on their own, fresh, in salads, or fried in oil with spices and added to dishes.
Germination of beans takes 3-5 days, during which you need to add fresh water to them as it evaporates, moistening the gauze. Before sprouting, you need to sort out the mung beans, rinse them, and get rid of debris and broken grains. The beans are soaked in water at room temperature overnight. Then they are washed with fresh water, transferred to a jar, covered with gauze and tied tightly with an elastic band. After this, the jar of beans is turned over and placed in a bowl of water at an angle of 45 degrees so that they are saturated with moisture. Then the beans are put in a dark place and washed as they dry in the same way.
It is best to use mung bean immediately after germination, when the size of the bean reaches about 1 cm. In this form, their “potential” is fully revealed; there is no need to overstay the germination - the beans will turn brown and not very tasty. In principle, they can be stored in gauze in the refrigerator for up to 2 days, but it is better to use them immediately.

Legumes are very profitable and useful crops, both for humans and for the garden. They literally feed both the gardener and the garden. In terms of nutritional value, legumes are comparable to meat. And specific bacteria that settle on the roots of plants and form peculiar nodules produce nitrogen compounds necessary for other garden plants and enrich the soil. And to diversify your diet, the usual beans and peas can be replaced with other tasty and nutritious legumes. One of these is mung beans or golden beans.

Features and uses of golden beans

Mung bean is considered one of the most interesting representatives of legumes. Mention of it can also be found under the name mung beans or golden beans. This is an annual herbaceous plant, from 20 to 100 cm in height. It produces fruits 8-15 cm long in the form of beans, inside of which yellow, golden or brown seeds ripen.

Mung bean is widespread in the Asian culinary tradition. Among the beneficial qualities, this legume is credited with the magical ability to rejuvenate the human body and the ability to restore elasticity to aging skin. It’s hard to argue with this, because Asian peoples are famous for their excellent health and longevity. And the faces of Eastern women have not been wrinkled for many years. Perhaps mung beans have something to do with this.

Mung beans are used in recipes in Indian, Chinese, Japanese, Uzbek and Tajik cuisine. They are used to prepare soups, porridges mixed with other cereals, and stewed with meat and green apricots. Both shelled and unshelled mung beans are used in recipes.

A healthy and nutritious dish is sprouted mung bean. Seeds germinate very quickly - in just a day. Before doing this, the mung beans need to be thoroughly rinsed.

Mung bean is used to produce starch. It is used to prepare noodles called funchoza. You may also have come across this Chinese semi-finished product in the grocery store under the name “glass” or rice noodles. In fact, the original recipe calls for mung bean to produce it.

Those involved in livestock farming will find the green mass useful after harvesting golden beans. It also has exceptional nutritional value and is excellent as livestock feed.

Growing golden beans

The growing season of golden beans is approximately 90-100 days. In the warm southern regions, mung bean is grown both as a main crop and as a secondary crop. Potatoes, tomatoes, and root vegetables will be good predecessors for them.

Before sowing, it is useful to treat mungbean seeds with microfertilizers that contain boron and molybdenum. It is not superfluous to use preparations of nodule bacteria.

The area for planting golden beans has been prepared since the fall. To do this, the soil needs to be dug up and filled with fertilizers. The seed sowing rate is 30 g per 10 square meters. bed area. The seeding depth is 3-4 cm. By this moment the soil should warm up to +12...+14? C. Sowing is carried out with row spacing 50-60 cm wide. With thickened plantings, mung bean is more susceptible to anthracnose, gray rot and other fungal diseases.

Among the features of golden beans is the plant’s moisture-loving nature. During the entire growing period, the beds need to be watered 4-5 times. Water consumption - 700-800 liters for every 10 square meters. bed area. Another mandatory measure for caring for legumes is loosening the rows. Harvesting begins when the beans reach 50-70% ripeness. If you are late, the pods may crack right in the garden. It is recommended to remove mung bean from the field before the arrival of September cold and frosts.

Beans are one of the most ancient crops and are distributed throughout the globe; in our regions, multicolored, common and lima beans are most often grown. The most common is the ordinary one, which is divided into vegetable varieties (they do not have coarse fibers and a parchment layer), semi-vegetable varieties (contain coarse fibers) and peeled varieties (not fleshy, hard with a high fiber content).

Golden beans

Golden beans or mung beans or mung beans are a pulse crop that originated in India that are actually green in color. In India, many traditional dishes are made from it, pasta, which is then used as a filling, and even desserts.

But golden beans are popular not only in India, but also in Asia, Korea, and Japan, where they are eaten whole, sprouted and shelled. Special noodles and a gelling component are also produced from mung bean. It is considered a light food that promotes meditation and intellectual activity. It is not so popular here, although it deserves attention, since there is nothing better for dietary nutrition.

Mung beans are rich in vitamins, dietary fiber, various minerals, including phosphorus, magnesium, calcium, iron, potassium, etc. They also contain vitamin B6 and carotene, which are extremely valuable for the nervous and immune systems. Beans are very nutritious and tasty when properly processed; they consist of 50% starch, 28% protein, 4% fat. Green beans are often fed to livestock, as they are nutritious and well accepted by them, helping to increase milk yield.

It is recommended to store green beans for subsequent sowing and processing in a cold place where it is dry enough, mixing the beans with garlic and dried mint to protect the raw material from diseases and any harmful living creatures.

Growing

Golden bean is a tall plant that also climbs, with a drooping aerial part, and therefore requires support. It must be taken into account that it is a heat-loving plant, so it is difficult to grow in the northern regions.

The vegetative period of golden beans is from eighty to one hundred and ten days, so they need to be sown in the garden as soon as the ground warms up (it should be at least 12 degrees) and it is clear that there is no risk of frost on the soil. It is advisable to add organic matter in the fall to the place where the mung bean will be planted; in this case, the crop will not need to be fertilized. The beans will need potassium and other fertilizer. Mung beans need to be watered regularly, they do not tolerate drought, it is better to add more but less moisture than to water the plants rarely.

The culture grows well in places where tomatoes, root vegetables, and potatoes were previously grown. You should not sow where legumes previously grew; common microbes and legume pests may remain in the soil.

The seeds are planted to a depth of at least four centimeters, about twenty centimeters should be kept between the beans, and about forty centimeters between the rows. It is advisable to soak the seeds for ten hours before sowing, and then place them in damp wipes for germination, or if you plan to sow a large number of seeds, place them in damp bags. It is also worth adding products containing tuber bacteria and microfertilizers that contain molybdenum and boron to the soaking water.

If the soil temperature is suitable and there is enough moisture, then within a few days the hatching sprouts will appear on the surface of the earth. It is necessary to ensure that a soil crust does not form on the ground; it must be removed by loosening; a month after the mass emergence of seedlings, inter-row cultivation must be done.

It will be necessary to constantly loosen, hill up the plants and remove weeds, the latter is especially important for harvesting, since the ripening of beans stretches over time; you need to collect the already ripe pod at the right time, leaving the others, and in the greenery of the weeds this will be difficult to do. To make your work easier in the fight against weeds, it is better to apply a herbicide in the fall, and in the spring, also spray the soil with an anti-weed preparation; after the beans sprout, the poison can no longer be used.

Golden bean diseases

It can be said that mung beans are not particularly susceptible to disease, but you can encounter anthracnose, which spreads especially easily when planted in dense areas and high humidity.

Anthracnose is a disease caused by imperfect fungi. Diseased plants become covered with ulcers and dark spots, which merge as the disease progresses, the leaves turn brown, curl, dry out and then fall off. Anthracnose affects the entire aboveground part of the beans, causing the beans to begin to rot. It is transmitted through soil, contaminated seeds and plant debris, and is especially “violent” at moderate temperatures and high humidity.

The fight comes down to destruction by burning all plant residues after the harvest is harvested, to partially cutting out or removing the entire infected plant, and spraying the plantings with one percent Bordeaux mixture or “champion.” If spraying is carried out at the initial stage of the disease, massive damage to all crops can easily be avoided, otherwise anthracnose will quickly cover all plants and greatly reduce the yield.

Mung beans, mung beans, golden beans– these names hide one unusually useful leguminous crop, widespread in national cuisines of the East. Mung bean is used in a variety of dishes - porridges, soups, desserts, flour products, and, accordingly, the methods of cooking mung bean. Mung beans are sprouted and used in shelled and unshelled form. An interesting fact is that mung bean, sold in stores in original packaging, is quite suitable for germination, since it is not damaged in any way mechanically under production conditions.

Mung beans – dietary product, rich in easily digestible proteins, which is why it can replace meat for vegetarians. Chemical composition of mung bean rich in minerals - iron, phosphorus, magnesium, manganese and others.
About the beneficial properties of mung beans known since ancient times (mung bean has been cultivated for more than 5,000 years). In Chinese folk medicine, mung bean is used to treat food poisoning.

Method 1. Boil. It is necessary to pre-soak the mung beans for several hours. The duration of soaking directly depends on your expectations - the harder you want the beans to be in the finished dish, the less time it will take to soak.
Mung beans are cooked for about 30-45 minutes, depending on the type of beans, water hardness and the cookware you use.

Advice! Add onions and carrots sautéed in oil, your favorite vegetables, unshelled rice, mushrooms to the mung bean and season with hot spices (chili powder, coriander, asafoetida, curry and garam masala are appropriate) - this will make the finished dish not only healthier, but also tastier.

Method 2. Sprout. It is known that sprouted crops are a powerful energy resource. In progress sprouting legumes the nutritional value of the latter increases significantly. Sprouting also allows you to reduce the content of phytates in them, which interfere with the absorption of many beneficial substances.

Sprouted mung bean sprouts can be consumed either on their own, fresh or in salads, fried in oil with spices and added to your favorite dishes.

How to germinate mung beans. Sprouting Mung Beans takes about 3-5 days, during which you should add fresh water to the beans as it evaporates, and moisten the gauze.

Before sprouting, mung beans need to be washed, sorted, and get rid of debris and broken grains. Soak the beans in water at room temperature overnight. Then rinse the beans with fresh water, transfer to a jar, cover the jar with gauze and tie the gauze tightly with an elastic band. Turn the can of beans over and place them in a bowl of water at a 45-degree angle to soak the beans in moisture. Then put the beans in a dark place and wash them in the same way as they dry.
It is best to consume the beans immediately after germination, when the average bean size reaches approximately 1 cm. It is in this form that the “potential” of mung beans is fully revealed; you should not overstay the germination - the beans will become brown and tasteless.
In principle, you can store them in gauze in the refrigerator for up to 2 days, but it is better to eat them right away.

Bon appetit!

This product can be found on special trading platforms, as well as on the Internet. Many people do not know the benefits of Mash beans. However, those who are familiar with this variety of legumes were able to rightfully appreciate the feasibility of using the fruits for food, as well as preparing tasty and healthy dishes. We should talk about the plant in detail.

Golden bean belongs to a separate genus Vigna. Typically, small, mature green beans of the Mung variety are called golden because they change color after cooking. The fruit grows in Asia. In the Middle Zone, this type of bean is not so common. In Asia, the fruits are often called green beans. Various dishes are prepared from them, and the fruits are also added to medicines.

Ripe beans have a rich and specific taste, which is why this plant variety is an integral ingredient for a wide variety of dishes.

Correct selection

To choose the right beans for planting, and then get a bountiful harvest, you need to follow the following recommendations:

Check the packaging (all contents must be viewed).
The grains should be whole, with a glossy skin and green color.
Use small beans of the same size.
Damage to the skin is not allowed.

Small beans are used because they grow much faster.

Useful qualities

The fruits of this variety have the following properties:

reduces cholesterol in the blood;
blood sugar levels decrease;
the immune system gradually improves;
a weak effect of the diuretic appears;
assistance in healing from inflammatory processes;
Great for weight loss;
memory improves and brain activity is stimulated.

Experts say that with constant use of the product, the risk of cancer is reduced.

Product calorie content and composition

This vegetable contains the following in 100 grams:

32 grams of protein;
18 different types of amino acids;
various groups of vitamins;
potassium, iron, magnesium, zinc, sodium, phosphorus and a number of other elements.

The carbohydrates present in food allow you to maintain a feeling of fullness for a long time.

The calorie content of this product is about 347 kilocalories per 100 grams of clean beans.

Contraindications for use

This variety of beans does not have any contraindications for consumption. The only exception is possible individual intolerance to the product by the human body.

Care and step-by-step cultivation

Golden beans of the Mash variety are not accustomed to the climatic conditions of the Middle Zone, which is why it is recommended to take into account a number of tips when growing them:

It is recommended to use seedlings for planting (long ripening);
for the Middle Zone, cold-resistant varieties are used;
the soil must be loosened and freely allow moisture to pass through;
choose a sunny place with good ventilation.

Before planting in open ground, you should make sure that it has been warmed up to at least 15 degrees.

This bean variety loves moisture, which is why it needs to be watered regularly in copious amounts (at least once a week).

Sprouting beans

In order to subsequently reap a bountiful harvest, you must adhere to the following recommendations:

select fruits of equal size;
rinse thoroughly and dry;
place on soaked gauze;
cover the top with gauze and put it in a warm place;
after a few days (2-3) the fruits sprout.

If the gauze dries out, it needs to be moistened.

If necessary, it is possible to purchase sprouts in food stores if you do not have time to deal with the sprouting process yourself.

Storage options

Gardeners recommend collecting ripe fruits in several stages. Full ripeness is indicated by open and dried shell flaps. Pre-harvested fruits are ventilated and then peeled. For storage, the beans are placed in cloth bags, and then cloves of garlic are added there to protect them from insects.

The use of beans in cosmetology

Often, bean fruits are used to create anti-aging masks, since the vegetable contains components that have aseptic effects. Lotions are often prepared from the leaves. Also, the dried parts of the plant are ground and then added to scrubs.

Use in cooking

There are a large number of recipes for dishes where Mung beans are used as the main or auxiliary ingredient. The bulk of the dishes belong to the Lenten menu.

Common Recipes

Mung beans are regularly found in recipes for the following dishes:

sorrel with beans;
rice pilaf with Masha fruits;
bean pies;
cannelloni;
mashkhurda;
kitchari;
delicious bean cutlets;
sprouted bean salads.

Each dish contains a lot of useful components and properties.

Soups

Here the fruits are used as the main component. The prepared dish is nutritious and satisfying.

To enrich the dish with additional taste, carrots and lamb, as well as onions and rice are used:

onion and small carrots are cut into cubes;
vegetables are fried until cooked;
you need to soak 300 grams of beans in 1.5 liters of water for 45 minutes;
the beans are placed in a frying pan and tomato paste is poured on top;
200 grams of meat are also added (the mixture is fried until cooked);
Subsequently, everything is poured with water and boiled until the beans are ready.

Shawl with Mash beans

The dish is prepared using rice, lamb and onions. At the end of cooking, serve with tomatoes and cucumbers:

onions and carrots are fried in a cauldron;
add a glass of rice, lamb and 200 grams of beans;
all contents are filled with water;
the composition is stewed until the meat is cooked.

Rice pilaf and Masha

You can use meat for cooking, or refuse it, since the dish, in any case, will be tasty:

100 grams of onions and carrots are fried;
add lamb meat (300 grams);
rice and beans are added, as well as spices (the composition is mixed);
the contents are filled with water;
it is necessary to simmer the composition in the boiler until the moisture evaporates;
then garlic is added and the dish is simmered until it softens.

Rice with beans

The dish includes beans, as well as onions and lamb. The finished dish must be served with finely chopped herbs and tomatoes:

one glass of rice is cooked;
the beans are soaked for 30 minutes and cooked until tender;
onions and carrots are chopped and then fried with vegetable oil;
then Mash is added, as well as rice (salt and spices to taste);
until the dish is ready, simmer for two minutes.

Pies

Beans make a wonderful and filling filling. Onions and carrots are added as auxiliary components:

the beans are soaked for an hour;
onions and carrots are cut into cubes and fried;
Masha fruits are boiled and grated;
The beans are placed in a frying pan, spices are added (simmer for two minutes).

The dish is a nutritious filling for pasta. Additionally, champignons, onions and crushed garlic are used as ingredients:

mushrooms are fried in a frying pan;
crushed garlic and onion are added;
the beans are soaked and cooked until tender;
then the beans are grated and added to the mushrooms;
spices are added, and then the pasta is filled with the composition;
The mixture is placed in a saucepan and cooked in the oven.

Thick and rich soup. Be sure to add lamb brisket, carrots, onions, and sweet peppers. Greens are added for taste:

lamb breast is fried until crusty;
chopped onions and carrots are added, as well as spices;
then add chopped sweet pepper;
add tomato paste and chopped tomatoes;
pour water, and then add beans;
chopped potatoes and rice are also added;
Cook the thick soup over low heat until done.

Beans, rice, and spices are used for cooking. In addition, onions and garlic are added to taste. The dish also includes sweet peppers, carrots and zucchini:

rice and twice the volume of beans are soaked and boiled;
you need to fry the spices (pepper, cumin and coriander);
Onions and garlic are fried with oil;
carrots, bell peppers and zucchini are added;
All vegetables are added to beans and rice, and then salted.

Mash bean cutlets

Masha fruits, onions and carrots are used in production. They need to be ground to a puree in a blender. Be sure to add egg and pepper. It is recommended to serve the dish with tomato sauce:

300 grams of Mung bean fruits are soaked in water;
After half an hour, the beans are boiled until tender;
onions and carrots are chopped and fried;
everything goes through a blender;
the composition is mixed with an egg, and spices are added;
Cutlets are made and then fried in oil.