Mung Beans

I realize from my last post, that some of you may be wondering what "mung beans" are. These are beans that I had never heard of till recently. During the past couple of months I have been learning more about food and the health benefits that they are towards our body. This has been really good for me considering my past fears towards food. With this knowledge I have been introducing a variety of new foods into my diet. I am going to post about 2 of my new favorite ones: Mung and Adzuki beans. I got some of this information from the internet and from the book "Healing With Whole Foods" by Paul Pitchford

MUNG BEANS are a sweet flavor that is one of the most important beans therapeutically. It detoxifies the body; beneficial to the liver and gallbladder, a diuretic, reduces swelling, Used as a cure for food poisoning (drink liquid from mung soup), dysentery (cook with garlic), diarrhea, painful urination, mumps, burns, lead and pesticide poisoning, boils, heat stroke, conjunctivitis, and edema (especially in the lower extremities)

Actions: clears heat, detoxifies, quenches thirst, promotes urination, reduces swelling, aids edema in the lower limbs.

Conditions: edema, conjunctivitis, diabetes, dysentery, "summer heat" problems, heatstroke, dehydration, food poisoning from spoiled food.

Techniques for Cooking: soak beans overnight or 12 hours in 4 parts water to 1 part bean. Discard the soaking water. Cook 1 cup dried beans to 3-4 cups water for 1 hour.

Nutrition:

100 grams (about a 1/2 cup), cooked

Calories	105
Total Fat (g)	0
Cholesterol (mg)	0
Sodium (mg)	238
Total Carbohydrates (g)	19
Dietary Fiber (g)	8
Folate (mcg)	159 (39%)
Magnesium (mg)	48 (12%)
Potassium (mg)	266 (11%)