Green Gram/Mung bean - Health benefits, application, chemical constituents, side effects and many more

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Green Gram/Mung bean


Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. Legumes (Fabaceae/Leguminosae) are considered the second most important human food crops, just after the cereals (Gramineae). However, legume seeds constitute an essential part of the human diet as they are excellent sources of proteins, bioactive compounds, minerals, and vitamins, in comparison with cereals, and are referred to as “The poor man’s meat”

The word Mudga in Sanskrit means “that which brings joy, delight and gladness”. All the pulses  are known to produce flatulence with an exception of Mudga. This property makes Mudga complementary to health.

It shows antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive, and antitumor effects.

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It has different names in different languages such as English Name(Green gram, Mung bean),  Marathi Name(Moog, Hirve moog),  Hindi Name(Moong, Mung),  Sanskrit Name(Mudga),  Kannada Name(Hesaru, Hesurubelae),  Konkani Name(Moog),  Telugu Name(Pacha pesalu, Pesaru pappu, Pesalu),  Tamil Name(Pacaiymeru, Pachai parupu, Payatham paruppu, Pasipayir),  Gujarati Name(Mag, Kachchi, Muga),  Malayalam Name(Cherupayaru),  Punjabi Name(Mung, Moongi),  Bengali Name(Moog),  Kashmiri Name(Muang). 





Vitamin and Mineral content

  • Vitamins : B1, B2, B3, B5, B6, B9, C, E, K
  • Minerals : Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Zinc
  • It is considered one of the  best  sources for proteins and constitutes a number of essential   amino acids such as Arginine, Histidine, Lysine, Tryptophan, Phenylalanine, Leucine, Isoleucine,   Tyrosine, Valine, Threonine, Cystine and Methionine.  
  • Certain  chemical  components such as flavanoids (Flavones, isoflavones and isoflavonoids),  phenolic  acids (Gallic  acid,  Vanillic  acid, Caffeic    acid, Cinnamic    acid, protocatechuic    acid, Shikimic  acid, p- hydroxybenzoic  acid  etc), and organic acids  isolated  from  Mung  in  recent  years.
  • Vitexin and isovitexin were found to  be  the  major  antioxidant  components  in  mungbean.
  • Flavonoids are the most abundant secondary metabolites in the mung bean. Five subclasses of flavonoids, i.e., flavones, flavonols, isoflavonoids, flavanols, and anthocyanins, were found in the mung bean.
  •            - Flavones (vitexin, isovitexin, isovitexin-6″-O-α-l-glucoside, and luteolin) and flavonols (quercetin, myricetin, and kaempferol) are the most abundant flavonoids detected in the mung bean. 
  • Vitexin and isovitexin were proved to be the two major flavonoids in the mung bean seed; their contents in the seed coat contributed to 95.6% and 96.8% of the total vitexin and isovitexin, respectively.
  • Analytical studies have shown that germination and fermentation can significantly improve the metabolites in the mung bean. After germination, the total contents of phenolic acids and flavonoids, including vitexin and isovitexin, in the mung bean sprouts were significantly increased, up to 4.5 and 6.8 times higher than that of raw mung bean seeds, respectively. The fermented mung bean was also found to be a good source of γ-aminobutyric acid. 
  • polyphenols, polysaccharides, and polypeptides contained in the mung bean all exert antioxidant activity, which can contribute to disease prevention
  • Organic acids and lipids have also been found in mung beans and sprouts. Twenty-one organic acids, including phosphoric and citric acid, and 16 lipids, including γ-tocopherol, were reported to be the major components of mung beans by gas chromatography/mass spectrometry




Properties and Benefits

  • Taste – sweet
  • Taste conversation after digestion – Pungent (Katu)
  • Ruksha – dry
  • Laghu – light to digest
  • Grahi – absorbent
  • Shitha – cold in potency
  • Effect on Tridoshas – Balances kapha and pitta dosha but slightly aggravates vata dosha
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  • Vishada – clears the obstructed body channels, digestive and metabolic pathways
  • Drishta prasadana – good for eyes
  • Jwaragna – relieves fever
  • Varnya – improves skin complexion
  • Pushti bala prada – nourishes and increases physical strength



Uses Benefits Application and Remedies

1) In recent years, studies have shown that the sprouts of mung beans after germination have more obvious biological activities and more plentiful secondary metabolites since relevant biosynthetic enzymes are activated during the initial stages of germination. Thus, germination is thought to improve the nutritional and medicinal qualities of mung beans.

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2) As per Ayurveda, green gram has 5 sub varieties and they are bluish black, green, yellow, white and red. The earlier ones are heavier in nature. but as per Acharya Charaka and Sushruta green ones are best among all varieties.

            - It should be included in our regular meal in the form dal, khichadi, sprouts, etc. Because it is highly nutritious and balances Dosha as compared to other Dals/gram.


3) For Wounds & Ulcers : Hot poultice prepared of Sesame, Green gram, Milk, Rice is applied to relieve pain and burning sensation.

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4) It should be included in regular diet or  prescribed as a pathya ahara or in the condition such as Gastritis, Diarrhea, Vomiting, Irritable bowel syndrome, Dysentery, Diabetes, Skin diseases, Jaundice, Anemia, Obesity, Rhinitis, Cough, Loss of appetite and taste, Asthma,Tuberculosis, Herpes, Gynecological diseases, Mental disorders, Inflammation, Abscess, Fractures, Piles, Fistula in ano, Cardiac diseases, Convulsions, Vertigo, fainting, Spondylitis , Arthritis, Gout etc. Including greem gram in diet helps to get rid of all such conditions.

              - The energy offered by mung beans and sprouts is lower than that of other cereals, which is beneficial for individuals with obesity and diabetes.


5) Importantly, mung beans are composed of about 20%–24% protein. Globulin and albumin are the main storage proteins found in mung bean seeds and make up over 60% and 25% of the total mung bean protein, respectively. Therefore, due to its high protein content and digestibility, consumption of mung beans in combination with cereals can significantly increase the quality of protein in a meal.


6) Butter milk cooked green gram for improper digestion: The green gram with husk is cooked well with sour butter milk .This is macerated well and taken once, preferably in the evening. While cooking, pepper or dry ginger and little black salt can be added. This improves the digestive capacity. Also it strengthens the gut. Also, it helps to form the stool in proper manner.  Or Sprouted moong dal with Turmeric & pepper/dry ginger powder steamed with sesame oil is good to improve digestion strength.

                 - In addition, trypsin inhibitors, hemagglutinin, tannins, and phytic acid found in the mung bean have also been reported to have biological functions, promoting digestion and eliminating toxins.

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7) Mung bean protein is slightly deficient in threonine, total sulfur amino acids, lysine, and tryptophan. Moreover, the proteolytic cleavage of proteins during sprouting leads to a significant increase in the levels of amino acids.


8) Green gram is a skin replenisher, natural body detoxifier and soothener of the body and mind. Small amount (30-40 gram) of sprouted green gram is taken with equal amount of Pomegranate seeds/fruits. This improves the strength of the intestine. Incorporation of the sprouted or soaked green gram if taken along with green vegetables and as a component in green salad/veg salad surely one can observe its quick benefits within 7-10 days.

             - Germination significantly reduces the levels of reducing sugars and starches by 36.1% and 8.78%, respectively.

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9) Green gram is rich in proteins, carbohydrate, dietary fiber, vitamins, and minerals and contains a low amount of fat. Since it is rich in protein, it can be considered as the meat alternative for vegetarians. Besides being a nutritious food, green gram possesses potential health benefits such as antioxidant, antioxidant, anti-inflammatory and hypolipidemic activities. 


10) Fresh roots are taken and cooked with cow’s milk or else its decoction is made. To this little jaggery is added and taken. This acts as a good energy drink.

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11) Regular consumption of Mungbeans can regulate flora of enterobacteria, decrease absorption of toxic substances, reduce risk of hypercholestraemia and coronary heart disease. Mungbean protein isolates improved the plasma lipid profile by normalizing insulin sensitivity and significantly reduced plasma triglyceride level.


12) It can also be used as a carrier material to deliver probiotic bacteria to the gut. Apart from these applications, green gram is used in cosmetics, land reclamation and incorporated into different foods such as jams, jellies, noodles, etc. 

                 - It contains an appreciable amount of oligosaccharides that are capable of enhancing the growth of beneficial gut microbiota.


13) The de-husked green gram is taken and fine powder is made. This is mixed with water and fine paste is made. This is applied over the face, like any of the face pack. On drying it is gently removed. This replenishes the tissues and acts as skin detoxifier.


14) Mudga has been known to be an efficient tissue builder and nourisher. It has been  described as the most compatible food substance and this property is an attribute of madhura rasa.


15) The green gram soup prepared by adding little rock salt and pepper is taken regularly. This improves the hunger but pacifies the thirst. It relieves the dryness of the skin and proper bowel habit.


16) Mudga is known to posses the Rasayana property (antioxidant, anti ageing and prolonging  life).


17) Mungbean provides significant amounts of dietary iron to plant based diets in developing countries, where Mungbean is  consumed.


18) Mung bean is the good rejuvenative and can be included in daily diet plate. It is used as both nutritional food and herbal medicine in many diseases conditions. 


19) Green gram soup is used as post panchakarma diet to strengthen the digestive fire and it is conducive to all ages of people. It is best used in most of diseases in the form of soup


20) Gout : Hot poultice prepared from green gram and milk cooked with decoction of vata alleviating herbs and added with fat is applied to relieve the pain.


21) Plant-based protein : Mung beans are increasingly used in plant-based meat and egg alternatives.


22) Kashaya rasa (astringent) is useful in wound healing and a very good absorbent (especially to dry  up  impaired  doshas  in  diseased states). 


            

Recipes

  • Green gram soup : It is prepared by boiling green gram in 14 parts of water till it obtains semisolid consistency. It can be added with salt or spices(pepper, dry ginger, cinnamon, clove) to improve the taste.
  •            - Light, appetizer, blood purifier, etc.It is useful in Pitta fever, burning sensation in the body, tastelessness, blood borne disorders etc. If soup is taken adding with salt it relieves all pain.

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  • The pulses like green gram, chickpea, horse gram are taken and soaked in water (overnight). Next day it is cooked well with large amount of water. On cooking species and salt are added and if needed curry leaf, coriander leaf etc can also be added. Some add little ghee or seasoning can be done.
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  • High levels of proteins, amino acids, oligosaccharides, and polyphenols in mung beans are thought to be the main contributors to the antioxidant, antimicrobial, anti-inflammatory activity.
  • In the South Indian states of Karnataka, Tamil Nadu, Telangana and Andhra Pradesh, and also in Maharashtra, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called pesalu in Telugu or usuli or guggari in Kannada or sundal in Tamil or usal(उसळ) in Marathi. 
  • In South India, especially Andhra Pradesh, batter made from ground whole moong beans (including skin) is used to make a variety of dosa called pesarattu or pesara dosa.
  • In India, mung bean sprouts are cooked with green chili, garlic, and other spices.
  • Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles).
  • The seeds and sprouts of mung beans are also widely used as a fresh salad vegetable or common food in India, Bangladesh, South East Asia, and western countries
  • Dried seeds may be eaten whole or split, cooked, fermented, or milled and ground into flour. Mung beans can also be made into products like soups, porridge, confections, curries, and alcoholic beverages.
  • Mung Daal Halwa : Take 4-5 teaspoons of ghee in a pan then add 10-15 teaspoons of Mung Daal paste to it. Cook the paste properly on medium flame with continuous stirring then add sugar/Jaggery and dry fruits to it as per your taste and enjoy your delicious halwa



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Reference

1) Bhavaprakasha Nighantu 

2) Int. J. Res. Ayurveda Pharm. 5(2), Mar - Apr 2014  238

3) Indo American Journal of Pharmaceutical Research,  Vol 7, Issue 02, 2017.

4) J Food Sci Technol. 2017 Mar; 54(4): 871–879.  Published online 2016 Nov 25. PMCID: PMC5336450

5) Kaiyadeva Nighantu 

6) Nutrients. 2019 Jun; 11(6): 1238.

7) Published online 2019 May 31. PMCID: PMC6627095

8) Chem Cent J.  Published online 2014 Jan 17.    PMCID: PMC3899625

9) Text Book of Dravya guna Vijnana,1st ed.

10) Food Science and Human Wellness.  Volume 7, Issue 1, March 2018, Pages 11-33

11) Ayurveda based diet & life Style Guidelinesfor Prevention and Management of Skin Diseases ; CENTRAL COUNCIL FOR RESEARCH IN AYURVEDIC SCIENCES;  Ministry of AYUSH, Government of India

12) J Tradit Complement Med. 2015 Oct; 5(4): 228–233.  Published online 2015 Mar 24.  PMCID: PMC4624353

13)Int.J.Curr.Microbiol.App.Sci (2017) 6(6): 643-648 

14) Bhaishajya Ratnaval

15) Charaka Samhita

16) NCBI

17) PUBMED

18) Dhanvantari Nighantu

19) Raja Nighantu







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