Golden mung beans. Description, benefits and harm of small green beans Mash (Golden). How to choose mung beans

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 mung beans 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.

One can easily create legends about the beneficial properties of legumes, but few people do this, because it is not so easy to get lasting positive results from eating beans, peas, mung beans and other similar crops because of their truly extraordinary “explosive” power. However, in this article we will still look at the enormous benefits that can be obtained from regular consumption of mung bean.

By the way, sometimes in culinary recipes mung beans are called mung beans or golden beans. Know: this is one and the same. But let's get to the point...

Chemical composition of Masha

Useful properties of Masha

Let's start with the fact that mung bean is useful because it has a rich aroma and pleasant taste, and is also capable of satisfying almost an entire army of hungry soldiers. And all this with the help of one small pot!

Mung bean carries a huge charge of energy and a solid supply of macro- and microelements, thanks to which bodybuilders and weightlifters enjoy consuming it. Mung beans contain quite a lot of complete “dietary” protein, which allows you to build muscle mass and keep your body in good shape. Therefore, mashing can easily replace meat several times a week. This will reduce the load on the gastrointestinal tract and will have virtually no effect on the rate of protein synthesis in the body.

The value of mung bean also lies in the fact that its regular consumption helps the body reduce blood sugar and cholesterol levels, as well as fight cancer cells.

On top of that, mung beans are great for restoring the cardiovascular system and regulating hormonal levels (especially in women). Moreover, it should be borne in mind that the most effective in this regard is not heat-treated, but raw sprouted mung bean. Because in this case, it retains the most useful substances.

Moreover, during the germination of mung bean, the amount of easily digestible vitamins in its embryos increases several times. And this is a direct path to strengthening the immune system, which is important for everyone, including children.

Speaking of children... It is believed that mung beans help normalize genitourinary function and also increase the concentration of sperm in the semen of men.

Myth? Maybe. But should you try it for yourself if the need suddenly arises?

Use in cooking

Mung bean sprouts can be used both as a separate dish and as a nutritious addition to salads or as a side dish to the main dish. Sprouted mung beans and a special vegetarian pilaf made from a mixture of rice and unshelled mung beans are especially popular.

By the way, as you already understand, mung beans can be consumed not only whole, but also shelled. Indian cuisine even has a special dish made from shelled mung beans - dhal. In fact, you can make anything from shelled mung beans, including delicious pastes and even desserts.

Golden beans are also used in another form - for the production of noodles, as a gelling element. But that's a completely different story...

Mung bean is a herbaceous plant from the genus Vigna. It is consumed in canned and raw forms. In India, hulled grains are used, in China noodles called “funchoza” are prepared from mung bean starch, and bean sprouts are prepared in national restaurants. Golden beans lower blood sugar levels, make the vascular system more elastic and have general tonic properties.

An annual plant from the Legume family. They are called golden beans, although in reality the fruits are green. Mung beans or mung beans are the most ancient legumes. Homeland: India, Pakistan, Bangladesh.

Currently, fame about mung beans has reached all parts of the world. But most of all she is appreciated and loved in the Asian world. In Russia and the European part of the post-Soviet space, culture is less known to the population.

The beans look similar to peas and taste like beans. The difference is the nutty notes in the taste.

Benefits of mung bean:

• short duration of preparation and cooking - without pre-soaking, steaming time - 40 minutes;
• Can be used by children – does not cause bloating;
• the presence of easily digestible nutrients.

How to choose the right one

Having decided to grow mung bean in the garden, you need to stock up on planting material. You can buy it in a supermarket where mung beans are sold for consumption.

Basic Rules:

1. Inspect the packaging - the packaging material should be transparent so that the small beans can be clearly seen.
2. Assess the appearance and condition of the contents - small, slightly elongated fruits should have a whole, glossy green skin.
3. They look at the mung bean producer - the best are Uzbekistan, Tajikistan, India, Australia.

The beans remain viable for 2 years after harvest. For growing, preference should be given to smaller grains, as in the photo: they germinate faster.

Beneficial features

The plant has earned such great popularity in Asia for a reason. The benefits of beans are significant, and there is no harm from consuming them.

Medicinal qualities of mung bean:

• improves gastrointestinal tract functions, promoting rapid digestion;
• helps remove toxins, having a diuretic effect;
• strengthens the bone and immune system;
• acts as a preventative against arthritis;
• reduces blood sugar;
• makes the vascular system more elastic.

There is only one contraindication to eating green beans – individual intolerance to mung bean components.

Composition and calorie content

Mung bean has a complex composition. 100 g of product contains the following substances:

• protein – 23%;
• carbohydrates – 44%;
• fats – 2%;
• calcium, magnesium, sodium, selenium, iron, copper, phosphorus, potassium;
• B vitamins.

Growing, care, storage

Since mung beans are a heat-loving crop with a long growing season, in all regions except the southern ones, they are grown by seedlings. Plants develop well at hot temperatures - about +30...+35 °C. For colder zones, it is better to choose cold-resistant varieties. Seedlings are planted in open ground when it is heated to 15 °C. Temperature is measured at a depth of 10 cm.

The place for the crop is allocated in a sunny area that is well blown by the wind. The soil should have a loose structure, a good fertile layer and a neutral reaction. These indicators can be achieved through preliminary preparation of the site. Lime is added to acidic soils, and peat is added to alkaline soils. The latter also perfectly loosens the soil. During digging, organic matter and mineral complexes are added, taking into account acidity. The choice of the most suitable type of feeding will depend on this indicator.

In dry areas, beans require watering. After this, loosening and weeding are carried out. On average, the plant grows up to 1.5 m in height; it would not be superfluous to install a support. If the seedlings were planted in fertile soil, the crop does not need additional nutrition.

How to germinate mung bean

It's easier to buy ready-made bean sprouts. But not every store has them on sale.

Self-germination scheme:

1. Beans of the same shape and size are selected and then washed with cold water.
2. Drain the fruits in a colander to remove all the liquid.
3. Lay wet gauze folded in several layers on the table.
4. The beans are spread over it and covered with the same material.
5. Keep the gauze moist at all times.

After 2-3 days, the mung bean germinates.

If the sprouts are bitter, they are doused with boiling water to eliminate the unpleasant aftertaste.

Storage methods

The ripening of golden beans is unfriendly. Harvesting is carried out in several stages. The picked dry pods are laid out in the shade for ventilation, and then the leaves are removed. The beans are sent in cloth bags. To protect against bugs, you can put a clove of garlic or a bay leaf in each bag.

When the growing season comes to an end, all green pods are collected from the plants. If the beans are not poured, they are divided in half and frozen. Slightly unripe grains are threshed and placed in the freezer.

Use in cosmetology and cooking

The beneficial aseptic properties of mung beans have found their application in cosmetology. For problematic acne-prone skin, beauty experts offer masks containing beans. The leaves and dried parts of the plant are also used. The first is used to make lotions, the second, when ground, is used for scrubs.

Mung bean is a product for preparing treats of national Asian cuisine. First and second courses and various snacks are prepared from it. Recipes previously known only in the Asian world began to be performed by European chefs. In Russia, dishes from mango beans are prepared during fasting.

A selection of interesting recipes

Many mung bean dishes are easy to make and nutritious. Their nutritional value is high due to the high content of vitamins and microelements.

Soup with minced meat

A hearty first course for a family dinner.

Compound:

• mung bean – 300 g;
• tomato paste – 15 g;
• minced beef – 200 g;
• water – 1.5 l;

How to cook:

1. Vegetables are cut into cubes and sautéed.
2. Beans pre-soaked for 45 minutes are sent to the finished frying.
3. Add tomato paste and minced meat, and then fry until the meat component is cooked.
4. The contents are transferred to a saucepan and filled with water.
5. Add the necessary spices and cook until the beans are soft.

The dish can be poured into plates 10 minutes after removal from the stove, allowing it to brew.

Shawl with mango beans

Uzbek porridge acquires a new nutty aroma when cooked with mung bean.

Compound:

• onions and carrots - 1 pc.;
• beans – 200 g;
• rice - the same;
• minced beef – 300 g;
• salt, spices and herbs - at your discretion.

Step-by-step preparation according to the recipe:

1. The beans are soaked for 30 minutes.
2. Vegetables chopped in a convenient way are sautéed in a cauldron.
3. The lamb is washed, dried and cut into medium-sized pieces.
4. Meat, cereals and beans are sent for frying.
5. The contents of the cauldron are salted and seasoned, and filled with water so that it covers everything.
6. Simmer over low heat until done.

Serve in portioned plates with sliced ​​tomatoes and cucumbers.

For Lenten menu

Mung bean kitchari is very easy to prepare and satisfies hunger for a long time.

Compound:

• onions and carrots - 1 pc.;
• sweet pepper – 2 pcs.;
• mung bean – 300 g;
• rice - half as much;
• garlic cloves – 2 pcs.;
• pepper, cumin, coriander, salt - to taste;
• zucchini – ½ piece;
• sunflower oil - as needed.

Progress:

1. The cereals and beans are poured with water, and after half an hour they are boiled until tender.
2. Spices are fried in a frying pan without adding vegetable fat.
3. When laying out the chopped onion and garlic cloves, pour in a little oil.
4. Pepper strips, carrot sticks and slices of young zucchini are added to the aromatic frying.
5. Mung bean and rice are added to the vegetable mass.
6. Everything is salted and laid out on plates.

The treat resembles Lenten pilaf, but is particularly piquant.

Bean cutlets

Another treat for those observing fasting.

Compound:

• onion and carrot – 1 pc.;
• mung bean – 300 g;
• egg – 1 pc.;
• salt, seasonings - optional;
• breadcrumbs, sunflower oil - as needed.

How to cook:

1. Vegetables are chopped and sautéed in vegetable oil.
2. Mung bean is soaked and then boiled in salted water.
3. The roast and beans are crushed using a meat grinder or blender and mixed with an egg.
4. The minced meat mass is salted, seasoned, and then formed into products that are rolled in flour.
5. The cutlets are fried until cooked.

It is better to serve this nutritious treat with tomato sauce, which gives the product a rich flavor.

Sprout salad

An ideal breakfast, inspired by Chinese traditions.

Compound:

• sprouts – 200 g;
• lettuce leaves – 2-3 pcs.;
• lemon – ½ piece;
• peeled sunflower seeds – 20 g;
• olive oil - as needed.

Basic steps:

1. The leaves are torn by hand and placed on the bottom of the dish.
2. Sprouts are placed on top.
3. The juice is squeezed out of the citrus and the shoots are sprinkled with it.
4. The seeds are roasted and used to sprinkle on the sprouts.
5. The layers are salted and seasoned.

Mung beans are a healthy vegetable crop. If you follow simple rules, you can easily grow it in your own garden, and then pamper your loved ones with delicious and satisfying treats worthy of restaurants serving Asian cuisine.

Mash beans are well known and loved in their homeland - India. In Russia, only connoisseurs of Ayurvedic nutrition and some vegetarians know it. But in vain, because this incredibly healthy product has not only a wonderful taste, but also a lot of useful characteristics, and is even used in treatment and cosmetology.

Composition and calorie content

Mung beans, mung dal beans and golden beans are, in fact, different names for the same product. It is consumed as food either thermally processed or sprouted. Gardeners usually grow small green crops native to Tajikistan, India or Uzbekistan. 100 grams of beans contain 32 grams of protein. In addition, the composition includes eighteen types of amino acids, vitamins C, B, PP, A, E, K, choline and beta-carotene.

It is impossible not to mention magnesium, phosphorus, zinc, iron and other useful substances. There are also 347 kilocalories per 100 grams of product. The carbohydrates present in Masha are slow and healthy, guaranteeing long-term satiety.

Benefit

The beneficial properties of Mash beans are striking in their diversity. Mung Dal beans are actively used in cosmetology, as they have an impressive anti-aging effect. If you use this plant daily, you will soon notice how wrinkles are smoothed out, age spots disappear and the appearance of the skin improves: it blooms and even begins to shine due to the presence of copper in the composition.

The plant can be eaten, or it can be added to face masks, creams and other skin care cosmetics. If you crush the beans into powder and dilute them with liquid, you get a product with double action. First, you can apply it as a mask for about ten minutes, and then scrub your face with the mixture. Judging by the reviews, this procedure will not only deeply cleanse the skin, but even normalize uneven tanning.

The copper contained in the composition has a beneficial effect not only on the skin, but also on the hair. Thanks to its assistance in the absorption of iron, the process of transporting oxygen to various cells, including the scalp, improves. The bulbs receive the necessary nutrients, the hair becomes thicker and stronger, and a healthy shine appears.

A hair mask is made in approximately the same way as for the face. The beans are ground to a powder, then diluted to a liquid consistency. You can use plain water, but, of course, it is better to give preference to green tea, olive oil, cottage cheese and other healthy products. The resulting “sour cream” is applied to dry and depleted hair.

The next useful property of golden beans is the normalization of metabolism. “Mash” positively changes both metabolism and the overall functioning of the body’s digestive system. In turn, this makes it difficult for cholesterol plaques to appear on the walls of blood vessels, which means it fights cholesterol. It should also be mentioned that Moong Dal is generally recommended for people experiencing problems with the digestive tract.

The product is easily digestible, but at the same time saturates the body with protein, fiber and other beneficial substances. The latter includes calcium, which implies improved bone health when eating beans. Regular addition of this plant to dishes will protect against fractures.

Their low calorie and fiber content makes beans an excellent choice for those trying to lose weight. The sodium contained in the composition improves the condition of teeth and gums, including helping to cope with bleeding and painful breath.

Beans even lower blood pressure, reducing vascular spasms, and increase mental performance. This is explained by the fact that the use of this product increases hemoglobin, and therefore improves the transport of oxygen to the brain. We must not forget about immunity: a large number of minerals and vitamins cannot but strengthen it.

In general, almost all parts of the body receive some benefit from Mung Dal beans. They help cleanse the body of toxins and normalize the functioning of the circulatory system. Mung beans support hormonal levels and prevent the occurrence of certain types of cancer, lower glucose levels in diabetics and have a positive effect on vision.

The presence of vitamin C helps cope with colds and other infectious diseases, and vitamin K eliminates problems with blood clotting. Finally, golden beans help the body get rid of bile and improve liver function.

Harm

It is believed that Mung Dal has no contraindications for use. Beans will only harm those people who have an individual intolerance to this product. However, it is worth mentioning that excessive consumption of legumes can cause bloating and colic.

How to select and store?

If you want to grow Mash yourself, then you first need to choose the right planting material, and in those places where the beans are sold for food. First, you should evaluate the packaging - its contents should be clearly visible. Then you need to study the grains. They should be green, evenly colored, smooth and shiny. It is important that the skin is undamaged, and that the seeds themselves are small, elongated, and of the same size and shape.

The harvested Mung Dal beans are laid out in the shade. First, the fruits whose flaps have already become dry need to be ventilated, and then their peels must be removed. The processed seeds are packaged in canvas bags, in which garlic cloves and bay leaves are already placed, which can protect against pests. At the end of the growing season, all remaining fruits are collected. They are cut into pieces and sent for freezing.

What to cook?

Recipes for cooking Mash beans are very variable. This plant product is the basis of pilafs, salads, and soups, both traditional Asian and European. For example, you can prepare rich soups from Masha, supplementing them with meat. One carrot and one onion are cut into cubes and fried in a frying pan. At this time, 300 grams of beans are soaked for 45 minutes in 1.4 liters of water.

After this period, “Mung Dal” is sent to the frying pan, where frying is ready. A tablespoon of tomato paste or ketchup, as well as 200 grams of minced meat, are added to the container. All ingredients must be fried until the meat is ready. After this, the future dish is filled with 1.5 liters of water and supplemented with salt and spices. You need to cook the future soup until the beans become soft. The finished soup should be allowed to brew for about ten minutes, then garnish it with fresh herbs and serve.

Masha sprouts and sprouts are often used in nutritious light salads. For example, you can evenly place several leaves of green salad on a dish, and top it all with a glass of sprouts. The top layer is made from a tablespoon of pre-peeled and roasted seeds. The entire structure is salted and sprinkled with seasonings, then sprinkled with the juice of half a lemon and sprinkled with a little olive oil. This dish is usually served with a piece of toasted bread.

Regular meat will add piquancy to such a salad. First, prepare about 300 grams of beef, 500 grams of Mung Dal sprouts, garlic and onions, herbs (ideally cilantro) and spices. For dressing you will need vegetable oil, lemon juice and soy sauce. First, you will have to boil “Mash” for about three minutes in boiling water and strain. At this time, the meat is fried according to technology along with onion cubes. The beans and other ingredients are combined in a bowl, sprinkled with juice and sauce, sprinkled with spices and seasoned with oil. After this, the salad will need to sit in the refrigerator for a while to soak.

To prepare such an unusual dish as shavli you will need very few ingredients. First, one carrot and one onion, cut into small pieces, are fried in a cauldron. After this, 300 grams of lamb cubes, a glass of rice for pilaf, 200 grams of pre-soaked Mung Dal, as well as spices are added to the container. Everything is filled with water so that the contents are underneath. Shawl is stewed until cooked and served with a salad of fresh vegetables.

Putting it aside, you can do the dough. A glass of flour is combined with an egg and a pinch of salt. Water begins to pour into this mixture until the dough sticks freely from your hands. A ball is made from the resulting material, which is wrapped in cling film and placed in the refrigerator for half an hour. Then the dough is molded into pies, which are stuffed with mung bean filling and fried in vegetable oil.

Moong Dal can even be eaten with pasta. First, 300 grams of fresh champignons are fried in oil along with small slices of onion and pressed garlic. At this time, “Mash” is soaked, kept for an hour and boiled until soft. The beans are mashed and then mixed with the mushroom mixture. Everything is salted, peppered and, if necessary, supplemented with seasonings. At the next stage, boiled Cannelloni pasta is stuffed with the resulting filling and placed in a saucepan. Everything is poured with sauce, sprinkled with grated cheese and baked in the oven.

This dish should be served sprinkled with fresh herbs and a salad of fresh vegetables.

See the following video about the benefits and features of cooking Mash beans.

Product Description

Leguminous crop - mung bean- comes from India. The small, green, oval-shaped beans have recently been transferred from the biological genus “Bean” to the closely related genus “Cowpea”. Despite this division, many perceive mung beans as one of the variations of beans, and in some ways they are right.

Mung bean has gained particular popularity in Indian cuisine. The main dish of Ayurveda - khichri (kichari) - is prepared from it. This is a spicy vegetarian dish, a mixture of stewed rice with mung bean and fried spices, sometimes with the addition of vegetables. In India, it is actively used for soups, including sweet ones, and they also prepare stews, seasoning with local spices and adding grated coconut. Soak the mung beans for 6-12 hours, then grind them into a paste along with ginger and salt and fry them like breakfast pancakes. The combination of mung bean and ginger is, in general, very popular.

Mung beans are also widely used in Asia. There they are called “green beans” and are prepared in China, Japan, Korea and other countries of Southeast Asia. They are eaten whole, shelled, or sprouted. In China, mung bean starch is used for gelling and funchose production. Ice cream and drinks are made with it, and Chinese moon cookies and rice dumplings are filled with mung bean paste. In Japan, green beans are made into bean vermicelli and sprouted to produce bean sprouts. In the Philippines it is stewed with shrimp and fish or chicken and pork. In Indonesia, mung bean is a popular filling for cakes.

They love mung bean and in Central Asia. For example, mashkhurda is one of the most famous soups in Uzbekistan. It is homemade: you are unlikely to try it in a restaurant, cafe or teahouse. Following the precepts of old cooks, “mung beans love butter,” in this dish, in addition to rice and vegetables, a large amount of tail fat and lamb is used.

In general, mung bean is great for making side dishes, soups, stews and stews.

As for sprouts, in Chinese cuisine they are fried with garlic, ginger and green onions, sometimes with pieces of salted dried fish. Raw sprouts are used as a filling for Vietnamese spring rolls. In Korea, they are blanched and then mixed with sesame oil, garlic and local spices.

Mung bean is a nutritious, healthy and satisfying product. It is rich in fiber, B vitamins and phosphorus. Like beans, mung bean is a source of vegetable protein and reduces the amount of cholesterol in the blood.

How to cook

Dry beans mung bean no need to soak. Mung bean cooks for about 40 minutes and tastes like beans with a nutty flavor. You need to salt it 10 minutes before the end of cooking.

To germinate dry beans, simply add water. You can also find them on sale, where they will simply be called “bean sprouts.”