I have “Bean” thinking of you!

Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. While native to India, mung beans later spread to China and various parts of Southeast Asia. Mung beans are rich in vitamins and minerals. These beans are one of the best plant-based sources of protein. They’re rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine and more. Essential amino acids are those that your body is unable to produce on its own. Mung beans contain many healthy antioxidants, including phenolic acids, flavonoids, caffeic acid, cinnamic acid and more. Mung beans contain antioxidants such as vitexin and isovitexin that may protect against free radical damage that occurs during heat stroke. Mung beans are a good source of potassium, magnesium, and fiber, which have been linked to lower blood pressure levels in adults with and without high blood pressure. Mung beans are high in folate, iron and protein, all of which women need more of during pregnancy. Since mung beans are healthy, delicious, and versatile, consider incorporating them into your diet.