GREEN GRAM

Geek talk: Vigna radiate But we talk: Mung Beans, Moong Dal, nga choy, Pojo, Golden gram & Mungo Description: The green gram is one of the most wholesome legumes and is much easier to digest than many other whole lentils. It is consumed whole (with the green 'skin' ) and in the form of split seeds (pale yellow lentils). The dried seeds are ground into flour after removal of the seed-coat and used in various Indian and Chinese dishes. The green pods are eaten as a vegetable. In China and the United States it is used for bean sprouts. The sprouted beans are highly nutritious. Green grams are a good source of Vitamins A, B, C & E, calcium, iron, magnesium, potassium, and amino acids. Green grams contain 20% protein and are a good source of foliate and dietary fiber.[1] This is a native of India and introduced early into China, Africa and US. Now, the largest producers are India, Pakistan, Bangladesh, Sri Lanka & Thailand. . Kitchen Pharmacy:  Green gram contains very low amount of calories that helps in maintaining body weight Mung bean is highly rich in fiber content and vitamin C. It has low sodium and high potassium level helps to reduce the risk of high blood pressure. The antioxidant effect of vitamin C content of green grams helps to correct many vision related disorders. Flour of the green gram is an excellent detergent and can be used as a substitute for soap. It removes the dirt and does not cause any skin irritation. Ancient Indian beauty traditions incorporated green gram flour as part of daily skin maintenance. Nutrition: Serving Size: 1 Cup (Boiled Mung Beans) Stir fry sprouted

Origin: India

  References:

1. http://www.miltopexports.com/green_gram.htm. 
2. http://www.homeremedieshow.com/community/blogs/p682/Important-Health-Advantages-of-Green-Gram.aspx. 
3. http://alternativemethodforbetterhealth.wordpress.com/2011/12/31/green-gram-health-Kitchen Pharmacy-overviews/