Health Benefits of Mung Bean

What's Mung Bean?

Mung bean is more popular than soy bean throughout Southeast Asia as a major source of proteins as well as other nutrition. It's easier in digestion than soybean too. It's more versatile in cooking because it contains more carbohydrates than soybean and 15x less fat! You can make it into a noodle or cake or even ice cream!

Mung bean sprout is very high in vitamins and phytochemicals which aid in the the body's protection against colon and pancreas cancer. It also helps prevent the onset of osterporsis and cardiovascular diseases.

Nutritional Facts

  • 1 cup of dried mung bean (makes 5 5-inch pancakes)
  • 1 pancake has less than 200 Kcal, 10g protein, 9g fiber
  • Good source of potassium, magnesium, phosphorus and calcium


Health Benefits of Kimchi in Korean Cooking

Kimchi means fermented vegetables, since many kinds of bacterial reactions contribute to build its flavor. The most important is lactic acid which aids digestion.

The pungent action of the chili pepper, the phyto chemical, capsaicin, stimulates the mucous membranes of the stomach. Organic acids control stomach secretions and fermentation produces vitamins B1, B2, B12 and nicotinic acid. Moreover, the vegetable fibers also activate bowel movement, solving constipation. This is the reason that kimchi was picked for one of 5 healthiest foods in the world by Health Magazine in 2006.

Kimchi gives special flavor to stews and sautéed vegetables. Try it on noodles, rice and tofu or make your own variations. It also gives very good flavor to kimchi pancakes and kimchi fried rice.