Botanical Name :Phaseolus aureus Roxb.
Other scientific names ,Phaseolus mungo Blanco ,Phaseolus radiatus Merr.
Common Names :Balatong (Tag., Ibn., If., Ilk.),Mongo (Tag.),Mungo (Tag., Bis.) ,Mungos (Tag.) , Mongo bean (Engl.) , Mung bean (Engl.) ,Green gram (Engl.)
Bengali name: Mung dal
Habitat:The mung bean is native to Southwest Asia, where it was first cultivated 5,000-6,000 years ago. Currently it is grown in India, Pakistan, Afghanistan, Iran, Burma, China, Vietnam, Japan, and elsewhere. In the USSR it is grown in Tadzhikistan, Transcaucasia, and southern Kazakhstan (in small fields), using irrigation; it is planted in the spring or after the harvest. The seed yield of the mung bean is 10-16 centners per hectare; the foliage yield, up to 200 centners per hectare.
It is widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus.
Erect, annual herb branching at the base, clothed with spreading brownish hairs. Leaves are long-petioled, compound, with three leaflets that are ovate and entire, broad based with pointed tips, 8 tto 15 cm long, the lateral ones inequilateral. The flowers are golden yellow, about 1 cm long, arranged near the end of the short stalks.
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The pods (beans) are narrow and cylindrical; they may be straight or curved, are 8-15 cm long, and contain seven to ten seeds. The ripe pods are nearly black. The seeds are rounded and cylindrical or barrel-shaped and may be green, yellow, or brown; 1,000 seeds weigh 25-80 g. The growing period for early ripening varieties in the USSR (such as Pobeda 104) is 80-100 days. The plants are heat- and moisture-loving. The seeds contain 24-28 percent protein, 46-50 percent starch, 2-4 percent oil, and vitamins. Mung beans are used as food in the form of groats, and the green beans and blanched sprouts are used as vegetables. The foliage is dried, ensiled, and plowed under as green manure; the straw and chaff are fed to livestock.
Chemical constituents and properties:-
*Seeds are high in carbohydrate (>45%) and protein (>21%); fair source of calcium, iron, vitamins A and B. deficient in vitamin C.
*Sprouts are a good source of vitamin B.
*Seeds are tonic and aperient.
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Extensively used in Philippine cuisine, in salads or boiled, in soups or stews. Mung is eaten in most part of Asian countries.
*Decoction of seeds as diuretic.
*The seeds, boiled or raw, used in poultices.
*Roots are thought to be narcotic, used for bone pains.
*Seeds, internally and externally, used for rheumatism and a variety of nervous system ailments.
*The seeds are used for hemorrhoids and liver afflictions.
*Powdered beans used to promote suppuration.
*Seeds used in anorexia.
• Hypotensive: The hypotensive effects of green bean (Phaseolus aureus), common rue (Ruta graveolens) and kelp (Laminaria japonica) in rats: All extracts in the PA study contained bioactive proteinaceous substances and were hypotensive.
• Anti-irritation: Clinical studies on the anti-irritation effects of mung bean (Phaseolus aureus) extract in cosmetics: The study of extracts applied to irritant-containing cosmetic formulations showed considerable anti-irritation efficacy and suggesting a potential use for cosmetic products.
• Cardiovascular: The cardiovascular effects of green beans (Phaseolus aureus), common rue (Ruta graveolens), and kelp (Laminaria japonica) in rats: Green beans (P aureus) showed negative chronotropic effect on isolated right atria. The plants showed a variety of effects and explains why herbs, as in herbal medicine, should be used together therapeutically.
• Hypolipidemic / Antiatherogenic: Changes in serum lipids in normal and diabetic guinea pigs on feeding Phaseolus aureus (Green gram): Study showed green gram feeding showed lowering of both free and esterified fractions of cholesterol, significant loweriing of triglycerides and decreased the total cholesterol / phospholipid ration indicating its antiatherogenic nature.
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.
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