-IBIS-1.5.0-
rx
food
bean, mung (mung bean)
nutrition

definition

mung bean:

Ayurvedic:
» qualities: sweet, cool, heavy
» actions: destructive of strength and dehydrating

Chinese:
» qualities: sweet-astringent, cool
» actions: affects the Heart and Stomach; cools fever, neutralizes poison, diminishes heat stroke and helps moisten the Internal Organs
» uses: heatstroke, chicken pox in small children; chronic thirst; constant hungry feeling even after eating; mumps; measles with enteritis in small children; erysipelas in small children; lead poisoning; very cooling, sweet; clears Heat, detoxifies, diuretic; edema in lower limbs, conjunctivitis, diabetes, Summer- Heat, dehydration, food poisoning

naturopathic:
» qualities: alkaline-forming food
» actions: reduces LDL cholesterol, lowers blood pressure; inhibits cancer; regulates functions of the colon; regulates blood glucose
» uses: atherosclerosis, hypertension, hypercholesterolemia; constipation, hemorrhoids and other bowel problems; diabetes mellitus, hypoglycemia

biochemical: high in cellulose, hemicellulose, gums, pectin; calcium, iron; beta carotene, vitamins B1, B2 and C
» form: boiled mung beans
» portion: 1 cup
» calories (kcal): 213
» weight (g): 202
» water (%): 72.8
» protein (g): 14.2
» fat (g): 0.8
» carbohydrates (g): 38.7
» unsaturated fatty acid (g): 0.6
» saturated fatty acid (g): 0.2
» calories from fat (%): 3.4
» cholesterol (mg): 0
» dietary fiber (g): 5.1
» vitamin A (RE): 5
» vitamin A (IU): 48
» vitamin B1 (mg): 0.33
» vitamin B2 (mg): 0.12
» vitamin B3 (mg): 1.2
» vitamin B6 (mg): 0.14
» vitamin B12 (mcg): 0
» vitamin C (mg): 2
» vitamin E (IU): 3.8
» folic acid (mcg): 321
» pantothenic acid (mg): 0.83
» sodium (mg): 4
» potassium (mg): 536
» calcium (mg): 55
» phosphorus (mg): 201
» magnesium (mg): 97
» iron (mg): 2.85
» zinc (mg): 1.7
» copper (mg): 0.315
» manganese (mg): 0.602

Agriculture Handbook #8
Airola, p. 289
Carper, p. 132
Chao-Liang, p. 74.
Lu, p. 109
Ni, p. 80
Thakkur, p. 87


footnotes