The beneficial properties of mung beans are illustrated by their vitamin content. Additionally, mung beans are very rich in potassium, calcium, magnesium, phosphorus, copper, manganese, iron and zinc. It is high in vegetable protein and low in fat, making it a powerful protein source for weight watchers.

Green mung beans taste like other beans, but their sweet and nutty notes have an oriental accent. As an integral part of oriental cuisine, the product is a part of the national dishes of India, Asia, Japan and China. In Europe mung bean is a particularly valuable ingredient in low fat and vegetarian menus. It is popular in curry, kichari, dala and salads made with bean sprouts.

Three facts about organic mung beans:

1. The concentration of nutrients in mung bean increases in its seedlings. To germinate the beans, they must be rinsed and soaked in warm water (20°C). The seedlings will begin to appear in 10-12 hours. Seedlings up to 10 mm provide the maximum benefit. Clean them of exfoliated green husks before using.
2. Mung beans are famous for its antioxidant, anti-inflammatory and antiviral properties. Their regular use helps to remove toxins and harmful substances from the body, as well as to normalize blood cholesterol levels. Due to the phytoestrogens in its composition, the product has a rejuvenating effect on the body. Mung beans improve digestion thanks to their high soluble fiber content.
3. Maash is known in the world as "mung beans" (in Hindi), "golden beans" (Latin Phaseolus aureus) or "green beans" (in China). Unlike most of the known legumes, they are easy to digest and do not cause flatulence. The small beans cook much faster without the need to soak them first.