With their skins removed, mung beans are light yellow in color. These are mung beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In several Asian countries, de-hulled mung beans and mung bean paste are made into ice creams or frozen ice pops and are very popular dessert items.
Yellow gram like other lentils and pulses are good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium. It is free from the heaviness and tendency to flatulence, which is associated with other pulses. Cooked yellow gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. The soup or khichdi made from it is the best article of diet after recovery from acute illness.
A 100-gram serving of cooked mung beans has about 100 calories. This is more calories than vegetables contain, but less than meat items, and about equal to that of cooked rice. Moong dal soup will also contain tomatoes, onions, and clarified butter. Overall, the number of calories per gram of cooked mung beans and moong dal is about equal. For a dish that is so filling and full of protein, this is a relatively low calorie count.
Moong dal is a good source for a variety of vitamins and minerals. A 100-gram serving of boiled mung beans provides 40 percent of the recommended daily intake of folate (vitamin B9). Moong dal also provides significant amounts of thiamine (vitamin B1), as well as vitamin B5 and vitamin B6. In addition to this, it contains high levels of the minerals iron, magnesium, manganese, phosphorus, and zinc. fat: Moong dal soup contains about 4 grams of fat per 100 grams serving, which mostly comes from the clarified butter used for cooking it. Mung beans, which are the main ingredient, contain very little fat. By itself, a 100-gram portion of cooked mung beans contains only 0.38 grams of fat. If you are concerned about your fat intake, you could then substitute olive oil for the clarified butter. Although when you compare it to similar dishes containing meat, it still has less than half as much fat.
Fiber: A great benefit of moong dal is the amount of fiber in this dish. All types of beans are high in fiber, and mung beans are no exception. A 100-gram serving contains 7.6 grams of fiber. This means that you will feel more full after eating the dish. Fiber is of course necessary for the proper functioning of the digestive system. Eating legumes will help you avoid constipation. A diet high in fiber is also good for lowering your cholesterol.
Protein: Mung beans are packed with protein. One cup of boiled beans provides 14 grams of protein. This is one of the reasons that moong dal is such a popular meal in India, where a large portion of the population is vegetarian. But even if you are not vegetarian yourself, you can still benefit by occasionally eating this dish instead of meat in order to get plenty of protein without the higher calories and fat that meat contains.
Moong dal can be a great, nutritious addition to a balanced diet. It is a healthy meal that provides high levels of protein and fiber while containing relatively few calories and little fat. In addition, it is an excellent source of a wide range of vitamins and minerals. Eating moong dal instead of a meat dish a couple times a week should help you to lose a little weight.
