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Called mada and mudga in Sanskrit, even the water from the boiling of whole mung is considered good for health. Soup made from mung is very wholesome and naturally nutritious, especially when ill and convalescing. Interestingly, when sprouted, the sprout contains an active form of vitamin C that is not found in the raw bean. Sprouting is an easy and convenient way to provide fresh salad ingredients on demand. They may be eaten raw or lightly boiled, providing a convenient fresh food source when they may not otherwise be available. Our whole mung is a high source of fibre and lean protein which is usually present in meat and dairy products. This helps to build and retain lean muscle mass and strengthen the immune system. It is also a good source of iron which aids in the production of red blood cells and haemoglobin.
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