Benefits of Mung dal
Mung dal, commonly known as mongo, mung, mash bean, mood dal, golden gram, green, and green gran is found in Pakistan, India and Bangladesh. They are popularly used in cooking Chinese dishes known as lÃƒÆ’Ã¢â‚¬Â¡Ãƒâ€¦Ã¢â‚¬Å“ dÃƒÆ’Ã†â€™’Â²u and have now become widespread to other parts of the world due to their numerous health benefits. Here are some of the reasons why you should incorporate this nutritious food into your nutrition to gain its full benefits.
1. Weight loss
If you have been looking for ways on how to lose weight, you should add green beans or mung dal to your daily nutrition as it is low in fat. It is an excellent source of fiber, protein and carbohydrates, as well as folic acid and molybdenum. This essential minerals help to neutralize free radicals responsible for cell damage and disease.
2. Reduces cholesterol levels
Consumption of mung dal can help lower cholesterol level as they are high in fiber. Studies show that fiber in beans prevent rising of blood sugar after mealtime. This makes it a great food choice for individuals with hypoglycemia or those with insulin resistance.
3. Boosts cardiovascular health
Mung dal or green been are high in antioxidant effects, magnesium, vitamin B6, fiber and folic acid that help improve heart health, preventing the occurrence of diseases such as arteriosclerosis and hardening of the arterial wall. In addition, folic acid and vitamin B6 lower levels of homocysteine in the body, which is the main contributor to stroke and heart attack.
4. Improves immune system
Also, mung dal contains vitamin B-1 (thiamine), vitamin-B6 (pyridoxine). Regular intake of food high in Vitamin B-6 is believed to protect you from contagious agents responsible for disease, as well as viral infections.
Although there are no known side effects linked to consumption of mung dal, put it mind that moderation is important so as to avoid potential health complications.