- 100% natural food, no additives, Non-GMO, Gluten-free
- Instant use, already cooked, powder
- Product of Mongolia, Natural (due to USDA organic certificate unavailable in Mongolia, unable to certified by Organic)
Ingredients: low temperature cooked mung bean
- Cooking method: used low-temperature micro drying technology to preserve the nutrients. This method doesn’t destroy the food value and enhance the nutrients.
- Directions for use: This powder already cooked, thus can immediately use. Take 2 times a day. Put 2 teaspoons of powder in 1/2 cup warm water. Stir well and drink it for breakfast. It is already cooked beans, thus can eat directly. Don’t need to soak and cook.
- The recommended time to eat:morning for breakfast and afternoon between meals 2-4 tablespoons. KEEP OUT OF THE REACH OF CHILDREN
- How to storage:Store in a dry, cool place (59-86OF; 5-30OC) 3 years.
Green mung bean powder 7 oz
Packed with healthy nutrients-mung beans are high in important vitamins, minerals, protein and fiber. Mung beans are an essential and versatile ingredient since ancient time for detoxifying. They beans have been cultivated throughout Asia (India and China) for at least 4,000 years, and they have served as a staple food in many cultures across Asia for nearly as long. They are well known to be easy on the digestive system, and they are often suitable for people who don’t typically tolerate legumes. Their high antioxidant levels may reduce chronic disease risk32.
Traditional understanding and uses: They’re famous for their ability to detoxify your body, clear up your skin, lower your blood pressure and cholesterol, cool inflammation, and even help you lose weight.
Health benefits: Research has shown mung beans to have anti-diabetic, antimicrobial, anti-tumor, anti-cancer effects; and it lowers lipids and controls high blood pressure33. They are high in folate, which supports healthy pregnancy34, and their high-fiber content promote healthy bowel movements35. And compounds in all beans can suppress hunger, promoting weight loss36,37.*
*These statements have not been evaluated by the FDA. They are based on traditional understanding and uses in Asian cultures over thousands of years.
- WILLCOX JK, ASH SL, CATIGNANI GL. Antioxidants and Prevention of Chronic Disease. Crit Rev Food Sci Nutr. 2004;44(4):275-295. doi:10.1080/10408690490468489
- Ganesan K, Xu B. A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata). Food Sci Hum Wellness. 2018;7(1):11-33. doi:10.1016/j.fshw.2017.11.002
- Scholl TO, Hediger ML, Schall JI, Khoo CS, Fischer RL. Dietary and serum folate: their influence on the outcome of pregnancy. Am J Clin Nutr. 1996;63(4):520-525. doi:10.1093/ajcn/63.4.520
- Xu L, Yu W, Jiang J, Li N. Clinical benefits after soluble dietary fiber supplementation: a randomized clinical trial in adults with slow-transit constipation. Zhonghua Yi Xue Za Zhi. 2014;94(48):3813-3816.
- Pesta DH, Samuel VT. A high-protein diet for reducing body fat: mechanisms and possible caveats. Nutr Metab. 2014;11(1):53. doi:10.1186/1743-7075-11-53
- Cani PD, Lecourt E, Dewulf EM, et al. Gut microbiota fermentation of prebiotics increases satietogenic and incretin gut peptide production with consequences for appetite sensation and glucose response after a meal. Am J Clin Nutr. 2009;90(5):1236-1243. doi:10.3945/ajcn.2009.28095