Thursday, 1 October 2009

Green Gram / Moong

Green Gram / Sabut Moong

  • The seed of Green Gram (Vigna radiate) is native to Bangladesh, India, and Pakistan.
  • The beans are small, ovoid in shape, and green in color.
  • They contain between 19-25% protein, 60%carbs and 4% fiber.
  • They are also containing lysine, potassium, calcium, magnesium, iron and traces of thiamin, riboflavin and niacin.
  • Sprouting enhances the digestibility of dried Green Gram via the reduction of indigestible sugars that would otherwise remain in the cooked dried Lentil.

Split Green Gram / Chhilke Wali Moong Dal

  • Whole Green Gram is split but skin is not removed so it is rich in fibre.
  • These are easy to digest then the whole Green Gram and take on seasonings and spices very well.

Split Skinned Green Gram / Dhuli Moong Dal

  • Split moong dal is a skinned and halved version of the whole moong bean. They are yellow/ golden in color.
  • They have a mild taste and are easy to cook. It takes on seasonings and spices very well.
  • In Ayurveda, split moong dal is recommended for children, elderly people and convalescents as it is easily digested. It contains few oligosaccharides which cause flatulence.

No comments: