The origin and cooking of mung bean!

Mung beans were first domesticated in India, where they grow as wild plants. Archaeological evidence suggests that they grew in the Harappan civilization in the Indian states of Punjab and Haryana about 4,500 years ago.

Scholars have divided the domestication of the mung bean into two distinct species: a mung bean that grows in southern India (a larger-seeded mung bean that began harvesting about 3,000 to 3,500 years ago) and an older, smaller-seeded mung bean green beans grown in northern India. The cultivated mung beans were later spread from India to China and other parts of Southeast Asia.

Records show that mung beans have been eaten in Thailand for at least 2,200 years. They also began to be cultivated in Africa around the 9th or 10th century because they were easy to grow in warm climates and helped feed malnourished populations.

Mung beans are the most popular and widely cultivated followers of the past decade or two in India, China, Southeast Asia, and parts of southern Europe and the United States today. Today, about 75 percent of the 15 million to 20 million pounds of mung beans consumed in the U.S. annually are imported and grown in India and China.

Historians also tell us that mung bean soup has been traditionally considered a healthy food in China for hundreds of years. The value of legumes lies in their ability to reduce cold and dampness, support the spleen and stomach, provide protein and prevent nutrient deficiencies. Traditional Chinese medicine recommends cooking mung beans to promote digestion and prevent diarrhea.

Soaked and cooked mung beans become soft and taste "al dente", similar to firm pasta. They're considered complex flavors and hearty, making them a great addition to many comfort meals for added bulk and more nutrition. Once cooked, you can use the green beans to make hummus or dips or puree them to thicken soups.

How to make green beans:

1. Rinse the mung beans in cold water, then add them to three cups of salty boiling water, one for each cup of dry water (so the ratio of three parts water to one part beans).

2. Once boiling, bring the water back to a simmer and simmer, covering the beans.

3. Cook the green beans until tender, about 45 minutes if they are whole dried beans. Cut or peeled mung beans take about 20 to 30 minutes to fully cook, so they're a good choice if you're pressed for time.

Green beans are easy to add to recipes you probably already make, including adding them to soups, stews, salads, veggie burgers, and stir-fries. They can also be made into porridge, sweets, curries, and even fermented to make alcoholic beverages. Other ways to use mung beans include adding some cooked/sprouted: Thai coconut chicken soup, bean, and quinoa salad, or easy-mix split pea soup.

The above introduces the origin and cooking methods of mung beans. There is no doubt that mung beans have super high nutritional value. Long-term consumption of mung beans will help your body to be healthier. If you want to buy wholesale green beans, welcome to contact us.

As a professional agricultural products wholesale supplier, Goodluck's main products include mung beans, pumpkin seeds, sunflower seeds, etc. In addition, we are working hard to develop new products to meet different needs. The company has a number of advanced production lines, farm bases and warehouses to ensure that our output is large and stable.