What kind of plant is mung bean?

Mung bean is an annual erect herb, 20-60 cm tall. Stem covered with brown hirsute. It is cultivated in the north and south of China. It is widely cultivated in tropical and subtropical regions of the world. Seeds for consumption, can also extract starch, make bean paste, vermicelli and so on. Wash and place in running water, block out the light and sprout, and can be made into sprouts for vegetables. In medicine, it has the effect of cool detoxification, diuresis and eyesight.

Morphological characteristics

Annual erect herbs, 20-60 cm tall. Stem covered with brown hirsute. Pinnately compound leaves 3-foliolate; stipules peltate, ovate, 0.8-1.2 cm long, ciliate; stipules conspicuous, lanceolate; leaflets ovate, 5-16 cm long, 3-12 cm wide, lateral ones ±oblique, entire, apex acuminate, base broadly cuneate or rounded, both surfaces more or less sparsely hairy, basal triple veins obvious; petiole 5-21 cm long; leaf axis 1.5-4 cm long. Petiolule 3-6 mm long.

Racemes axillary, with 4 to several flowers, up to 25; total pedicel 2.5-9.5 cm long; pedicel 2-3 mm long; bracteoles linear-lanceolate or oblong, 4-7 mm long, linear, subpersistent; calyx tube glabrous, 3-4 mm long, lobes narrowly triangular, 1.5-4 mm long, ciliate, upper pair connate into an apex 2-lobed lobe Upper petal subsquare, 1.2 cm long and 1.6 cm wide, yellowish green outside, sometimes pink inside, apical retuse, incurved, glabrous; pterygoid ovate, yellow; keel falcate, green and pink, with conspicuous cysts on the right.

Pods linear-Terete, spreading, 4-9 cm long and 5-6 mm wide, covered with light brown, scattered hirsute, more or less contracted between seeds; seeds 8-14, light green or yellowish brown, short Terete, 2.5-4 mm long and 2.5-3 mm wide, navel white but not sunken. Flowering in early summer and fruiting from June to August.

nutritive value

1. Mung bean contains 22% 26% protein, which is 2.3 times that of wheat flour, 2.7 times that of millet, 3 times that of corn flour and 3.2 times that of rice. the content of eight essential amino acids in mung bean protein is 2 to 5 times that of cereals, which is rich in amino acids, tryptophan, lysine, leucine and threonine.

2. Mung beans contain about 50% starch, second only to cereals, of which amylose accounts for 29% and amylopectin accounts for 71%. The content of cellulose in mung beans is relatively high, which is generally 30.4%, while that of cereals is only 10.2%.

3. The fat content in mung beans is low, generally less than 1%, mainly unsaturated fatty acids such as palmitic acid, linoleic acid and linolenic acid.

4. Mung bean is rich in B vitamins, minerals and other nutrients, in which vitamin B1 is 17.5 times that of chicken, vitamin B2 is 2-4 times that of cereals and higher than pork, milk, chicken and fish. Calcium is 4 times as much as cereal, 7 times as much as chicken, iron is 4 times as much as chicken, phosphorus is 2 times as much as cereals and pork, chicken, fish and eggs, and contains a variety of phospholipids.

5. Mung bean contains many bioactive substances, such as coumarin, alkaloids, phytosterols, saponins and so on.

The nutritional value of Ludu is high, and it is widely planted. Eating more mung beans is also good for your health. You can eat more in summer.