Description

Split Green Gram:

Split Green Gram are a versatile and nutritious legume that can be used in various culinary applications, providing essential nutrients and numerous health benefits.

Description:

• Appearance: Green mung beans that have been split into halves with the outer skin still intact.
• Size: Approximately 4-6 mm in diameter.
• Texture: Slightly chewy and firm when cooked.
• Taste: Earthy and nutty flavor.

Nutritional Profile (per 100g cooked Split Mung Beans with Skin)

• Calories: Approximately 105 kcal
• Carbohydrates: 19 g
• Dietary Fiber: 7 g
• Protein: 7 g
• Fat: 0.4 g
• Vitamin B6: 0.1 mg (5% DV)
• Folate: 159 µg (40% DV)
• Iron: 1.4 mg (8% DV)
• Magnesium: 48 mg (12% DV)
• Potassium: 266 mg (8% DV)
• Vitamin C: 13.2 mg (22% DV)

Health Benefits

1. High in Protein:
   • Split Green Gram are essential for muscle repair and growth.
   • A valuable source of plant-based protein for vegetarians and vegans.
2. Rich in Fiber:
   • Split Green Gram aids digestion and helps prevent constipation.
   • Supports healthy cholesterol levels.
3. Packed with Essential Minerals:
   • Iron: Important for the formation of red blood cells and preventing anemia.
   • Magnesium: Vital for muscle and nerve function.
   • Potassium: Helps maintain healthy blood pressure.
4. Vitamin B6 and Folate:
   • Supports energy metabolism and brain health.
   • Folate is crucial for fetal development during pregnancy.
5. Low Glycemic Index:
   • Helps control blood sugar levels.
   • Suitable for diabetics when consumed in moderation.
6. Antioxidant Properties:
   • Contains antioxidants that help protect cells from damage caused by free radicals.
   • Supports overall health and well-being.
7. Vitamin C:
   • Supports the immune system.
   • Promotes healthy skin and tissues.

Culinary Uses

• Dal Preparations: Used in making traditional Indian dal dishes with a slightly chewy texture.
• Soups and Stews: Adds nutrition and texture to various soups and stews.
• Salads: Can be sprouted and added to salads for extra crunch and nutrients.
• Khichdi: Combined with rice to make a nutritious and easy-to-digest meal.

Cooking Tips

• Soaking: Soak the beans for at least 2-4 hours to reduce cooking time and improve digestibility.
• Boiling: Cook in boiling water until tender (about 20-30 minutes) or use a pressure cooker to save time.
• Seasoning: Pair with spices like cumin, garlic, ginger, and turmeric to enhance the flavor.

Storage

• Dried Beans: Store in a cool, dry place in an airtight container for up to a year.
• Cooked Beans: Refrigerate in a sealed container for up to 3 days or freeze for longer storage.