{"id":3357,"date":"2025-02-12T04:27:55","date_gmt":"2025-02-11T19:27:55","guid":{"rendered":"https:\/\/yasai-yakuzen.com\/?p=3357"},"modified":"2026-09-07T18:15:53","modified_gmt":"2026-09-07T09:15:53","slug":"green-beans","status":"publish","type":"vegtable","link":"https:\/\/yasai-yakuzen.com\/en\/vegtable\/green-beans\/","title":{"rendered":"The benefits of mung bean"},"content":{"rendered":"

Mung bean is a sweet bean, cold in nature, held to settle the heat the summer puts in the body and to clear trapped heat and toxins. Its appeal is a clean flavour and a floury texture, and it suits daily care when the heat leaves you with heat trapped inside, or when you want something for summer. As well as simmering the dried beans for soups and porridge, it is the source of bean sprouts and of glass noodles: the bean familiar from Chinese cooking.<\/p>\n

\"Mung<\/figure>\n

When mung beans are available, the kinds, and how to choose<\/h2>\n

If you want to bring in what mung beans do, deliciously, knowing the forms they come in, the kinds and how to choose makes them easier to use. Their appeal is small, vividly green grains, and they are a bean deeply familiar from Chinese cooking and yakuzen.<\/p>\n

Mostly sold dried, usable all year<\/h3>\n

Mung bean belongs to the same family as adzuki and is a small green grain. It is harvested in autumn, but dried beans are in the shops all year, so it can be used in any season. In China it has long been used in soups, porridge and confectionery as an ingredient that eases the summer heat. Dried beans are soaked and then simmered, or simmered directly, until soft. Sprouted they become mung bean sprouts, and from their starch come mung bean glass noodles: a bean that appears at the table in many forms.<\/p>\n

Dried mung beans, bean sprouts and glass noodles<\/h3>\n

Mung bean can be chosen by the form you use.<\/p>\n

\n\n\n\n\n\n\n\n
kinds<\/th>\nWhat stands out<\/th>\n<\/tr>\n<\/thead>\n
Dried mung beans<\/td>\nGreen grains. Simmered for soups, porridge and paste. The most common<\/td>\n<\/tr>\n
Mung bean sprouts<\/td>\nSprouted mung beans. Crisp, for stir-fries and namul<\/td>\n<\/tr>\n
Mung bean glass noodles<\/td>\nMade from mung bean starch. Firm and they hold their shape<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

For soups, porridge and confectionery, dried mung beans are the ones. When you want something quick for a stir-fry or a dressed dish, mung bean sprouts are handy. For hotpots, dressed dishes and Southeast Asian cooking, firm mung bean glass noodles go beautifully. The same mung bean does different things in different forms, so choosing by dish makes it easier to use.<\/p>\n

How to choose them and how to prepare them<\/h3>\n

When choosing good mung beans, these points make it easier to tell.<\/p>\n