In the last post we shared that mung beans help lower high cholesterol. However, there are more benefits of mung beans.
Mung beans contain protease inhibitors, a type of chemical that is used in antiviral drugs to treat HIV. Protease inhibitors block and prevent formation of tumor cells and slow the replication of certain cancers such as breast cancer.
I also shared my way of sprouting mung beans and one of my favourite recipes in the last post. When making mung bean sprouts, it could be smart to make twice the amount needed. They can be kept in the refrigerator for a few days. This is so that different dishes can be tried out. Raw mung bean sprouts are fresh and crunchy, and they have a delicate sweet nutty taste.
Mung Bean Sprouts Salad
350g mung bean sprouts
300g sweet ripe tomatoes, (e.g. Kumato tomatoes, mini Roma tomatoes)
1/2 spanish onion
75g baby rocket leaves
a bunch of fresh coriander
1/8 cup of lime juice
1/4 cup of olive oil
3 passion fruits
1/2 mango, diced
a pinch of cayenne pepper
1. To make a dressing, put all the dressing ingredients in a jar with lid and shake softly.
2. Dice tomatoes, finely slice the onion, chop the coriander.
3. Mix all the ingredients with the dressing. Serve chilled.
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