What are the benefits of the Mungo Jewish semolina?

The Mungo Jew is the oldest legume cultivated for thousands of years and is a basic food in the diet of the population of many eastern countries. In India, Mungo beans are used to make a traditional puree soup called Dhal with vegetables, spices and coconut milk.

In Asian cuisine, they are used to make pancakes, ice cream and all kinds of sweet desserts. The Munggo bean semolina, the caloric contribution, the chemical composition, the benefits, the damages, the recipes and the peculiarities of its use in cosmetology – in the following text below.

What is the Jewish Mungo

The Mungo Jew is a small cereal, green and oval shape. It is grown in Pakistan, Bangladesh, India and many other eastern countries since ancient times. Its flavor resembles that of the beans, with a slight nuance to nut.

The Mungo Jew belongs to the Legumes family and the Vigna genre. Despite its relatively high caloric value, the Mungo Jew does not produce obesity and can be used as a base of a healthy diet. The Mungo Jew combines perfectly with cereals, other legumes, mushrooms and flesh.

While in the East the Mungo Jew (also known as a golden Jew), is considered the basis of a healthy diet, Europeans have only familiarized themselves with this wonderful product. However, thanks to their abundant health benefits and their pronounced antioxidant effects, Mungo beans are rapidly gaining popularity.

Chemical composition and calories

Mungo beans are very rich in digestible proteins (22. 5 g/100 g). They constitute an excellent substitute for animal protein and, therefore, are part of the diet of most people who follow a vegetarian diet. Mungo beans are rich in “slow” carbohydrates that keep satiated for a long time without risk of winning too many kilos. Mungo beans also contain

  • Vitamins B, A, K, C, E;
  • Phosphorus, essential for the proper functioning of the kidneys, memory and view;
  • copper;
  • iron;
  • selenium;
  • sodium and potassium
  • bet a-carotene;
  • hill;
  • zinc;
  • Magnesium, essential for normal muscle development
  • Niacin, which accelerates metabolism and skin regeneration.

As the Mungo Jew is quite caloric (300 kcal), it is recommended to eat it in the first half of the day. Mungo beans have a low glycemic index, so they can be included in the diet. The Mungo Jew contains healthy unsaturated fats (only 2 g per 100 g).

The properties of Mungo beans

In comparison with other legumes, the Mungo Jew contains the least amount of oligosaccharides, known for provoking flatulence. Fiber abundance has beneficial effects on the digestive system and relieves constipation.

Many nutritionists recommend the sprouts of Mungo Jew to women during hormonal changes and menopause. It is worth including these beans in the diet of those who suffer from asthmatic bronchitis, arthritis and other chronic diseases.

The benefits and damages of Mungo beans are well known in Ayurvedic medical practice, and have been used for a long time to make therapeutic decoctions that help with food poisoning and high body scorification.

The rich vitamin and elementary composition of the Murgo Jewish allows it to reinforce the immune system, improve brain function and cardiovascular system. The Mungo Jew has pronounced ant i-xic properties, so it is an effective remedy for heat burns.


The Mungo Jew, whose useful properties are to reduce cholesterol levels and normalize blood pressure, helps to strengthen and increase the elasticity of the walls of the arteries and veins. The beans have a marked antioxidant effect and a diuretic effect, which allows them to be used as a detoxifying agent. Among the positive properties of Mungo Jew:

  1. Immunomodulating effects. Alubias consumption also helps improve memory, visual function and mental performance.
  2. Standardization of hormonal function and digestive tract.
  3. Stabilization of blood sugar levels, which makes the Mungo Jewish a very valuable product in the menu of people suffering from diabetes.

It is considered that an important beneficial quality of the Mungo Jew is its ant i-cancer effect. Its regular consumption is an excellent preventive measure against anemia, chronic fatigue and cardiovascular diseases. The minerals and trace elements that they contain are very beneficial for renal function, favor the normal functioning of the organism and the integrity of the bones.

The golden bean stabilizes blood glucose levels, eliminates free radicals and provides the body with essential support in times of stress and reduced immunity. The Mungo Jew suppress asthma and allergies, decreases the inflammatory processes of the oral cavity and the respiratory system. Calcium, present in large quantities in Mungo beans, reinforces bone tissue and prevents the development of osteoporosis.

Damages and contraindications

The main contraindication of Mungo beans is individual intolerance. Mungo beans are among foods that do not cause allergic reactions and, therefore, can be used in a large number of versatile diets.

It is not recommended to include Mungo beans in the diet of people suffering from acute and chronic gastrointestinal diseases. The damages of the Mungo Jew are insignificant and are only observed in case of excessive consumption.

How to choose a Jewish

High quality Mungal beans have a dark green coloration and a smooth and bright surface. Good beans must be dry and clean, without defects, remains or dust. Young Mugo beans are cooked faster and soak only 60 minutes.

Those who have more than 2 years require a longer soaking and cooking time. Mungo beans are ideal for germination, since they are not subject to industrial or chemical treatments.

Special applications

Mungo beans can be used in a wide variety of dishes. Most recipes require the beans to soak at least 22 hours. The beans germinate in a bored container.

The bottom of the container is covered with a layer of gauze, semollas are introduced, put in a large bowl, water is poured on them and placed in a warm place. After 3 days, the germinated with water are rinsed or stald with boiling water. A fast soaking of 1 to 3 hours is enough for soups or stews.

In kitchen

The Mungo Jew is used a lot in oriental cuisine for a wide variety of dishes. With the beans, garrisons, flat breads, pasta, soups and all kinds of desserts are prepared. The outbreaks skip with mushrooms, tomatoes, paprika, ginger and spices, and are added to salads and rice dishes.

Mosto flour is the main ingredient of the famous “glass” noodles (fungoza), which occupy an important place in traditional Asian cuisine. Before cooking the Mungo beans, you have to select them and check that they do not have stones, sand or almost indigestible hardened grains.


Rice porridge with Alubias Mungo are a basic dish in many Asian and Eastern countries. To do it, they need: Mungo and rice beans (200 g each), carrots and onions (mediu m-sized), salt, cumin, spicy pepper, ginger and other spices.

  1. Cut the vegetables into dice and skip them over low heat.
  2. Pour 1. 5 liters of water into a saucepan and take it to boil.
  3. Throw the Mungo beans in the boiling water and cook over low heat for 30-35 minutes.
  4. Add the rice and cook the porridge until the water has been completely evaporated.

Before serving, chopped dull, parsley, basil and other fresh herbs (to taste) in the porridge. Many restaurants specialized in European cuisine serve the risotto with minced meat, paprika, green peppers and tomatoes.

Soup recipe

The beans with vegetables is quick to prepare and has a delicious taste. You will need: Mungo Jewish (100 g), 2-3 medium potatoes, 1 carrot, 150-200 g of mushrooms, 150 g of cauliflower, olive oil, bay leaf, ground ginger, black pepper, basil, zira and salt.

  1. Pour water on the Mungo and cook over low heat for 25-30 minutes.
  2. Add onions, carrots, cauliflower and sauteed mushrooms.
  3. Fry the spices in a pan until golden brown.

The total cooking time of the soup does not exceed 40-45 minutes. The pot is removed from the heat and lets himself be infused. The salt is added to the end, the number of spices depends on individual taste preferences. There are several soup recipes with Mungo and meat, seafood and other ingredients.

The Mungo Jew in Cosmetology

The Mugo bean contains special enzymes that reduce pores, clean the skin and make it softer and more delicate. The nanoenzyme of its formula resists aging and protects the skin from oxidation and environmental aggressions.

Facial exfoliant

The exfoliant of Mugo beans effectively cleanly the skin without damaging or irritating it. Guisante paste is very nutritious and has a repair effect.

You can prepare the exfoliant yourself or buy it in a store. The ingredient “Natural Mugo Jews” must appear on the label. To the exfoliants are added decoctions and extracts of herbs and medicinal plants, natural honey, lemon juice and spices.

Facial mask

To prepare the mask, Mugo Jewish dust is needed, which hydrates the skin, smoothes the wrinkles and improves the immune system of the cells. Mix the dust (1 teaspoon) with purified water in a proportion of one to two.

Gently massage the mask on the skin and let it dry for 15 minutes. Next, the mask is removed with water. It is suitable for all types of skins.

What is the difference between Mungo beans and peas?

Unlike peas and beans, the Mungo Jewish mask does not cause flatulence or swelling. That is why Swedish pediatricians recommend it for children from six months. The beans and peas take much more to cook than the Mungo Jew.

The Mungo Jew is suitable for all dishes, from stew stews and snacks (sauteed Mungo Jew) to authentic desserts with peanuts, palm sugar and coconut pieces. Thanks to the amino acids, minerals and special trace elements of its composition, the Mungo Jew is considered a better alternative to the flesh than the common peas and beans.

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