The mung bean, also known as green beans.

It is used most often in Chinese cuisine and may be eaten whole or as sprouts.  The cellophane noodles often found in the grocery store that turn soft and slippery when soaked in hot water are made from mung bean starch.

Nutritionally, it is ideal for weight loss and optimal health by food source.  In 100 grams, there are 6 grams of Carbohydrates, 2 grams of Fiber, ZERO fat, and 125 Calories for Energy.

Low in saturated fat, sodium, and cholesterol.  High in dietary fiber, protein, Vitamins C, K, and B6.  Also a notable source for riboflavin, folate, copper, manganese, thiamine, niacin, iron, magnesium, and potassium.   

More information may be found at Mung Bean Nutrition and Facts.

Introduce your self to this healthy bean by trying the following recipe.  *Buy Mung Bean Fetching at Peters Cornucopia locally or online at Lorisnatural.

Mung Bean Fettuchini with Roasted Edamame - Serves 6

• (1) 7.5 oz package Organic Mung Bean Fettuchini pasta – bring water to a boil and cook pasta 5-7 minutes. Immediately rinse with cold water.
• 1 tsp toasted sesame oil
• 1 TBS Low Sodium Soy Sauce
• 1 cup Vegetable broth
• 1 lb vegetables to roast of your choice *Brussel sprouts boiled with the edamame for 5 minutes, cut in half then roasted, again, with edamame make a delicious, nutritious addition.
• 1/2 bag, or 8 oz edamame – shelled soybeans  - boil for 5 minutes.
• 1 jar mushrooms or use 1 pint fresh,sliced
• 1/2 cup or more of 50% Reduced Fat Shredded White cheese

Cook pasta as indicated above. 

Mix together the oil, soy sauce, vegetable broth and set aside.

Cook the edamame as indicated above then drain and pat dry.

Preheat oven to 400 F and place 2 TBS olive oil on the bottom of a flat baking pan * large enough to spread the vegetables and edamame.

Turn the edamame and other vegetable (brussel sprouts in this case) and mushrooms onto the pan and roast for 30 minutes. Don’t add salt or pepper because that will make the sauce too salty. Simply roast NAKED.

When the vegetables and edamame are cooked turn into a bowl and mix with the mung bean pasta. Pour over the sauce and top with cheese. ENJOY the goodness.