A short review of health benefits and nutritional values of mung bean in sustainable agriculture

Abstract

Mung beans, also known as Lu Dou, are one of the traditional soy foods consumed mainly in East Asia, especially by Chinese and Japanese. It has been used both as nutritional food and herbal medicine. Mung is a valuable plant for sustainable agriculture due to its ability to use atmospheric nitrogen. Because of energy crises and high mineral fertilizer prices cultivation of legumes become one of the most promising strategies for sustainable agriculture. The factors determining the efficiency of symbiotic process are the genetic constitution of the host plant and bacteria, environment, and technological inputs (inoculums, fertilizers and pesticides). Inoculation of mung bean with Bradyrhizobium enhanced nodulation, and results in increasing of shoot biomass and grain yield. The legume residues are also a good source of mineral nitrogen for the succeeding crops. Mungbean is rich in easily digestible protein, it also contains vitamin A, B1, B2, C, niacin, folate, iron, calcium, and zinc. Nutrition therapy on the basis of traditional Chinese medicine (TCM) is quite effective at treating common diseases. The most important health benefits of mung beans are anti-oxidant effects, antifungal and antimicrobial activity, anti-inflammatory activity, activity against diabetes, hypertension and cancer. Mung bean clears heat, detoxifies, reduces swelling, promotes urination, quenches thirst, aids edema in the lower limbs. It is recommended for conjunctivitis, diabetes, dysentery, summer heat, heatstroke, dehydration, edema and food poisoning.