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High blood pressure: Mung beans are high in protein and amino acids to lower reading

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High blood pressure: Mung beans are high in protein and amino acids to lower reading

High blood pressure, also known as hypertension, is famously branded the “silent killer” because it is usually symptomless. If the force of blood pushing against the walls of your blood vessels increases severely. Health experts advise a diet with mung beans to help lower your readings and reduce serious health risks.

In a study published in BMC, a review of phytochemistry, metabolite changes and medicinal uses of the common mung bean and its sprouts was investigated.

The study noted: “The seeds and sprouts of mung bean (Vigna radiata), a common food, contain abundant nutrients with biological activities.

“With increasing clinical evidence suggesting that plant-derived foods have various potential health benefits, their consumption has been growing at a rate of five percent to 10 percent per year.

“The mung bean (Vigna radiata) has been consumed as a common food in China for more than 2,000 years. It is well known for its detoxification activities and is used to refresh mentality, alleviate heat stroke, and reduce swelling in the summer.

“High levels of proteins, amino acids, oligosaccharides, and polyphenols in mung beans are thought to be the main contributors to the antioxidant, antimicrobial, anti-inflammatory, and antitumor activities of this food and are involved in the regulation of lipid metabolism.

Mung bean protein is the key ingredient in a plant-based alternative to scrambled eggs.

This liquid product also contains canola oil and natural colours from carrots and turmeric, along with other ingredients.

When the beans are cooked, they resemble scrambled eggs, and reviewers say the taste is similar too.

Mung beans can also be added to salads, curries and stews.



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