Green Mung bean – cooked
In Ayurveda, the green variety of Mung is believed to be suitable for all 3 Doshas.
Lighter and easier to digest than most other beans, green mung beans are widely used for healing, especially in the restorative and cleansing Indian dishes Kitchari and Dal.
Green mung is exceptional for cleansing the Liver and Gallbladder of phlegm and toxic residues, cleansing the blood of excess fat and cleansing the urinary tract of infection (by drinking the cooking water of green mung), while still nourishing the blood with protein and minerals.
Properties
Taste: Sweet
Natural Attributes: Light, Dry
Tissue impact (Vipak): Sweet, nourishing
Thermal impact (Virya): cooling
Dosha impact: decrease Kapha and Pitta, slightly increase Vata
Digestive impact (Agni): easy to digest
Channels (Srotas): opens the channels
Feces:Â absorbs and retains
Urine: diuretic
Strength (Bala):Â increases strength and immunity
Mind (Manas): Sattva
Effect: Immunomodulator, antacid, detoxicant, styptic
Chinese five element impact: Wood
Chinese medicine syndromes: clears Liver and gallbladder damp heat
Medicinal properties
- Nourishment (rasa): fever, lethargy
- Blood-circulation-liver: eyes, heat stroke, conjunctivitis, edema (especially in the lower extremities), high blood pressure, summer heat, cleanses heart and vascular system
- Fat: losing weight
- Bones-joints-tendon-ligaments: osteoarthritis
- Mental: impatience
- Skin: burns, boils, red skin outbreaks
- Kidney-Bladder: painful urination, urinary difficulties
- Respiratory system: alleviation of damp-heat conditions of excess
- Digestive system: water absorbent, swelling, dysentery (cook with garlic), diarrhea, acidosis, gastro-intestinal ulcers, thirst, candida, irregular bowel movements, inflammation of the digestive tract, diarrhea
- Cleansing: detoxifying, food poisoning (liquid from mung soup), lead and pesticide poisoning, alcoholism, tongue coating
Harmful: conditions of coldness