Mung Beans contain a multitude of nutritional properties. Studies have shown them to protect against diabetes2, lower cancer risk5, and reduce the risk of cardiovascular diseases7.




When it came to the noodles, choosing mung beans as our pasta was a no-brainer. Mung Beans not only contain loads of protein and fiber, but they are also low glycemic carbohydrates1. They contain a multitude of nutritional properties and have been used around the world for centuries for their health benefits. So what are some ways this food decreases your risks of chronic disease?



Eating low-glycemic beans like mung beans help maintain glucose levels better than other carbohydrate foods, such as grains, breads, pasta, and breakfast cereals3.

A study published in the Journal of Agricultural and Food Chemistry shows that when type II diabetic mice are supplemented with mung bean extract, they gained measurable improvements in glucose metabolism and insulin sensitivity2.



Mung beans are a phenolic-rich food. Researchers at Harvard School of Public Health researchers reported that consuming phenolic-rich beans like mung beans at least twice per week lowers breast cancer risk by 24%5.

In another study, researchers found that those who consumed a modest daily amount of mung bean pancakes exhibited a lower risk of stomach cancer6.



In a 2011 study published in the journal titled, ‘Human and Experimental Toxicology’, scientists found that mung beans contain compounds with free-radical scavenging effects that work to inhibit LDL ‘bad’ cholesterol oxidation, reducing the risk of cardiovascular diseases6.

In another study, scientists demonstrated that mung bean supplements helped lower systolic blood pressure in hypertensive mice7. This health effect may stem from the mung bean’s high concentration of peptides, which can help lower blood pressure and relax blood vessels by reducing the activity of angiotensin-converting enzymes.

According to the research referenced above, switching other carbohydrates with mung beans can work wonders to fill in the nutritional gaps of the standard American diet and decrease the risk for age and diet related diseases, including cardiovascular disease, diabetes, and obesity.


¹ Khan, A., Khan, I., & Tabassum, F. (2008). Glycemic Indices and Glycemic Loads of Various Types of Pulses. Pakistan Journal of Nutrition7(1), 104–108. doi: 10.3923/pjn.2008.104.108

² Yao Y, Ren G, Wang JS, Chen F, Wang MF: Antidiatbetic of mung bean extracts in diabetic KK- Aymice. J Agric Food Chem 2008, 56: 8869-8873. 10.1021/jf8009238

³ Jenkins, D. J., Wolever, T. M., Taylor, R. H., Barker, H. M., & Fielden, H. (1980). Exceptionally low blood glucose response to dried beans: comparison with other carbohydrate foods. British medical journal281(6240), 578–580. doi:10.1136/bmj.281.6240.578

⁴ Lee, J.-K., Park, B.-J., Yoo, K.-Y., & Ahn, Y.-O. (1995). Dietary Factors and Stomach Cancer: A Case-Control Study in Korea. International Journal of Epidemiology24(1), 33–41. doi: 10.1093/ije/24.1.33

⁵ Adebamowo, C. A., Cho, E., Sampson, L., Katan, M. B., Spiegelman, D., Willett, W. C., & Holmes, M. D. (2005). Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer. International Journal of Cancer114(4), 628–633. doi: 10.1002/ijc.20741

⁶ Chung, I.-M., Yeo, M.-A., Kim, S.-J., & Moon, H.-I. (2010). Protective effects of organic solvent fractions from the seeds of Vigna radiata L. wilczek against antioxidant mechanisms. Human & Experimental Toxicology30(8), 904–909. doi: 10.1177/0960327110382565

⁷ HSU, G.‐S.W., LU, Y.‐F., CHANG, S.‐H. and HSU, S.‐Y. (2011), ANTIHYPERTENSIVE EFFECT OF MUNG BEAN SPROUT EXTRACTS IN SPONTANEOUSLY HYPERTENSIVE RATS. Journal of Food Biochemistry, 35: 278-288. doi:10.1111/j.1745-4514.2010.00381.x