I cannot get rid munggo out of my mind for about two weeks. She brought home about 25 kg of munggo beans. She gave half of it to our father, brothers and aunties. Fifteen kilograms were left to us. That was still to much for us to eat. She frequently cook excess ginisang muggo. I often ended up eating munggo at dinner and the next whole day. I told her so many time not to cook too much but she keeps on doing it (stubborn ehh!).
1) Analyses of the seeds show that they have a carbohydrate content in excess of 45 percent and a protein content in excess of 21 percent. As source of calcium and iron
2) Mungo beans are a fair source of Vitamin A and a good source of Vitamin B but are deficient in vitamin C. However, the sprouted mungo are an excellent source of vitamin C as well as a good source of vitamin B and a fair source of Vitamin A.
3) Decoction of the seeds is employed either raw or cooked in maturative poultices.
4) The roots are said to be narcotic and are prescribed by the Santals as a remedy for aching bones.
5) The seeds are much used as medicine in India, both internally and externally, especially in paralysis, rheumatism, and affection s of the nervous system.
6) They are also used in fevers, are considered
hot and tonic, are useful in piles and affections of the liver, and are helpful in coughs.
7) A poultice is useful for checking secretion of milk and reducing distention of the mammary glands.
8) Rub the powdered beans into scarification over tumors and abscesses to promote suppuration.
9) The seeds prescribed in anorexia – A prolonged disorder of eating due to loss of appetite.
10) The seeds are considered antiscorbutic in indo-China, according to Corre and Lejanne. They are also used as a diuretic in Indo-China.
11) Antiscorbutic – curing scurvy, a condition caused by deficiency of ascorbic acid (vitamin C).
benefits courtesy of bureau of plant and industry