Health Benefits Of Munggo / Balatong

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!).

ginisa himbabao okra munggo
Munggo beans on my mind made me looking for some of its benefits. Thinking of its benefits make me love eating balatong.

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

Sauteed Munggo with Ampalaya Leaves and Pork Fat

ginisang munggo with amplaya leaves

1 cup green munggo
2 cups ampalaya leaves, stalks removed
1/2 cup pork fat, small cubes
2 onions, sliced
1 clove garlic, minced
salt to taste

1) Wash munggo seeds and soak it in water for 2 hours or until swollen and soft. Drain and set aside.
2) Heat pork gently in a pan until some oil comes out. The oil will be used to saute the onions and garlic.
3) Saute onions and garlic in pork oil. Make a slow saute over a low heat until the onions are soft.
4) Add the swollen munggo. Fill with enough water just to soaked up the seeds.
5) Bring to boil for 15 minutes. Mix salt to taste.
6) Add ampalaya leaves and boil for another 1 minute.
7) Serve.

ginisang munggo with amplaya leaves

How to Cook Ginisang Tawgi, Mung Bean Sprouts

ginisang tauge

I have a half gallon of mung bean sprouts from my previous experiment. I gave some of it to my mother and to my sister-in-law. The rest will be cooked as ginisang tawgi and lumpiang toge.

2 cups mung bean sprouts
1/2 cup chopped tofu/tokwa
1/2 cup chopped chicken meat
2 onions sliced
1 clove garlic minced
salt to taste.

1) Fry the chopped tofu/tokwa in non-stick pan until golden brown. Set aside. Use low fire only through the cooking procedure. Non-stick pan will prevent sticking of tokwa on pan.
2) Fry the chopped chicken meat for five minutes. Set aside.
3) Saute the onions and garlic. Add tofu and chicken and stir for two minutes. Drop in tofu and continue stirring for another two minutes.
4) Fill in two glasses of water, add togue, and bring to slow boil for about three minutes. Mix salt to taste and remove it from fire.
5) Serve.

ginisang tauge

See lumpiang tawge on next article.