Mung Bean: The Indonesian Superfood for Plant Protein & Health
- 28 Sep 2026 14:19 WIB
- Voice of Indonesia
RRI.CO.ID, Jakarta - Mung bean (Vigna radiata), widely known in Indonesia as kacang hijau, is one of the country’s important protein sources. Rich in protein, dietary fiber, vitamins, minerals, and bioactive peptides, mung bean has gained attention as a functional food that supports nutrition and metabolic health.
A review published in the journal Food Chemistry reported that mung beans contain proteins, polyphenols, flavonoids, and peptides with potential biological activities. Researchers highlighted that these components contribute to the nutritional quality and health-promoting properties of mung bean products.
One of the main advantages of mung bean is its high plant-based protein content. This makes it valuable for improving dietary protein intake, particularly in plant-based diets and food diversification programs.
Mung bean is also beneficial for digestive health because it contains dietary fiber and resistant starch. These components support intestinal function and may contribute to maintaining a healthier gut environment by supporting beneficial microorganisms.
Research has further explored mung bean-derived peptides for their potential metabolic effects, including antioxidant and blood pressure-related activities. These findings have encouraged the development of mung bean-based functional foods.
Although mung beans are generally considered safe and nutritious, individuals with certain digestive sensitivities may need to adjust intake because legumes can cause bloating in some people. Proper preparation, such as soaking and cooking, can enhance nutrient bioavailability.
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