Chickpeas and mung beans: the main differences, which is more useful in use
In recent years, domestic markets and shops offer consumers exotic products: nuts, fruits and vegetables, a variety of cereals and more. Today we’ll talk about beans with names like chickpea and mung bean.
Chickpeas and Mash - comparison
The benefits of oil crops, which include legumes, have been known for a long time. Vegetarians especially appreciate their ability to replenish protein in the body. In more detail about the properties of chickpea and mash, as well as the difference between them, below in the article.
You can trace the history of origin, or introduction to culture by written evidence left by our ancestors, by some archaeological finds. Acquaintance with two stories is set out in the table:
Did you know? The branches of Turkish peas were left in the tombs of the dead in Ancient Egypt in the hope that one of the great judges of the underworld, the god Geb, would not be so harsh.
Despite their common belonging to legumes, chickpeas and mung bees differ somewhat in the botanical description:
The chemical composition of both products is practically the same - both contain small amounts of fatty Omega-3 and Omega-6 acids, useful for the body.
Legumes are rich in such elements:
|Vitamins||B2, riboflavin B5, pantothenic acid to-TaB6, pyridoxine-V9, folic acid to-Ta||B1, thiamine B2, riboflavin B4, choline B5, pantothenic acid t-V6, pyridoxine V9, folic acid|
Same as chickpea
|Calories (per 100 g)|
Boiled chickpea tastes like peas mixed with peanut butter. Raw sprouted beans look like hazelnuts. Mash in sprouted form has a taste close to young green peas. Its grains are just as juicy. When boiled, the seed structure becomes creamy, similar to mashed beans with a nutty aftertaste.
Did you know? Acacia, which everyone knows as a honey plant, also belongs to the legume family.
Benefit and harm
Given the almost identical composition of both products, we can say with confidence that their beneficial properties are identical. Just like the rest of legumes - lentils, beans, beans, peas and soybeans, these crops are a source of high quality protein. Chickpea and mung bean dishes fill the body with energy, which is especially useful for athletes or people with hard physical work.In eastern countries, special ointments are made from chickpea flour to treat burns, scabies and skin inflammations. Legumes normalize blood glucose and cholesterol levels, helping diabetics. Potassium and magnesium support the work of the heart muscle.Iron in the composition of the products prevents anemia, is involved in the production of red blood cells. Vitamins of group B and PP are the main participants in hematopoiesis.
The presence of fiber in a plant product helps digestion, cleansing the body of undigested food residues, toxins and toxins. Beans have a positive effect on the microflora of the stomach and intestines, regulating the secretion of gastric juice. Despite the high calorie content, with the use of chickpea and mash dishes, you can lose weight, since saturation is possible from a small portion.
Important! Drinking dishes with water or other drinks is not advisable: flatulence and a feeling of heaviness are possible.
Beans, especially sprouts, stimulate the brain, improve memory function, concentration. Both products are useful for the central nervous system: thanks to vitamins and minerals, neural connections of nerve cells are strengthened, sleep is normalized, and the state of anxiety passes.There are no special contraindications to the use of legumes, except for allergies. With caution and preferably after consultation with the attending physician, their patients with blood disease, gout should be consumed. To avoid discomfort and digestive problems, after eating chickpea or mash dishes, it is not advisable to eat anything for 4 hours.
Chickpeas are prepared for a long time: before making any dish, it needs to be soaked for about 10-12 hours. After this, Turkish peas are boiled for another 1.5–2 hours until soft, and only then you can make mashed potatoes or pasta, serve as a side dish.Peas are cooked and stewed, fried in batter and canned, ground into flour for baking, and added to soups. In addition, it is germinated and added to various vitamin dishes of vegetarian cuisine.
Beans are combined with various ingredients, including:
- meat and fish;
- rice and pasta;
The most popular chickpea snacks are hummus and falafel, pasta options with different spices and ingredients. The difference in the preparation of the mash is significant: it does not need to be soaked - in 40-50 minutes after heat treatment it will be ready. Mash is also an ingredient in many first and second courses, salads and snacks. In cooking, they use both mash flour and starch.Mung go well with cereals, meat and vegetables. The world famous for Chinese noodles from the specified product called "funchose". In Asian cuisine, it is deep-fried, thick soups are prepared from it and served with seafood. Ideal spices for the product are ginger and garlic.
Important! Chickpeas, unlike masha, are a heavier product for digestion, so pediatricians do not recommend giving it to children under 3 years old.
As for food and culinary qualities, chickpeas and mung bean are almost the same. There is a slight difference between cultures in the botanical description, but they bring the same benefit to the body, so you definitely need to use them.