Mash is popular in the East leguminous crop rich in protein. Mash is widely used in Chinese, Japanese, Korean, Pakistani, Indian, and Thai cuisines.
Mash is a small round grain, with dark green or brown shell. Under the skin are sweet seeds Golden yellow color.
Mash boiled has a mild herbal taste and a light nutty flavor, it is not necessary to soak. Cooked it 40 minutes.
Mash is used for soups, meat dishes and in combination with rice.
The mung beans are sometimes mistakenly referred to as form beans, but mash is a completely separate leguminous plant.
Mash is sold whole and cleaned.
In our supermarkets and shops sell “soy sprouts”, but really is this kind of mash.
Mung beans sprouts are especially popular among vegetarians and health enthusiasts. Masha shoots that can be eaten raw and added to salad are a low calorie food, rich in fiber and vitamins.
Mash contains about 24% protein.
The caloric content. 100 g - 312 Kcal.
BUT!
People who have impaired digestion, the use of grits in the mash too many undesirable.
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