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Ayurveda recommends that pulses are eaten frequently, owing to their high protein and nutritional content. A supply of vegetable protein is especially important in a vegetarian diet. Yellow mung beans hold special importance in Ayurveda as they are more easily digested than other pulses and have less of a tendency to produce an imbalance in Vata dosha. Mung beans are best prepared in the traditional way, in the form of a slightly liquid, well-seasoned mash – the typically Indian Ayurvedic "dal". For this the mung beans should be cooked long enough for them to start to disintegrate.
|Nutritional information||/ 100 g|
|of which Saturates||0,3 g|
|of which sugars||3,1 g|
Important product information
Some aspects of Ayurveda knowledge are based on principles and perspectives that differ from Western science as we know it, so please read the important information we have compiled to help you.
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