Mung bean is rich in nutrients. According to analysis, mung bean contains 19.5%~33% protein and 37.0%~53.2% carbohydrate. Mung bean contains a small amount of oil and most of the unsaturated fatty acids linoleic acid and linolenic acid. In addition, mung beans are rich in vitamins and minerals and are comprehensive in nutrition.
It is worth noting that the protein score of mung bean protein is the highest among beans, reaching 84.9, which is close to high-quality proteins such as whey, soy, and eggs. Mung bean protein contains globulin, glutenin, albumin and gliadin, and globulin and albumin are the most abundant.
There are also many types of amino acids that make up protein in mung beans, including lysine, isoleucine, leucine, methionine + cysteine, phenylalanine + tyrosine, threonine and valine. It is worth mentioning that lysine, an amino acid that is generally lacking in food crops, is abundant in mung beans.
Efficacy study of mung bean protein
1. Improve immunity
In today's society, immunity is one of the top health demands of people. Protein is an important component of substances that can improve immunity. Through an experiment on the relationship between mung bean protein and mouse immunity, it was found that mung bean protein can prolong the survival time of mice under normal pressure and hypoxia, and can promote the phagocytic ability of lymphocytes, thereby improving the phagocytic ability of macrophages. It is inferred that mung bean protein can promote the improvement of the body's immunity and enhance the body's physique.
2. Antioxidant ability
The antioxidant capacity of the body is closely related to disease and aging. Antioxidation is also a basic requirement for people to maintain health. Compared with many sources of protein, mung bean protein shows better antioxidant activity.
After mung bean protein is decomposed into amino acids in the body, it has a strong scavenging ability of free radicals, reaching 70%, which is 25% higher than that of rice-derived protein. Research further shows that with the deepening of mung bean protein decomposition, its ability to scavenge free radicals is further improved.
3. Blood pressure control
The blood pressure control here is not simply for blood pressure, but to promote the ability of the body to control blood pressure control.
At present, the incidence of hypertension is increasing, which is related to the improvement of people's quality of life, excessive intake of substances or extremely unbalanced nutrition. From the perspective of the principle of hypertension, it is generally believed that it is closely related to the excessive activation of the sympathetic endocrine system and the renin-angiotensin-aldosterone system.
Mung bean protein has a good effect on lowering blood pressure. In related research experiments, it has been verified that the peptides in mung bean protein have a good effect on inhibiting the activity of ACE (angiotensin-converting enzyme). In most studies, mung bean polypeptides can also effectively inhibit the activity of ACE, thereby regulating the reduction of blood pressure.
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