Mung Bean

Clears Internal Heat and Toxins

Mung Bean – Clears Internal Heat and Toxins

         By Vicky Chan - September 4. 2014


Mung Bean


Mung bean is grown in many countries in the southern hemisphere, therefore is common in many cuisines for making both savory and sweet dishes.

In Chinese medicine, mung bean is cool in nature and sweet in taste. It acts on the heart and stomach with many healing properties. It can clear heat; promote urination; lower blood pressure and cholesterol; treat pesticide poisoning and lead poisoning; treat burns, alcoholism and food poisoning.

In Chinese cuisine, whole mung beans are used to make dessert, which is served either warm or chilled. Shelled mung beans and mung bean paste are made into ice cream or frozen ice pops (great ways to entice children to eat them). Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan. Also in China, the boiled and shelled beans are used as filling in glutinous rice dumplings eaten during the dragon boat festival. The beans may also cooked until soft, blended into a liquid, sweetened, and served as a beverage, popular in many parts of China.


Mung bean halves


Mung bean is especially good for summer because it can clear internal heat and toxins for people who are eating too much BBQ food and heaty snacks such as chips. The symptoms for over heatiness are skin problems, indigestion, bad breathe, constipation or sore throat. With many people nowadays having high blood pressure and cholesterol, mung bean can certainly help them without having to rely on drugs. And it is very inexpensive and easy to cook.

The following recipe is a common one and is excellent for detoxification. It is good for the whole family of all ages. Please explore our website for many more recipes using mung beans to treat various health problems.


Mung Bean and Kelp Desert

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Lower blood pressure and cholesterol, detoxify and prevent stoke.



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  • Mung bean 綠豆 – one cup
  • Mandarin Orange /  citrus Peel (chen-pi) 陳皮 – one piece (pre-soaked and with white tissue removed)
  • Dried kelp – 15gm
  • Brown sugar – to taste


1.   Soak beans and kelp for about 10 minutes. Cut kelp into thin strips.

2.   Rinse and put together with orange peel in a pot with about 6 cups of water. Bring to a boil and lower heat to medium boil for about 30 minutes. Leave pot only half covered to prevent boil over. Add more water if necessary to beans becoming mushy and soft.

3.   Add sugar to taste. Serve warm or cold.


Pregnant women or people with cold constitution should take mung bean sparingly.

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