Yellow moong dal refers to moong beans that have been skinned and split, so that they’re flat, yellow, and quick-cooking. They’re relatively easy to digest. They can be made into moong bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste.
- Vitamins A, B Vitamins (Thiamin, Riboflavin, Folic Acid).
- Sprouted Green Mung Beans produce live enzymes.
- Low in cholesterol.
- Good source of protein.
- Minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.
