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With their skins removed, moong beans are light yellow in color. These are moong beans that have been skinned and split, so that they're flat, yellow, and quick-cooking. They're relatively easy to digest. They are made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste.
The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like.
It is good source of proteins and dietary fiber.
It is low in fat and rich in potassium, calcium and B complex vitamins
It is easy to digest and not like other pulses which are heavy to digestion
Fiber in these lentils help in reducing high cholesterol
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