Health News Desk, Pulses like arhar and gram are consumed extensively in Indian homes. Without these the food is considered incomplete. But do you know that apart from pigeon pea, green moong dal is very beneficial for health. This pulse is considered to be the most nutritious among all pulses. It is beneficial in reducing weight and is easily digestible for the stomach. Eating moong dal provides instant energy to the body. So let us know what are the health benefits of consuming moong dal?
Benefits of eating green moong:
Weight loss: Moong dal is rich in high fiber and protein. Eating this does not cause hunger, so if you want to lose weight then consume it regularly. Apart from pulses, you can also consume it in the form of salad. Soak green moong dal overnight. Next morning, boil the sprouts and add chopped onion, tomato, cucumber, green chilli, lemon juice and a pinch of salt. This way
Reduces high blood pressure: Moong dal contains fiber, potassium and magnesium which helps in reducing blood pressure in the body. It maintains the level of magnesium in the blood. Magnesium relaxes the blood vessels which reduces high blood pressure.
Cholesterol: Green moong dal helps in reducing cholesterol and lipids. Cholesterol increases the risk of heart disease. Research shows that green moong dal has LDL cholesterol reducing properties. A bowl of moong dal (about 130 grams) can reduce LDL cholesterol levels by about 5%. It not only reduces inflammation but also reduces the risk of heart attack and stroke by preventing plaque accumulation.
Immunity: Green moong dal is beneficial in strengthening immunity. Rich in vitamins, minerals and antioxidants, moong dal supports the body’s natural defense mechanisms. The phytonutrients present in it are antimicrobial which help fight harmful bacteria and viruses and increase immunity levels.
Beneficial for skin: Green moong dal brings glow and glow to the skin. Using moong dal as a scrub is also a good option. It is very easy to make an exfoliating face pack using moong dal at home.
