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| Mung Bean Protein | |||
| Product Code | N/A | Specification | 80% |
| Botanical Source | Vigna radiata | Part Used | Seed |
| Extract Solvent | Ethanol / Water | Assay Method | GB |
| Character | light yellow green fine powder | Certification | ISO22000, KOSHER, HALAL |
| HS Code | 1302199099 | Shelf Life | 2 Years |
Mung bean is one of the most common legume crops. Because its content of various vitamins and minerals is higher than that of japonica rice, it not only has good edible value, but also has very good medicinal value. Chinese medicine believes that mung bean can help the excretion of toxins in the body and promote the normal metabolism of the body, such as relieving arsenic poisoning, organophosphorus pesticide poisoning, and lead poisoning. Mung beans can also lower blood pressure and blood lipids.
Studies have shown that mung bean protein and its peptides have various physiological effects such as antioxidant, antitumor, antiviral, and blood pressure and lipid lowering. With the development of proteomics research, researchers found that when the body ingests protein, most of it is absorbed and utilized in the form of oligopeptides, while only a small portion is absorbed in the form of free amino acids. Some oligopeptides also have unique physiological functions that source proteins and free amino acids do not have, such as regulating human physiological functions and preventing diseases. Mung bean is a high protein plant, with protein content of 25%-28%, mainly containing globulin, clear protein, alcoholic protein and glutenin, with globulin and clear protein having the most content, and the amino acid pattern of clear protein is close to that of human body, which is a high quality natural plant protein. Different varieties of mung beans and extraction methods may lead to different protein contents. A study on the graded extraction of four types of mung bean proteins found that mung beans contain 49.1% clear protein, 23.6% globulin, 1Chemicalbook 9.42% glutenin, and 7.5% alcoholic protein. The globulin content was more than 60%, clear protein 25%, glutenin about 10%, and alcoholic soluble protein was the lowest. There is a rich variety of amino acids in mung bean protein, according to WHO/FAO scores.
·Men's Health
·Enhance humoral immunity, improve immunity
·Replacing animal protein
·reducing plasma cholesterol levels
| Mung Bean Protein | |||
| Product Code | N/A | Specification | 80% |
| Botanical Source | Vigna radiata | Part Used | Seed |
| Extract Solvent | Ethanol / Water | Assay Method | GB |
| Character | light yellow green fine powder | Certification | ISO22000, KOSHER, HALAL |
| HS Code | 1302199099 | Shelf Life | 2 Years |
Mung bean is one of the most common legume crops. Because its content of various vitamins and minerals is higher than that of japonica rice, it not only has good edible value, but also has very good medicinal value. Chinese medicine believes that mung bean can help the excretion of toxins in the body and promote the normal metabolism of the body, such as relieving arsenic poisoning, organophosphorus pesticide poisoning, and lead poisoning. Mung beans can also lower blood pressure and blood lipids.
Studies have shown that mung bean protein and its peptides have various physiological effects such as antioxidant, antitumor, antiviral, and blood pressure and lipid lowering. With the development of proteomics research, researchers found that when the body ingests protein, most of it is absorbed and utilized in the form of oligopeptides, while only a small portion is absorbed in the form of free amino acids. Some oligopeptides also have unique physiological functions that source proteins and free amino acids do not have, such as regulating human physiological functions and preventing diseases. Mung bean is a high protein plant, with protein content of 25%-28%, mainly containing globulin, clear protein, alcoholic protein and glutenin, with globulin and clear protein having the most content, and the amino acid pattern of clear protein is close to that of human body, which is a high quality natural plant protein. Different varieties of mung beans and extraction methods may lead to different protein contents. A study on the graded extraction of four types of mung bean proteins found that mung beans contain 49.1% clear protein, 23.6% globulin, 1Chemicalbook 9.42% glutenin, and 7.5% alcoholic protein. The globulin content was more than 60%, clear protein 25%, glutenin about 10%, and alcoholic soluble protein was the lowest. There is a rich variety of amino acids in mung bean protein, according to WHO/FAO scores.
·Men's Health
·Enhance humoral immunity, improve immunity
·Replacing animal protein
·reducing plasma cholesterol levels
