Vigna radiata is a small, green pulse of Indian origin is variously known in South Africa as a Mung bean (English), Ditlhodi (Sepedi) and Mungboontjie (Afrikaans). While not indigenous to Africa, they have nourished and nurtured rural communities in Limpopo, Mpumalanga and KwaZulu-Natal for over a century.
Not only are they one of the best plant-based sources of protein but they are also packed with digestive health promoting soluble fiber, antioxidants, potassium, magnesium, folate and vitamins A, B, C, D and E. The high levels of fiber and protein make them one of the most filling, low GI foods, which can be used as part of a weight loss/ maintenance plan. When using Dithlodi as part of a weight loss/ maintenance strategy, ½ cup or 100g should be regarded as ½ protein portion and ½ carbohydrate portion.
They are also deliciously versatile and may be eaten fresh, dried, fermented or milled and ground into flours. South Africans of Indian origin make many mung bean Dhal curries. In Sekhukhuneland Dithlodi are mixed with maize and create buttery Semothwane style mash. The Sorghum and Dithlodi mélange, Dikgobe is a wonderful traditional taste. Vegan chefs use them extensively to form hummus like bean purées, falafel, salads, soups and stews.
This product has been prepared in a facility that uses gluten, sesame, soya and tree nuts.
Store in a cool, dry place. Once opened, store in an airtight container or reseal.
NUTRITIONAL INFORMATION (nutrient values for 100g raw dithlodi)
Total Fat 1.2g
Dietary Fibre 16g
Source: US Department of Agriculture (USDA).
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