What Ancient Ayurveda Got Right About Moong
An image of mung among different pulses in an ancient Indian pot/Matti ka utensil
A look at how moong was used in traditional healing, and what modern science says today.
“What Ancient Ayurveda Got Right About Moong
For thousands of years, Ayurveda has prescribed moong (mung beans) as a healing food. From light khichdis during fevers to being a quintessential part of everyday meals, moong has always held a very quiet authority in Indian kitchens. But why did Ayurveda love moong so much?
As it turns out, modern science has plenty to say on the matter. And it agrees.
Easy to Digest, Even When You're Sick
Ayurveda said: Moong is laghu, light on the stomach, and ideal for digestion, especially when the body is weak or inflamed.
Modern science says: Moong contains resistant starch and soluble fiber, which supports gut health, good bacterias, and improves digestion. It’s also low in anti-nutrients compared to other legumes, making it easier to absorb essential nutrients.
Balances All Three Doshas
Ayurveda said: Moong has a tridoshic effect meaning it can balance Vata, Pitta, and Kapha, making it suitable for nearly every body type and condition.
Modern science says: Rich in antioxidants like flavonoids and phenolic acids, moong helps lower inflammation and oxidative stress, two root causes of imbalance in the body. Its low glycemic index also makes it a good food for maintaining energy stability throughout the day.
Detoxifying and Cooling
Ayurveda said: Moong helps eliminate ama (toxins), reduces internal heat, and supports liver function.
Modern science says: Moong beans do contain detox-supporting amino acids like cysteine and methionine. Their high antioxidant content helps reduce liver stress and protect cells from free radical damage.
A Complete Source of Nourishment
Ayurveda said: Moong provides bala (strength) without heaviness. It was often recommended during recovery or convalescence.
Modern science says: Moong has a high-quality protein content, containing essential amino acids, iron, folate, magnesium, potassium, and B vitamins. It’s particularly noted for being lysine-rich, a rarity among plant proteins.
So, What Did Ayurveda Get Right?
Nearly everything. Moong was, and still is, a superfood. A protein source. A gut healer. A cooling agent. A superfood in sickness and in health.
While Ayurveda arrived at these conclusions through intuition, observation, and experience, modern science is now catching up with tools, trials, and citations.”