Qianwei Mung Beans

Qianwei Mung Beans

　　　Mung beans are annual herbaceous plants. Their stems are either upright or climbing. They have trifoliate leaves and butterfly-shaped flowers that are greenish-yellow. The pods are round and slender, and the seeds are rectangular and green. They belong to the legume family. Originally native to China, they are now widely cultivated. Mung bean seeds are edible and can also be used medicinally to clear heat and detoxify, making them a refreshing summer beverage. Mung beans, in ancient times, were also called vegetable beans, wen beans, or zhi beans. China has a long history of cultivating mung beans, with abundant varieties and total production ranking among the top in the world. The world's major mung bean producing countries include China, India, Thailand, Afghanistan, and the Philippines, with China, India, and Southeast Asian countries such as Thailand and the Philippines being the most widespread. In China, mung beans are cultivated in the Yellow River and Huai River basins as well as in various provinces of the North China Plain, especially in Sichuan, Henan, Shandong, Anhui, Hubei, Shaanxi, Shanxi, Jiangsu, and Liaoning. Within Sichuan, the southwestern region—particularly Emei, Qianwei, Muchuan, and Mabian—is especially known for its production. This area produces nearly 100,000 acres of mung beans that are vibrant green in color, plump in grain, and highly favored by merchants in Southeast Asia and southern China. The mung bean planting regions in our city are situated in unpolluted environments with fertile soil and favorable climatic conditions, making them well-suited for mung bean growth.

　　Mung beans are not only an indispensable food in people's lives but also one of the important export commodities of our city. Rich in protein, starch, various minerals, multiple B vitamins, and amino acids, they have a wide range of uses and are hailed as the "green pearls" among grain varieties. With broad applications, they are praised as green pearls of the grain world. They serve both as an excellent dietary supplement and as a key raw material in the food industry and brewing industry, as well as an important medicinal ingredient.

　　According to the "Compendium of Materia Medica," mung beans can be used to treat food poisoning, vomiting, diarrhea, irritability, and discomfort. They are especially effective against summer febrile illnesses. Mung bean husks are even more potent. Mung beans have diuretic and detoxifying properties and can treat skin infections such as erysipelas, swelling, pain, and boils. They relieve summer heat, treat mumps, stomachaches, cirrhosis with ascites, diabetes, hiccups, ulcerative skin diseases, painful abscesses, eczema, dermatitis with itching and discharge, prickly heat, mumps, pesticide poisoning, arsenic poisoning, lead poisoning, burns and scalds, alcohol poisoning, hemorrhoids or anal fissures, pregnancy edema, urinary tract stones, and acne.