Introduction:
Mung beans-a type of small, green legume in the same plant family as peas and lentils -is a high source of protein, fiber, antioxidants, and phytonutrients. Mung bean protein isolate is derived from mung bean (Vigna radiata).It is isolated from the highest quality, free from GMOs, allergens and pesticides. It contains 80% of protein, amino acids, multivitamins, calcium, iron, potassium and other nutrients that can effectively control blood sugar, improve immunity and repair muscle.
Benefits:
1.Mung bean is rich in protein, which contains various amino acids, rich in vitamins (thiamine, riboflavin, niacin, vitamin E, etc.). Mung bean containing the essential nutrients the human body, and it also contains many bioactive substances, including tannins, alkaloids, coumarins, phytosterols, and flavonoids.
2.Mung bean protein is one of the healthiest plant protein that with potential biological activities including antioxidant, antimicrobial, anti-inflammatory, antidiabetic, antihypertensive, lipid metabolism accommodation, antihypertensive and antitumor effects.
The Information of Mung Bean Protein
Purity: Protein≥80%
|
Items |
Specification |
|
Color & Taste: |
Pale green fine powder, characteristic odor and taste |
|
Protein |
≥80% |
|
Fat |
3% to 5% |
|
Carbohydrate |
≤8% |
|
Moisture |
≤7% |
|
Ash |
≤5% |
|
Pb (Lead) |
≤0.2ppm |
|
Hg (mercury) |
≤0.1ppm |
|
Cd (cadmium) |
≤1.0ppm |
|
As (arsenic) |
≤2.0ppm |
|
Total plate count |
≤30000cfu/g |
|
Mold & yeast |
≤300cfu/g |
|
Coliforms |
≤100cfu/g |
|
Salmonella |
Negative |
|
E.Coli |
Negative |
|
Staphylococcus |
Negative |
|
Aflatoxin |
≤10ppb |
|
Orchratoxin A |
≤5ppb |
Function:
1.Mung bean protein can help to lower high cholesterol levels, lower blood pressure and protect against heart disease
2.Mung bean protein is rich in amino acids that make it a good antioxidant to help against cancer process
3.Mung bean protein can boosts immunity and protects against infections and viruses
4.Mung bean protein is easy to be digested, and help with weight loss
