Chinese bean, Mung bean or Vigna radiata || Frijol chino, Habichuela Mungo o Vigna radiata
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Bienvenidos Queridos Amantes de la Fotografía
Creo que muchos conocen la planta que les traigo hoy, aunque seguramente no la reconozcan al ver mis imágenes. Esta planta leguminosa, es mundialmente conocida por los granos que producen, los cuales son muy valorados a nivel culinario y a nivel alimenticio por sus bondades nutricionales. Por lo menos, aquí en Venezuela se le conoce por el nombre de Frijol Chino, aunque en otras latitudes sé que le conoce por otros nombres, pero, de eso ya hablaremos.
I think many of you know the plant that I bring you today, although you probably do not recognize it when you see my images. This leguminous plant is known worldwide for the beans they produce, which are highly valued at a culinary and nutritional level for their nutritional benefits. At least, here in Venezuela it is known by the name of Frijol Chino, although in other latitudes I know it is known by other names, but we will talk about that later.
Comenzaremos hablando un poco de nombre y clasificación desde el punto de vista científico, ya le dije que esta planta pertenece al grupo de las leguminosas y su nombre oficial es Vigna radiata. De forma común a esta especie de la familia de las Fabaceae y al género Vigna, se le conoce como Judía Mugo, Frijolito Chino, Soja Verde, Diente de Dragón, habichuela mungo, Poroto Mugo y Poroto Chino.
Let's start talking a little bit about the name and classification from the scientific point of view, I already told you that this plant belongs to the leguminous group and its official name is Vigna radiata. Commonly this species of the Fabaceae family and the genus Vigna, is known as Bean Mugo, Chinese Bean, Green Soybean, Dragon's Tooth, mung bean, Poroto Mugo and Poroto Chino.
El frijol chino como se le conoce aquí en Venezuela, es una planta originaria del sur oriente asiático y la India, desde donde se ha diseminado hacia todo el mundo. En la actualidad, esta leguminosa es una de las especies más cultivadas a nivel mundial, la podemos encontrar en el continente africano, y en las zonas tropicales del continente europeo, y americano.
The Chinese bean, as it is known here in Venezuela, is a plant native to Southeast Asia and India, from where it has spread throughout the world. At present, this legume is one of the most cultivated species worldwide, we can find it in the African continent, and in the tropical zones of the European and American continent.
Esta leguminosa es una planta anual que puede alcanzar una altura máxima de 60 cm. normalmente se desarrolla de forma rastrara, sin embargo, si se utilizan tutores, crece de forma erecta. Sus tallos se encuentran cubiertos de vellosidad al igual que sus hojas, las cuales miden entre 5 y 21 cm. además, como pueden ver en las imágenes, son compuestas, formadas por 3 folíolos de forma ovaladas.
This legume is an annual plant that can reach a maximum height of 60 cm. It normally develops in a creeping form, however, if tutors are used, it grows erect. Its stems are covered with hairs as are its leaves, which measure between 5 and 21 cm. Furthermore, as you can see in the images, they are compound, formed by 3 oval-shaped leaflets.
Sus inflorescencias se desarrollan en forma de racimos, que pueden llegar a tener hasta 25 flores. Ahora, las pequeñas flores de color amarillo poseen un aspecto bastante curioso, no se a ustedes, pero a mí, su forma me recuerda, el aspecto un molusco muy común aquí en Venezuela llamado mejillón. En cuanto a su fruto, se trata de una vaina de forma cilíndrica, recubierta de una pequeña vellosidad, inicialmente es de color verde y en la medida que se desarrolla se va tornando marrón. En el interior de la vaina, se encuentran entre 8 y 12 granos de forma esférica y de unos 2,5 mm de tamaño.
Its inflorescences develop in the form of clusters, which can have up to 25 flowers. Now, the small yellow flowers have a rather curious appearance, I do not know about you, but to me, its shape reminds me, the appearance of a very common mollusk here in Venezuela called mussel. As for its fruit, it is a cylindrical pod, covered with a small hairiness, initially it is green and as it develops it turns brown. Inside the pod, there are between 8 and 12 spherical grains of about 2.5 mm in size.
A estos pequeños granos, precisamente le debe todo el reconocimiento a nivel mundial, son considerados por algunos como un súper alimento, por todo su valor proteico. Son altos en proteínas, vitaminas, carbohidratos y fibra, además, son muy fáciles de digerir y reducen los niveles de colesterol
These small grains are precisely the reason for all the recognition worldwide, they are considered by some as a superfood, for all their protein value. They are high in protein, vitamins, carbohydrates and fiber, in addition, they are very easy to digest and reduce cholesterol levels.
Son muy versátiles en la cocina, se pueden consumir crudos, en forma de brotes o cocidos, en pure, sopas e incluso como pasta de vegetal. La forma más popular de consumo es en brotes, los cuales, no son más, que los granos germinados, los cuales son muy utilizados en la cocina oriental, sin embargo, en la actualidad, se pueden encontrar en cualquier parte del mundo. Se pueden consumir bien sea crudos, en ensalada o cocidos usualmente sustituyendo a los carbohidratos, para acompañar carnes. Pero, estas no son las únicas formas de prepararlos, dependiendo la cultura gastronómica, su forma de preparación varia, ejemplo de ello, es el Dhal, que es una especie de potaje y las Dosa que son panes planos, ambos propios de la comida hindú.
They are very versatile in the kitchen, they can be consumed raw, in the form of sprouts or cooked, in puree, soups and even as vegetable paste. The most popular form of consumption is in sprouts, which are nothing more than germinated grains, which are widely used in oriental cuisine, however, nowadays, they can be found anywhere in the world. They can be consumed either raw, in salads or cooked, usually substituting carbohydrates, to accompany meats. But these are not the only ways to prepare them, depending on the gastronomic culture, their way of preparation varies, an example of this is the Dhal, which is a kind of stew and the Dosa, which are flat breads, both typical of Indian food.
Por último, quería comentarles un dato curioso sobre esta planta, resulta, que, a diferencia de otras especies de frijoles, durante su cosecha no es necesario cortar o arrancar la planta, solo se retiran las vainas de la planta y la planta queda en el suelo. Las plantas, al morir se reintegran al suelo, aportando materia orgánica, muy rica en nutrientes, así que es genial, porque, además, no produce desperdicios.
Finally, I wanted to tell you a curious fact about this plant, it turns out that, unlike other species of beans, during harvesting it is not necessary to cut or uproot the plant, only the pods are removed from the plant and the plant remains in the soil. The plants, when they die, are reintegrated into the soil, providing organic matter, very rich in nutrients, so it's great, because, in addition, it does not produce waste.
Bueno, mis queridos lectores, no me queda más que despedirme, espero, que la información y fotografías que les compartí en esta ocasión, haya sido del agrado de todos, muy especialmente de @bucipuci, @adalger y todo el equipo de trabajo de @dna y @amazingnature, ya que, es mi entrada para el concurso de esta semana, al cual, si quieren participar, pueden acceder dando clip, al siguiente link Amazing Nature Contest: FREE TOPIC - #1/12/22. Mis mejores deseos bienestar y salud para todos, Dios los bendiga. Hasta la Próxima.
Well, my dear readers, I just have to say goodbye, I hope, that the information and photographs that I shared this time, have been to everyone's liking, especially to @bucipuci, @adalger and the whole team of @dna and @amazingnature, since it is my entry for this week's contest, which, if you want to participate, you can access by clicking on the following link Amazing Nature Contest: FREE TOPIC - #1/12/22. Best wishes for well-being and health to all, God Bless. See you next time.
Bibliographic References || Referencias Bibliográficas
https://es.wikipedia.org/wiki/Vigna_radiata
https://www.aproven.com.ve/frijol-chino-un-alimento-con-buen-sabor-y-propiedades-nutricionales/
https://www.ecured.cu/Frijol_mungo
https://www.echocommunity.org/es/resources/2f10f5a6-ca70-48c6-954c-43bc38cbab0e
https://trofologia.com/beneficios-del-frijol-mungo/
Contenido y fotografías de mi propiedad intelectual
Información Técnica
| Cámara | Pentax * istDL |
|---|---|
| Lente | * Pentax 18-55 |
| Iluminación | Luz Natural |
| Locación | Barcelona, Estado Anzoátegui, Venezuela |
Content and photographs of my intellectual property
Technical information
| Camera | Pentax * istDL |
|---|---|
| Lens | * Pentax 18-55 |
| Lighting | Natural Light |
| Location | Barcelona, Anzoátegui State, Venezuela |
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You could say "ordinary" beans. However, there is nothing "ordinary" in nature. You can find something interesting in everything :-)
It is that nature is wonderful, we just have to take the time to admire it and discover its many gifts. Greetings and thanks 😊
Gracias @ewkaw por tu apoyo, salud y bendiciones para ti y todo el equipo de trabajo de @qurator
Thanks, that was an interesting article with loads of things I didn't know about mung beans!
Thank you for the visit, I'm glad you liked the publication. Health and blessings to you and yours 🤗
I appreciate your work and your post has been manually curated by Botanic team @oscurity on behalf of Amazing Nature Community. Keep up the good work!
Thank you @oscurity for your support, also grateful to the entire Botanic team and of course the entire Amazing Nature Community team.
amazing post
We appreciate your work and your post was manually curated by @none! from the DNA team!
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Thank you @none for your support, also grateful to the entire @dna.org team.
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