The "master" did not provide any meaningful evidence to support his "therapy", so he could not judge the master's theory. Here, let's introduce the understanding of mung beans in modern food science.
The cellulose content of dried mung beans is as high as 16%, which is especially meaningful for modern people who generally lack cellulose intake. Its fat content is very low, and it is more in protein. In food science, some people use the nutritional score to comprehensively evaluate the "nutritional value" of a food, with 5 points and 4.2 points for mung beans.
However, mung bean is far from being a "good" food. It contains a lot of carbohydrates and provides more than 70% of the calories. For the requirement of balanced nutrition, the proportion is a bit high. Although its protein content is relatively high, its amino acid composition does not meet human needs, so its ability to meet human needs alone is even worse. Compared with rice and flour, it scored 4.2 on the "total nutrition" index, which is very good, but compared with the score of 5 of many vegetables, it is quite average.
Of course, people's pursuit of mung beans is not because of "nutrition", but because of "nourishing the liver and detoxifying" as the "master" said. Similar "traditional therapy" is usually difficult to pass the test of modern technology. In a small amount of research on mung bean extract and hydrolyzed protein, the results are not ideal, either the effect is not obvious, or the function is not unique to mung bean, and mung bean is not better than other foods.
In some evaluation systems, mung beans are even "bad food". Considering that human health is often related to inflammatory reaction, the influence of food ingredients on inflammation has become an important field of modern food nutrition research. Any kind of food is made up of many ingredients, some of which can cause inflammation, while others can help to diminish inflammation. When the ingredients that help inflammation are dominant, it may be harmful to health; When anti-inflammatory ingredients are dominant, it is beneficial to health. Based on this, someone designed an "inflammatory factor" (IF) system, which weighted the inflammatory and anti-inflammatory abilities of various ingredients in food, and obtained a numerical value to describe the influence of this food on human inflammatory response. When IF is negative, it shows that this food contributes to inflammation, and the smaller the quantity, the worse it is for health; On the contrary, positive results are beneficial to health. There are positive and negative IF values in the food we eat every day. A reasonable diet should make the total IF value of the food we eat every day greater than 50. According to this index, the IF value of 100g mung bean is -78, which is just in the "bad" range. The sunflower seed with the same weight is 38, and all kinds of cabbage vegetables are generally dozens of positive values, while carrots are as high as 13 1.
There are many similar food evaluation systems, and the emphasis of each system evaluation is also different. IF only tries to describe the relationship between food and inflammation, so as to provide reference for designing recipes. It does not mean that a food itself is "good" or "bad", nor is it widely recognized and used, but it is just a "family statement". However, through the concept of IF and the comparison between mung bean score and other foods, it is enough to show that mung bean is just an ordinary food.