Mung bean is a resistant starch. Resistant starch is a kind of dietary fiber that resists digestion. It passes through the upper digestive tract undigested and feeds good gut bacteria in the large intestine and colon. Good gut bacteria produce a fatty acid called butyrate which reduces inflammation and helps fight metabolic and physical stress. This lowers our risk for colorectal cancer and prevents inflammatory bowel diseases like ulcerative colitis, constipation, diarrhea, and diverticulitis.

Studies suggest that resistant starches stimulate good gut bacteria growth particularly when served cold/cool so this dish is meant to be served as a cold salad. This has 16.6g of protein, 0mg of cholesterol and 765.5mg of potassium!

We stopped by Zhu Pan-Asian Vegan Restaurant in Arlington, MA for lunch after picking up our camera from the Nikon Repair Center a few weeks ago. We tried their brown rice pudding for dessert and I was hooked onto brown rice pudding ever since! This is my version. It’s so easy to make, you have to try it!