Thanks for your appreciation and for bringing up mung beans.

At the risk of dampening your enthusiasm for the beans a bit, allow me to clarify:

Mung beans have a higher content of certain essential amino acids than many other plant sources, however, they are nutritionally inadequate in methionine and cysteine (the major sulfur-containing AAs), as well as in tryptophan and threonine. That’s why it is advisable to combine mung beans with other plant sources that compensate for their specific deficiencies.

One interesting benefit of mung beans: they have angiotensin-converting enzyme (ACE) inhibitory activity (ACE inhibitors are a popular blood pressure-lowering drug, typically carrying the syllable ‘pril’ at the end of their active ingredient’s name). Mung beans have also been reported for their anti-fungal and antibacterial properties.

So, yes, you are absolutely right to put in a word for them, as long as we remain aware of the caveats.