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As per earlier literature available, consumption of mung bean (germinated, fermented, corticated, or decorticated) improves the gut microbial diversity and gut dysbiosis by the following proposed mechanisms: (i) ease of digestion, (ii) fast absorption and assimilation rate, (iii) improved bioavailability of functional nutrients, (iv) suitable prebiotic substrate for selected useful microbes in the gut, (v) improved microbial metabolite production (SCFAs), (vi) regulation of intestinal pH, (vii) increase in abundance of beneficial gut microbes, (viii) decrease in harmful microbes and intestinal inflammation, (ix) improved stability of the intestinal mucous membrane, (x) strengthening of gut barrier function, and (xi) promoting healthy immune responses (Table 1, Fig
