BENEFIT OF MUNG BEANS (Vigna radiata L.) AND RED BEANS (Phaseolus vulgaris, L.) TO INCREASE HEMOGLOBIN LEVELS IN ADOLESCENT GIRLS WITH ANEMIA

Abstract

One non-pharmacological therapy for anemia is to consume mung beans or red beans. This study was to determine the effectiveness of giving red bean extract and mung bean extract to increase HB levels in adolescents. The type of research used in this study was quasi-experimental with two groups pre-test and post-test. The sample was divided into 2 groups, with each group consisting of 18 respondents who were selected using purposive techniques. The results of the Paired Sample T-Test showed that there was a significant difference between the Hb levels of respondents before and after consuming mung bean extract (p-value = 0.000). The results of the Wilcoxon Test showed that there was a significant difference between the Hb levels of respondents before and after consuming red bean extract (p-value = 0.000). The results of the Mann-Whitney Test showed that there was a significant difference between the increase in Hb levels of respondents in group 1 and group 2 (p-value = 0.011). Mung bean extract and red bean extract can be recommended as effective foods or drinks to increase Hb levels for adolescent girls with anemia, where mung bean extract is preferred. Keywords: Anemia, Hemoglobin, Mung Bean, Red Bean