Kadar Hemoglobin Sebelum Dan Sesudah Konsumsi Sari Kacang Hijau

Abstrak

Mung bean (Vigna sinensis L), is a type of legume that contains high iron. The iron content in green bean extract is found in the embryo, skin and seeds. Mung bean is a type of drink that can be consumed to overcome iron deficiency because green bean contains substances that can help in the formation of red blood cell regeneration so that it can help increase hemoglobin levels in the body. The purpose of this study was to determine the difference in hemoglobin levels before and after administration of green bean extract. This study aims to look at the differences in hemoglobin levels before and after consuming mung bean extract for 7 days with a 1x1 dose of 500 ml in STIKES Guna Bangsa Yogyakarta female students. The type of research used in this study is a Quasi Experiment research type which consists of an intervention group consisting of 20 respondents. The results of this study were that there were differences in hemoglobin levels after the intervention with an average value of 14.31 g/dl.