Mung beans (Vigna radiata), or green gram, are known in India as moong, and are native to northeastern India and Myanmar. The seed is not generally treated with fungicides, insecticides or bactericides because of the likelihood that the seed itself may be ingested.
Mung beans are responsive to length of daylight — shorter days hasten flowering, and longer days delay it.
Mung bean has an ovoid shape and a green husk. Once it has been dehusked, it is yellow and is known as moong dal.
The items commonly sold as “bean sprouts” are usually mung bean sprouts. In East Asian cooking, translucent noodles and vegetable roll wrappings are made from mung bean starch or flour.
Mung beans are a good source of protein, thiamin, iron, magnesium, phosphorus, potassium, copper, folate and manganese.
||Saturated fatty acids
Nutrition data from USDA SR-21.