Login   
About us Knowledge centre About pulses Agricultural practices Environment Government programmes News centre Contact us
 
What are pulses?
Chickpea
Cowpea
Pigeonpea
Red kidney bean
Red lentil
Urad bean
 
 
Home > About pulses > Mung bean
  Email this page   Print this page   Bookmark and Share

Mung bean

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.

Nutrition information
Per 100g
Carbohydrates
63g
- Dietary fibre
16g
- Sugars
7g
Protein
24g
Fat
1g
- Saturated fatty acids
0g
Cholesterol
0mg
Vitamin C
4.8mg
Calcium
132mg
Iron
6.7mg
Energy
347kcal

Mung caloric ratio

Nutrition data from USDA SR-21.

 
Join the Exchange
GrowMorePulses invites
you to become a member
of this community
Register now
Ask our experts
Share information
Contact us
 
Members' contributions
Nitrogen-fixing nodules
from Mr TalaCrishna Sood
 
The real pulses problem
from Mr Pappu Singh
 
More    
Untitled Page