Mung

Mung or Mung Bean (Vigna radiata) is a plant species in the legume family. It is cultivated for its edible seeds and sprouts across Asia. The mung bean is mainly cultivated in India, China, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.

Description

The mung bean plant grows to 30–120 cm in height. The pods are usually green, but can also be yellow or black. Each pod contains 10-15 small, oval seeds, which can be green, yellow, black, or brown. The seeds are generally 3-4 mm in diameter.

Cultivation

Mung beans are typically grown in areas with a tropical or subtropical climate. They require full sun and well-drained soil. The plants are fairly tolerant of drought, but require regular watering for optimal growth. The seeds are sown in the spring and harvested in the late summer or early fall.

Uses

Mung beans are used in a variety of dishes across Asia. They can be cooked and used in soups, stews, and stir-fries. The beans can also be ground into a flour and used in baking. In addition, the sprouts of the mung bean plant are commonly used in salads and sandwiches.

Nutrition

Mung beans are a good source of protein, dietary fiber, and various vitamins and minerals. They are low in fat and high in complex carbohydrates.

See also

• Legume
• Pulse (legume)
• Bean sprout
• Asian cuisine

References

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