Mung bean

Mung Bean

Mung bean (Vigna radiata), also known as green gram or moong, is a plant species in the legume family. It is cultivated for its edible seeds and sprouts across Asia.

Pronunciation

Mung bean: /mʌŋ biːn/

Etymology

The term "mung" is derived from the Hindi word मूंग (mūṅg), which is used to refer to this type of bean. The scientific name Vigna radiata is derived from the Latin vigna meaning "vine" and radiata meaning "radiating", referring to the growth habit of the plant.

Description

The Mung bean plant is an annual vine with yellow flowers and fuzzy brown pods. The seeds inside the pods are small, round, and green. They are often used in cooking, especially in East Asian cuisine.

Cultivation

Mung bean cultivation involves planting the seeds in well-drained soil during the warm season. The plants require full sun and moderate water. They are typically ready for harvest in about 60-70 days.

Uses

Mung beans are a common ingredient in dishes such as mung bean soup, mung bean cake, and mung bean noodles. They are also sprouted to produce bean sprouts, which are used in a variety of dishes.

Health Benefits

Mung beans are rich in essential nutrients including protein, fiber, and antioxidants. They are also low in calories, making them a healthy choice for those looking to maintain a balanced diet.

Related Terms

• Legume
• Bean sprouts
• Mung bean soup
• Mung bean cake
• Mung bean noodles

External links

• Medical encyclopedia article on Mung bean
• Wikipedia's article - Mung bean

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