Mung Beans

Vigna radiata

Origin / Harvest:

• USA / September–October
• Australia / March–April
• China / October
• India / March–April
• Thailand / March–April

Description & History

Originally native to India, mung (moong) beans are a popular bean cultivated and enjoyed throughout Asia. Mung beans are equally renowned for their medicinal properties. They are revered in India as a healing food in Ayurvedic medicine and thought to contain anticancer qualities. Mung beans are also used by Eastern medicine herbalists for all hot, inflammatory conditions, ranging from systematic infections to heat stroke to hypertension.

Mung beans are small with a slight oval shape. Their characteristic army green coat is distinguished by a white strip down its center. Once split or peeled, mung beans reveal a light yellow core.

Uses

As a food, mung beans are used most prominently for their sprouts. The dry beans are soaked overnight, then placed in containers in a warm, dark room and kept thoroughly sprinkled with water. Sprouts are harvested after about a week and then used mainly cooked, but some raw in salads. They are extensively used in Asian dishes, particularly stir–frys.

Moong dhal, or split mung beans, is popular particularly in Indian cuisine. Mung beans can also be ground and soaked for their starch in order to create noodles.

Nutrition

Like all beans, mung beans are low in fat and high in protein and fiber. They are also an excellent source of potassium, calcium, and iron.

Whole Mung Beans