Green Mung Bean

DESCRIPTION

The mung bean, alternatively known as the green gram, maash ٫ mūng, monggo, or munggo, is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes

NUTRITION FACTS (sources USDA)

Nutritional value per 100 g (3.5 oz)
Energy	1,452 kJ (347 kcal)
Carbohydrates	62.62 g
Sugars	6.6 g
Dietary fiber	16.3 g
Fat	1.15 g
Protein	28.86 g
Vitamins	Quantity						%DV^†
Thiamine (B1)	54%					0.621 mg
Riboflavin (B2)	19%	0.233 mg
Niacin (B3)	15%		2.251 mg
Pantothenic acid (B5)	38%			1.91 mg
Vitamin B6	29%				0.382 mg
Folate (B9)	156%					625 μg
Vitamin C	6%					4.8 mg
Vitamin E	3%					0.51 mg
Vitamin K	9%					9 μg
Minerals	Quantity					%DV^†
Calcium	13%				132 mg
Iron	52%				6.74 mg
Magnesium	53%				189 mg
Manganese	49%				1.035 mg
Phosphorus	52%				367 mg
Potassium	27%				1246 mg
Zinc	28%				2.68 mg

PRODUCT APPLICATIONS

They can be eaten whole or made into flour, soups, porridge, snacks, bread, noodles and ice-cream. Split seeds can be transformed into dhal in the same way as black gram or lentils. Mung beans can be processed to make starch noodles (vermicelli, bean thread noodles, cellophane noodles) or soap.