The mung bean (Vigna radiata), alternatively known as the green gram, 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.
Mung beans are recognized for their high nutritive value. Mung beans contain about 55%-65% carbohydrate (equal to 630 g/kg dry weight) and are rich in protein, fat, vitamins and minerals. It is composed of about 20%-50% protein of total dry weight, among which globulin (60%) and albumin (25%) are the primary storage proteins (see table). Mung bean is considered to be a substantive source of dietary proteins. The proteolytic cleavage of these proteins are even higher during sprouting. Mung bean carbohydrates are easily digestible, which causes less flatulence in humans compared to other forms of legumes. Both seeds and sprouts of mung bean produce lower calories compared to other cereals, which makes it more attractive to obese and diabetic individuals.