Mungbeans

Mungbeans are small, green legumes belonging to the species Vigna radiata. Native to the Indian subcontinent, they are now cultivated and consumed worldwide, particularly in Asian cuisines. Mungbeans are a good source of plant-based protein, dietary fiber, and various vitamins and minerals, including folate, magnesium, and potassium. They are commonly used in both savory and sweet dishes.

In savory applications, mungbeans are often cooked until soft and incorporated into curries, soups, stews, and salads. They can also be sprouted to create mung bean sprouts, a popular crunchy ingredient in stir-fries, spring rolls, and as a topping for noodle dishes. The sprouts are a source of vitamin C and K.

Sweet preparations of mungbeans are also prevalent, especially in East and Southeast Asia. Cooked and mashed mungbeans are used to make sweet pastes for fillings in pastries and desserts like mooncakes and mochi. Mung bean milk and ice cream are also popular. Mungbeans have a relatively short cooking time compared to other dried legumes, and their mild, slightly sweet flavor makes them versatile. They are also considered an easy-to-digest pulse.