Mung Bean

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

mung bean the seed of the plant Vigna radiata, a native of India where it has for long been under cultivation. It has now spread to China, SE Asia, the USA, the Caribbean, and E. and C. Africa. It is used not only for human food but also as a forage crop and as green manure. Several crops a year are possible, since the plant grows quickly.

In India, mung beans are also known as green or golden gram, depending on their colour. Split and peeled, all kinds reveal a pale yellow inside.

Used as a dried pulse, mung beans need no soaking, cook relatively quickly, have a good flavour, and are easily digestible: a collection of merits which few other legumes can match.