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Mung Beans

A delightful freshened raw flavor with a delicate hint of sweetness, mouthwatering, isn't't it. Now that is exactly how Mung Beans taste. These crispy and sumptuous beans are one of the most vital vegetables in various oriental food and delicacies. Salads are incomplete without bean sprouts and when it comes to bean sprouts its Mung Bean sprouts that we are talking about.
Coated with a royal green skin, these beans are also known as Green Bean in China. Mung Bean is the most popular bean known in the entire world for its bean sprouts and in various parts of the world it is known by several different names like Mung Bean, Green Bean, Sabut Moong, nga choy, Mungo bean, Habichuela mungo, Oorud bean, Bundo, Mash bean, Golden gram, Green gram, Chinese bean sprouts and many more.

Nutrient Content
A very good storehouse of all the vital nutrients, Mung Bean proves to be a tasty and healthy delight for one and all. A must keep for an ideal kitchen Mung Beans enhances the digestion capability of our body without over exerting pressures. It is also considered to be a cooling food. A reservoir of proteins, dietary fiber along with essential vitamins and minerals like magnesium, phosphorus, potassium and copper. Folate is also present in sufficient quantities in Mung Bean. Phytoestrogens
are also present in relevant quantities in Mung Bean.

Not only are bean sprouts high in protein, vitamin C and Folacin, but they are a dieter's dream. According to the U.S. Department of Agriculture, one cup of bean sprouts contains a mere twenty-six calories. Low in salicylate, it is not tough to digest Mung Bean and all individuals can digest in no time


Uses
A very common ingredient of Chinese food, Mung Bean is essentially used as bean sprouts which are then used in different ways that is either used to prepare salads or to make delicious nutrient rich soups.

Mung Beans can also be eaten as whole cooked in various dishes. you can always try and be innovative with the dishes as it would always result in new found taste.

You can combine them with rice to make khichari in an instance, or combined with vegetables and greens to make hearty soups or ground into flour to be used to make crepes or added to breads. Turmeric, cumin, dried ginger and coriander are some of the prominent spices that work magic with Mung Beans.

Mung beans, and their split, hulled version, mung dhal, is widely used to create main dishes, salads, soups, spreads, savories, beverages and desserts. These beans blend really well with a host of grains and flours, vegetables and greens, tart fruit, other sprouts, spices and herbs, and even rice, soy or nut milks.

  • Vietnamese spring rolls are wrapped with a transparent wrapping made from mung bean flour.
  • In Filipino cuisine, meat is sauteed with garlic, onions, and bay leaves, then mung beans are added and cooked.
  • Mung batter is used to make crepes named Pesarattu in Andhra Pradesh, India.
  • The starch extracted from the Mung Beans is used to prepare jellies and transparent cellophane noodles.