Mung Bean
Mung Bean

Origin: India

Mung beans have been grown since ancient times. This annual herbaceous plant can reach 1.2 meters in height, producing long, thin fuzzy pods 2.5 to 10 cm long that contain from 10-20 tiny seeds (3.2 to 5 mm) each. Solid colored or speckled, they can be yellow or purplish brown, though the moss or olive green varieties are the most common. 

Nutritional value per 100 g

  • Calories: 340
  • Protein: 23 g
  • Fat: 1.2 g
  • Carbohydrates: 62 g
  • Fiber: 4.4 g
  • Rich in calcium, iron, potassium, thiamin, riboflavin


    Known as green gram or golden gram where it is highly prized for its nutritional value

    Often made into flour

    Added to green noodles; used mostly as bean sprouts

    Munggo or mung beans (baeatong in Aklanon) are considered a very versatile vegetable here. They are the main ingredient in  ginisang munggo, sautéed beans, one of the country's most popular dishes. The leaves are used to flavor stews, while the sprouts are included in fried lumpia (spring rolls).

Culinary file  

  • Best known as an ingredient in chop suey
  • No soaking required   
  • Cooked whole or split for 45 - 50 min.


Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up