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