Mung beans, also known as green gram, are small, green legumes widely used in Asian and Indian cuisine. They are highly valued for their nutritional benefits, quick cooking time, and versatility in both sweet and savory dishes. Mung beans can be consumed whole, split (with or without skin), or sprouted.

Whole mung beans have a mild, slightly sweet flavor and are often used in soups, curries, and salads. In Indian cooking, they are used to prepare dishes like moong dal curry, khichdi, and moong sundal. When sprouted, mung beans become even more nutrient-rich and are eaten raw or lightly cooked in salads and stir-fries.

Nutritionally, mung beans are an excellent source of plant-based protein, fiber, and complex carbohydrates. They are rich in essential vitamins and minerals, including folate, iron, magnesium, potassium, and vitamin B6. Their high fiber content supports healthy digestion and helps maintain stable blood sugar levels, making them ideal for diabetics and heart health.

Easy to digest and naturally low in fat, mung beans are especially suitable for those with sensitive stomachs or recovering from illness. Whether boiled, sprouted, or ground into flour, mung beans are a wholesome addition to a balanced, nutritious diet.