Moong dal
| Mung bean | |
|---|---|
 |
|
| Mung beans | |
_Dired_open_Pod_in_Hong_Kong.JPG) |
|
| Dried and opened mung bean pod | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Genus: | Vigna |
| Species: | V. radiata |
| Binomial name | |
|
Vigna radiata (L.) R. Wilczek |
|
| Synonyms | |
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|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,452 kJ (347 kcal) |
|
62.62 g
|
|
| Sugars | 6.6 g |
| Dietary fiber | 16.3 g |
|
1.15 g
|
|
|
23.86 g
|
|
| Vitamins | |
| Thiamine (B1) |
(54%)
0.621 mg |
| Riboflavin (B2) |
(19%)
0.233 mg |
| Niacin (B3) |
(15%)
2.251 mg |
| Pantothenic acid (B5) |
(38%)
1.91 mg |
| Vitamin B6 |
(29%)
0.382 mg |
| Folate (B9) |
(156%)
625 μg |
| Vitamin C |
(6%)
4.8 mg |
| Vitamin E |
(3%)
0.51 mg |
| Vitamin K |
(9%)
9 μg |
| Minerals | |
| Calcium |
(13%)
132 mg |
| Iron |
(52%)
6.74 mg |
| Magnesium |
(53%)
189 mg |
| Manganese |
(49%)
1.035 mg |
| Phosphorus |
(52%)
367 mg |
| Potassium |
(27%)
1246 mg |
| Zinc |
(28%)
2.68 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 126 kJ (30 kcal) |
|
5.94 g
|
|
| Sugars | 4.13 g |
| Dietary fiber | 1.8 g |
|
0.18 g
|
|
|
3.04 g
|
|
| Vitamins | |
| Thiamine (B1) |
(7%)
0.084 mg |
| Riboflavin (B2) |
(10%)
0.124 mg |
| Niacin (B3) |
(5%)
0.749 mg |
| Pantothenic acid (B5) |
(8%)
0.38 mg |
| Vitamin B6 |
(7%)
0.088 mg |
| Folate (B9) |
(15%)
61 μg |
| Vitamin C |
(16%)
13.2 mg |
| Vitamin E |
(1%)
0.1 mg |
| Vitamin K |
(31%)
33 μg |
| Minerals | |
| Calcium |
(1%)
13 mg |
| Iron |
(7%)
0.91 mg |
| Magnesium |
(6%)
21 mg |
| Manganese |
(9%)
0.188 mg |
| Phosphorus |
(8%)
54 mg |
| Potassium |
(3%)
149 mg |
| Zinc |
(4%)
0.41 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 441 kJ (105 kcal) |
|
19.15 g
|
|
| Sugars | 2 g |
| Dietary fiber | 7.6 g |
|
0.38 g
|
|
|
7.02 g
|
|
| Vitamins | |
| Thiamine (B1) |
(14%)
0.164 mg |
| Riboflavin (B2) |
(5%)
0.061 mg |
| Niacin (B3) |
(4%)
0.577 mg |
| Pantothenic acid (B5) |
(8%)
0.41 mg |
| Vitamin B6 |
(5%)
0.067 mg |
| Folate (B9) |
(40%)
159 μg |
| Vitamin C |
(1%)
1 mg |
| Vitamin E |
(1%)
0.15 mg |
| Vitamin K |
(3%)
2.7 μg |
| Minerals | |
| Calcium |
(3%)
27 mg |
| Iron |
(11%)
1.4 mg |
| Magnesium |
(14%)
48 mg |
| Manganese |
(14%)
0.298 mg |
| Phosphorus |
(14%)
99 mg |
| Potassium |
(6%)
266 mg |
| Zinc |
(9%)
0.84 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, or mung Sanskrit मुद्ग / mudga, is a plant species in the legume family. The mung bean is mainly cultivated in India, China, and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.
The English word mung is derived from the Hindi word मूंग moong derived from the Sanskrit word मुद्ग (mudga).
They are one of many species recently moved from the genus Phaseolus to Vigna, and is still often seen incorrectly cited as Phaseolus aureus or Phaseolus radiatus.
Mung beans are commonly used in various cuisines across Asia.
Whole cooked mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed. Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste.
Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala & Tamil Nadu, whole mung beans are commonly boiled to make a dry preparation often served with rice gruel (kanji கஞ்ஞி). Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Tamil Nadu, Telangana and Andhra Pradesh, steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called sundal சுண்டல். In south and north Indian states, mung beans are also eaten as pancakes. They are soaked in water for six to 12 hours (the higher the temperature, the lesser soaking time). Then they are ground into fine paste along with ginger and salt. Then pancakes are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein that is rare in most Indian regional cuisines. Pongal or kichdi is another recipe that is made with rice and mung beans without skin. In Kerala, it is commonly used to make the parippu preparation in the Travancore region (unlike Cochin and Malabar, where toor dal, tuvara parippu,துவரப்பருப்பு is used). It is also used, with coconut milk and jaggery, to make a type of payasam. Soaked Moong ( both full or split ) called Hesaru in Kannada is one of ingredient in Kosambari a salad.
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Wikipedia