Green Mung Bean (Vigna Radiata) is a plant product of the legume family. It is commonly cultivated in East Asia, Southeast Asia and the Indian subcontinent. The cultivation of this legume family species is mainly for its edible seeds and sprouts across Asia.


  • Grows up to the height of 0.15m – 1.25m with many-branches stem, sometimes twining at the tips.
  • Alternate, trifoliolate leaves with elliptical to ovate leaflets with size ranging from 5 to 18 in length and 3 to 15 cm width with papillonacous flowers, pale yellow colour and crowded in cluster of 10 to 25.
  • Long, cylindrical, hairy pods and pending with length around 3 – 5 inches and contain around 7 – 20 seed. The pods are green while it is filling, and it’ll turn black or brown once it matures. Seeds are variable in various colours of yellow, olive, brown, purplish small, round or oblong and usually green.


Green Mung Beans are used in various types of culinary around the world.

  • In the South East, green mung bean are occasionally used in Indian cuisine such as mung dal, sweet soups, pesalu, boiled to served with rice gruel, and many more.
  • In East Asia, green mung beans are used to make desserts, mung bean paste that are used as a common filling for Chinese mooncakes, the filling of glutinous rice dumplings during Dragon Boat Festival, Korean pancakes,and many more.
  • In Southeast Asia, Green Mung Bean are used in seafood stew (Philippines), mung bean paste used in pastries filling called hopia or bakpia (Indonesia), ice blended with beans (Indonesia), and many more.
  • In the Middle East, Green mung bean is a staple diet, where the beans and rice would be cooked together in a pilaf-like dish called maash wa ruzz.
  • Cultivated into bean sprout with a germination process by leaving them in water for hours in a dark spot, where they will be used in various type of stir fried and soup recipes in both East Asia and Southeast Asia.
  • Starch are also extracted from ground mung beans and is used to make transparent cellophane noodle which are commonly called fensi (粉絲) in China.
  • In Korea and northern China, mung bean starch are used to make a jelly.
  • Mung bean starch are also used to make mung batter to make crepes called Pesarattu in India and pancakes called bindaetteok in Korea.
  • Based on its nutrition content, Green Mung Bean contain a fairly high protein content and a good source of calcium and phosphorus which are good for strengthening bones.
  • Green mung bean contains low fat which is very good for those who wants to avoid high fat consumption.


  • Moisture Content : 12%
  • Ash : 5%
  • Acid Insoluble Ash : 14%
  • Volatile Oil Content : 0.7% – 1% MIN
  • Packing : 5kg Carton box