Mung bean

{{short description|Species of plant}} {{distinguish|text = [[adzuki bean|red mung bean]] and [[vigna mungo|mungo bean]]}} {{stack begin}} {{Speciesbox |name = Mung bean |image = Mung beans (Vigna radiata).jpg |image_caption = Mung beans |image2 = Mung bean (Vigna radiata) Dired open Pod in Hong Kong.JPG |image2_caption = Dried and opened mung bean pod |genus = Vigna |species = radiata |authority = ([[Carl Linnaeus|L.]]) R. Wilczek |synonyms = {{Plainlist | style = margin-left: 1em; text-indent: -1em; | *''Azukia radiata'' (L.) Ohwi *''Phaseolus abyssinicus'' Savi *''Phaseolus chanetii'' (H.Lev.) H.Lev. *''Phaseolus hirtus'' Retz. *''Phaseolus novo-guineense'' Baker f. *''Phaseolus radiatus'' L. *''Phaseolus setulosus'' Dalzell *''Phaseolus sublobatus'' Roxb. *''Phaseolus trinervius'' Wight & Arn. *''Pueraria chanetii'' H.Lev. *''Rudua aurea'' (Roxb.) F.Maek. *''Rudua aurea'' (Roxb.) Maekawa *''Vigna brachycarpa'' Kurz *''Vigna opistricha'' A.Rich. *''Vigna perrieriana'' R.Vig. *''Vigna sublobata'' (Roxb.) Babu & S.K.Sharma *''Vigna sublobata'' (Roxb.) Bairig. & al. }} |synonyms_ref = <ref>{{cite web |url=http://www.theplantlist.org/tpl1.1/search?q=Vigna+radiata |title=The Plant List: A Working List of All Plant Species |access-date=13 January 2015}}</ref> }} [[File:Vigna radiata MHNT.BOT.2009.17.4.jpg|thumb|''Vigna radiata'' - [[MHNT]]]] [[File:Mung Seeds.jpg|thumb|Mung seeds from Deccan Plateau, India]] [[File:Mung Legumes.jpg|thumb|Mung legumes from India]] {{stack end}} The '''mung bean''' or '''green gram''' (''Vigna radiata'') is a [[plant]] [[species]] in the [[Fabaceae|legume family]].<ref name="brief">Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts Professional. P054. http://www.mdidea.com/products/proper/proper05402.html {{Webarchive|url=https://web.archive.org/web/20180612184421/https://mdidea.com/products/proper/proper05402.html |date=June 12, 2018 }}</ref><ref name="vocab">{{cite web|url=http://www.vocabulary.com/definition/green_gram |title=The World's Fastest Dictionary |publisher=Vocabulary.com |access-date=June 29, 2011}}</ref> It is mainly cultivated in [[East Asia|East]], [[Southeast Asia|Southeast]], and in [[South Asia]]<ref>{{Cite news|url=https://www.tridge.com/stories/rapidly-increasing-demand-for-uzbekistani-mung-beans|title=Rapidly Increasing Demand for Uzbekistani Mung Beans|date=January 6, 2020|website=Tridge|access-date=February 21, 2020}}</ref> and used as an ingredient in both savoury and sweet dishes.

==Names== The English names "[[wikt:mung|mung]]" or "[[wikt:mungo bean|mungo]]" originated from the Hindi word {{Transliteration|hi|mūṅg}} ({{lang|hi|मूंग}}), which is derived from the [[Sanskrit]] word {{Transliteration|sa|mudga}} ({{lang|sa|मुद्ग}}).<ref>{{cite web|url=https://www.dictionary.com/browse/mung-bean?s=ts |title=Mung bean {{pipe}} Define Mung bean at Dictionary.com |publisher=Dictionary.reference.com |access-date=August 22, 2012}}</ref> It is also known in [[Philippine English]] as "[[wikt:mongo|mongo bean]]".<ref name="Polistico ·">{{cite book |last1=Polistico · |first1=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2017 |publisher=Anvil Publishing, Incorporated |isbn=978-621-420-087-0}}</ref> Other less common English names include "golden gram" and "Jerusalem pea".<ref name="Winch ·">{{cite book |last1=Winch · |first1=Tony |title=Growing Food A Guide to Food Production |date=2007 |publisher=Springer |isbn=978-1-4020-6624-5 |page=177}}</ref>

==Description== The green gram is an [[Annual plant|annual vine]] with yellow flowers and fuzzy brown pods. It has a height of about {{Convert|15-125|cm|abbr=on|frac=2}}.<ref name=":3">{{Citation|last1=Lambrides|first1=C. J.|title=Mungbean|date=2007|work=Pulses, Sugar and Tuber Crops|pages=69–90|editor-last=Kole|editor-first=Chittaranjan|series=Genome Mapping and Molecular Breeding in Plants|place=Berlin, Heidelberg|publisher=Springer|language=en|doi=10.1007/978-3-540-34516-9_4|isbn=978-3-540-34516-9|last2=Godwin|first2=I. D.|volume=3 }}</ref>

Mung bean has a well-developed root system. The [[lateral root]]s are many and slender, with root nodules grown.<ref name=":4">{{Cite journal|last=Damme|first=Patrick Van|date=April 2007|title=Plant Resources of Tropical Africa 1. Cereals and Pulses|url=https://bioone.org/journals/economic-botany/volume-61/issue-1/0013-0001_2007_61_108a_PROTAC_2.0.CO_2/Plant-Resources-of-Tropical-Africa-1-Cereals-and-Pulses/10.1663/0013-0001(2007)61[108a:PROTAC]2.0.CO;2.full|journal=Economic Botany|volume=61|issue=1|page=108|doi=10.1663/0013-0001(2007)61[108a:PROTAC]2.0.CO;2|s2cid=198156564 |issn=0013-0001|url-access=subscription}}</ref> Stems are much branched, sometimes twining at the tips. Young stems are purple or green, and mature stems are grayish-yellow or brown. They can be divided into erect [[Glossary of botanical terms|cespitose]], semi-trailing and trailing types.<ref name=":4" /> Wild types tend to be prostrate while cultivated types are more erect.<ref name=":3" />

Leaves are ovoid or broad-ovoid, [[cotyledon]]s die after emergence, and ternate leaves are produced on two single leaves. The leaves are 6–12 cm long and 5–10 cm wide. [[Raceme]]s with yellow flowers are borne in the axils and tips of the leaves, with 10–25 flowers per pedicel, self-pollinated. The fruits are elongated cylindrical or flat cylindrical pods, usually 30–50 per plant. The pods are 5–10 cm long and 0.4–0.6 cm wide and contain 12–14 septum-separated seeds, which can be either cylindrical or spherical in shape, and green, yellow, brown, or blue in color.<ref name=":4" /> Seed colors and presence or absence of a rough layer are used to distinguish different types of mung bean.<ref name=":3" />

=== Growth stages ===

[[Germination]] is typically within 4–5 days, but the actual rate varies according to the amount of moisture introduced during the germination stage.<ref name=":5">{{Cite web|last=McLelland|first=Jonathan|date=4 December 2021|title=The Growth Stages of Mung Beans|url=https://www.hunker.com/13426693/the-growth-stages-of-mung-beans|website=Hunker|access-date=5 December 2021}}</ref> It is [[Epigeal germination|epigeal]], with the stem and [[cotyledon]]s emerging from the [[seedbed]].<ref>{{Cite journal|last1=Sequeros|first1=Teresa|last2=Ochieng|first2=Justus|last3=Schreinemachers|first3=Pepijn|last4=Binagwa|first4=Papias H.|last5=Huelgas|first5=Zenaida M.|last6=Hapsari|first6=Ratri Tri|last7=Juma|first7=Maurice Ogada|last8=Kangile|first8=Joseph Rajabu|last9=Karimi|first9=Rael|last10=Khaririyatun|first10=Nur|last11=Mbeyagala|first11=Emmanuel K.|date=2021-01-21|title=Mungbean in Southeast Asia and East Africa: varieties, practices and constraints|journal=Agriculture & Food Security|volume=10|issue=1|page=2|doi=10.1186/s40066-020-00273-7|s2cid=231668060|issn=2048-7010|doi-access=free|bibcode=2021AgFS...10....2S }}</ref>

After germination, the seed splits, and a soft, whitish root grows. [[Mung bean sprouts]] are harvested during this stage. If not harvested, it develops a [[root]] system, then a green stem which contains two leaves and shoots up from the soil. After that, [[Glossary of plant morphology|seed pods]] begin to form on its [[branch]]es, with 10–15 seeds contained in each pod.<ref name=":5" />

The maturation can take up to 60 days. It can reach up to 76 cm (30 in) tall, with multiple branches with seed pods. Most of the seed pods become darker, while some remain green.<ref name=":5" />

=== Similar species === ''Vigna radiata'' is sometimes confused with ''[[Vigna mungo]]'' (black gram) due to their similar [[Morphology (biology)|morphology]].<ref name=":2">{{Cite web |title=Mung bean (Vigna radiata) {{!}} Feedipedia |url=https://www.feedipedia.org/node/235 |access-date=2021-12-05 |website=www.feedipedia.org |language=en}}</ref>

==Taxonomy== Mung beans are one of many species moved from the genus ''[[Phaseolus]]'' to ''[[Vigna]]'' in the 1970s.<ref name=":0">{{Cite book|title=Grain legumes: evolution and genetic resources|last=Smartt, J.|date=1990|publisher=Cambridge University Press|isbn=0-521-30797-X|location=Cambridge|page=142|oclc=19552979}}</ref> The previous names were ''Phaseolus aureus'' or ''P. radiatus.''

It is a species of [[Fabaceae]] and is also known as green gram.<ref name="Ganesan 11–33">{{Cite journal |last1=Ganesan |first1=Kumar |last2=Xu |first2=Baojun |date=2018-03-01 |title=A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata) |journal=Food Science and Human Wellness |language=en |volume=7 |issue=1 |pages=11–33 |doi=10.1016/j.fshw.2017.11.002 |issn=2213-4530 |s2cid=90156426 |doi-access=free}}</ref>

There are three subgroups, including one cultivated (''V. radiata subsp. radiata'') and two wild ones (''V. radiata subsp. sublobata'' and ''V. radiata subsp. glabra'').<ref name=":3" />

== Ecology ==

=== Nitrogen fixation and cover crop === As a legume plant, mung bean is in symbiotic association with [[Rhizobia]], which enables it to [[Nitrogen fixation|fix atmospheric nitrogen]] (58–109 kg per ha mung bean). It can provide large amounts of [[biomass]] (7.16 t biomass/ha) and [[nitrogen]] to the soil (ranging from 30 to 251 kg/ha).<ref name=":2" /> The nitrogen fixation ability not only enables it to meet its own nitrogen requirement, but also benefits the succeeding crops. It can be used as a [[cover crop]] before or after [[Cereal|cereal crops]] in rotation, which makes a good [[green manure]].<ref name=":2" />

== Domestication == [[File:Mung bean germination.ogv|thumb|Time-lapse video of mung beans germinating over 10 days]]

The mung bean was domesticated in [[India]], where its progenitor (''Vigna radiata'' subspecies ''sublobata'') occurs wild.<ref>{{cite book |last1=Tomooka |first1=N. |title=The Asian Vigna: genus Vigna subgenus Ceratotropis genetic resources |last2=Vaughan |first2=D. A. |last3=Moss |first3=H. |last4=Mixted |first4=N. |publisher=Kluwer |year=2003 |location=New York}}</ref><ref name="aob.oxfordjournals.org">{{cite journal |last=Fuller |first=D. Q. |year=2007 |title=Contrasting patterns in crop domestication and domestication rates: recent archaeobotanical insights from the Old World |journal=[[Annals of Botany]] |volume=100 |issue=5 |pages=903–924 |doi=10.1093/aob/mcm048 |pmc=2759199 |pmid=17495986}}</ref>

2nd millennium BCE scripture [[Yajurveda]] in its 4th chapter refers to ''mudga'' (मुद्ग) as one of the important grains and asks [[Rudra]] to bless with its good harvest (मु॒द्गाश्च॑ मे॒ खल्वा॑श्च मे) in [[Shri Rudram|Rudradhyaya]].<ref>{{Cite web |date=2020-12-10 |title=Sri Rudram - Complete Lyrics - Namakam and Chamakam with Meanings |url=https://www.templepurohit.com/sri-rudram/ |access-date=2024-07-01 |website=TemplePurohit - Your Spiritual Destination {{!}} Bhakti, Shraddha Aur Ashirwad |language=en-US}}</ref><ref>{{Cite web |last=Arya |first=Raj Kumar |title=Yajurveda/18/12 {{!}} Ved Portal - Search & Read |url=https://xn--j2b3a4c.com/ |access-date=2024-07-01 |website=xn--j2b3a4c.com |language=en}}</ref> The mung bean is listed as one of the nine auspicious grains ([[navdhānya]]) in [[Vedic Astrology|Vedic astrology]] and associated with planet [[Budha]] (Mercury).<ref>{{Cite web |title=13 Ways to Increase the Power of Mercury in Astrology |url=https://www.wikihow.com/Increase-the-Power-of-Mercury-in-Astrology |access-date=2024-07-01 |website=wikiHow |language=en}}</ref><ref>{{Cite web |title=Sacred Navadhanyas - Names in multiple languages |url=https://www.vedadhara.com/navadhanya-article |access-date=2024-07-01 |website=www.vedadhara.com |language=en}}</ref><ref>Krishna, Nanditha (2017). ''Hinduism and Nature''. Penguin Random House India. {{ISBN|978-9-387-32654-5}}.</ref>

Carbonized mung beans have been discovered in many archeological sites in India.<ref>{{cite journal |last1=Fuller |first1=D. Q. |last2=Harvey |first2=E. |year=2006 |title=The archaeobotany of Indian Pulses: identification, processing and evidence for cultivation |journal=[[Environmental Archaeology]] |volume=11 |issue=2 |pages=219–246 |bibcode=2006EnvAr..11..219F |doi=10.1179/174963106x123232 |s2cid=59135495}}</ref> Areas with early finds include the eastern zone of the [[Harappan civilisation]] in modern-day Pakistan and western and northwestern [[India]], where finds date back about 4,500 years, and [[South India]] in the modern state of [[Karnataka]] where finds date back more than 4,000 years. Some scholars, therefore, infer two separate domestications in the northwest and south of India. On the other hand, a recent study suggested a single genetic origin likely contributing to the loss of pod shattering, the key domestication trait in legumes.<ref>{{Cite journal |vauthors=Lin YP, Chen HW, Yeh PM, Anand SS, Lin J, Li J, Noble T, Nair R, Schafleitner R, Samsonova M, Bishop-von-Wettberg E, Nuzhdin S, Ting CT, Lawn RJ, Lee CR |date=October 2023 |title=Demographic history and distinct selection signatures of two domestication genes in mungbean |url=https://academic.oup.com/plphys/article/193/2/1197/7202204 |journal=Plant Physiology |volume=193 |issue=2 |pages=1197–1212 |doi=10.1093/plphys/kiad356 |pmid=37335936}}</ref> In South India, there is evidence for the evolution of larger-seeded mung beans 3,500 to 3,000 years ago.<ref name="aob.oxfordjournals.org" /> By about 3,500 years ago mung beans were widely cultivated throughout India.

Cultivated mung beans later spread from India to China and Southeast Asia. Archaeobotanical research at the site of Khao Sam Kaeo in southern Thailand indicates that mung beans had arrived in Thailand by at least 2,200 years ago.<ref>{{cite book |last1=Castillo |first1=Cristina |title=50 Years of Archaeology in Southeast Asia: Essays in Honour of Ian Glover |last2=Fuller |first2=Dorian Q. |publisher=River Books |year=2010 |isbn=978-616-7339-02-3 |editor1-last=Bellina |editor1-first=B. |location=Bangkok/ London |pages=91–111 |chapter=Still too fragmentary and dependent upon chance? Advances in the study of early Southeast Asian archaeobotany |editor2-last=Bacus |editor2-first=E. A. |editor3-last=Pryce |editor3-first=O. |editor4-last=Weissman Christie |editor4-first=J. |display-editors=3}}</ref>

A genetic study demonstrated that, following its domestication in South Asia, mung bean spread sequentially to Southeast Asia and East Asia and eventually to Central Asia, despite the geographic proximity of South and Central Asia. The study suggests that the short and dry growing seasons in the northern regions of Asia were not suitable for southern cultivars, which had been bred for extended life cycles to maximize yield. This highlights the critical role of ecological factors, such as climate, in shaping crops evolution.<ref>{{Cite journal |vauthors=Ong PW, Lin YP, Chen HW, Lo CY, Burlyaeva M, Noble T, Nair RM, Schafleitner R, Vishnyakova M, Bishop-von-Wettberg E, Samsonova M, Nuzhdin S, Ting CT, Lee CR |date=May 2023 |title=Environment as a limiting factor of the historical global spread of mungbean |journal=eLife |volume=12 |article-number=e85725 |doi=10.7554/eLife.85725 |pmc=10299821 |pmid=37204293 |doi-access=free}}</ref>

== Cultivation ==

=== Varieties === The mung bean varieties now are mainly targeted in resistance to pests and diseases, particularly the [[bean weevil]] and [[Mungbean yellow mosaic virus|mung bean yellow mosaic virus]] (MYMV). For now, the main varieties include Samrat, IPM2-3, SML 668 and Meha in India; Crystal, Jade-AU, Celera-AU，Satin II，Regur in Australia; Zhonglv No. 1, Zhonglv No. 2, Jilv No. 2, Jilv No. 7, Weilv No. 4, Jihong 9218, Jihong 8937, Bao 876-16, Bao 8824-17 in China. Also, with the help of the [[World Vegetable Center]], the traits of mung bean have been considerably improved.<ref>{{cite book |chapter=Azuki Bean [Vigna angularis (Willd.) Ohwi & Ohashi|date=2005|title=Genetic Resources, Chromosome Engineering, and Crop Improvement|pages=361–374|publisher=CRC Press|doi=10.1201/9780203489284-15|isbn=978-0-429-20547-7}}</ref><ref>{{Cite web|title=Counting_on_beans: mungbean_improvement_in_Asia|url=https://assets.publishing.service.gov.uk/media/57a08b1ced915d3cfd000b38/DFID_impact_case_study_Mungbean_FINAL_1_.pdf}}</ref><ref>{{Cite web|title=Varieties|url=http://www.mungbean.org.au/varieties.html|access-date=2021-12-05|website=www.mungbean.org.au|archive-date=2021-02-24|archive-url=https://web.archive.org/web/20210224161104/http://mungbean.org.au/varieties.html}}</ref><ref>{{Cite web|title=Mungbean_Summer_Cultivation_in_India|url=https://www.researchgate.net/publication/296796418}}</ref>

'Summer Moong' is a short-duration mung bean pulse crop grown in northern India. Due to its short duration, it can fit well in-between of many cropping systems. It is mainly cultivated in [[East Asia|East]] and [[Southeast Asia]] and the [[Indian subcontinent]]. It is considered to be the hardiest of all pulse crops and requires a hot climate for germination and growth.

=== Climate and soil requirements === Mung bean is a warm-season and frost-intolerant plant. Mung bean is suitable for being planted in [[Temperate climate|temperate]], [[Subtropics|sub-tropical]] and [[Tropics|tropical]] regions. The most suitable temperature for mung bean's germination and growth is {{Convert|15-18|C}}. Mung bean has high adaptability to various soil types, while the best pH of the soil is between 6.2 and 7.2. Mung bean is a [[Short day plant|short-day plant]] and long days will delay its flowering and podding.<ref name="Mungbean">{{Cite web|title=Mungbean|url=https://hort.purdue.edu/newcrop/afcm/mungbean.html|access-date=2021-12-05|website=hort.purdue.edu}}</ref><ref>{{Cite book|title=The beans and the peas from orphan to mainstream crops|date=2020|first1=Aditya|last1=Pratap|first2=Sanjeev|last2=Gupta|isbn=978-0-12-821444-2|location=Oxford|oclc=1225367370}}</ref>

=== Harvest === The yield potential of mung bean is around 2.5 to 3.0'' ''t/ha, however, usually due to the resistance to environmental stress and improper management, the average productivity for mung bean is only 0.5'' ''t/ha. Due to the indeterminate flowering habit of mung bean, when facing proper environmental conditions, there can be both flowers and pods in one mung bean plant, which makes it difficult to harvest it. The perfect harvesting stage is when 90% of the pods' colour in one yield has been black. Mung beans can use a harvester for harvesting. It is important to set up the header in case of over-[[threshing]].<ref name=":7">{{Cite web|title=Harvest|url=http://www.mungbean.org.au/harvest.html|access-date=2021-12-05|website=www.mungbean.org.au|archive-date=2021-11-27|archive-url=https://web.archive.org/web/20211127224509/http://www.mungbean.org.au/harvest.html}}</ref><ref name=":8">{{Cite web|title=Alternative Agriculture - Iowa State University|url=https://www.extension.iastate.edu/alternativeag/cropproduction/mungbeans.html|access-date=2021-12-05|website=www.extension.iastate.edu|archive-date=2021-08-27|archive-url=https://web.archive.org/web/20210827085823/https://www.extension.iastate.edu/alternativeag/cropproduction/mungbeans.html}}</ref>

=== Transportation and storage condition === The perfect moisture of grain for transportation is 13%. Before storage, the cleaning and grading process must be done. The ideal storage condition should keep the mung bean's moisture at exactly 12%.<ref name=":7" /><ref name=":8" />

=== Pests, diseases and abiotic stress === Most of the mung bean cultivars have a yield potential of 1.8–2.5 tons/ha. However, the actual average productivity of mung bean hovers around 0.5–0.7 t/ha. Several factors constrain its yield, including biotic stresses (pests and diseases) and abiotic stresses.<ref name=":06">{{Cite journal|last1=Nair|first1=Ramakrishnan M.|last2=Pandey|first2=Abhay K.|last3=War|first3=Abdul R.|last4=Hanumantharao|first4=Bindumadhava|last5=Shwe|first5=Tun|last6=Alam|first6=AKMM|last7=Pratap|first7=Aditya|last8=Malik|first8=Shahid R.|last9=Karimi|first9=Rael|last10=Mbeyagala|first10=Emmanuel K.|last11=Douglas|first11=Colin A.|date=2019|title=Biotic and Abiotic Constraints in Mungbean Production—Progress in Genetic Improvement|journal=Frontiers in Plant Science|volume=10|article-number=1340|doi=10.3389/fpls.2019.01340|pmid=31736995|pmc=6829579|issn=1664-462X|doi-access=free|bibcode=2019FrPS...10.1340N }} [[File:CC-BY icon.svg|50px]] Text was copied from this source, which is available under a [https://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International License].</ref> Stresses not only decrease productivity but also affect the physical quality of seeds, making them unusable or unfit for human consumption. All the stresses collectively can lead to significant yield losses of up to 10–100%.<ref name=":06"/>

==== Pests ==== Insect pests attack mung bean at all crop stages from sowing to storage stage and take a heavy toll on crop yield. Some insect pests directly damage the crop, while others act as vectors of diseases to transmit the virus.

[[Ophiomyia|Stem fly]] (bean fly) is one of the major pests of mung bean.<ref name=":1">{{cite web | url=https://www.cabdirect.org/cabdirect/abstract/19926785567 | title= }}</ref> This pest infests the crop within a week after germination and under epidemic conditions, it can cause total crop loss.<ref>{{Cite journal|last1=Chiang|first1=H. S.|last2=Talekar|first2=N. S.|date=1980-04-01|title=Identification of Sources of Resistance to the Beanfly and Two Other Agromyzid Flies in Soybean and Mungbean12|journal=Journal of Economic Entomology|volume=73|issue=2|pages=197–199|doi=10.1093/jee/73.2.197|issn=0022-0493}}</ref>

[[Whitefly]], ''B. tabaci'', is a serious pest in mung bean and damages the crop either directly by feeding on phloem sap and excreting honeydew on the plant that forms black sooty mould or indirectly by transmitting [[Mungbean yellow mosaic virus|mung bean yellow mosaic disease]] (MYMD). Whitefly causes yield losses between 17% and 71% in mung bean.

[[Thrips]] infest mung bean both in the seedling and flowering stages. During the seedling stage, thrips infest the seedling's growing point when it emerges from the ground, and under severe infestation, the seedlings fail to grow. Flowering thrips cause heavy damage and attack during flowering and pod formation, which feed on the pedicles and stigma of flowers. Under severe infestation, flowers drop and no pod formation takes place.<ref name=":06"/>

Spotted pod borer, ''[[Maruca vitrata]]'', is a major insect pest in mung bean in the tropics and subtropics.<ref>{{Cite journal|editor-last=Zahid|editor-first=M. A.|editor2-last=Islam|editor2-first=M. M.|editor3-last=Begum|editor3-first=M. R.|title=Determination of economic injury levels of Maruca vitrata in mungbean|url=https://worldveg.tind.io/record/53913/|journal=Journal of Agriculture & Rural Development|date=2008 }}</ref> The pest causes a yield loss of 2–84% in mung bean amounting to US $30 million. The larvae damage all the stages of the crop including flowers, stems, peduncles, and pods; however, heavy damage occurs at the flowering stage where the larvae form webs combining flowers and leaves.

[[Aphis craccivora|Cowpea aphid]] sucks plant sap that causes loss of plant vigor and may lead to yellowing, stunting or distortion of plant parts. Further, aphids secrete honeydew (unused sap) which leads to the development of sooty mould on plant parts. Cowpea aphid also can act as a vector of the mung bean common mosaic virus.

[[Bruchidius|Bruchid]] is the most severe stored pest of legume seeds worldwide, with damage up to 100% losses within 3–6 months, if not controlled.<ref>{{Cite journal|last1=Somta|first1=Prakit|last2=Ammaranan|first2=Chanida|last3=Ooi|first3=Peter A. -C.|last4=Srinives|first4=Peerasak|date=2007-05-01|title=Inheritance of seed resistance to bruchids in cultivated mungbean (Vigna radiata, L. Wilczek)|journal=Euphytica|language=en|volume=155|issue=1|pages=47–55|doi=10.1007/s10681-006-9299-9|bibcode=2007Euphy.155...47S |s2cid=44202251|issn=1573-5060}}</ref> Bruchid infestation in mungbean results in weight loss, low germination, and nutritional changes in seeds, thereby reducing the nutritional and market value, rendering it unfit for human consumption, and agricultural and commercial uses.<ref name=":1" />

==== Diseases ====

[[Mungbean yellow mosaic virus|Mungbean yellow mosaic disease]] (MYMD) is a significant viral disease of mung bean,<ref>{{Cite journal|last1=Noble|first1=Thomas J.|last2=Young|first2=Anthony J.|last3=Douglas|first3=Colin A.|last4=Williams|first4=Brett|last5=Mundree|first5=Sagadevan|date=2019-03-18|title=Diagnosis and management of halo blight in Australian mungbeans: a review|url=https://www.publish.csiro.au/cp/CP18541|journal=Crop and Pasture Science|language=en|volume=70|issue=3|pages=195–203|doi=10.1071/CP18541|s2cid=92433869|issn=1836-5795|doi-access=free}}</ref><ref name=":1" /> which causes severe yield losses annually. MYMD is caused by three distinct begomoviruses, transmitted by [[whitefly]].<ref name=":06"/> The economic losses due to MYMD account for up to 85% yield reduction in India.<ref>{{Cite journal|last1=Karthikeyan|first1=A.|last2=Shobhana|first2=V.G.|last3=Sudha|first3=M.|last4=Raveendran|first4=M.|last5=Senthil|first5=N.|last6=Pandiyan|first6=M.|last7=Nagarajan|first7=P.|date=2014-10-02|title=Mungbean yellow mosaic virus (MYMV): a threat to green gram (Vigna radiata) production in Asia|journal=International Journal of Pest Management|volume=60|issue=4|pages=314–324|doi=10.1080/09670874.2014.982230|s2cid=84876240|issn=0967-0874}}</ref>

The major fungal diseases are [[Cercospora leaf spot|Cercospora leaf spot (CLS)]], [[Macrophomina phaseolina|dry root rot]], [[powdery mildew]] and [[Canker|anthracnose]]. Dry root rot (''Macrophomina phaseolina'') is an emerging disease of mungbean, causing 10–44% yield losses in mung bean production in India and Pakistan.<ref>{{Cite journal|last1=Bashir|first1=Muhammad|last2=Malik|first2=Bashir Ahmed|date=1988-01-01|title=Diseases of major pulse crops in Pakistan—a review|journal=Tropical Pest Management|volume=34|issue=3|pages=309–314|doi=10.1080/09670878809371262|issn=0143-6147}}</ref><ref name=":1" /> The pathogen affects the fibrovascular system of the roots and basal internodes of its host, impeding the transport of water and nutrients to the upper parts of the plant.<ref>{{Cite journal|date=1979|title=Charcoal rot (Macrophomina phaseolina) on mung bean.|journal=Plant Pathology|url=https://www.cabi.org/ISC/abstract/19801364640|language=en|issn=0032-0862|archive-date=2021-12-01|access-date=2021-12-05|archive-url=https://web.archive.org/web/20211201125818/https://www.cabi.org/ISC/abstract/19801364640}}</ref>

[[Halo blight]], [[Bacterial leaf scorch|bacterial leaf spot]], and [[Pyrenophora tritici-repentis|tan spot]] are significant bacterial diseases.

==== Abiotic stress ==== Abiotic stresses negatively influence plant growth and productivity and are the primary causes of extensive agricultural losses worldwide.{{citation needed|date=December 2021}} Reduction in crop yield due to environmental variations has increased steadily over the decades.<ref name=":06"/>

Salinity affects crop growth and yield by way of osmotic stress, ion toxicity, and reduced nodulation which ultimately lead to reduced nitrogen-fixing ability.<ref>{{Citation|last1=Pratap|first1=Aditya|title=Towards Development of Climate Smart Mungbean: Challenges and Opportunities|date=2019|work=Genomic Designing of Climate-Smart Pulse Crops|pages=235–264|editor-last=Kole|editor-first=Chittaranjan|place=Cham|publisher=Springer International Publishing|language=en|doi=10.1007/978-3-319-96932-9_5|isbn=978-3-319-96932-9|last2=Gupta|first2=Sanjeev|last3=Basu|first3=P. S.|last4=Tomar|first4=Rakhi|last5=Dubey|first5=Sonali|last6=Rathore|first6=Meenal|last7=Prajapati|first7=Uma Shankar|last8=Singh|first8=Parikshit|last9=Kumari|first9=Gita|s2cid=190239083}}</ref> Excessive salt leads to leaf injury and then reduced photosynthesis.<ref>{{Cite journal|last1=Hossain|first1=Mohammad Anwar|last2=Fujita|first2=Masayuki|date=2010-01-01|title=Evidence for a role of exogenous glycinebetaine and proline in antioxidant defense and methylglyoxal detoxification systems in mung bean seedlings under salt stress|journal=Physiology and Molecular Biology of Plants|language=en|volume=16|issue=1|pages=19–29|doi=10.1007/s12298-010-0003-0|issn=0974-0430|pmc=3550627|pmid=23572951|bibcode=2010PMBP...16...19H }}</ref>

High-temperature stress negatively affects reproductive development in mung bean and affects all reproductive traits like flower initiation, [[pollen]] viability, fertilization, pod set, seed quality, etc.<ref>{{Cite journal|last1=HanumanthaRao|first1=Bindumadhava|last2=Nair|first2=Ramakrishnan M.|last3=Nayyar|first3=Harsh|date=2016|title=Salinity and High Temperature Tolerance in Mungbean [Vigna radiata (L.) Wilczek] from a Physiological Perspective|journal=Frontiers in Plant Science|volume=7|page=957|doi=10.3389/fpls.2016.00957|pmid=27446183|pmc=4925713|issn=1664-462X|doi-access=free|bibcode=2016FrPS....7..957H }}</ref> High temperatures over 42 °C during summer causes hardening of seeds due to incomplete sink development.<ref>{{Citation|last1=Douglas|first1=Col|title=Breeding Progress and Future Challenges: Abiotic Stresses|date=2020|work=The Mungbean Genome|pages=81–96|editor-last=Nair|editor-first=Ramakrishnan M.|series=Compendium of Plant Genomes|place=Cham|publisher=Springer International Publishing|language=en|doi=10.1007/978-3-030-20008-4_6|isbn=978-3-030-20008-4|last2=Pratap|first2=Aditya|last3=Rao|first3=Bindumadhava Hanumantha|last4=Manu|first4=B.|last5=Dubey|first5=Sonali|last6=Singh|first6=Parikshit|last7=Tomar|first7=Rakhi|s2cid=214254024|editor2-last=Schafleitner|editor2-first=Roland|editor3-last=Lee|editor3-first=Suk-Ha}}</ref>

Mung bean requires a light moisture regime in the soil during its growing period, while at the time of harvest, complete dry conditions are required. Since it is mostly grown under rainfed conditions, it is more susceptible to water deficiencies as compared to many other food legumes.<ref>{{Cite journal|last1=Pandey|first1=R. K.|last2=Herrera|first2=W. a. T.|last3=Pendleton|first3=J. W.|date=1984|title=Drought Response of Grain Legumes Under Irrigation Gradient: I. Yield and Yield Components1|url=https://onlinelibrary.wiley.com/doi/abs/10.2134/agronj1984.00021962007600040009x|journal=Agronomy Journal|language=en|volume=76|issue=4|pages=549–553|doi=10.2134/agronj1984.00021962007600040009x|bibcode=1984AgrJ...76..549P |issn=1435-0645|url-access=subscription}}</ref> Drought affects its growth and development by negatively affecting vegetative growth, flower initiation, abnormal pollen behavior and pod set. However, simultaneously, excess moisture or waterlogging, even for a short period of time, especially at the early vegetative stage may be detrimental to the crop.<ref>{{Cite journal|last1=Tickoo|first1=Satish K.|last2=dePeralta-Venturina|first2=Mariza N.|last3=Harik|first3=Lara R.|last4=Worcester|first4=Heath D.|last5=Salama|first5=Mohamed E.|last6=Young|first6=Andrew N.|last7=Moch|first7=Holger|last8=Amin|first8=Mahul B.|date=February 2006|title=Spectrum of Epithelial Neoplasms in End-Stage Renal Disease: An Experience From 66 Tumor-Bearing Kidneys With Emphasis on Histologic Patterns Distinct From Those in Sporadic Adult Renal Neoplasia|url=https://journals.lww.com/ajsp/Abstract/2006/02000/Spectrum_of_Epithelial_Neoplasms_in_End_Stage.1.aspx|journal=The American Journal of Surgical Pathology|language=en-US|volume=30|issue=2|pages=141–153|doi=10.1097/01.pas.0000185382.80844.b1|pmid=16434887|s2cid=19412401|issn=0147-5185|url-access=subscription}}</ref>

Mung bean may also be affected by excess soil and atmospheric moisture during the rainy season which may lead to pre-harvest sprouting in mature pods.<ref name=":1" /> It deteriorates the quality of the seed/grain produced.

==== Integrated disease management ==== Using climate analysis tools delivered on the web can firstly help farmers interrogate climate records to ask questions relating to rainfall, temperature, radiation, and derived variables to avoid some of the abiotic stresses. Deployment of varieties with genetic resistance is the most effective and durable method for integrated disease management, in the meantime focusing on yield, height, grain quality, market opportunities and seed availability.<ref name=":06"/> For pre-harvest sprouting (PHS), the development of mung bean cultivars with a short (10–15 days) period of fresh seed dormancy (FSD) is important to curtail losses incurred by PHS.<ref>{{Cite journal|last1=Lamichaney|first1=Amrit|last2=Katiyar|first2=Pradip Kumar|last3=Laxmi|first3=Vijay|last4=Pratap|first4=Aditya|date=October 2018|title=Variation in pre-harvest sprouting tolerance and fresh seed germination in mungbean (Vigna radiata L.) genotypes|url=https://www.cambridge.org/core/journals/plant-genetic-resources/article/abs/variation-in-preharvest-sprouting-tolerance-and-fresh-seed-germination-in-mungbean-vigna-radiata-l-genotypes/EE482058B44F7078992B915ED58F9CDC|journal=Plant Genetic Resources|language=en|volume=16|issue=5|pages=437–445|doi=10.1017/S1479262117000296|bibcode=2018PGRCU..16..437L |s2cid=90708468|issn=1479-2621|url-access=subscription}}</ref>

=== Market === Mung bean plants have a long history of being consumed by humans. The main consumed parts are the seeds and sprouts. The mature seeds provide an invaluable source of digestible [[protein]] for humans in places where meat is lacking or where people are mostly [[Vegetarianism|vegetarian]].<ref>{{Cite web|last=Brassica|title=Home|url=https://avrdc.org/|access-date=2021-12-05|website=World Vegetable Center|language=en-US}}</ref> Mung bean has a large market in Asia (India, Southeast Asia and East Asia) and is also consumed in Southern Europe and in the Southern US.<ref name=":2" /> Mung bean protein is considered safe as a novel food (NF) pursuant to Regulation (EU) 2015/2283.<ref>{{Cite journal|last1=Turck|first1=Dominique|last2=Bohn|first2=Torsten|last3=Castenmiller|first3=Jacqueline|last4=Henauw|first4=Stefaan De|last5=Hirsch-Ernst|first5=Karen Ildico|last6=Maciuk|first6=Alexandre|last7=Mangelsdorf|first7=Inge|last8=McArdle|first8=Harry J.|last9=Naska|first9=Androniki|last10=Pelaez|first10=Carmen|last11=Pentieva|first11=Kristina|date=2021|title=Safety of mung bean protein as a novel food pursuant to Regulation (EU) 2015/2283|journal=EFSA Journal|language=en|volume=19|issue=10|pages=e06846|doi=10.2903/j.efsa.2021.6846|issn=1831-4732|pmc=8527371|pmid=34707717}}</ref> The consumption of mung bean varies depending on the geographic region. For instance, in India, mung bean is used in sweets, snacks and savoury items.<ref>{{Cite journal|last1=Adsule|first1=R. N.|last2=Kadam|first2=S. S.|last3=Salunkhe|first3=D. K.|last4=Luh|first4=B. S.|date=1986-01-01|title=Chemistry and technology of green gram (Vigna radiata [L.] Wilczek)|journal=C R C Critical Reviews in Food Science and Nutrition|volume=25|issue=1|pages=73–105|doi=10.1080/10408398609527446|issn=0099-0248|pmid=3539530}}</ref> In other parts of Asia, it is used in cakes, sprouts, noodles and soups. In Europe and America, it is mainly used as fresh bean sprouts. The consumption of mung beans as such in the US is in the order of 22–29'' ''g/capita per year,<ref name="Publications {{!}} Treesearch">{{Cite web|title=Publications {{!}} Treesearch|url=https://www.fs.usda.gov/treesearch/|archive-url=https://web.archive.org/web/20170829210057/https://www.fs.usda.gov/treesearch/|archive-date=August 29, 2017|access-date=2021-12-05|website=www.fs.usda.gov}}</ref> while the consumption in some areas of Asia can be as high as 2 kg/capita per year.<ref>{{Cite book|last=Vijayalakshmi|first=P|title=Enhanced bioavailability of iron from mungbeans and its effects on health of schoolchildren|date=2003|publisher=AVRDC-the World Vegetable Center|isbn=978-92-9058-128-4|location=Taiwan|language=English|oclc=54813614}}</ref>

Mung bean is considered an alternative crop in many regions, which is generally preferable to sign a [[contract]] for the growing process before planting. In the US, the average price of mung bean is around $0.20 per pound. This is double the price of [[Soybean|soybeans.]] The difference in production costs for mung bean and soybean is due to post-harvest cleaning and/or transportation. Overall, mung bean is considered to have market potential for its [[drought tolerance]], and it is a food crop and not a feed crop, which can help buffer the economic risk from variability in commodity crop prices for farmers.<ref name="Publications {{!}} Treesearch"/>

==Uses== {{nutritional value | name=Mature seeds, raw | kJ=1452 | protein=28.86 g | fat=1.15 g | carbs=62.62 g | fiber=16.3 g | sugars=6.6 g | calcium_mg=132 | iron_mg=6.74 | magnesium_mg=189 | phosphorus_mg=367 | potassium_mg=1246 | zinc_mg=2.68 | manganese_mg=1.035 | vitC_mg=4.8 | thiamin_mg=0.621 | riboflavin_mg=0.233 | niacin_mg=2.251 | pantothenic_mg=1.91 | vitB6_mg=0.382 | folate_ug=625 | vitE_mg=0.51 | vitK_ug=9 | source_usda = 1 | note=[https://fdc.nal.usda.gov/food-details/174256/nutrients Link to USDA Database entry] }} {{nutritional value | name=Mature seeds, sprouted, raw | kJ=126 | protein=3.04 g | fat=0.18 g | carbs=5.94 g | fiber=1.8 g | sugars=4.13 g | calcium_mg=13 | iron_mg=0.91 | magnesium_mg=21 | phosphorus_mg=54 | potassium_mg=149 | zinc_mg=0.41 | manganese_mg=0.188 | vitC_mg=13.2 | thiamin_mg=0.084 | riboflavin_mg=0.124 | niacin_mg=0.749 | pantothenic_mg=0.38 | vitB6_mg=0.088 | folate_ug=61 | vitE_mg=0.1 | vitK_ug=33 | source_usda = 1 | note=[https://fdc.nal.usda.gov/food-details/169957/nutrients Link to USDA Database entry] }} {{nutritional value | name=Boiled mung beans | kJ=441 | protein=7.02 g | fat=0.38 g | carbs=19.15 g | fiber=7.6 g | sugars=2 g | calcium_mg=27 | iron_mg=1.4 | magnesium_mg=48 | phosphorus_mg=99 | potassium_mg=266 | zinc_mg=0.84 | manganese_mg=0.298 | vitC_mg=1 | thiamin_mg=0.164 | riboflavin_mg=0.061 | niacin_mg=0.577 | pantothenic_mg=0.41 | vitB6_mg=0.067 | folate_ug=159 | vitE_mg=0.15 | vitK_ug=2.7 | source_usda = 1 | note=[https://fdc.nal.usda.gov/food-details/174257/nutrients Link to USDA Database entry] }}

=== Nutritional value === The mung bean is recognized for its high nutritive value. A mung bean contains about 55–65% [[carbohydrate]] (equal to 630'' ''g/kg dry weight) and are rich in [[protein]], [[vitamin]]s, and [[Mineral|minerals.]]<ref>{{Citation|last=Tong|first=Li-Tao|title=Chapter 7 - Gluten-free noodles|date=2020-01-01|url=https://www.sciencedirect.com/science/article/pii/B9780128128732000078|work=Asian Noodle Manufacturing|pages=125–149|editor-last=Hou|editor-first=Gary G.|publisher=Woodhead Publishing|language=en|isbn=978-0-12-812873-2|access-date=2021-12-05}}</ref> It is composed of about 20–50% protein of total dry weight, among which [[globulin]] (60%) and [[albumin]] (25%) are the primary storage proteins (see table). The mung bean is considered to be a substantive source of dietary [[protein]]s. The proteolytic cleavage of these proteins is even higher during sprouting. Mung bean carbohydrates are easily digestible, which causes less [[flatulence]] in humans compared to other forms of legumes. Both seeds and sprouts of the mung bean produce lower [[calorie]]s compared to other cereals, which makes it a more attractive bean to [[obesity|obese]] and [[Diabetes|diabetic]] individuals.<ref name="Ganesan 11–33"/>

=== Culinary === 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.<ref name="brief"/> Mung bean paste can be made by hulling, cooking, and pulverizing the beans to a dry paste.<ref name="brief"/>

==== South Asia ==== Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used. In [[Karnataka]], [[Maharashtra]], [[Odisha]], [[Gujarat]], [[Kerala]], and [[Tamil Nadu]], whole mung beans are commonly boiled to make a dry preparation often served with [[congee]]. Hulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups.

In Madhya Pradesh and Rajasthan, mung beans are partially mashed, fermented, and made into [[fritter]]s called ''mangode,'' which serves as a common [[Tea (meal)|tea time]] snack similar to [[Pakora]].

In [[Goa]], sprouted mung beans are cooked in a coconut milk based, mild curry called ''moonga'' ''gaathi''.

Mung beans in some regional [[Indian cuisine|cuisines of India]] are stripped of their outer coats to make mung ''[[dal]]''. In [[Odisha]], [[West Bengal]] and [[Bangladesh]] the stripped and split bean is used to make a soup-like dal known as {{Transliteration|bn|mug ḍal}} ({{Lang|bn|মুগ ডাল}}).

In Southern India, state of Karnataka, Tamil Nadu, [[Telangana]], and [[Andhra Pradesh]], as well as in Maharashtra, steamed whole beans are seasoned with spices and fresh grated coconut. In South India, especially Andhra Pradesh, batter made from ground whole moong beans (including skin) is used to make a popular variety of [[dosa (food)|dosa]] called {{Transliteration|te|pesarattu}} ({{Lang|te|పెసరట్టు}}) or pesara-dosa.

In [[India]] and [[Pakistan]], cooked mung dal is often paired with boiled white [[basmati]] rice in a combination dish called "dal chawal".

In [[Sri Lanka]], boiled Mung beans are usually eaten with grated coconut and ''lunu-miris,'' a spicy chili and onion [[sambol]], most commonly as a breakfast food. Mung beans are also added to [[kiribath]], which is then termed ''mung-kiribath.'' During the traditional New Year Celebration (celebrated in April) mung beans are used to make a traditional fried sweet, ''mung-kavum.''

<gallery> File:Green Gram Dal ( খোসা সহ এবং খোসা ছাড়া মুগ ডাল).JPG|Green gram [[dal]] File:Mung Bean - Kolkata 2011-02-10 0975.JPG|Indian mung dal File:Pesarattu.jpg|Telugu [[Pesarattu]], savoury mung-bean [[crêpe]] File:Mug pakon 05.jpg|Mung pakon, traditional Bengali [[pitha]], Bangladesh </gallery>

==== East Asia ==== In southern Chinese cuisine, whole mung beans are used to make a {{Transliteration|zh|[[tong sui|tángshuǐ]]}}, or dessert, called {{Transliteration|zh|lǜdòu tángshuǐ}}, which is served either warm or chilled. They are also often cooked with [[rice]] to make congee. Unlike in [[South Asia]], whole mung beans seldom appear in savory dishes.

In [[Hong Kong]], hulled mung beans and mung bean paste are made into [[ice cream]] or frozen [[ice pop]]s.<ref name="brief"/> Mung bean paste is used as a common filling for Chinese [[mooncakes]] in [[East China]] and [[Taiwan]].<ref name="brief"/> During the [[Dragon Boat Festival]], the boiled and shelled beans are used as filling in [[zongzi]] prepared for consumption.<ref name="brief"/> The beans may also be cooked until soft, blended into a liquid, sweetened, and served as a beverage, popular in many parts of China. In [[South China]] and [[Vietnam]], mung bean paste may be mixed with sugar, fat, and fruits or spices to make pastries, such as [[bánh đậu xanh]].

In Korea, skinned mung beans are soaked and ground with some water to make a thick batter. This is used as a basis for the Korean pancakes called [[bindae-tteok]]. They are also commonly used for [[Hobak-tteok]].

<gallery> File:Frying bindae-tteok.jpg|Korean mung bean pancakes being cooked File:Green bean soup.jpg|Chinese mung bean soup from [[Hong Kong]] </gallery>

==== Southeast Asia ==== In the Philippines, ''[[Ginisang munggo|ginisáng monggó/mónggo]]'' (sautéed mung bean stew), also known as ''monggó/mónggo guisado'' or ''balatong'', is a savoury stew of whole mung beans with prawns or fish. It is traditionally served on Fridays of [[Lent]], when the majority of [[Catholic Church in the Philippines|Catholic]] Filipinos traditionally abstain from meat. Variants of ''ginisáng monggó/mónggo'' may also be made with chicken or pork.<ref>{{cite web |title=Ginisang Munggo |url=http://www.filipinochow.com/ginisang-munggo/ |website=Filipino Chow |access-date=19 April 2019|date=2018-04-07 }}</ref><ref name="Ginisang Munggo (Sauteed Mung Beans) and a Bunch of Awards">{{cite web|url=http://www.pinaycookingcorner.com/2011/06/ginisang-monggo-sauted-mung-beans-and.html|title=Ginisang Munggo (Sauteed Mung Beans) and a Bunch of Awards}}</ref><ref>{{cite web |title=Ginisang Munggo at Tinapa |url=https://www.kawalingpinoy.com/ginisang-munggo-at-tinapa/ |website=Kawaling Pinoy |access-date=19 April 2019|date=2017-06-26 }}</ref> Mung beans are also used in the Filipino dessert ''[[ginataang munggo]]'' (also known as ''balatong''), a [[rice gruel]] with [[coconut milk]] and [[sugar]] flavored with [[pandan leaves]] or [[vanilla]].<ref>{{cite web |title=Ginataang Munggo |url=https://www.kawalingpinoy.com/ginataang-munggo/ |website=Kawaling Pinoy |date=9 April 2019 |access-date=19 April 2019}}</ref><ref>{{cite web |title=Lelot Balatong |url=https://www.angsarap.net/2013/05/22/lelot-balatong/ |website=Ang Sarap |date=22 May 2013 |access-date=21 April 2019}}</ref>

Mung bean paste is also a common filling of pastries known as ''[[Jian dui|ondé-ondé]]'' and ''[[bakpia]]'' in Indonesia and ''hopia'' in the Philippines, and further afield in [[Guyana]] (where it is known as "black eye cake"). It is also used as a filling for ''[[pan de monggo]]'', a Filipino bread.<ref>{{cite web |title=Monggo Bread |url=https://filcanbites.com/monggo-bread/ |website=FilCan Bites |date=20 January 2020 |access-date=19 August 2022}}</ref> In Indonesia, mung beans are also made into a popular dessert snack called ''[[es kacang hijau]]'', which has the consistency of a [[porridge]]. The beans are cooked with sugar, coconut milk, and a little ginger.

<gallery> File:Monggojf.JPG|Filipino ''[[ginisang monggo]]'' with [[ampalaya]] and shrimp File:Ginataang munggo.jpg|Filipino ''[[ginataang munggo]]'', a sweet rice gruel with mung beans and coconut milk, sugar, and [[pandan leaf]] extract File:HopiaInASaucer.jpg| Filipino ''[[bakpia|hopia]]'' filled with mung bean paste File:Bubur Kacang Hijau Ketan Hitam.JPG| Indonesian ''[[bubur kacang hijau|bubur kacang hijau dan ketan hitam]]'', made with mung beans in coconut milk and sugar, served with or mixed with black [[glutinous rice]] </gallery>

==== Middle East ==== A staple diet in some parts of the Middle East is mung beans and rice. Both are cooked together in a [[pilaf]]-like rice dish called {{Transliteration|ar|māš wa-ruzz}}, which means mung beans and rice.

===Bean sprouts=== {{main|Mung bean sprout}}

[[File:Mung bean sprouts, raw.jpg|thumb|These sprouts have been transferred from a similarly-shaped colander in which they had been grown with moisture. They are ready to be cooked.]]

Mung beans are germinated by leaving them in water for four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called "bean sprouts". However, when bean sprouts are called for in recipes, it generally refers to mung bean or soybean sprouts.

Mung bean sprouts are [[stir frying|stir-fried]] as a [[Chinese cuisine|Chinese]] vegetable accompaniment to a meal, usually with [[garlic]], [[ginger]], [[scallion|spring onions]], or pieces of salted dried fish to add flavour. Uncooked bean sprouts are used in filling for [[Vietnamese cuisine|Vietnamese]] [[spring roll]]s, as well as a garnish for ''[[phở]]''. They are a major ingredient in a variety of [[Malaysian cuisine|Malaysian]] and [[Peranakan cuisine]], including ''[[char kway teow]]'', ''[[hokkien mee]]'', ''[[mee rebus]]'', and ''[[Rojak#Mamak rojak|pasembor]]''.

In Korea, slightly cooked mung bean sprouts, called ''[[sukjunamul]]'' ({{Korean|숙주나물}}), are often served as a side dish. They are [[Blanching (cooking)|blanched]] (placed into boiling water for less than a minute), immediately cooled in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients.

In the [[Philippines]], mung bean sprouts are called ''togue'' and are most commonly used in ''[[lumpia]]'' rolls called ''[[lumpiang togue]]''.<ref name="Veneracion">{{cite web |last1=Veneracion |first1=Connie |title=Bean Sprouts Spring Rolls |url=https://casaveneracion.com/bean-sprouts-spring-rolls/ |website=Casa Veneracion |date=26 July 2012 |access-date=13 January 2019}}</ref><ref name="pptv">{{cite web |title=Lumpiang Togue Recipe (Spring Roll) |url=https://www.pagkaingpinoytv.com/2016/04/lumpiang-togue-spring-roll-recipe.html |website=PagkaingPinoyTV |date=18 April 2016 |access-date=13 January 2019 |archive-date=13 January 2019 |archive-url=https://web.archive.org/web/20190113232151/https://www.pagkaingpinoytv.com/2016/04/lumpiang-togue-spring-roll-recipe.html }}</ref>

In India, mung bean sprouts are cooked with green chili, garlic, and other spices.

In [[Indonesia]] the food are often used as fillings like ''tahu isi'' (stuffed tofu) and complementary ingredient in many dishes such as ''[[rawon]]'' and ''[[soto (food)|soto]]''.

In [[Japan]], the sprouts are called [[Mung bean sprout|moyashi]].

===Starch=== [[File:MungBeanJelly.jpg|thumb|Sichuan-style spicy ''[[liangfen]]'']]

Mung bean [[starch]], which is extracted from ground mung beans, is used to make transparent [[cellophane noodles]] (also known as bean thread noodles, bean threads, glass noodles, ''fensi'' ({{lang|zh|粉絲}}), ''tung hoon'' ({{lang|zh|冬粉}}), {{lang|vi|miến}}, {{lang|vi|bún tàu}}, or {{lang|vi|bún tào}}). Cellophane noodles become soft and slippery when they are soaked in hot water. A variation of cellophane noodles, called mung bean sheets or green bean sheets, are also available.

In Korea, a jelly called ''[[nokdumuk]]'' ({{Korean|녹두묵}}; also called ''cheongpomuk'', {{Korean|청포묵|labels=no}}) is made from mung bean starch; a similar jelly, colored yellow with the addition of [[gardenia]] coloring, is called ''[[hwangpomuk]]'' ({{Korean|황포묵|labels=no}}).

In northern China, mung bean jelly is called ''[[liangfen]]'' ({{lang-zh|t=涼粉 |l=chilled bean jelly|labels=no}}), which is a very popular food during summer. The [[Hokkiens]] add sugar to mung bean jelly to make it a dessert called ''[[Lio̍k-tāu hún-kóe]]'' ({{lang-zh|t=綠豆粉粿 |l=mung bean flour cake|labels=no}}).

===Plant-based protein=== [[File:Just Egg 3.jpg|thumb|[[Egg substitutes|Plant-based egg]] alternative made with mung bean protein]] Mung beans are increasingly used in plant-based [[meat alternative|meat]] and [[egg alternative]]s such as [[Beyond Meat]] and [[Eat Just]]'s Just Egg.<ref>{{cite news|url=https://www.bloomberg.com/news/articles/2019-05-16/there-s-a-multibillion-dollar-race-on-to-replace-the-chicken-egg|first=Larissa|last=Zimberoff|title=There's a Multibillion-Dollar Race On to Replace the Chicken Egg|work=Bloomberg|access-date=January 2, 2020|date=May 16, 2019}}</ref>

==See also== {{div col|colwidth=30em}} * [[Moong dal halwa]] * [[Black bean paste]] * ''[[Douzhi]]'' * [[Green bean]] * [[Mung bean nuclease]] * [[Mungbean yellow mosaic virus]]{{div col end}}

==References== {{Reflist|30em}}

==External links== {{Commons}} {{Wikispecies|Vigna radiata}} *{{ITIS |id=506804 |taxon=mung bean ''Vigna radiata''}} *{{ITIS |id=530971 |taxon=mung bean ''Vigna radiata'' var. ''radiata''}}

[[Category:Articles containing video clips]] [[Category:Edible legumes]] [[Category:Edible thickening agents]] [[Category:Plants described in 1753]] [[Category:Vigna]] [[Category:Food paste]] [[Category:Crops originating from Asia]]