Green moong, also known as whole mung beans or green gram (Vigna radiata), is a small, oval-shaped legume with a green outer skin and yellow interior. It’s a staple in Indian, Southeast Asian, and East Asian cuisines, valued for its versatility and nutritional benefits.

​

• Culinary Uses: Green moong is cooked whole in curries, soups, or stews, often with spices like cumin or turmeric. It’s sprouted for salads, stir-fries, or snacks, or boiled and mashed for desserts in some Asian cuisines. In India, it’s used in dishes like khichdi (a rice-lentil mix) or dal. The beans can also be ground into flour for pancakes or noodles.

• Nutrition: Per 100g (cooked), it provides about 105 calories, 7g protein, 0.4g fat, 19g carbs, and is rich in fiber, folate, iron, magnesium, and antioxidants. It’s easily digestible and supports heart health and blood sugar control.

• Commodity Status: Green moong is a food commodity, traded in bulk, particularly in India (a major producer), China, and Southeast Asia. It’s a niche but growing market, with prices influenced by monsoon-dependent harvests and demand for plant-based proteins. It’s less globally traded than soybeans but critical in regional markets.

• Preparation: Requires soaking (4-8 hours) and boiling to soften. Sprouting enhances nutrient bioavailability.

• ​

Green moong is the whole, unprocessed form of mung beans, distinct from split mung dal (yellow, hulled mung beans). Its resilience in warm climates and health benefits make it a key crop for food security.