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Whole Green Mung Beans (Phaseolus aureus)

Whole Green Mung Beans (Phaseolus aureus) ingredient image

Green Mung Beans (Phaseolus aureus)

Green mung beans (Phaseolus aureus) also known as green grams, and sabat moong. The name mung finds its roots in the Sanskrit ‘mudga.’ Phaseolus aureus is native to India, where it has been cultivated for thousands of years.

Ancient records acknowledge the importance of beans in people’s diets, and document how they were traditionally prepared and eaten.

These beans spread to China, and the familiar bean sprouts used in Chinese cookery are sprouted mung beans.

The young mung bean pods are used as a green vegetable.

When mung beans are dried they become known as a pulse and as they are left whole are referred to in South Asia as gram.

Dried mung beans are an ingredient in soups and curries. These pulses are also ground into flour and used extensively in Indian cuisine.

We use mung beans in our Into Thin Air massage bar for their visual appeal and to add a little extra pressure as the bar rubs onto the skin.