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Green Moong
Lentils are a high-protein pulse that is dried and then soaked and cooked before eating. Lentils vary in size, and are sold in many forms, with or without the skins, whole or split. Canada is now the world’s largest exporter of lentils to the global marketplace, selling to over 100 countries each year. The most commonly grown lentils are the large green “Laird” and the red lentil.
Types of Red Lentils
Whole Red Lentils : Whole Red Lentils are 1/2 cm wide with a mild, earthy flavor and soft texture. These lentils are crimson, which is a deep orange-red color. Whole Red Lentils have traditionally been used as a meat substitute.
Moong or Green gram is a small ¼-inch, round, olive-green bean that is mustard or off-white coloured inside. The beans have a sweet flavour, soft texture and are easy to digest. Green gram is available in many forms including whole, split, de-husked (yellow) and ground. Split Moong beans or green Moong Dal is Green gram that has been split but not skinned. Since the husk is not removed completely, the green colour is retained. The splitting is done in a mill.
Green Moong dal a traditional ingredient in Indian cooking, often used in curries. Like other legumes, split green gram is low in fat and high in protein and fibre, but it has the added advantage of cooking quickly. Due to its mild, earthy flavour, green Moong dal is best cooked with assertive flavourings.
Grading at the terminal market
Grading of Green Moong bean is mostly applied at the terminal market rather than at the rural market. The major criteria of quality or grade factor are;
– moisture content, size, quality, appearance and colour of the seeds, damaged and fungal seeds,
In general, there are 5 grade classifications for numgbean as follows
Grade 1 characteristics: good green shining colour, 14% moisture content, the size of seeds are unequal (small and large seeds mixed together)
Grade 2 characteristics: good green shining colour, 14% moisture content, the size of seeds are unequal (small and large seeds mixed together)
Grade 3 Characteristics: fair green shining colour, 14% moisture content, the size of seeds are unequal (small and unequal, mixed with damaged seeds.)
Grade 4 characteristics: poor green shining colour and misshapen, more than 14% moisture content, the size of seeds are unequal, mixed with damaged seeds
Grade 5 characteristics: worst green shining colour and misshapen, more than 14% moisture content, the size of seeds are unequal, mixed with damaged seeds
Grading for Marketing Purposes
Mung beans are classified into grades for marketing purposes:
- Sprouting
- Number 1 processing
- Processing
- Manufacturing
Less than 5% of the total mungbean crop goes into the sprouting market. Processing grade is a broad classification for beans. Prices can vary by as much as $150 per tonne at any time of the year for beans within this broad processing grade classification depending on appearance and quality, i.e. whether good or poor quality processing grade. This is the reason why many choose to market their goods on a sample basis rather than on quality grades
Seasons and cultivation
Green gram is a warm weather crop and comes up in areas receiving an annual rainfall ranging from 50 to 70 cm. It is mainly cultivated in a cereal-pulse cropping system primarily to conserve soil nutrients and utilize the left over soil moisture particularly, after rice cultivation. Hence, although it can be grown in all the seasons, majority of green gram cultivation falls in either Rabi or late Rabi seasons particularly in peninsular India.
Optimum temperature range for growth is 27-30oC. A dry harvest period is desirable as this forces the crop to mature and reduces the risk of weather damage. Green gram is less tolerant to water logging.
India is the world’s largest producer as well as consumer of green gram. It produces about 1.5 to 2.0 million tons of Mung annually from about 3 to 4 million hectares of area, with an average productivity of 500kg per hectare. Green gram output accounts for about 10-12% of total pulse production in the country.
| Properties | Type: Pedesein | Type: Pedeshwewar |
|---|---|---|
| Foreign Matters | Max. 1% | Max. 1% |
| Weevilled Seeds | Max. 2% | Max. 2% |
| Damaged Otherwise | Max. 4% | Max. 4% |
| Foreign Beans | Max. 1% | Max. 1% |
| Sister Beans | Max. 2% | Max. 2% |
Common Packing For Container Shipment
| Products | Packing | Container |
|---|---|---|
| Green Mung | In 50Kgs PP Bags | 380Bags in 20’FCL and 560 bags in 40’FCL |
Origin of Green Mung with production
India (34.4%)Vietnam (26.59%)Indonesia (13.64%)Sri Lanka (10.47%)Thailand (8.30%)Malaysia (6.60%)
Green Mung – Nutritional Powerhouses
- Good source of protein
- Good source of dietary fiber (helps to lower cholesterol, prevents constipation and keeps you feeling full)
- Low in sodium
- Low in cholesterol
- Vitamins: A, B Vitamins (Thiamin, Riboflavin, Folic Acid, Niacin, Vitamin B6, Pantothenic Acid) Vitamin E, Vitamin D, Vitamin C, Vitamin K.
- Minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.
- Sprouted Green Mung Beans produce live enzymes
- Mung Beans are low on the glycemic index at 25 and have a low glycemic load of 4 making them a smart food choice for diabetics. Diabetics can safely eat Green Mung Beans. The low glycemic index, fiber and protein help to regulate blood sugar.
- They also contain skin anti-aging properties that stimulate the production of hyaluronic acid, collagen, and elastin, all essential to younger healthier skin.
Nutrition Facts
- Serving Size: 100gm
- Amounts per servings
-
Calories 347
- % Daily Values*
-
Total Fat 1.2 g1%
-
Saturated fat 0.3 g1%
-
Polyunsaturated fat 0.4g
-
Monounsaturated fat 0.2g
-
Cholesterol 0 mg0%
-
Sodium 15 mg0%
-
Potassium 1,246mg35%
-
Total Carbohydrate 63 g21%
-
Dietary fiber 16 g64%
-
Sugar 7 g
-
Protein 24 g48%
-
Vitamin A2%Vitamin C8%
-
Calcium13%Iron37%
-
Vitamin D0%Vitamin B-620%
-
Vitamin B-120%Magnesium47%
- *Percent Daily Values are based on a 2,000 Calorie diet.
Mung Beans Nutrition & Its Big Benefits!
Mung beans — a type of small, green legume in the same plant family as peas and lentils — is a high source of protein, fiber, antioxidants and phytonutrients. Although in most parts of the world they’re less popular than other bean varieties, like chickpeas or black beans, mung beans have some huge health benefits to offer!
While mung beans may be new to most people in the U.S, they’ve been a part of traditional Ayurvedic diets in India for thousands of years. Mung beans are considered “one of the most cherished foods” in the ancient Indian practice that’s been a traditional form of medicine since roughly 1,500 B.C.
These days, mung beans are beginning to pop up in protein powders, canned soups and in restaurant dishes state-side. So here’s what you need to know about mung beans:
- Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.
- They are also a very filling food, high in protein, resistant starch and dietary fiber.
- You can find mung beans in dried powder form, as whole uncooked beans, “split-peeled” form (just like you’d find split green peas), as bean noodles, and also as sprouted seeds (which are the kind you’d see used on sandwiches or salads).
- Their dried seeds may be eaten raw, cooked (whole or split), fermented, or milled and ground into flour.
- Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.
Clinical evidence continues to show that plant-derived foods have various potential health benefits, including lowering inflammation. Health experts recommend that plant-based foods make up a large portion of every person’s diet, and many worldwide health organizations have recommended an increase in the intake of plant-derived foods to improve health status and to prevent chronic diseases. Among plant-based sources of protein and nutrients, mung beans are one of the foods gathering the most attention.
