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The Mungbean is native to the Indo-Burma region with India, Burma, Thailand and Indonesia producing almost 90 per cent of the world's production.
Mungbeans are mainly sprouted and consumed cooked or raw. However, Mungbeans may also be split, boiled, roasted or ground into flour to make a variety of desserts, snacks and main dishes.
As a food source Mungbeans have some valuable properties. Products which need high consistency under high temperature benefit from the heat stable viscosity of Mungbean starch. The protein is easily digested and is of a high quality, making Mungbean based food preparations especially good for children, elderly people and invalids.
In the diet it should be noted that Mungbeans are not a perfect protein source and should be consumed with other sources of protein which have high percentages of sulphur-containing amino acids, such as cereals, rice and sesame. Mungbeans are high in vitamins A, B1, B2 and C and niacin.
For further information, please contact the Australian Mungbean Association on Phone: (07) 3341 4548.
| Nutrition per 100g raw* | |
| Energy | 1800 kJ |
| Protein | 26 g |
| Fat | 2 g |
| Carbohydrate | 72 |
| Fibre | 12 g |
* These values should be taken as guidelines only as values can vary considerably with variety, conditions of growth and age of Mungbean.
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