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The mung bean or green gram ( Vigna radiata) is a plant species in the Fabaceae.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 The mung bean is mainly cultivated in East Asia, Southeast Asia, and South Asia. It is used as an ingredient in both savoury and sweet dishes.
In other languages, mung beans are also known as
Mung bean has a well-developed root system. The are many and slender, with root nodules grown. 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 cespitose, semi-trailing and trailing types. Wild types tend to be prostrate while cultivated types are more erect.
Leaves are ovoid or broad-ovoid, die after emergence, and ternate leaves are produced on two single leaves. The leaves are 6–12 cm long and 5–10 cm wide. 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. Seed colors and presence or absence of a rough layer are used to distinguish different types of mung bean.
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, seed pods begin to form on its , with 10–15 seeds contained in each pod.
The maturation can take up to 60 days. Once matured, it can reach up to 30 inches (76 cm) tall, with multiple branches with seed pods. Most of the seed pods become darker, while some remain green.
'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 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.
Ophiomyia (bean fly) is one of the major pests of mung bean. This pest infests the crop within a week after germination and under epidemic conditions, it can cause total crop loss.
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 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.
Spotted pod borer, Maruca vitrata, is a major insect pest in mung bean in the tropics and subtropics. 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 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 is the most severe stored pest of legume seeds worldwide, with damage up to 100% losses within 3–6 months, if not controlled. 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.
The major fungal diseases are Cercospora leaf spot (CLS), dry root rot, powdery mildew and Canker. Dry root rot ( Macrophomina phaseolina) is an emerging disease of mungbean, causing 10–44% yield losses in mung bean production in India and Pakistan. 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.
Halo blight, bacterial leaf spot, and tan spot are significant bacterial diseases.
Salinity affects crop growth and yield by way of osmotic stress, ion toxicity, and reduced nodulation which ultimately lead to reduced nitrogen-fixing ability. Excessive salt leads to leaf injury and then reduced photosynthesis.
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. High temperatures over 42 °C during summer causes hardening of seeds due to incomplete sink development.
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. 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.
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. It deteriorates the quality of the seed/grain produced.
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 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.
In Madhya Pradesh and Rajasthan, mung beans are partially mashed, fermented, and made into called mangode, which serves as a common 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 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 (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 called (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.
In Hong Kong, hulled mung beans and mung bean paste are made into ice cream or frozen . Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan. During the Dragon Boat Festival, the boiled and shelled beans are used as filling in zongzi prepared for consumption. 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.
Mung bean paste is also a common filling of pastries known as Jian dui 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. 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.
Mung bean sprouts are stir frying as a Chinese cuisine vegetable accompaniment to a meal, usually with garlic, ginger, scallion, or pieces of salted dried fish to add flavour. Uncooked bean sprouts are used in filling for Vietnamese , as well as a garnish for phở. They are a major ingredient in a variety of Malaysian and Peranakan cuisine, including char kway teow, hokkien mee, mee rebus, and pasembor.
In Korea, slightly cooked mung bean sprouts, called sukjunamul (), are often served as a side dish. They are 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.
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.
In Japan, the sprouts are called moyashi.
In Korea, a jelly called nokdumuk (; also called cheongpomuk, ) is made from mung bean starch; a similar jelly, colored yellow with the addition of gardenia coloring, is called hwangpomuk ().
In northern China, mung bean jelly is called liangfen (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 (labels=no).
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 - still prevalent and popular set of hymns in Shiva worship. The mung bean is listed as one of the nine auspicious grains (navdhānya) in Vedic Astrology and associated with planet Budha (Mercury).Krishna, Nanditha (2017). Hinduism and Nature. Penguin Random House India. .
Carbonized mung beans have been discovered in many archeological sites in India. 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. In South India, there is evidence for the evolution of larger-seeded mung beans 3,500 to 3,000 years ago. By about 3500 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. (2025). 9786167339023, River Books. ISBN 9786167339023
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.
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