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Grains, Beans & Seeds

Mung Bean

Vigna radiata · Lǜ Dòu Cooling

Tiny cooling beans full of plant protein and fibre, simmered into summer mung bean soup.

Mung beans are small green legumes cooked across Asia into light summer soups, sweet bean desserts, sprouts and dals. They are easier to digest than many beans and provide plant protein, folate, iron and resistant starch.

Nutrition Highlights

  • ✓Good plant-protein source with folate and iron
  • ✓High in dietary fibre and resistant starch
  • ✓Traditional summer cooling soup ingredient
  • ✓Versatile whole, split or sprouted

Everyday Food Uses

  • ●Classic lightly sweetened mung bean soup (chilled)
  • ●Cooked into dahl-style curries and stews
  • ●Sprouted for stir-fries and salads
  • ●Added to congee with coix seed

How to Enjoy

30–60g dried beans. Soak 1–2 hours, simmer 30–40 minutes until just split. For desserts, sweeten lightly.

Modern Research

Mung bean protein and polyphenols (vitexin, isovitexin) are studied for antioxidant and glycaemic effects, while sprouted mung beans show elevated enzyme and vitamin activity.

⚠ Cautions

Like other legumes, mung beans must be cooked thoroughly. Increase fibre gradually if beans are new to your diet.

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Frequently Asked Questions

What is Mung Bean? +

Mung beans are small green legumes cooked across Asia into light summer soups, sweet bean desserts, sprouts and dals. They are easier to digest than many beans and provide plant protein, folate, iron and resistant starch.

Mung Bean How do I eat? +

30–60g dried beans. Soak 1–2 hours, simmer 30–40 minutes until just split. For desserts, sweeten lightly.

Are there cautions for Mung Bean? +

Like other legumes, mung beans must be cooked thoroughly. Increase fibre gradually if beans are new to your diet.

Where can I buy Mung Bean? +

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These statements have not been evaluated by the FDA. Our products are ordinary foods and are not intended to diagnose, treat, cure, or prevent any disease.

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