Mung bean

The mung bean (also known as mungbean, mung, green gram, or golden gram) is the seed of Vigna radiata. It is native to the Indian subcontinent. They are small, ovoid in shape, and green in colour. The English word mung derives from the Hindi word मूँग mūṅg [muːŋɡ]. The mung bean is one of many species recently moved from the genus Phaseolus to Vigna, and is still often seen incorrectly cited as Phaseolus aureus or Phaseolus radiatus. Mung beans are commonly used in Chinese cuisine, as well as in the cuisines of Burma, Sri Lanka, Thailand, Japan, Korea, Philippines, Bangladesh, Pakistan, India, Indonesia, Vietnam, and other parts of Southeast Asia. The starch of mung beans is also extracted from them to make jellies and "transparent" or...