Moong Beans, Moong dal

Moong beans also called Green gram is a pulse/legume which is mainly cultivated in India, Indonesia, Bangladesh and other south-east asian countries. In China, they are used for medicinal purposes such as to reduce fever, headache and general anxiety.

Pulses have generally 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man’s meat". While pulses are generally high in protein, and the digestibility of that protein is also high. Moong beans also contain good amounts of calcium and Vitamin C. Its popularity is not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils. Cooking does not affect the protein content of this pulse.

It is consumed either whole with or without skins or as bean sprouts. With their skins removed, they are light yellow in color. They are widely used in India, as Whole, they are sprouted, and they are great evening snacks. In it's split form, they are used to make khichdi, various types of dal, payasam ( porridge), and other sweets. In powder form, they are used to make fried snacks.

Nutritional Facts

(per 100 grams or 3.52 oz)

Energy : 30 calories

Protein : 3 grams

Carbohydrate : 6 grams

Dietary Fiber : 2 grams

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