A bean plant, originating in the Far East, having small green, yellow, or brown seeds. It's widely cultivated for it's shoots, commonly known as bean sprouts, which are eaten either raw or blanched. They can be served as a vegetable accompanying a main dish, in hours d'oeuves, or in mixed salads with original overtones. Bean sprouts can be canned or fresh from selling Indian and Asian foods and in many supermarket.
Mung beans are members of the Legume family and related to Adzuki and Cowpea. These warm season annuals may be either upright or vine types. Pale yellow blossoms are borne in clusters of 12-15 at the top. At maturity, pods are fuzzy, about five inches long, contains 10-15 seeds and varying in color from yellowish-brown to black. Seeds also vary in coloration and may be yellow, brown, mottled black or even green. Mung beans self-pollinate.
How to Cook
Mung bean can be cook in many ways as you wish. For example you can make porridge from mung bean or become filling as well.
@ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G. Ingram,, Sarah R. Labensky
@ https://www.gardeningknowhow.com/edible/vegetables/beans/how-to-grow-mung-beans.htm
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