Physical Appearance:
Size: Small, typically 5-7 mm in length based on origin.
Shape: Oval-shaped beans.
Color: Green when fresh, turning yellowish when dried.
Culinary Uses:
Whole Beans: Used in soups, stews, curries, and salads.
Split Beans (Dal): Halved beans used in Indian cuisine for dals (lentil soups) and other dishes.
Sprouts: Germinated beans used in salads, stir-fries, and as a garnish.
Traditional Dishes: Used in various traditional cuisines, especially in Indian, Chinese, and Southeast Asian cooking.
Green mung beans are valued for their versatility, nutritional benefits, and culinary uses across different cuisines worldwide, making them a popular choice in both vegetarian and non-vegetarian diets.
Specification:
Size: Typically 5-7 mm in length.
Shape: Oval-shaped beans.
Color: Green when fresh, turning yellowish when dried.
Foreign Matter: Maximum 1% by weight.
Damaged and Split Beans: Maximum 2% by weight.
Unmilled Beans: Maximum 1% by weight.
Discolored Beans: Maximum 2% by weight.
Insect Damage: Nil.
Moisture Content: Less than 14%.
