Green Gram (Mung Bean): A Nutrient-Packed Pulse Crop

Green gram, scientifically known as Vigna radiata, is a versatile and nutritious pulse crop. Also referred to as mung bean, it holds a significant place in Indian cuisine and is widely cultivated across the country.

Nutritional Profile

  • Calories: Approximately 106 kcal
  • Protein: Rich source of plant-based protein, providing around 7.02 grams
  • Carbohydrates: Contains about 18.34 grams
  • Dietary Fiber: High in dietary fiber, with approximately 7.6 grams
  • Fat: Low in fat, contributing only 0.38 grams
  • Vitamins: Includes B-complex vitamins (B1, B2, B3, B6, and folate) and vitamin C
  • Minerals: Contains iron, potassium, magnesium, phosphorus, and zinc
  • Other Nutrients: Provides calcium, copper, and manganese

Health Benefis of Green Gram

    1. Rich in Protein: It is an excellent source of plant-based protein. It provides essential amino acids and supports muscle growth and repair.
    2. High Fiber Content: The dietary fiber in it aids digestion, promotes gut health, and helps regulate blood sugar levels.
    3. Vitamins and Minerals: It contains vitamins (B-complex, folate, and vitamin C) and minerals (iron, potassium, and magnesium) necessary for overall well-being.
    4. Antioxidant Properties: It is packed with antioxidants that protect cells from oxidative damage.
    5. Weight Management: Its low-calorie content and high satiety value make it ideal for weight management.
Mung Beans, Green Gram Pulse

Cultivation and Harvesting

  1. Origin and Distribution: It is native to India, and the third most important pulse crop after chickpea and pigeon pea. It thrives in warm climates and well-drained soils.
  2. Sowing and Growth: Sow gram seeds during the summer season. The crop matures within 60-70 days. Regular watering and proper nutrient management are crucial for optimal growth.
  3. Harvesting: Harvest it when the pods turn yellow and dry. The seeds are ready for consumption once fully mature.

Culinary Uses

  1. Sprouts: Its sprouts are a popular addition to salads, sandwiches, and wraps. They are crunchy, nutritious, and easy to prepare.
  2. Curries and Dals: Cooked gram makes delicious curries, dals (lentil soups), and stews. Pair it with rice or flatbreads for a wholesome meal.
  3. Snacks: Deep-fried green gram fritters (bhajis) or roasted salted mung beans are tasty snacks.
  4. Desserts: In some regions, gram is used to prepare sweet dishes like payasam (kheer) or ladoos.

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    • Answer: Green gram, also known as mung bean, is a leguminous annual plant cultivated for its edible seeds. It has been a staple in Indian cuisine for centuries due to its rich nutrient content and versatility.
    • Answer: Mung Beans offers numerous health benefits, including weight control, blood pressure regulation, cancer-fighting properties, cholesterol reduction, and immune system support.
    • Answer: High in protein and fiber, green gram promotes satiety and reduces overall food intake, contributing to weight loss.
    • Answer: Green gram is known by various names, including mung bean, moong, and golden gram.
    • Answer: Mung Beans thrives in tropical and subtropical climates with 600 to 1000 mm of rainfall. It grows well in regions from sea level up to 2000 m above mean sea level.
    • Answer: While it can tolerate temperatures between 20°C and 40°C, the ideal mean temperature for green gram cultivation is 28°C to 32°C.
    • Answer: The green gram plant is an erect or sub-erect annual herb with trifoliate alternate leaves, yellow flowers, and long cylindrical pods containing small ellipsoid beans.
    • Answer: Per 100 grams, green gram offers energy, protein, dietary fiber, vitamins (B-complex, vitamin C, and vitamin E), and minerals (calcium, iron, magnesium, and more).
    • Answer: Green gram is used in sprouts, curries, dals (lentil soups), snacks, and even desserts like payasam (kheer).
    • Answer: Yes, green gram (mung bean) is native to India and has spread to other parts of Southeast Asia.
    • Answer: Its dietary fiber content promotes regular bowel movements and aids digestion.
    • Answer: Yes, green gram consumption has been linked to reduced LDL cholesterol levels.
    • Answer: Scientifically, mung beans belongs to the genus Vigna and species V. radiata.

Remember, green gram isn’t just nutritious; it’s a culinary delight waiting to be explored! 🌱🍲

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