Green Gram

Green Gram (also known as Mung Bean or Vigna radiata) is a plant species in the legume family. It is commonly cultivated for its edible seeds and sprouts across Asia, the Americas, and Australia.

Description

The Green Gram is an annual vine with yellow flowers and fuzzy brown pods. The plant grows up to 30-120 cm in height and is highly branched. The seeds are small, ovoid in shape, and green in color.

Cultivation

Green Gram is primarily grown in East and Southeast Asia, and the Indian subcontinent. It thrives in hot weather, with optimal growth temperature between 25 and 35 degrees Celsius. The plant prefers sandy, loamy soils and requires well-drained soil. It is drought-tolerant and can be grown in areas with little rainfall.

Uses

Green Gram seeds are commonly used in cooking, especially in Asian cuisines. They can be eaten raw or sprouted, cooked, ground into a flour or fermented. The seeds are used in a variety of dishes like soups, desserts, and salads. Green Gram sprouts are a common ingredient in Asian cuisine, particularly in stir-fries and spring rolls.

In addition to their culinary uses, Green Grams are also used in traditional medicine. In Ayurveda, they are considered to have cooling properties and are used to prevent heat stroke.

Nutrition

Green Gram is a rich source of protein and dietary fiber. It is low in fat and high in carbohydrates. It also contains vitamins such as Vitamin C, Vitamin K, and Vitamin B6, and minerals like potassium, magnesium, and iron.

See Also

• Legume
• Pulse
• Sprouting
• Asian cuisine