Journal of Clinical Nutrition & Dietetics

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Mungbean

The mung , alternatively referred to as the mung , maash, or moong, may be a plant species within the Leguminosae . The mung is especially cultivated in East Asia, Southeast Asia and therefore the Indian subcontinent. it's used as an ingredient in both savory and sweet dishes.

If the mungbean seed doesn't meet sprouting standards it are often used as a livestock food with about 1.5 ton of mungbean being like 1.0 plenty of soybean flour for protein content. Feeding trials are conducted at Oklahoma State University for swine and young calves with good results.

Mungbeans are within the Leguminosae of plants and are closely associated with adzuki and cowpea (in an equivalent genus but different species). they're warm season annuals, highly branched and having trifoliate leaves just like the other legumes. Both upright and vine sorts of growth habit occur in mungbean, with plants varying from one to 5 feet long . The straw flowers are borne in clusters of 12–15 near the highest of the plant. Mature pods are variable in color (yellowish-brown to black), about five inches long, and contain 10 to fifteen seeds. Self pollination occurs so insect and wind aren't required. Mature seed colors are often yellow, brown, mottled black or green, depending upon variety. 

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