Description

Green gram, also known as mung bean, is a type of legume widely cultivated for its edible seeds. It belongs to the species Vigna radiata and is native to the Indian subcontinent.

Types of Green Gram:

  1. Whole Green Gram:

    • Description: Whole green gram consists of intact, unprocessed seeds with their green outer coat intact. They have a small, oval shape and a smooth texture.
    • Subtypes: N/A
    • Grades: Whole green gram is typically graded based on size, color, cleanliness, and absence of defects. Grades may include Extra Fancy, Fancy, and Standard.
    • Moisture Content: Whole green gram typically has a moisture content of around 12-14%.
    • Counts: Sold by weight or quantity per bag or package (e.g., 5kg bag, 10lb package).
  2. Split Green Gram:

    • Description: Split green gram, also known as mung dal, is obtained by removing the green outer coat and splitting the seeds into two halves. This process reduces cooking time and makes them easier to digest.
    • Subtypes:
      • Split Green Gram with Skin: Split mung beans with the green outer skin intact, which adds color and texture to dishes.
      • Skinless Split Green Gram: Split mung beans with the outer skin removed, resulting in a smoother texture and quicker cooking time.
    • Grades: Similar grading criteria as whole green gram, focusing on quality, cleanliness, and absence of defects.
    • Moisture Content: Comparable to whole green gram, around 12-14%.
    • Counts: Sold by weight or quantity per bag or package.

Additional Information:

  • Nutritional Value: Green gram is a rich source of protein, fiber, vitamins, and minerals. It is low in fat and cholesterol-free, making it a healthy addition to a balanced diet.
  • Storage: Green gram should be stored in a cool, dry place in an airtight container to prevent moisture absorption and pest infestation. Properly stored, it can last for several months.
  • Uses: Green gram is used in various culinary preparations, including soups, stews, curries, salads, and sprouts. Split green gram is commonly used in Indian cuisine to make dals (lentil dishes) and savory snacks.