Green Gram

Description

Green gram, also known as mung bean or moong bean, is a type of legume that belongs to the Fabaceae family. Here are some key points about green gram:

1. Appearance: Green gram is a small, round legume with a green skin and a yellow or greenish-yellow interior. The seeds are typically small, about 1/4 inch in diameter.
2. Nutritional Profile: Green gram is highly nutritious and is a good source of protein, dietary fiber, vitamins (such as folate, vitamin B6, and vitamin C), minerals (such as magnesium, potassium, and iron), and antioxidants. It is low in fat and calories, making it a healthy addition to a balanced diet.
3. Culinary Uses: Green gram is used in a variety of culinary dishes around the world. It is commonly sprouted and eaten raw in salads, sandwiches, and wraps. It can also be cooked and used in soups, stews, curries, dal (lentil soup), stir-fries, and side dishes. Green gram flour, made from ground green gram, is used to make a variety of dishes, including pancakes, crepes, and dumplings.
4. Health Benefits: Consuming green gram regularly has been associated with various health benefits, including promoting digestion, supporting heart health, regulating blood sugar levels, and aiding weight management. Green gram is also rich in antioxidants, which help protect the body from oxidative stress and reduce the risk of chronic diseases.
5. Sprouting: Sprouted green gram is a popular way to consume this legume, as sprouting increases its nutrient content and makes it easier to digest. To sprout green gram, simply soak the seeds in water overnight and then rinse them and drain them well. Place the seeds in a clean, damp cloth or sprouting tray and allow them to sprout for 1-3 days, rinsing them with water every 8-12 hours.
6. Storage: Dried green gram seeds should be stored in a cool, dry place in an airtight container to prevent them from becoming rancid or infested with insects. Sprouted green gram should be stored in the refrigerator and consumed within a few days to prevent spoilage.