Mung Bean
The mung bean or green gram is a plant species in the legume family. It is mainly cultivated in East, Southeast, and South Asia and used as an ingredient in both savoury and sweet dishes.
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Research Mentions
Ethylene-driven enhancement of bioactive metabolites and in vitro f...
The sprouts and microgreens you grow on your windowsill or buy from an indoor farm could be made ...
Prebiotics characterization from traditional legumes and fruits sou...
Legumes and fruits you grow or buy at the farmers market — like mung beans and figs — may do far ...
Bacteria transform bean crop waste into long-lasting, low-runoff fertilizer
If you compost at home, this research points toward a future where specific bacterial inoculants ...
Plant-based meat alternatives: understanding the benefits and trade...
Plants in your grocery store's 'meat' aisle — soy, peas, wheat — are being engineered into ultra-...
Biochar shields soil life when iron particles clean up chromium
Soil around old industrial sites often carries toxic chromium, and gardeners reclaiming that grou...
Fungus-filled beads clean toxic dye water safe for seedlings
The mung bean seedlings you might sprout on a windowsill were the test case here, proving that wa...
Mung bean starch makes the sturdiest Red Bull jelly candy
The starch in your kitchen pantry, whether scraped from a potato or milled from corn or mung bean...
