We’re shining a spotlight on mung beans and featuring them as one of our Future 50 Foods! Discover the origins of mung beans, how they can be prepared and all the goodness they contain.
They were first cultivated in the Middle East some 4500 years ago. However, it was in India that the mung bean truly achieved its popularity.
Mung beans are easy to prepare and full of delicious, nutritious value. Left in some water, mung beans will sprout and then be used in stir fry dishes and salads.
Mung beans are also known as dithlodi or moongh dhall, and they are locally produced in Limpopo and Mpumalanga.
Mung beans are naturally gluten free and packed with plant-based protein, gut-healthy fibre and immune boosting iron. They are also a fantastic source of metabolism enhancing B-vitamins like: niacin (B3), folate, pantothenic acid (B5) and riboflavin (B2).
As one of our Future 50 Foods, you can trust that mung beans are good for you and better for the planet.