Mungbeans are native to the Indo-Burma region with India, Burma, Thailand and Indonesia producing almost 90 per cent of the world’s production. Mungbeans are mainly sprouted and consumed cooked or raw. However, Mungbeans may also be split, boiled, roasted or ground into flour to make a variety of desserts, snacks and main dishes.
As a food source Mungbeans have some valuable properties. The protein is easily digested and is of a high quality. Mungbeans are also high in vitamins A, B1, B2 and C and niacin.