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- 1 Article
- 2 Not encyclopedic
- 3 Smell
- 4 Hindi
- 5 Nutritional value
- 6 Mung bean paste
- 7 "Popular culture" section
- 8 Dessert
- 9 Actual plant
- 10 Other names
- 11 Carbohydrates and Fiber
- 12 Regarding the various synonyms shown for 'mung bean'
- 13 Rice paper is made from rice flour and sometimes some wheat or tapioca flour, not mung bean
- 14 Copyvio
- 15 Misuse of the word "raw".
- 16 Mung sprouts
- 17 Moong and Mash are same?
- 18 ARTICLE SABOTAGE
- 19 There is a red variety of Mungbean
Well done. Bensaccount 00:03, 9 Mar 2004 (UTC)
- I second this. Well done!--Jondel 01:57, 14 October 2005 (UTC)
It is excellent with chinese foods such as green bean soup or sweet and pungent pork and makes an excellent cold salad bean as opposed to kidney beans. This is not encyclopedic, nor is it really NPOV. — Preceding unsigned comment added by 220.127.116.11 (talk) 08:01, 6 August 2004
- Have removed this and added some related culinary information. honeydew 13:08, 16 Nov 2004 (UTC)
- Maybe rotting mung beans in a desk drawer do. That seemed more a detail in an example of a characters freakish or distasteful behavior. Whitebox 19:29, 2 November 2006 (UTC)
What is this bean called in Hindi language?--Jondel 01:57, 14 October 2005 (UTC)
- I was wondering this myself. The Oxford English Dictionary discusses the confusing fact that Vigna mungo refers not to the mung but to the urd, but doesn't explain it very well. The main problem is that it phrases its explanations iin terms of English vs. Scientific names, without bringing up Hindi (or other Asian languages). It sums it up with a quotation: " 1908 G. WATT Commercial Products India 881 There has been some confusion regarding the nomenclature..due chiefly to Roxburgh having transposed the original Linnean names. P[haseolus] mungo, Linn., is the present plant udid or urd; while P. radiatus, Linn., is the plant known in the vernacular as mung." Does this mean that English usage agrees with Hindi ("vernacular") usage? Or does it mean that Roxburgh screwed it up and reveresed the vernacular names? I don't know. --Iustinus 17:09, 19 January 2006 (UTC)
- The Wikipedia articles agree with the OED: that urad dal (the black one) is V. mungo and the mung bean (the green one) is V. radiatus. Thus, the English name "mung" (the green one) agrees with the Hindi name mung dal (also referring to the green one) and not with the species name mungo, which refers to a different bean (the urad, the black one). Badagnani 03:05, 3 September 2006 (UTC)
What most ppl refer to as mung bean is incorrect. In Chinese recipes it‘s called green bean. What Japanese ppl call adzuki bean is what's called "red bean" in Chinese dishes. Mung is from mungu in Tamil, an Indian language which refers to something else entirely?! — Preceding unsigned comment added by 18.104.22.168 (talk) 04:16, 8 July 2015 (UTC)
≥wiki has given widely different calories, carbohydrates, sugars etc for MUNG raw, mung boiled, mung sprouted !!! How can ENERGY or PROTEIN go down so much, on boiling or on sprouting ?
Mung, sprouted, raw Boiled mung beans Mature seeds, raw
Energy 126 kJ (30 kcal) Energy 441 kJ (105 kcal) Energy 1,452 kJ (347 kcal) Carbohydrates 5.94 g Carbohydrates 19.15 g Carbohydrates 62.62 g - Sugars 4.13 g - Sugars 2 g - Sugars 6.6 g - Dietary fiber 1.8 g - Dietary fiber 7.6 g - Dietary fiber 16.3 g Fat 0.18 g Fat 0.38 g Fat 1.15 g Protein 3.04 g Protein 7.02 g Protein 23.86 g ≥ — Preceding unsigned comment added by 22.214.171.124 (talk) 15:28, 12 May 2013 (UTC)
You should add that mung beans have small (much less than soybeans) but significant quantities of isoflavones. — Preceding unsigned comment added by 126.96.36.199 (talk) 01:52, 16 December 2015 (UTC)
Mung bean paste
there two type mung bean paste known there are plaint mung bean paste made from mung bean without added other ingridients only sugar and mung bean. Second are black bean paste made from mung bean aded with caw pan powder (the poder color are red) to make black bean paste.Daimond 15:26, 15 September 2006 (UTC)
- Should this information be added to the article? In which culture is this mung bean paste made, and what dishes is it used to make? Badagnani 18:22, 15 September 2006 (UTC)
"Popular culture" section
- I'll second that, change it to a npov for the tv addled who had to look it up :) Whitebox 19:32, 2 November 2006 (UTC)
- Uhhh, about 98% of the visitors which view this page are most likely here because of it being mentioned in The Office (American). Nobody could give a rats ass about the binomial nomenclature of the bean. I say bring back the reference. — Preceding unsigned comment added by 188.8.131.52 (talk) 18:36, 12 June 2007
- I think the figure in the above post is stretching it. Nonetheless, I think a popular culture section might be warranted. Besides the Office (US) episode Conflict Resolution, mung beans are also mentioned in an episode of King of the Hill ("Hillennium"). It might be notable that Greg Daniels is a writer/producer on both these series. —Preceding unsigned comment added by 184.108.40.206 (talk) 19:52, 23 September 2008 (UTC)
are these the same beans they use to make 'green bean soup'? i think it's probably a Chinese dessert, quite commonly found in Singapore, where i'm from. note: i am not referring to green beans. Chensiyuan 15:19, 30 December 2006 (UTC)
- actually i reread the article yes it appears one and the same. Chensiyuan 15:37, 30 December 2006 (UTC)
Is there any information on the plant beyond bean sprout? 220.127.116.11 02:40, 30 August 2007 (UTC)
Carbohydrates and Fiber
In NUTRITIONAL INFORMATION, isn't fiber supposed to be a sub set of total carbohydrates? For example, if there are 2 grams of sugar and 2 grams of fiber and 10 grams of total carbohydrates, can we not calculate that the rest (in this case, 6g) is a complex carbohydrate?
In this nutritional information box, there are over 7 grams of fibre but the total carbs is less than 4 grams. How is that possible? —Preceding unsigned comment added by 18.104.22.168 (talk) 21:41, 19 February 2008 (UTC)
Regarding the various synonyms shown for 'mung bean'
I suggest rewriting the introduction of this article so that the first line of the introduction gives a definition of 'mung bean' and not give excessive synonyms for the term 'mung bean'. Also, some of those synonyms may even be antonyms as far as I'm concerned. WinterSpw (talk) 03:55, 22 July 2008 (UTC)
Rice paper is made from rice flour and sometimes some wheat or tapioca flour, not mung bean
"In Vietnam, the transparent wrapping of Vietnamese spring rolls is made from mung bean flour." I removed that. That would be news to my family. —Preceding unsigned comment added by 22.214.171.124 (talk) 04:49, 22 September 2008 (UTC)
- I don't think it is a copyright violation actually. It seems more like that site copied text from Wikipedia. See this diff. The text on Uses was added in 2006. The text from the website was added 2010. Wikipedia's text came first. --Obsidi♠nSoul 08:16, 29 January 2011 (UTC)
Misuse of the word "raw".
Regarding the following section: "Then pancakes are made on a very hot griddle. These are usually eaten for breakfast. This provides high quality protein in a raw form that is rare in most Indian regional cuisines."
The protein is not in "raw" form if it is cooked on a "very hot griddle". I don't know what you were trying to say, but I'd suggest rephrasing that to be non-oxymoronical. — Preceding unsigned comment added by Wykypedya (talk • contribs) 01:35, 27 March 2011 (UTC)
- Agree. I've removed 'in a raw form' from the sentence, whether or not high quality protein is 'rare' in Indian regional cuisine, I don't really know though. --Obsidi♠nSoul 02:03, 27 March 2011 (UTC)
The sprouts on the photo are straight and fat. I bet the author of the photo did not grow them himself/herself, but got them from a shop. That is because naturally grown mung bean sprouts are thin and curly, while those commercially available are treated with ethylene to grow bigger in size. I learned that from Steve Meyerovitz - The Sproutman. — Preceding unsigned comment added by Harduser (talk • contribs) 19:51, 1 April 2011 (UTC)
- 'Sproutman' - Steve 'Sproutman' Meyerovitz - was widely held to be 'authoritative' on nearly anything related to sprouting beans, seeds, nuts, or grains. MaynardClark (talk) 05:40, 25 October 2015 (UTC)
Moong and Mash are same?
There is a red variety of Mungbean
Do you mean adzuki beans? The problem I have with editing food articles is, I don't know legit sources besides cookbooks and anecdotal info. I love to eat, but how do we get this in writing?