Mung beans (Vigna radiata), a legume in the pea family (Fabaceae) grown for its edible seeds and young sprouts. Like other culinary beans, mung beans are high in fiber and protein, and are a source of iron, magnesium, potassium, and several essential amino acids.
 
 Mung beans are eaten cooked fresh or dried and have a mild, slightly sweet flavor. They are often used in curries, soups, and porridges, and the split seeds of mung beans are used to make dal throughout India. Dried beans can be processed into a starchy flour used to make bread or translucent mung bean noodles. Mung bean paste is used to make frozen desserts in several Asian countries.