Botanical Introduction of Vigna radiata and Mung Bean.

Contents

Botanical Introduction of Vigna radiata and Mung Bean.

 Common herbal classics defined the herb Mung Bean(Lv Dou) as the seed of the Leguminosae(bean or pea family) family plant species (1).Vigna radiata(L.)R.Wilczak. This commonly used species is introduced as:

 Vigna radiata L.R.Wilczak. (1).Vigna radiata(L.)R.Wilczak.: The Vigna radiata(L.)R.Wilczak., is a plant of the Leguminosae(bean or pea family) family and Vigna genus, it is commonly known as "Phaseolus radiatus L.", "Mung Bean, Green Gram", "Lv Dou". Annual erect herb with a height of 20-60 cm. The stems are brown and bristly. Pinnately compound with 3 leaflets; stipules sessately sessate, ovate, ca. 0.8-1.2 cm, lateral deviation, full apex, apex acuminate, base broadly wedge-shaped or rounded, both sides are sparsely long hair, base three veins obvious; petiole length 5-21 cm; leaf axis length 1.5-4 cm The small petiole is 3-6 mm long.

 Vigna radiata L.R.Wilczak. Racemes axillary, flowers 4 to several, up to 25; total stalk length 2.5-9.5 cm; stalk length 2-3 mm; small sepals linear lanceolate or oblong, long 4-7 Mm, with lines, near and persistent; tube glabrous, 3-4 mm long, lobes narrowly triangular, 1.5-4 mm long, with bristles, a pair of upper lobes forming apex 2-lobed lobes; Square, 1.2 cm long, 1.6 cm wide, yellow-green outside, sometimes pink inside, slightly concave at the top, curved inside, glabrous; lobed oval, yellow; keel flap sickle, green and pink, marked on the right Sac.

 Vigna radiata L.R.Wilczak. The pod is linear and cylindrical, flat, 4-9 cm long, 5-6 mm wide, light brown, scattered long bristles, somewhat contracted between seeds; seeds 8-14, pale green or tan, short cylinder Shape, 2.5-4 mm long, 2.5-3 mm wide, umbilical white without depression. Flowering early summer, fruiting period from June to August.

 Vigna radiata L.R.Wilczak. Character: dry seeds are short-circular, 4 to 6 mm long, greenish yellow or dark green, shiny. The umbilical cord is located at the upper end of one side and is about 1/3 of the length of the seed, and has a white longitudinal linear shape. The seed coat is thin and tough, and after peeling, it reveals a yellowish green or yellowish white kernel, and two cotyledons are thick. Hard quality.

 Vigna radiata L.R.Wilczak. Ecosystem:The Vigna radiata(L.)R.Wilczak., grows and cultivated in fields. Geographical distribution: This species mainly distributed in China provinces from north to south, and have been cultivated in China more than two thousand years. It also widely cultivated in other East Asia countries including Myanmar, and cultivated small amount in Africa, Europe, and the United States. China, Myanmar are the major origin of mung beans.

 Vigna Radiata Green Mung Bean Phaseolus aureus Roxb Vigna radiata L R WilczekThe mung bean is one of many species recently moved from the genus Phaseolus to Vigna and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. These are all the same plant.

 Skin color of mung bean can be classified into dark green,olivine,green black these three kinds,seed skin can be classified as lustrous and unpolished(dark green).The best grade is the one lustrous,big size round shape and easy broken when boiled..Mung Bean is a traditional food source of our Chinese people.Vitamins,calcium,irons,phosphorus ratio higher than crude rice.So it got good values both as food and as medicine,in the hot summer,mung bean soup are nice drinks for local folks to drive away heat.

 Mung Bean and its Habitat:

 Common opinion thinks the origin of mung bean is south east asia,some scientists discovered the origin of mung bean is China actually.Chinese scientists ever discovered wild mung bean plant at Yun Nan,Gunag Xi provinces.Chinese people cultivated mung bean for almost over 2000 years,spread everywhere in China,many types and big volumes.Other countried of south asia,north america,brazil,europe cultivate mung bean also.Major mung bean cultivating provinces of China is An Hui, HeNan, He Bei, Hu Bei, Liao Ning, Shan Xi, Shaan Xi, Si Chuan.

 Vigna Radiata Green Mung Bean Phaseolus aureus Roxb Vigna radiata L R WilczekClimate and soil

 Mung beans are mainly cultivated in China, Thailand, Philippines, Indonesia, Burma, Bangladesh and India, but also in hot and dry regions of South Europe and Southern USA. In India and Bangladesh, they are grown during two seasons. One is the Rabi season (starting November), and the other is the Kharif season (starting June). Mung beans are tropical (or sub-tropical) crops, and require warm temperatures (optimally round 30-35 Deg C). Loamy soil is best for pusap cultivation.
Up.

 Uses

 Mung beans are commonly used in Chinese cuisine, where they are called lv dou (literally "green bean"), as well as in Southeast Asia.They are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert "green bean soup". The starch of mung beans is also extracted from them to make jellies and "transparent/cellophane" noodles. In Vietnam, the transparent wrapping of Vietnamese spring rolls is made from mung bean flour. In Filipino cuisine, meat is sauteed with garlic, onions, and bay leaves, then mung beans are added and cooked. Mung batter is used to make crepes named Pesarattu in Andhra Pradesh, India, copying other Southeast Asian cooking methods.

 Vigna Radiata Green Mung Bean Phaseolus aureus Roxb Vigna radiata L R WilczekFilipino ginisang monggo (mung bean soup) with shrimp, served with smoked fish and tomatoWhole mung beans are generally prepared from dried beans by boiling until they are soft. In Chinese cuisine, whole mung beans are used to make a tang shul, or dessert, otherwise literally translated, "sugar water", called lvdou tang shui, which is served either warm or chilled, and is considered an antidote to thirst.In Indonesia, they are made into a popular dessert snack called es kacang hijau, which has the consistency of a porridge. The beans are cooked with sugar, coconut milk, and a little ginger. Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Kerala, whole moong dal (cheru payaru) is commonly boiled to make a dry preparation that is often had with rice gruel (kanji). In the Philippines, it is the main ingredient of the dessert hopiang munggo, and also a savory soup called ginisang monggo.
Up.

 Mung Bean

 Vigna Radiata Green Mung Bean Phaseolus aureus Roxb Vigna radiata L R WilczekWith their skins removed, mung beans are light yellow in color. They are made into mung bean paste by de-hulling, cooking,and pulverizing the beans to the consistency of a dry paste. The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like. In HongKong, de-hulled mung beans and mung bean paste are made into ice creams or frozen ice pops and are very popular Chinesedessert items. In EastChina, mung bean paste is a common filling for Chinesemooncakes. In China, the boiled and shelled beans are used as filling in glutinous rice dumplings eaten during the dragon boat festival.

 Vigna Radiata Green Mung Bean Phaseolus aureus Roxb Vigna radiata L R WilczekDehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups. Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In other regions of India such as Andhra Pradesh, a delicious vegetable preparation is made using fresh grated coconut, green chillies, mung and typical South Indian spices - asafoetida, turmeric, ginger, mustard seeds, urad lentil. In south Indian states, mung beans are also eaten as pancakes. They are soaked in water for 6 to 12 hours (the higher the temperature the lesser soaking time). Then they are ground into fine paste along with ginger and salt. 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. Pongal is another recipe that is made with rice and mung beans without skin.

PrevNext

Reference:
  • 1.Vigna radiata:Mung Bean and its applications!Vigna Radiata Extract.Vigna radiata L.

♥The article and literature were edited by Herbalist of MDidea Extracts Professional.It runs a range of descriptions about the titled herb and related phytochemicals, including comprehensive information related, summarized updating discoveries from findings of herbalists and clinical scientists from this field.The electronic data information published at our official website https://www.mdidea.com and https://www.mdidea.net, we tried to update it to latest and exact as possible.
♣ last edit date: