Classical Ayurvedic Profile & Preparation
Regarded as the best of legumes; staple of convalescent and cleansing diets.
Split and hulled (yellow moong) is lightest; cook soft with ghee and digestive spices. Whole mung should be soaked.
Classical Provenance: Charaka Samhita Sutrasthana 27; Bhavaprakasha Nighantu, Dhanya varga.
Synergistic Combinations (Samyoga)
- rice (kitchari)
- ghee
- cumin
- ginger
- turmeric
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: severe vata aggravation if eaten dry-cooked without fat
Verified USDA Nutrition Facts for Mung bean
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup cooked (202g):













