mung

(redirected from Mung beans)
Also found in: Thesaurus, Encyclopedia.

mung

(mʌŋ)
vb (tr)
(Computer Science) computing slang to process (computer data)
[C20: m(ash) u(ntil) n(o) g(ood)]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.mung - erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus
legume, leguminous plant - an erect or climbing bean or pea plant of the family Leguminosae
genus Vigna, Vigna - genus of vines or erect herbs having trifoliate leaves and yellowish or purplish flowers; of warm or tropical regions; most species often placed in genus Phaseolus
References in periodicals archive ?
Pulsroll can process every massive pulses from dry yellow and green peas, to pigeon peas, chickpeas, mung beans and lentils.
Obviously it would be better if we as a nation had the willpower to opt for mung beans over Monster Munch in our lunchboxes.
Start with mung beans if you've never tried this because they are the easiest to sprout.
Any seed, bean or grain is sproutable, but beginners might like mung beans, or alfalfa, radish and clover seeds.
Bean sprouts industry news like Bean sprouts production GB fights regulatory confusion, First Shipment of Mung Beans to Japan Cultivated by the BoP Segment in Bangladesh for Consumption as Bean Sprouts and Study: Chlorine Dioxide Gas Offers Hope for Sprout Sanitation is discussed in this research.
For a culinary vegan, consider a box of sprouting seeds, with varieties of lentils, mung beans, adzuki and green peas.
You can also grow cress and mung beans over kitchen paper - both make a great addition to salads.
But mung beans and green tea, in use for thousands of years in traditional Chinese medicine, contain safe, powerful HMGB1-fighting substances.
Mung beans, which can be used in stir fries or raw in salads, take three to five days; fenugreek, which is spicy, takes the same; while alfalfa, which tastes faintly of fresh peas, is ready in two to three days.
Dry beans, dry peas, soybeans, groundnuts, chickpeas, pigeon peas, lentils, mung beans, urd beans, lathyrus and cowpeas--are the subject of 26 contributions edited by Aditya Pratap and Jitendra Kumar, both affiliated with the Indian Institute of Pulses Research, Kanpur, India.