Mungo Beans vs. Mung Beans (How to tell the difference and why it matters)

Mungo (Moongo) beans are commonly confused with Mung beans on the internet, yet there two important differences to be aware of: For the purposes of this blog post, those are the two main differences. For people wanting to get technical. Here is the difference between the two from the U.S. Agricultural Research Service Nutrition Facts Database PDF Handbook.
Mungo Beans - (Vigna mungo), sometimes called black gram, originated in India and are also grown in the West Indies (Vaughan and Geisler, 1997). Mungo beans are eaten either whole or as a dhal. They also can be boiled or roasted and ground into flour for use in cakes and breads.

Mung Beans - (Vigna radiata), also called green gram in India, are native to tropical areas of Asia and are widely grown there. Recently, mung beans have been introduced to the United States. In China and the United States mung beans are commonly grown for sprouting and are consumed as a vegetable. The mature seeds can be boiled and eaten. They can also be ground into a flour for use in bakery products and fried snack foods (Akroyd and Doughty, 1982). Mung beans are also made into a noodle-like product called long rice. A similar product made from mung bean flour is cellophane noodles.

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References

  1. PDF from the U.S. Agricultural Research Service