Mung beans are a versatile and nutritious legume staple and a new GFI APAC report highlights their value in an evolving food industry.
Mung beans have been consumed by many cultures around the world for thousands of years. They are now gaining popularity as an alternative protein source vital to the future of the food industry, due to their high protein content, versatility, and sustainability.
A recent report by the Good Food Institute Asia Pacific (GFI APAC) highlights the untapped potential of mung beans as a sustainable and nutritious alternative to animal-based proteins in the growing Asian market.
Mung beans are a rich source of protein, containing about 24 percent protein by weight, which is comparable to other legumes such as lentils and chickpeas. Mung beans are the base of Eat Just’s vegan egg product, and the high protein content makes them an ideal ingredient for other plant-based products, the report notes.
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