Generally, mung beans are one of the most cheap and important source of protein especially in Southeast Asia. It is used as an ingredient in both sweet and savory dishes. The beans are consumed after being boiled until soft. In addition to beans, sprouts and leaves can be cooked as a vegetable in local dishes.  It is a good source of iron, protein, and fiber. Allowing the beans to sprout before consumption further increases the potential nutrient value of green gram.