The mung bean (Vigna radiata), alternatively known as the green gram, maash (ماش٫ ماش)٫ mūng (मूंग), monggo, đậu xanh (Vietnamese; literally, "green bean"), kacang hijau (Indonesian; literally "green bean") or munggo (Philippines), is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes. The green gram is an annual vine with yellow flowers and fuzzy brown pods. The English word mung originated from the Hindi word (मूंग), which is derived from the Sanskrit word mudga (मुद्ग). Mung bean (Vigna radiata) is a plant species of Fabaceae which is also known as green gram. It is sometimes confused with black gram (Vigna mungo) for their similar morphology, though they are two different species. The green gram is an annual vine with yellow flowers and fuzzy brown pods. There are three subgroups of Vigna radiata, including one cultivated (Vigna radiata subsp. radiata) and two wild ones (Vigna radiata subsp. Sublobata and Vigna radiata subsp. glabra). It has a height of about 15–125 cm. Mung bean has a well-developed root system. The lateral roots are many and slender, with root nodules grown. Stems are much branched, sometimes twining at the tips. Young stems are purple or green, and mature stems are grayish yellow or brown. They can be divided into erect cespitose, semi-trailing and trailing types. Wild types tend to be prostrate while cultivated types are more erect. Leaves are ovoid or broad-ovoid, cotyledons die after emergence, and ternate leaves are produced on two single leaves. The leaves are 6–12 cm long and 5–10 cm wide. Racemes with yellow flowers are borne in the axils and tips of the leaves, with 10-25 flowers per pedicel, self-pollinated. The fruits are elongated cylindrical or flat cylindrical pods, usually 30-50 per plant. The pods are 5–10 cm long and 0.4-0.6 cm wide and contain 12-14 septum-separated seeds, which are either green, yellow, brown or blue and can be cylindrical or spherical in shape.

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Tofu
() is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well.
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Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies the practice of germinating seeds (for example, mung beans or sunflower seeds) to be eaten raw or cooked, which is considered more nutritious. All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. Bean sprouts are a common ingredient across the world.
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