Northeast DaMing mung bean

Mung bean is a leguminous plant, seeds are edible and medicinal wide. Indian region of origin. Rich in protein and starch. Direct consumption can heat internal heat. Ground into powder can be made into sweets, refined starches do fans, Liangpi. Mung bean stem cross-section round, young stem purple or green, mature stems and gray-yellow or brown. Plant height of 20-150 cm. The fruit is a slender cylindrical or oblate cylindrical pod, usually 30-50 per plant. Pod 5-10 cm long, 0.4-0.6 cm wide, containing 12-14 seeds were separated grain membrane. Dried mung beans in order to save. Hard and shiny. Is rich in protein and starch. Direct human consumption, sweet and cool, have a clear fire, the effectiveness of internal heat, the skin boiled mung bean soup and rice porridge is the traditional summer Jieshu food. Bean skin is also used to make Chinese medicines. Ground into powder, can be made into sweets, but also can be refined production of mung bean starch vermicelli, Liangpi so.