Green Grams

The green gram is one of the most wholesome legumes and is much easier to digest than many other whole lentils. It is consumed whole (with the green ‘skin’) and in the form of split seeds (pale yellow lentils).

The dried seeds are ground into flour after removal of the seed-coat and used in various Indian and Chinese dishes. The green pods are eaten as a vegetable. In China and the United States, it is used for bean sprouts. The sprouted beans are highly nutritious.

Green grams are a good source of Vitamins A, B, C & E, calcium, iron, magnesium, potassium, and amino acids. Green grams contain 20% protein and are a good source of folate and dietary fiber.