Roasted Mung Beans Lu Dou 绿豆 Vigna radiata Low Temperature Baked Bulk Grain for Soy Milk and Powder

Roasted Mung Bean, known in TCM as Lu Dou (绿豆), from Vigna radiata, is the mature seed of the mung bean plant. These Ming green mung beans from Heilongjiang are low-temperature baked and sold loose in bulk, making them a convenient ingredient for grinding into powder or blending into soy milk and grain drinks. In TCM theory, mung bean is considered sweet in flavor and cool in nature, traditionally associated with clearing heat. This is a food-grade culinary product for everyday kitchen use.

Key Selling Points

• Ming green mung beans grown in Heilongjiang with normal color and aroma
• Botanical source Vigna radiata, known in TCM as Lu Dou (绿豆)
• Low-temperature baking preserves the natural bean character
• Loose bulk format suited for grinding into powder or drink mixes
• Commonly added to soy milk, congee, and grain beverages

Quality & Sensory

The beans typically show a uniform dull green color with a firm, whole-grain texture. Low-temperature baking typically brings a mild, nutty, toasted aroma. When ground and brewed into soy milk or grain drinks, the taste is typically smooth, mellow, and gently sweet with a roasted note.

Technical Specifications

Usage Scenarios

• Grind into powder for homemade soy milk and grain drinks
• Blend with other grains for mixed bean and cereal beverages
• Cook into congee or sweet mung bean soup
• Use as a culinary ingredient in seasonal summer dishes

Traditional Uses

In TCM theory, mung bean is sweet in flavor and cool in nature and is traditionally associated with clearing heat and supporting summer comfort. Traditionally, mung beans are simmered into a simple soup or congee during warm months, often paired with lotus seeds, lily bulb, or rice. Roasted beans are a modern convenience form, commonly ground and brewed into warm grain drinks for daily household use.

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