Split Moong Dal (Green Moong Dal)
Specifications (per 100g Raw):
Parameter | Standard Value (Approx.) | Importance |
Protein | $24.0\% – 26.0\%$ | High-quality vegetarian protein; contains essential amino acids. |
Moisture | Max $12.0\% – 14.0\%$ | Essential for storage stability; higher levels risk fungal growth. |
Dietary Fiber | $16.0\% – 18.0\%$ | Significant source of fiber (mostly in the green husk). |
Total Fat | $1.1\% – 1.3\%$ | Naturally very low in fat. |
Carbohydrates | $59.0\% – 63.0\%$ | Complex carbs with a low Glycemic Index ($\approx 25$). |
Folate (B9) | $\approx 140 – 160$ mcg | High concentration, meeting nearly 40% of daily requirements. |
Potassium | $\approx 1,240$ mg | Helps in managing blood pressure and fluid balance. |
General Physical Description:
- Appearance: Small, oval-shaped kernels split into two halves.
- Colour: The exterior should be a bright, olive-green (husk), while the interior is a creamy, off-white to pale mustard yellow.
- Texture: Hard and smooth when dry. When cooked, it becomes soft and slightly grainy but does not turn as “mushy” as the yellow (skinless) version due to the presence of the husk.
- Size: Kernels are typically 3 mm to 4 mm in length.
- Odour: Fresh and earthy. It must be free from any musty or chemical smells.