Product Specification: Green Mung
- Description: Green Mung is a type of legume that is widely consumed around the world due to its high nutritional value. The legume is known for its small, green, and rounded shape and has a slightly sweet flavor. Green Mung is commonly used in soups, curries, salads, and desserts.
- Quality Standards: Green Mung must meet the following quality standards:
- The legumes must be fresh and free from any mold or insect infestation.
- The moisture content of the legumes must not exceed 13%.
- The legumes must be uniform in size, shape, and color.
- The legumes must be free from foreign matter such as stones, dirt, or other extraneous materials.
- Packaging: Green Mung must be packaged in food-grade packaging material that provides protection against moisture, sunlight, and physical damage. The packaging must also be able to maintain the freshness of the product during transportation and storage.
- Storage: Green Mung must be stored in a cool, dry, and well-ventilated place. The temperature of the storage area must not exceed 25°C, and the relative humidity must not exceed 70%. The product must be stored away from direct sunlight, heat, and moisture.
- Shelf Life: Green Mung has a shelf life of 12 months from the date of manufacture when stored under the recommended storage conditions.
- Nutritional Information: Green Mung is an excellent source of protein, dietary fiber, and essential vitamins and minerals. The nutritional information of Green Mung is as follows (per 100g):
- Energy: 347 kcal
- Protein: 24.3 g
- Fat: 1.2 g
- Carbohydrates: 62.6 g
- Fiber: 16.3 g
- Calcium: 132 mg
- Iron: 6.7 mg
- Vitamin C: 13 mg
- Allergens: Green Mung is free from major allergens such as gluten, soy, and nuts.
- GMO Status: Green Mung is non-GMO and has not been genetically modified.
- Country of Origin: The country of origin of Green Mung must be clearly labeled on the packaging.
Certification: Green Mung must be certified by an accredited certification body to ensure compliance with food safety and quality standards. The certification must be valid and up to date.
