Description

Product Specification: Green Mung

1. 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.
2. 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.

3. 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.
4. 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.
5. Shelf Life: Green Mung has a shelf life of 12 months from the date of manufacture when stored under the recommended storage conditions.
6. 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

7. Allergens: Green Mung is free from major allergens such as gluten, soy, and nuts.
8. GMO Status: Green Mung is non-GMO and has not been genetically modified.
9. Country of Origin: The country of origin of Green Mung must be clearly labeled on the packaging.

10. 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.