Mash, or mung beans, or lui-dau, Asian beans, golden beans (Latin: Vigna radiata) — an annual herbaceous plant; a species of the genus Vigna of the Legume family; a leguminous crop originating from India. The seeds are small, green, oval in shape. The term "mung" comes from the Hindi language. They are famous for their benefits to the body, rich, pleasant taste, as well as the ability to prepare a wide variety of dishes. Mung beans are the fruits of a cultivated plant that grows in the countries of Central Asia. It is believed that the birthplace of masha is sunny India. But these wonderful fruits are also grown in Pakistan, Afghanistan, China, Japan, Kazakhstan and a number of other countries. It is easy to guess that the plant belongs to the legume family. The edible part is small beans in the form of dense beans. Mash has a clear oval shape and a rich green color. Mung beans taste like a cross between beans and peas with subtle nutty notes. When boiled, they have a soft, starchy structure and easily turn into a puree. In vegan cooking, sprouted mash is quite popular. Mung beans are rich in minerals such as potassium, calcium, phosphorus, magnesium, iron, fluorine, zinc, folic acid, and sodium. Green peas contain a lot of vitamins B, C, E, and K. The starchy pulp of beans includes useful acids, dietary fiber, fiber, and slow carbohydrates.