Mung beans (also known as green gram) are most commonly eaten in Asia, but they are becoming more popular worldwide as Western countries move towards eating meat free protein sources. Bean sprouts which are eaten as part of salads and garnishes are mung beans which have been left to sprout.

Mung beans contain 6 allergenic proteins. Most of these are associated with legume and nut allergies.

Vig r 1 and Vig r 6 are Bet v 1 proteins, these are common proteins which can cause oral allergy type symptoms across multiple groups of foods.

Vig r 2 is a a vicilin protein. Vicilin proteins are commonly found in nuts and seeds and are also known as 7S seed storage proteins.

Mung bean allergy has been associated with Pollen Food Allergy Syndrome due to the Bet v 1 like protein. You may have Pollen-Food Allergy Syndrome if you suffer from mung bean allergy with oral allergy symptoms to 3 or more of the foods mentioned in cross reactivity section.

If sensitised to birch pollen you may have Pollen Food Allergy Syndrome and may also react to kiwi, pear, peach, plum, nectarine, apricots, cherries, tomato, celery, crrot, potato, parsnip, pepper, dill, cumin, peas, coriander, fennel, hazelnut, walnut, almonds, peanuts, lentils and apples.

Other foods containing 7S seed storage proteins are peanuts, cashews, pecan, hazelnut, soya beans, walnut, pistachio, macadamia nuts, sesame, lupin, coconut, mung beans and peas. 7S seed storage proteins are also found in buckwheat and lentils.

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