Mung beans (also known as green gram) are most commonly eaten in Asia, but they are becoming more popular worldwide.
Mung beans contain multiple allergenic proteins including a Bet v 1 protein, which can cause cross reactivity and a vicilin protein called Vig r 2. Vicilin proteins are commonly found in nuts and seeds.
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, Carrot, Potato, Parsnip, Pepper, Dill, Cumin, Peas, Coriander, Fennel, Hazelnut, Walnut, Almonds, Peanuts, Lentils and Apples.