The researchers studied how the fat content in Korean mung bean seeds changes as they ripen. They collected samples at different stages after blooming and analyzed them using gas liquid chromatography. They found that the amount of fat in the seeds increased as they ripened. Different fatty acids were present at each stage, with linoleic acid being the most abundant. Myristic acid and palmitic acid were not detected after the 3rd stage. The ratio of saturated to unsaturated fatty acids ranged from 16-19% to 81-84% during the ripening process.