Black gram is one of the less‐known legumes, mainly grown and consumed in India, Thailand, and other tropical parts of the world. This review presents the information on black gram (Phaseolus mungo L.) proteins (albumins, globulins, prolamins, and glutelins), minerals (calcium, magnesium, phosphorus, zinc, and iron), vitamins, lipids, phytic acid, carbohydrates, antinutritional factors (α‐amylase inhibitor, trypsin and chymotrypsin inhibitors, tannins, and phytohemagglutinins), and flatulence production in rats following ingestion of black gram processed products. Effects of different food processing operations (germination, cooking, and fermentation etc.) on black gram proteins, carbohydrates, phytic acid and flatus factors are also discussed.