Mung beans (Vigna radiata) are small, green beans that belong to the legume family.
They have been cultivated since ancient times. While native to India, mung beans later spread to China and various parts of Southeast Asia.
These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. They arent as popular in the US but can be purchased from most health food stores.
Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.
Theyre high in nutrients and believed to aid many ailments.
Mung beans are rich in vitamins and minerals.
One cup (7 ounces or 202 grams) of boiled mung beans contains:
Calories: 212
Fat: 0.8 grams
Protein: 14.2 grams
Carbs: 38.7 grams
Fiber: 15.4 grams
Folate (B9): 80% of the Reference Daily Intake (RDI)
Manganese: 30% of the RDI
Magnesium: 24% of the RDI
Vitamin B1: 22% of the RDI
Phosphorus: 20% of the RDI
Iron: 16% of the RDI
Copper: 16% of the RDI
Potassium: 15% of the RDI
Zinc: 11% of the RDI
Vitamins B2, B3, B5, B6 and selenium
These beans are one of the best plant-based sources of protein. Theyre rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine and more.
Essential amino acids are those that your body is unable to produce on its own.
Since mung beans are also consumed sprouted, its important to note that sprouting changes their nutritional composition. Sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones .
Whats more, sprouting reduces levels of phytic acid, which is an antinutrient. Antinutrients can reduce the absorption of minerals like zinc, magnesium and calcium .
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Mr. Phumulani Sishayo (Chemical King Sa)
Johannesburg - 2079, South Africa
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