Super source
Energy
302 kcal · 15% DV target
A staple of Asian cuisines for millennia, mung beans are small, green legumes valued for their culinary versatility and their ability to be consumed as whole beans, sprouts, or starch noodles.
Clinical trials indicate that mung beans contain significant levels of resistant starch and soluble fibre, which act as prebiotics to support the growth of beneficial gut bacteria like Ruminococcus.
Compared to other common legumes, mung beans are particularly high in phenolic acids and flavonoids (plant compounds), which research suggests may help inhibit the enzymes responsible for carbohydrate digestion, potentially aiding blood sugar management.
Sprouting mung beans significantly alters their profile, increasing the availability of certain vitamins and reducing levels of phytic acid (an antinutrient that can hinder mineral absorption).
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
302 kcal · 15% DV target
23.9 g · 48% DV target
46.7 g · 17% DV target
15.0 g · 54% DV target
170 μg · 142% DV target
6.10 mg · 7% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Applies to cooked beans or fresh sprouts.
As nitrogen-fixing legumes, mung beans improve soil health and require significantly less water than animal-based proteins. [2]
Mung bean starch is the primary ingredient used to make 'glass noodles,' which become nearly transparent when cooked due to the beans' unique amylose content.