Mung Beans


Mung beans are little green legumes most often used in Asian cuisines. You can use them in place of most legumes, they shine in dishes like curries, casseroles and soups.

These beans have a good collection of minerals along with a high folate (B9) content. They're also rich in antioxidants groups like flavenoids and polysaccharides. Mung beans have been studied and linked to providing potential antihypertensive and anticancer effects, but human studies are still yet to be undertaken.

Studies of interest

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Global Production Map

No production data available


Water72.66 g
Energy105 kcal
4 %
Protein7.02 g
Fats0.38 g
Carbs19.15 g
Fiber7.6 g
Sugars2 g
Calcium27 mg
2 %
Iron1.4 mg
9 %
Magnesium48 mg
13 %
Phosphorus99 mg
8 %
Potassium266 mg
6 %
Sodium2 mg
Zinc0.84 mg
9 %
Copper0.156 mg
18 %
Manganese0.298 mg
19 %
Selenium2.5 µg
5 %
Vit C1 mg
2 %
Thiamin0.164 mg
16 %
Riboflavin0.061 mg
6 %
Niacin0.577 mg
4 %
Vit B60.067 mg
6 %
Folate159 µg
40 %
Vit B120 µg
Vit A1 µg
Vit E0.15 mg
1 %
Vit D0 µg
Vit K2.7 µg
4 %
Sat Fat0.116 g
Mono Fat0.054 g
Poly Fat0.128 g
Trans Fat0 g
Cholesterol0 mg
Caffeine0 mg