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Mung bean nutrition: calories, carbs, GI, protein, fiber, fats

Mung beans, mature seeds, raw
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Mung bean

Mung bean
Glycemic index ⓘ Source:
Check out our Glycemic index chart page for the full list.
31 (low)
Glycemic load 30 (high)
Calories  ⓘ Calories for selected serving 347 kcal
Net Carbs  ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols 46 grams
Default serving size  ⓘ Serving sizes are mostly taken from FDA's Reference Amounts Customarily Consumed (RACCs) 1 cup (207 grams)
Acidity (Based on PRAL)  ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. -7.5 (alkaline)
Oxalates  ⓘ https://www.researchgate.net/publication/280642641 12 mg
TOP 6% Potassium ⓘHigher in Potassium content than 94% of foods
TOP 8% Iron ⓘHigher in Iron content than 92% of foods
TOP 8% Fiber ⓘHigher in Fiber content than 92% of foods
TOP 11% Magnesium ⓘHigher in Magnesium content than 89% of foods
TOP 13% Phosphorus ⓘHigher in Phosphorus content than 87% of foods

Mung bean calories (kcal)

Serving Size Calories Weight
Calories in 100 grams 347
Calories in 1 cup 718 207 g
Calories in 1 tbsp 45 13 g

Mung bean Glycemic index (GI)

31

Mung bean Glycemic load (GL)

30

Mineral coverage chart

Calcium Calcium Iron Iron Magnesium Magnesium Phosphorus Phosphorus Potassium Potassium Sodium Sodium Zinc Zinc Copper Copper Manganese Manganese Selenium Selenium 40% 253% 135% 157% 110% 2% 73% 314% 135% 45%
Calcium: 396mg of 1,000mg 40%
Iron: 20mg of 8mg 253%
Magnesium: 567mg of 420mg 135%
Phosphorus: 1101mg of 700mg 157%
Potassium: 3738mg of 3,400mg 110%
Sodium: 45mg of 2,300mg 2%
Zinc: 8mg of 11mg 73%
Copper: 2.8mg of 1mg 314%
Manganese: 3.1mg of 2mg 135%
Selenium: 25µg of 55µg 45%

Mineral chart - relative view

1246 mg
TOP 6%
6.7 mg
TOP 8%
189 mg
TOP 11%
367 mg
TOP 13%
0.94 mg
TOP 17%
132 mg
TOP 17%
1 mg
TOP 32%
2.7 mg
TOP 33%
8.2 µg
TOP 62%
15 mg
TOP 83%

Vitamin coverage chart

Vitamin A Vit. A Vitamin E Vit. E Vitamin D Vit. D Vitamin C Vit. C Vitamin B1 Vit. B1 Vitamin B2 Vit. B2 Vitamin B3 Vit. B3 Vitamin B5 Vit. B5 Vitamin B6 Vit. B6 Folate Folate Vitamin B12 Vit. B12 Choline Choline Vitamin K Vit. K 6.8% 10% 0% 16% 155% 54% 42% 115% 88% 469% 0% 53% 23%
Vitamin A: 342IU of 5,000IU 6.8%
Vitamin E : 1.5mg of 15mg 10%
Vitamin D: 0µg of 10µg 0%
Vitamin C: 14mg of 90mg 16%
Vitamin B1: 1.9mg of 1mg 155%
Vitamin B2: 0.7mg of 1mg 54%
Vitamin B3: 6.8mg of 16mg 42%
Vitamin B5: 5.7mg of 5mg 115%
Vitamin B6: 1.1mg of 1mg 88%
Folate: 1875µg of 400µg 469%
Vitamin B12: 0µg of 2µg 0%
Choline: 294mg of 550mg 53%
Vitamin K: 27µg of 120µg 23%

Vitamin chart - relative view

0.62 mg
TOP 14%
625 µg
TOP 16%
1.9 mg
TOP 28%
4.8 mg
TOP 30%
0.38 mg
TOP 33%
0.23 mg
TOP 37%
114 IU
TOP 41%
9 µg
TOP 51%
98 mg
TOP 51%
2.3 mg
TOP 56%
0.51 mg
TOP 56%
0 µg
TOP 100%
Vitamin D
0 µg
TOP 100%

Macronutrients chart

23% 2% 61% 10% 4%
Protein:
Daily Value: 48%
23.9 g of 50 g
23.9 g (48% of DV )
Fats:
Daily Value: 2%
1.2 g of 65 g
1.2 g (2% of DV )
Carbs:
Daily Value: 21%
62.6 g of 300 g
62.6 g (21% of DV )
Water:
Daily Value: 0%
9.1 g of 2,000 g
9.1 g (0% of DV )
Other:
3.3 g
3.3 g

Protein quality breakdown

Tryptophan Tryptophan Threonine Threonine Isoleucine Isoleucine Leucine Leucine Lysine Lysine Methionine Methionine Phenylalanine Phenylalanine Valine Valine Histidine Histidine 279% 223% 216% 203% 238% 82% 247% 204% 298%
Tryptophan: 780mg of 280mg 279%
Threonine: 2346mg of 1,050mg 223%
Isoleucine: 3024mg of 1,400mg 216%
Leucine: 5541mg of 2,730mg 203%
Lysine: 4992mg of 2,100mg 238%
Methionine: 858mg of 1,050mg 82%
Phenylalanine: 4329mg of 1,750mg 247%
Valine: 3711mg of 1,820mg 204%
Histidine: 2085mg of 700mg 298%

Fat type information

39% 18% 43%
Saturated Fat: 0.35 g
Monounsaturated Fat: 0.16 g
Polyunsaturated fat: 0.38 g

Fiber content ratio for Mung bean

11% 26% 63%
Sugar: 6.6 g
Fiber: 16 g
Other: 40 g

All nutrients for Mung bean per 100g

Nutrient Value DV% In TOP % of foods Comparison
Calories 347kcal 17% 24% 7.4 times more than OrangeOrange
Protein 24g 57% 15% 8.5 times more than BroccoliBroccoli
Fats 1.2g 2% 73% 29 times less than CheeseCheese
Vitamin C 4.8mg 5% 30% 11 times less than LemonLemon
Net carbs 46g N/A 20% 1.2 times less than ChocolateChocolate
Carbs 63g 21% 15% 2.2 times more than RiceRice
Cholesterol 0mg 0% 100% N/AEgg
Vitamin D 0µg 0% 100% N/AEgg
Magnesium 189mg 45% 11% 1.4 times more than AlmondAlmond
Calcium 132mg 13% 17% 1.1 times more than MilkMilk
Potassium 1246mg 37% 6% 8.5 times more than CucumberCucumber
Iron 6.7mg 84% 8% 2.6 times more than Beef broiledBeef broiled
Sugar 6.6g N/A 45% 1.4 times less than Coca-ColaCoca-Cola
Fiber 16g 65% 8% 6.8 times more than OrangeOrange
Copper 0.94mg 105% 17% 6.6 times more than ShiitakeShiitake
Zinc 2.7mg 24% 33% 2.4 times less than Beef broiledBeef broiled
Phosphorus 367mg 52% 13% 2 times more than Chicken meatChicken meat
Sodium 15mg 1% 83% 32.7 times less than White BreadWhite Bread
Vitamin A 114IU 2% 41% 146.5 times less than CarrotCarrot
Vitamin A RAE 6µg 1% 56%
Vitamin E 0.51mg 3% 56% 2.9 times less than KiwifruitKiwifruit
Manganese 1mg 45% 32%
Selenium 8.2µg 15% 62%
Vitamin B1 0.62mg 52% 14% 2.3 times more than Pea rawPea raw
Vitamin B2 0.23mg 18% 37% 1.8 times more than AvocadoAvocado
Vitamin B3 2.3mg 14% 56% 4.3 times less than Turkey meatTurkey meat
Vitamin B5 1.9mg 38% 28% 1.7 times more than Sunflower seedSunflower seed
Vitamin B6 0.38mg 29% 33% 3.2 times more than OatOat
Vitamin B12 0µg 0% 100% N/APork
Vitamin K 9µg 8% 51% 11.3 times less than BroccoliBroccoli
Trans Fat 0g N/A 100% N/AMargarine
Folate 625µg 156% 16% 10.2 times more than Brussels sproutBrussels sprout
Choline 98mg 18% 51%
Saturated Fat 0.35g 2% 73% 16.9 times less than Beef broiledBeef broiled
Monounsaturated Fat 0.16g N/A 79% 60.9 times less than AvocadoAvocado
Polyunsaturated fat 0.38g N/A 67% 122.8 times less than WalnutWalnut
Tryptophan 0.26mg 0% 55% 1.2 times less than Chicken meatChicken meat
Threonine 0.78mg 0% 66% 1.1 times more than Beef broiledBeef broiled
Isoleucine 1mg 0% 58% 1.1 times more than Salmon rawSalmon raw
Leucine 1.8mg 0% 56% 1.3 times less than Tuna BluefinTuna Bluefin
Lysine 1.7mg 0% 63% 3.7 times more than TofuTofu
Methionine 0.29mg 0% 72% 3 times more than QuinoaQuinoa
Phenylalanine 1.4mg 0% 42% 2.2 times more than EggEgg
Valine 1.2mg 0% 54% 1.6 times less than Soybean rawSoybean raw
Histidine 0.7mg 0% 59% 1.1 times less than Turkey meatTurkey meat
Omega-3 - EPA 0g N/A 100% N/ASalmon
Omega-3 - DHA 0g N/A 100% N/ASalmon
Omega-3 - DPA 0g N/A 100% N/ASalmon

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NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 347
% Daily Value*
1.8%
Total Fat 1.2g
1.6%
Saturated Fat 0.35g
0
Trans Fat 0g
0
Cholesterol 0mg
0.65%
Sodium 15mg
21%
Total Carbohydrate 63g
65%
Dietary Fiber 16g
Total Sugars 0g
Includes ? g Added Sugars
Protein 24g
Vitamin D 0mcg 0

Calcium 132mg 13%

Iron 6.7mg 84%

Potassium 1246mg 37%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

ⓘ  Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ok
ⓘ  Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ok
ⓘ  Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ok
ⓘ  Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sodium
ok
ⓘ  While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
ok

References

All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/174256/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.