Mung beans, mature seeds, sprouted, cooked, stir-fried nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Mung beans, mature seeds, sprouted, cooked, stir-fried
| Calories ⓘ Calories for selected serving | 50 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 9 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. | -0.6 (alkaline) |
Mung beans, mature seeds, sprouted, cooked, stir-fried calories (kcal)
| Calroies for different serving sizes of mung beans, mature seeds, sprouted, cooked, stir-fried | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 50 | |
| Calories in 1 cup | 62 | 124 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
6µg of 900µg
0.67%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
48mg of 90mg
53%
Vitamin B1:
0.42mg of 1mg
35%
Vitamin B2:
0.54mg of 1mg
42%
Vitamin B3:
3.6mg of 16mg
23%
Vitamin B5:
1.7mg of 5mg
34%
Vitamin B6:
0.39mg of 1mg
30%
Folate:
210µg of 400µg
53%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 9%
4.3 g of 50 g
4.3 g (9% of DV )
Fats:
Daily Value: 0%
0.2 g of 65 g
0.2 g (0% of DV )
Carbs:
Daily Value: 4%
10.6 g of 300 g
10.6 g (4% of DV )
Water:
Daily Value: 4%
84.3 g of 2,000 g
84.3 g (4% of DV )
Other:
0.6 g
0.6 g
Protein quality breakdown
Tryptophan:
174mg of 280mg
62%
Threonine:
366mg of 1,050mg
35%
Isoleucine:
621mg of 1,400mg
44%
Leucine:
825mg of 2,730mg
30%
Lysine:
783mg of 2,100mg
37%
Methionine:
159mg of 1,050mg
15%
Phenylalanine:
549mg of 1,750mg
31%
Valine:
612mg of 1,820mg
34%
Histidine:
327mg of 700mg
47%
Fat type information
Saturated fat:
0.04 g
Monounsaturated fat:
0.06 g
Polyunsaturated fat:
0.07 g
Fiber content ratio for Mung beans, mature seeds, sprouted, cooked, stir-fried
Sugar:
0 g
Fiber:
1.9 g
Other:
8.7 g
All nutrients for Mung beans, mature seeds, sprouted, cooked, stir-fried per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 2µg | 0% | 68% | |
| Calories | 50kcal | 3% | 87% |
1.1 times more than Orange
|
| Protein | 4.3g | 10% | 64% |
1.5 times more than Broccoli
|
| Fats | 0.21g | 0% | 87% |
158.6 times less than Cheese
|
| Vitamin C | 16mg | 18% | 21% |
3.3 times less than Lemon
|
| Net carbs | 8.7g | N/A | 48% |
6.2 times less than Chocolate
|
| Carbs | 11g | 4% | 48% |
2.7 times less than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 33mg | 8% | 29% |
4.2 times less than Almonds
|
| Calcium | 13mg | 1% | 68% |
9.6 times less than Milk
|
| Potassium | 219mg | 6% | 55% |
1.5 times more than Cucumber
|
| Iron | 1.9mg | 24% | 39% |
1.4 times less than Beef broiled
|
| Fiber | 1.9g | 8% | 38% |
1.3 times less than Orange
|
| Copper | 0.26mg | 28% | 27% |
1.8 times more than Shiitake
|
| Zinc | 0.9mg | 8% | 56% |
7 times less than Beef broiled
|
| Phosphorus | 79mg | 11% | 69% |
2.3 times less than Chicken meat
|
| Sodium | 9mg | 0% | 86% |
54.4 times less than White bread
|
| Selenium | 0.6µg | 1% | 88% | |
| Manganese | 0.29mg | 13% | 45% | |
| Vitamin B1 | 0.14mg | 12% | 41% |
1.9 times less than Pea raw
|
| Vitamin B2 | 0.18mg | 14% | 51% |
1.4 times more than Avocado
|
| Vitamin B3 | 1.2mg | 8% | 66% |
8 times less than Turkey meat
|
| Vitamin B5 | 0.56mg | 11% | 55% |
2 times less than Sunflower seeds
|
| Vitamin B6 | 0.13mg | 10% | 59% |
1.1 times more than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 70µg | 18% | 30% |
1.1 times more than Brussels sprouts
|
| Trans fat | 0g | N/A | 100% |
N/A
|
| Saturated fat | 0.04g | 0% | 87% |
151.2 times less than Beef broiled
|
| Monounsaturated fat | 0.06g | N/A | 84% |
175 times less than Avocado
|
| Polyunsaturated fat | 0.07g | N/A | 88% |
693.7 times less than Walnut
|
| Tryptophan | 0.06mg | 0% | 85% |
5.3 times less than Chicken meat
|
| Threonine | 0.12mg | 0% | 88% |
5.9 times less than Beef broiled
|
| Isoleucine | 0.21mg | 0% | 85% |
4.4 times less than Salmon raw
|
| Leucine | 0.28mg | 0% | 87% |
8.8 times less than Tuna Bluefin
|
| Lysine | 0.26mg | 0% | 82% |
1.7 times less than Tofu
|
| Methionine | 0.05mg | 0% | 88% |
1.8 times less than Quinoa
|
| Phenylalanine | 0.18mg | 0% | 86% |
3.7 times less than Egg
|
| Valine | 0.2mg | 0% | 87% |
9.9 times less than Soybean raw
|
| Histidine | 0.11mg | 0% | 85% |
6.9 times less than Turkey meat
|
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NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 50
% Daily Value*
0.32%
Total Fat
0.21g
0.18%
Saturated Fat 0.04g
0
Trans Fat
0g
0
Cholesterol 0mg
0.39%
Sodium 9mg
3.5%
Total Carbohydrate
11g
7.6%
Dietary Fiber
1.9g
Total Sugars 0g
Includes ? g Added Sugars
Protein
4.3g
Vitamin D
0mcg
0
Calcium
13mg
1.3%
Iron
1.9mg
24%
Potassium
219mg
6.4%
*
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
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
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
ⓘ
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
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.