Mung Bean
Description
Mung bean, a legume commonly used in Chinese cooking in its sprouted form. It is a good source of vegetable protein and potassium.
Caloric Content
| 1 | 2 | |
| Calories: | 16 | 13 |
| Protein: | 1.58 | 1.26 gm |
| Carbohydrates: | 3.08 | .06 gm |
| Fiber: | .42 | 2.60 gm |
| Total fats: | .10 | .32 gm |
| Saturated fats: | .024 | .19 gm |
| Unsaturated fats: | .041 | .016 gm |
| Cholesterol: | 0 | .007 mg |
1. Raw - 1/2 cup, 52 grams
2. Sprouted, Boiled, Drained - 1/2 cup, 62 grams
| 3 | 4 | |
| Calories: | 8 | 31 |
| Protein: | .87 | 2.67 gm |
| Carbohydrates: | 1.33 | 6.57 gm |
| Fiber: | .16 | .43 gm |
| Total fats: | .03 | .13 gm |
| Saturated fats: | .010 | .024 gm |
| Unsaturated fats: | .017 | .077 gm |
| Cholesterol: | 0 | 0 mg |
4. Sprouted, Fried - 1/2 cup, 62 grams
Vitamin Content
| 1 | 2 | 3 | |
| Vitamin A: | 11 | 8 | 14 IU |
| Thiamine: | .044 | .031 | .019 mg |
| Vitamin B-2: | .064 | .063 | .043 mg |
| Vitamin B-6: | .046 | - | - mg |
| Vitamin B-12: | 0 | 0 | 0 mcg |
| Biotin: | - | - | - mcg |
| Niacin: | .389 | .507 | .136 mg |
| Pantothenic Acid: | .198 | .151 | - mg |
| Folic acid: | 31.6 | - | 6.0 mcg |
| Vitamin C: | 6.8 | 7 | .2 mg |
| Vitamin E: | - | - | - IU |
1. Raw - 1/2 cup, 52 grams
2. Sprouted, Boiled, Drained - 1/2 cup, 62 grams
3. Sprouted, Canned, Drained - 1/2 cup, 62 grams
| 4 | USRDA | |
| Vitamin A: | - | 5000 IU |
| Thiamine: | .087 | 1.7 mg |
| Vitamin B-2: | .112 | 1.7 mg |
| Vitamin B-6: | - | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .744 | 20 mg |
| Pantothenic Acid: | - | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 9.9 | 60 mg |
| Vitamin E: | - | 30 IU |
4. Sprouted, Fried - 1/2 cup, 62 grams
Mineral Content
| 1 | 2 | 3 | |
| Calcium: | 7 | 7 | 9 mg |
| Copper: | .085 | .076 | .097 mg |
| Iron: | .47 | .40 | .27 mg |
| Magnesium: | 11 | 9 | 5 mg |
| Manganese: | .098 | .087 | .045 mg |
| Phosphorus: | 28 | 17 | 20 mg |
| Potassium: | 77 | 63 | 17 mg |
| Selenium: | - | - | - mcg |
| Sodium: | 3 | 6 | - mg |
| Zinc: | .21 | .29 | - mg |
1. Raw - 1/2 cup, 52 grams
2. Sprouted, Boiled, Drained - 1/2 cup, 62 grams
3. Sprouted, Canned, Drained - 1/2 cup, 62 grams
| 4 | USRDA | |
| Calcium: | 8 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | 1.18 | 18 mg |
| Magnesium: | - | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | - | 1000 mg |
| Potassium: | - | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | - | n/a mg |
| Zinc: | .56 | 15 mg |
4. Sprouted, Fried - 1/2 cup, 62 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .019 | .017 gm |
| Threonine: | .041 | .036 gm |
| Isoleucine: | .069 | .061 gm |
| Leucine: | .091 | .081 gm |
| Lysine: | .086 | .076 gm |
| Methionine: | .018 | .016 gm |
| Cysteine: | .009 | .007 gm |
| Phenylalanine: | .061 | .053 gm |
| Tyrosine: | .027 | .024 gm |
| Valine: | .068 | .060 gm |
| Arginine: | .102 | .091 gm |
| Histidine: | .036 | .032 gm |
| Alanine: | .051 | .045 gm |
| Aspartic acid: | .249 | .220 gm |
| Glutamic acid: | .084 | .074 gm |
| Glycine: | .033 | .029 gm |
| Proline: | - | - gm |
| Serine: | .017 | .015 gm |
1. Raw - 1/2 cup, 52 grams
2. Sprouted, Boiled, Drained - 1/2 cup, 62 grams
| 3 | 4 | |
| Tryptophan: | .012 | .036 gm |
| Threonine: | .025 | .076 gm |
| Isoleucine: | .042 | .128 gm |
| Leucine: | .055 | .171 gm |
| Lysine: | .053 | .162 gm |
| Methionine: | .011 | .033 gm |
| Cysteine: | .006 | .016 gm |
| Phenylalanine: | .037 | .113 gm |
| Tyrosine: | .016 | .050 gm |
| Valine: | .042 | .126 gm |
| Arginine: | .063 | .192 gm |
| Histidine: | .022 | .068 gm |
| Alanine: | .031 | .096 gm |
| Aspartic acid: | .152 | .466 gm |
| Glutamic acid: | .051 | .157 gm |
| Glycine: | .020 | .061 gm |
| Proline: | - | - gm |
| Serine: | .011 | .032 gm |
3. Sprouted, Canned, Drained - 1/2 cup, 62 grams
4. Sprouted, Fried - 1/2 cup, 62 grams
References
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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