Legume

Mung Bean

Mung bean is a small green Vigna pulse used whole, split as moong dal, sprouted for salads and stir-fries, and ground into glass-noodle starch. Mild and slightly sweet, it cooks soft for porridges and stays snappy as fresh sprouts. Central to South Asian, Chinese, and Southeast Asian cookery, from dal tadka to tangyuan fillings and Vietnamese goi.

Also known as: Moong / Mung, Lü dou, Nokdu, Đậu xanh

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flour

Noodle Form

Paste

Split

Sprout

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Sprouting Mung

Whole Moong

Moong Dal

Black Mung

Golden Mung

Vigna radiata

Green Mung

Characteristics

Preparations

BoiledCannedChilledDriedFermentedFlourFreshFriedFrozenGroundHulledMashedPickledPowderPureedRoastedSaltedSoakedSplitSproutedSteamedWhole

Provenance

BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CleanDelicateEarthyFreshMildNuttySoftSweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 122

Amount per 100 g

Total Fat 0.76 g
Saturated Fat 0.21 g
Trans Fat 0 g
Monounsaturated Fat 0.2 g
Polyunsaturated Fat 0.28 g
Cholesterol 0 mg
Sodium 9.7 mg
Salt 0.02 g
Total Carbohydrate 20.7 g
Dietary Fibre 6.47 g
Total Sugars 1.98 g
Complex / starch 12.1 g
Protein 8.48 g
Water 65.5 g

Detailed nutrients

Energy 122 kcal
Water 65.5 g
Carbohydrates 20.7 g
- Sugars 1.98 g
  - Monosaccharides 1.38 g
  - Disaccharides 0.6 g
- Starch 12.1 g
  - Amylose 3.03 g
  - Amylopectin 9.09 g
  - Digestible Starch 10.3 g
  - Resistant Starch 1.21 g
- Fibre 6.47 g
  - Soluble Fibre 2.26 g
  - Insoluble Fibre 4.21 g
Protein 8.48 g
- Plant Protein 8.06 g
Fat 0.76 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.28 g
  - Omega-3 0.03 g
  - Omega-6 0.14 g
Vitamins 157 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.55 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 5 µg
- Vitamin B9 — Folate 119 µg
- Vitamin C 2 mg
- Vitamin E 0.49 mg
- Vitamin K 7.7 µg
Minerals 242 mg
- Major Minerals 234 mg
  - Calcium 42 mg
  - Sodium 9.7 mg
  - Potassium 182 mg
- Trace Minerals 8.6 mg
  - Iron 3.2 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.02 g
- Sodium Chloride 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.55 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.2 · vitamin-b7-biotin: 5 · vitamin-b9-folate: 119.4 · vitamin-e: 0.49 · vitamin-k: 7.7 ·

Minerals

Sodium: 9.7 · Potassium: 182 · Calcium: 42 · Iron: 3.2 · Zinc: 0.4 · Iodine: 5 ·

Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.

In the kitchen

Culinary partners and combinations that usually underperform with Mung Bean.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

3000 BCEIN

Mung beans were domesticated in South Asia and became a core dal and sprouting pulse.

500CN

Chinese cookery adopted mung beans for sprouts, soups, and starch noodles.

1500

Trade spread mung beans across Southeast Asia as everyday protein and dessert ingredients.

1950

Commercial bean sprouts and dried moong made mung beans global grocery staples.