Legume

Flour

Mung bean flour (besan is usually chickpea—true mung flour is distinct) is milled hulled mung used in some East and South Asian batters, noodles, and sweets. It is pale, mild, and gluten-free, with a clean beany note when raw that cooks out. Check labels so chickpea gram flour is not confused with mung flour. Use in glass-noodle related products, pancakes, and coatings. Store airtight. Combine with other starches for elasticity in noodle doughs.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Mung Flour

Mung Starch

Characteristics

Preparations

BatteredMilledNoodle Dough

Traits

FineFine MillGluten FreeMildMild Beany

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 341

Amount per 100 g

Total Fat 1.5 g
Saturated Fat 0.38 g
Trans Fat 0 g
Monounsaturated Fat 0.38 g
Polyunsaturated Fat 0.74 g
Cholesterol 0 mg
Sodium 9.51 mg
Salt 0.02 g
Total Carbohydrate 72 g
Dietary Fibre 8 g
Total Sugars 1 g
Complex / starch 60 g
Protein 9.85 g
Water 12 g

Detailed nutrients

Energy 341 kcal
Water 12 g
Carbohydrates 72 g
- Sugars 1 g
- Starch 60 g
- Fibre 8 g
Protein 9.85 g
Fat 1.5 g
- Saturated Fat 0.38 g
- Monounsaturated Fat 0.38 g
- Polyunsaturated Fat 0.74 g
  - Omega-3 0.11 g
Vitamins 144 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.25 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.93 mg
- Vitamin B5 — Pantothenic Acid 0.48 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 4.7 µg
- Vitamin B9 — Folate 111 µg
- Vitamin C 2 mg
- Vitamin E 0.45 mg
- Vitamin K 7.2 µg
Minerals 261 mg
- Major Minerals 260 mg
  - Calcium 35 mg
  - Sodium 9.51 mg
  - Potassium 215 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.25 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.93 · vitamin-b5-pantothenic-acid: 0.48 · vitamin-b6: 0.19 · vitamin-b7-biotin: 4.7 · vitamin-b9-folate: 111.4 · vitamin-e: 0.45 · vitamin-k: 7.2 ·

Minerals

Sodium: 9.51 · Potassium: 215 · Calcium: 35 · Iron: 1.5 ·

Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.

History

1500

Mung flours supported noodle and batter traditions in East Asia.

2000

Gluten-free specialty flours included milled mung bean.