Legume

Noodle Form

Mung bean noodle form means dried glass/cellophane noodles made primarily from mung starch—thin, opaque when dry, translucent and springy when cooked. They are a classic hot-pot, spring-roll, and salad noodle with neutral taste that carries sesame, chilli, and broth. Soak or boil until clear and elastic; drain well. Overcooking collapses the spring. Not the same as wheat noodles—handle gently after cooking.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Cellophane Noodle Base

Glass Noodle Base

Characteristics

Preparations

BoiledDriedIn SoupSoaked

Traits

NeutralSpringyStarch NoodleTranslucent

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 119

Amount per 100 g

Total Fat 0.84 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.2 g
Polyunsaturated Fat 0.29 g
Cholesterol 0 mg
Sodium 10.1 mg
Salt 0.02 g
Total Carbohydrate 20.9 g
Dietary Fibre 6.25 g
Total Sugars 1.98 g
Complex / starch 11.8 g
Protein 9.09 g
Water 63.3 g

Detailed nutrients

Energy 119 kcal
Water 63.3 g
Carbohydrates 20.9 g
- Sugars 1.98 g
- Starch 11.8 g
- Fibre 6.25 g
Protein 9.09 g
Fat 0.84 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.2 g
- Polyunsaturated Fat 0.29 g
  - Omega-3 0.03 g
Vitamins 169 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.29 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 1.74 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 5.6 µg
- Vitamin B9 — Folate 134 µg
- Vitamin C 2 mg
- Vitamin E 0.55 mg
- Vitamin K 8.7 µg
Minerals 326 mg
- Major Minerals 324 mg
  - Calcium 67 mg
  - Sodium 10.1 mg
  - Potassium 247 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.29 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 1.74 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.23 · vitamin-b7-biotin: 5.6 · vitamin-b9-folate: 134.3 · vitamin-e: 0.55 · vitamin-k: 8.7 ·

Minerals

Sodium: 10.1 · Potassium: 247 · Calcium: 67 · Iron: 1.5 ·

Noodle Form of Mung Bean: composition reflects this culinary part relative to the whole ingredient.

History

1500

Mung starch noodles became a Chinese pantry staple.

1980

Dried mung glass noodles spread through global Asian grocery trade.