Legume
Whole
Whole mung beans are small green Vigna seeds with the skin on—used for sprouting, soups, and slow-cooked dals that keep shape longer than split moong. Flavour is mild and earthy-sweet. Dried beans need soaking or longer simmering; they cook faster than many larger pulses. Simmer until creamy inside but intact for salads and rice dishes; cook softer for soups. Sprouting uses whole green beans only. Store dry and cool.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.77 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 0 mg
- Sodium 9.86 mg
- Salt 0.02 g
- Total Carbohydrate 19.4 g
- Dietary Fibre 6.05 g
- Total Sugars 1.91 g
- Complex / starch 11.5 g
- Protein 9.33 g
- Water 61.2 g
- Energy 116 kcal
- Water 61.2 g
- Carbohydrates 19.4 g
- Protein 9.33 g
- Fat 0.77 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Vitamins 141 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.24 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.43 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.19 mg
- Vitamin B7 — Biotin 4.6 µg
- Vitamin B9 — Folate 110 µg
- Vitamin C 2 mg
- Vitamin E 0.45 mg
- Vitamin K 7.1 µg
- Minerals 359 mg
- Major Minerals 358 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.24 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.43 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.19 · vitamin-b7-biotin: 4.6 · vitamin-b9-folate: 109.9 · vitamin-e: 0.45 · vitamin-k: 7.1 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Whole mung beans were staples across South and East Asian agriculture.
Dried whole mung entered global pulse trade and sprouting markets.