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Mung Bean and Green Apple Salad Calories
Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Mung Bean and Green Apple Salad Nutrition Facts
Selected: 100 g
92
KCAL / 100G
Carbs
18.1g
· 74%
Protein
5.3g
· 22%
Fat
0.4g
· 4%
Fiber
5.5g
Mung Bean and Green Apple Salad Vitamins & Minerals
Vitamins
Folate
112µg · 28% DV
B1
0.12mg · 10% DV
B6
0.1mg · 6% DV
B2
0.05mg · 4% DV
Minerals
Phosphorus
104mg · 15% DV
Magnesium
43mg · 10% DV
Zinc
1mg · 9% DV
Potassium ⭐
271mg · 8% DV
Mung Bean and Green Apple Salad Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Mung Bean and Green Apple Salad Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Mung Bean and Green Apple Salad Contain Allergens?
No known major allergens
Which Diets Is Mung Bean and Green Apple Salad Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Mung Bean and Green Apple Salad Fat Profile
SATURATED
0.08g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.14g
Omega 6:3 ratio 6:1
Above the ideal 4:1 (6:1).
Foods Similar to Mung Bean and Green Apple Salad
Mung Bean and Green Apple Salad — Frequently Asked Questions
How should mung beans be cooked for green apple mung bean salad?
Cook the mung beans until tender but still holding their shape, then drain them well. Rinsing briefly under cold water stops the cooking and helps keep the salad from becoming mushy.
Why is it best to add the green apple just before serving?
Cut apple browns and can release moisture as it sits. Add it near serving time and toss it with a little lemon juice to preserve its crisp texture and fresh colour.
Can green apple mung bean salad be made ahead?
The cooked mung beans and dressing can be prepared a day ahead, but the apple is best cut shortly before serving. Keep the components refrigerated in airtight containers and combine when ready to eat.
Can this salad be frozen?
A fully assembled salad does not freeze well because apple becomes soft and watery after thawing. You can freeze cooked mung beans separately, then add fresh apple, herbs and dressing after defrosting.
What dressing goes well with green apple mung bean salad?
A simple lemon and olive oil dressing with black pepper, herbs and a little salt complements both the earthy beans and tart apple. Use strongly flavoured ingredients such as mustard or pomegranate molasses sparingly so they do not overpower the salad.
Why do mung beans sometimes turn out hard or dry in a salad?
Beans may stay hard if undercooked, while overcooking makes them split and lose their texture. For a less dry salad, dress the beans while they are still slightly warm so they absorb more flavour.
Is green apple mung bean salad enough for a full lunch?
It can work as a light lunch, but adding a more substantial protein or fat source can make it more satisfying. Try pairing it with tofu, eggs, fish, avocado, walnuts or a whole-grain side.
Is this salad better before or after a workout?
Before exercise, a smaller portion may be more comfortable because legumes are fibre-rich and can take time to digest. After training, pair it with a concentrated protein food such as tofu, eggs, yogurt or fish to support recovery.
Can mung beans replace chickpeas in a salad?
Yes. Mung beans are smaller, milder and usually cook faster than chickpeas, creating a lighter texture that works especially well with crisp apple. Chickpeas are generally creamier and more robust in flavour.
Can green apple mung bean salad cause bloating?
Like other legumes, mung beans can cause gas or bloating in some people, particularly when eaten in larger amounts without gradual adaptation. Cooking them thoroughly, discarding the cooking water and starting with a modest portion may help.
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Nutrition data compiled from USDA FoodData Central and scientific sources.