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Source of fiber, plant protein, and folate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
78
KCAL / 100G
Carbs
13.2g
· 67%
Protein
5.1g
· 26%
Fat
0.6g
· 7%
Fiber
4.5g
Vitamins
Vitamin K
102µg · 85% DV
Folate
108µg · 27% DV
Vitamin A
155µg · 17% DV
Vitamin C
11.5mg · 13% DV
Minerals
Phosphorus
91mg · 13% DV
Iron
2mg · 11% DV
Magnesium
38mg · 9% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
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
SATURATED
0.08g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.26g
Omega 6:3 ratio 2.3:1
Below the ideal 4:1 — a good omega balance.
It can be a light meal, but many people will find it more satisfying with a source of healthy fat or extra protein. Adding olive oil, avocado, tofu, eggs, or yogurt on the side usually makes it more balanced.
Because it contains fibre, a large portion right before training may feel heavy for some people. It often works better 1-3 hours before exercise or after training with an added protein source.
It can in people who are sensitive to legumes or suddenly increase their fibre intake. Starting with a smaller portion and using well-cooked mung beans can make it easier to tolerate.
Yes, it is usually a light evening meal with fibre and plant protein. If you eat it very late or in a large portion, it may feel filling or gassy for some people.
Add ingredients that slow digestion and improve satiety, such as olive oil, nuts, seeds, or avocado. For a more complete meal, pair it with tofu, yogurt, eggs, or another protein-rich side.
Yes, but the greens can wilt if they sit in dressing too long. For the best texture, store the cooked mung beans, greens, and dressing separately and combine them before serving.
The finished salad is not ideal for freezing because leafy greens lose texture and release water when thawed. Cooked mung beans alone freeze much better than the assembled salad.
Mung beans usually have a milder, slightly sweeter taste and a firmer bite than lentils. Lentil salad often feels earthier and heavier, so the better choice depends on the texture and flavour you want.
People with legume sensitivity, IBS symptoms, or difficulty tolerating higher-fibre meals may need smaller portions. The answer also depends on the dressing and add-ins if someone has a medical diet to follow.
Yes, lemon can help support the absorption of iron from plant foods. That makes it a useful addition to salads built around greens and legumes.
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Nutrition data compiled from USDA FoodData Central and scientific sources.