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Protein- and folate-rich legume
CALORIES
POTASSIUM
FIBER
Selected: 100 g
347
KCAL / 100G
Carbs
62.6g
· 70%
Protein
23.9g
· 27%
Fat
1.2g
· 3%
Fiber
16.3g
Vitamins
Folate
625µg · 156% DV
B1
0.62mg · 52% DV
B5
1.91mg · 38% DV
B6
0.38mg · 22% DV
Minerals
Copper
1mg · 111% DV
Phosphorus
367mg · 52% DV
Magnesium
189mg · 45% DV
Manganese
1mg · 43% DV
NOVA 1
Unprocessed
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.35g
MONOUNSATURATED
0.16g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 6.1:1
Above the ideal 4:1 (6.1:1).
Raw mung beans contain 347 calories per 100 grams.
Raw mung beans provide 23.86 grams of protein per 100 grams.
Raw mung beans contain 62.62 grams of carbohydrates per 100 grams. Carbohydrates are their main macronutrient.
Yes. Raw mung beans provide 16.3 grams of fiber per 100 grams.
Raw mung beans contain 1.15 grams of fat per 100 grams.
Yes, raw mung beans are compatible with vegan diets. They also fit vegetarian, flexitarian, Mediterranean, and omnivore eating patterns.
Based on the provided dietary compatibility information, raw mung beans are suitable for a gluten-free diet.
Their 23.86 grams of protein and 16.3 grams of fiber per 100 grams can contribute protein and fiber to a meal. Their 347 calories and 62.62 grams of carbohydrates per 100 grams should also be considered when planning portions.
No glycemic index or glycemic load value is provided for raw mung beans. Per 100 grams, they contain 62.62 grams of carbohydrates and 16.3 grams of fiber.
No. Raw mung beans are classified as unprocessed and belong to the legume category; they are also compatible with a Sattvik diet.
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Nutrition data compiled from USDA FoodData Central and scientific sources.