Product Overview
Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. While native to India, mung beans later spread to China and various parts of Southeast Asia. These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. They arena t as popular in the US but can be purchased from most health food stores. Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys. Theya re high in nutrients and believed to aid many ailments. Mung beans are rich in vitamins and minerals. One cup (7 ounces or 202 grams) of boiled mung beans contains: Calories: 212 Fat: 0.8 grams Protein: 14.2 grams Carbs: 38.7 grams Fiber: 15.4 grams Folate (B9): 80% of the Reference Daily Intake (RDI) Manganese: 30% of the RDI Magnesium: 24% of the RDI Vitamin B1: 22% of the RDI Phosphorus: 20% of the RDI Iron: 16% of the RDI Copper: 16% of the RDI Potassium: 15% of the RDI Zinc: 11% of the RDI Vitamins B2, B3, B5, B6 and selenium These beans are one of the best plant-based sources of protein. Theya re rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine and more. Essential amino acids are those that your body is unable to produce on its own. Since mung beans are also consumed sprouted, ita s important to note that sprouting changes their nutritional composition. Sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones. Whata s more, sprouting reduces levels of phytic acid, which is an antinutrient. Antinutrients can reduce the absorption of minerals like zinc, magnesium and calcium.
Contact Person Mr Rachel Vulley
Jupiter Street, Hamissi Bld, First Floor No. 110, P.o. Box 04264 Old Bagamoyo Road,
Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. While native to India, mung beans later spread to China and various parts of Southeast Asia. These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. They arena t as popular in the US but can be purchased from most health food stores. Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys. Theya re high in nutrients and believed to aid many ailments. Mung beans are rich in vitamins and minerals. One cup (7 ounces or 202 grams) of boiled mung beans contains: Calories: 212 Fat: 0.8 grams Protein: 14.2 grams Carbs: 38.7 grams Fiber: 15.4 grams Folate (B9): 80% of the Reference Daily Intake (RDI) Manganese: 30% of the RDI Magnesium: 24% of the RDI Vitamin B1: 22% of the RDI Phosphorus: 20% of the RDI Iron: 16% of the RDI Copper: 16% of the RDI Potassium: 15% of the RDI Zinc: 11% of the RDI Vitamins B2, B3, B5, B6 and selenium These beans are one of the best plant-based sources of protein. Theya re rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine and more. Essential amino acids are those that your body is unable to produce on its own. Since mung beans are also consumed sprouted, ita s important to note that sprouting changes their nutritional composition. Sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones. Whata s more, sprouting reduces levels of phytic acid, which is an antinutrient. Antinutrients can reduce the absorption of minerals like zinc, magnesium and calcium.
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