Beans, mung, dried, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Pulses, legumes

Beans, mung, dried, raw

Phaseolus radiatus L.
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total26.8 %
   Fat, total3 %
   Carbohydrate, total70.2 %
   Alcohol0 %
Refuse: 0%

Content per 100 grams
Energy1380kJ
Protein, total23.9g
   total-N3.8g
Fat, total1.2g
   saturated fatty acids0.4g
   monounsaturated fatty acids0.2g
   polyunsaturated fatty acids0.4g
Carbohydrate, total62.6g
   carbohydrate, available47.6g
   added sugar0g
   dietary fibre15g
Alcohol0g
Ash3.3g
Moisture9.5g

Vitamins
Vitamin A5.67RE
   retinol0μg
   ß-carotene68μg
Vitamin D0μg
Vitamin E1.9aTE
   alpha-tocopherol1.9mg
Vitamin K170μg
Vitamin B1, thiamin0.621mg
Vitamin B2, riboflavin0.233mg
Niacin equivalents6.58NE
   niacin2.25mg
   tryptophan4.33mg
Vitamin B60.5mg
Pantothenic Acid0.2mg
Folates625μg
Vitamin B120μg
Vitamin C12.2mg
   L-Ascorbic Acid12.2mg

Minerals
Sodium, Na15mg
Potassium, K1246mg
Calcium, Ca88mg
Magnesium, Mg189mg
Phosphorus, P395mg
Iron, Fe6.74mg
Copper, Cu0.941mg
Zinc, Zn2.68mg
Manganese, Mn1.04mg
Chromium, Cr8.8μg
Selenium, Se8.8μg
Nickel, Ni330μg

Carbohydrates
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.257g
C 18:00.073g
C 16:10g
C 18:1, n-90.165g
C 20:1, n-110g
C 22:1, n-90g
C 18:2, n-60.367g
C 18:3, n-30.028g
C 18:4, n-30g
C 20:4, n-60g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g

Sums lipids
Sum saturated0.36g
Sum monounsaturated0.165g
Sum polyunsaturated0.394g
Sum n-3 fatty acids0.028g
Sum n-6 fatty acids0.367g

Cholesterol
Cholesterol0mg

Amino acids
Isoleucin990mg
Leucine1800mg
Lysine1700mg
Methionine290mg
Cystine210mg
Phenylalanine1500mg
Tyrosine730mg
Threonine760mg
Tryptophan260mg
Valine1200mg
Arginine1700mg
Histidine690mg
Alanine1100mg
Aspartic acid2700mg
Glutamic acid4200mg
Glycine960mg
Proline1100mg
Serine1200mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0485