Ingredient:Mung beans: Difference between revisions
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[[File:Mung beans (Vigna radiata).jpg|right|thumb|300x300px| | [[File:Mung beans (Vigna radiata).jpg|right|thumb|300x300px|Raw mung beans]] | ||
Mung beans are tiny, round green legumes. They are incredibly versatile, used whole, split, or sprouted, and feature prominently in both savory and sweet dishes throughout Asia. | Mung beans are tiny, round green legumes. They are incredibly versatile, used whole, split, or sprouted, and feature prominently in both savory and sweet dishes throughout Asia. | ||
Latest revision as of 03:00, 16 October 2026
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Mung beans are tiny, round green legumes. They are incredibly versatile, used whole, split, or sprouted, and feature prominently in both savory and sweet dishes throughout Asia.
Nutritional Information
Values based on a standard 100g (3.5 oz) serving of boiled mung beans.
| Nutrient | Amount |
|---|---|
| Calories | 105 kcal |
| Protein | 7.0 g |
| Total Fat | 0.4 g |
| Saturated Fat | 0.1 g |
| Carbohydrates | 19.1 g |
| Sodium | 2 mg |
Culinary Uses
- The primary source for crisp, fresh bean sprouts used in stir-fries and pho. - Made into a sweet paste for mooncakes and hopia. - Ground to make the batter for savory Korean mung bean pancakes (bindaetteok).
