Mung beans are small green beans used in traditional dishes throughout Asia and the Philippines. Mung bean sprouts are one of the most common commercially available sprouts. Chefs also use them as filling for a variety of dumplings like lumpia and spring rolls.
Vitamin C
Mung beans are a good source of vitamin C. According to the U.S. Department of Agriculture, a one-cup serving of mung beans or sprouts contains one-third of your daily recommended intake of this important antioxidant vitamin.
No Fat
Mung beans contain no fat, according to the USDA. Though they frequently appear in dishes that might include rich sauces or other sources of fat, mung beans themselves have no saturated or trans fat. Thus, the Natural Environment website calls them a healthy, wholesome part of a low-fat diet of unprocessed foods.
Protein
According to the USDA, mung beans are a moderate source of protein. A single cup contains 5 grams of protein. About 21 percent of the calories in mung beans come from protein. Like most legumes, however, this is not a complete protein as some essential amino acids are not present in mung beans.
Fiber
Three-fourths of the calories in mung beans are carbohydrates. Only about one-sixth of the carbohydrate content by weight is fiber, but this is still a significant amount. A one-cup serving contains 9 percent of your recommended intake of dietary fiber. According to Natural Therapy Pages, mung beans are low in the oligosaccharides that cause most legumes to create flatulence.
Other Nutrients
A one-cup serving of mung beans contains 13 percent of your daily-recommended intake of iron in a natural form. Also present in significant quantities are riboflavin, folate, copper and manganese. Available in moderate amounts are thiamin, niacin, Vitamin B-6, pantothenic acid, magnesium, phosphorus, potassium and zinc.
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