The mung bean is not a widely known legume in the United States. Most Americans are more familiar with its sprouts, which are commonly found in salads. As with many legumes, the mung bean has many nutritious properties. They can be used in a variety of recipes, including soups and stews.
Calories
A 1-cup serving of boiled mung beans has 212 calories. If you eat 2,000 calories a day, a serving of the beans equals 10.6 percent of your total daily calories.
Fat
As with nearly all legumes, mung beans contain only a small amount of fat: 0.77 g in one cup, according to the U.S. Department of Agriculture. If you eat a 2,000-calorie diet, you should consume no more than 65 g of fat per day, the USDA advises. Diets high in fat -- particularly trans fat and saturated fat -- increase your risk for obesity and related health conditions.
Sodium
A 1-cup serving of boiled mung beans contains only scant sodium, about 4 mg. Adding salt to the boiling water or salting the beans to taste will significantly alter your sodium intake. A quarter teaspoon of salt contains 590 mg of sodium. You should restrict daily sodium intake to no more than 2,400 mg to help protect against hypertension, the USDA recommends in its Dietary Guidelines for Americans.
Carbohydrates
Plant-based foods are often a good dietary source of carbohydrates because at least part of the carbs come in the form of dietary fiber. In the case of mung beans, a 1-cup serving contains 38.68 g of total carbs, and 15.4 g of the carbs are dietary fiber, according to the USDA. The beans also contain some carbohydrates in the form of sugars: 4.04 g per cup.
Protein
All legumes are a dietary source of protein. In the case of mung beans, you will get 14.18 g of protein for every 1 cup of the boiled beans you eat, according to the USDA.
Vitamins and Minerals
Mung beans contain varying amounts vitamins and minerals essential to a healthy diet. Among the vitamins in the beans are vitamin A, vitamin C, vitamin B6, and the B vitamins folate, niacin, riboflavin and thiamin, according to the USDA. Minerals present in the beans include phosphorus, potassium, magnesium, calcium and iron.
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