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Nutrition - Facts for Mung beans, mature seeds, raw
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Mung beans, mature seeds, raw.
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Mung beans, mature seeds, raw

Calories 347 Calories from Fat 10
(3%)
 [1]
% Total Quantity
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 15mg 0.02%
Potassium 1246mg 1.25%
Total Carbohydrate 63g 63%
Protein 24g 24%


NutrientQuantityUnits
Alanine 1.05 g
Alcohol, ethyl 0.00 g
Arginine 1.67 g
Ash 3.32 g
Aspartic acid 2.76 g
Caffeine 0.00 mg
Calcium, Ca 132.00 mg
Carbohydrate, by difference 62.62 g
Carotene, alpha 0.00 mcg
Carotene, beta 68.00 mcg
Cholesterol 0.00 mg
Choline, total 97.90 mg
Copper, Cu 0.94 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.21 g
Daidzein 0.01 mg
Energy 347.00 kcal
Energy 1452.00 kJ
Fatty acids, total monounsaturated 0.16 g
Fatty acids, total polyunsaturated 0.38 g
Fatty acids, total saturated 0.35 g
Fiber, total dietary 16.30 g
Folate, DFE 625.00 mcg_DFE
Folate, food 625.00 mcg
Folate, total 625.00 mcg
Folic acid 0.00 mcg
Genistein 0.18 mg
Glutamic acid 4.26 g
Glycine 0.95 g
Histidine 0.69 g
Iron, Fe 6.74 mg
Isoflavones, total 0.19 mg
Isoleucine 1.01 g
Leucine 1.85 g
Lutein + zeaxanthin 0.00 mcg
Lycopene 0.00 mcg
Lysine 1.66 g
Magnesium, Mg 189.00 mg
Manganese, Mn 1.03 mg
Methionine 0.29 g
Niacin 2.25 mg
Pantothenic acid 1.91 mg
Phenylalanine 1.44 g
Phosphorus, P 367.00 mg
Phytosterols 23.00 mg
Potassium, K 1246.00 mg
Proline 1.09 g
Protein 23.86 g
Retinol 0.00 mcg
Riboflavin 0.23 mg
Selenium, Se 8.20 mcg
Serine 1.18 g
Sodium, Na 15.00 mg
Sugars, total 6.60 g
Theobromine 0.00 mg
Thiamin 0.62 mg
Threonine 0.78 g
Total lipid (fat) 1.15 g
Tryptophan 0.26 g
Tyrosine 0.71 g
Valine 1.24 g
Vitamin A, IU 114.00 IU
Vitamin A, RAE 6.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.38 mg
Vitamin C, total ascorbic acid 4.80 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.51 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 9.00 mcg
Water 9.05 g
Zinc, Zn 2.68 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
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