| 316.00 kcal | 62.00g | 0.80g | 21.60g |
| Calories | Carbohydrates | Fat | Protein |
Detailed introduction:
Mung bean is an annual herbaceous plant of the Leguminosae family. It is native to China, India, and Myanmar and has a cultivation history of more than 2,000 years. China is now produced in Henan, Hebei, Shandong, Anhui and other provinces in the Yellow River and Huaihe River basins, and is generally mature and available in the autumn.
There are three main colors of mung bean seed coat: green, yellow-green, and dark green., the seed coat is divided into two types: shiny (bright green) and matte (dark green). The best quality is those that are dark green and shiny, have large, neat grains, are round in shape, and are easy to crisp when cooked.
Mung beans are a traditional legume food of the Chinese people. Mung beans contain more vitamins, calcium, phosphorus, iron and other minerals than japonica rice. Therefore, it not only has good edible value, but also has very good medicinal value. It is said to be "a good grain that helps the world". In the hot summer, mung bean soup is people’s favorite refreshing drink.
Food review:
The carbohydrate content of its main nutrients is close to that of whole grains, and its fiber content is extremely high, making it suitable for use as whole grains during weight loss.
Nutritional value:
1. The protein and phospholipids contained in mung beans have the functions of stimulating nerves and increasing appetite, which are necessary to increase nutrition for many important organs of the body;
- The polysaccharide component in mung beans can enhance the activity of serum lipase and hydrolyze triglycerides in lipoproteins to achieve the effect of lowering blood lipids, thereby preventing and treating coronary heart disease and angina pectoris;
- Mung beans contain a type of globulin and polysaccharide, which can promote the decomposition of cholesterol in animals into cholic acid in the liver, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine;
- According to clinical experimental reports, the active ingredients of mung beans have anti-allergic effects and can treat urticaria and other diseases;
- Mung beans have an inhibitory effect on Staphylococcus aureus and certain viruses, and can clear away heat and detoxify;
- Mung beans are rich in trypsin inhibitors, which can protect the liver and reduce protein decomposition, thereby protecting the kidneys.
Nutrition Encyclopedia:
| Nutrition | Content (per 100g) | Nutrition | Content (per 100g) |
| Calories (kcal) | 316.00 | Carbohydrates (grams) | 62.00 |
| Fat (grams) | 0.80 | Protein (grams) | 21.60 |
| Cellulose (grams) | 6.40 | Vitamin A (micrograms) | 22.00 |
| Vitamin C (mg) | 一 | vitaminsE(mg) | 10.95 |
| Carotene (microgram) | 130.00 | Thiamine (mg) | 0.25 |
| Riboflavin (mg) | 0.11 | Niacin (mg) | 2.00 |
| Cholesterol (mg) | 一 | Magnesium (mg) | 125.00 |
| Calcium (mg) | 81.00 | Iron (mg) | 6.50 |
| Zinc (mg) | 2.18 | Copper (mg) | 1.08 |
| Manganese (mg) | 1.11 | Potassium (mg) | 787.00 |
| Phosphorus (mg) | 337.00 | Sodium (mg) | 3.20 |
| Selenium (micrograms) | 4.28 |