Green Mung Dal Beans
These small beans are probably most familiar in their sprouted form, which is how they are found in many Chinese dishes. Hulled and split, they reveal their creamy interiors. Second only to Alfalfa in popularity for home growing. Also known as Chinese Bean Sprouts. The bean sprout is much easier to digest and assimilate than the actual bean and it is the only source of Vitamin C and Vitamin B12 among the sprouted beans. Used in stir fried food, soups and salads.
Nutrition Data for Mung beans, mature seeds, raw (16080)
|Nutrient||Nutrient value per 100 gm||1 cup||1 tbsp|
|Caffeine||0 mg||0 mg||0 mg|
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page