What are some of the nutrients attributed to mung beans?
Nutritional value per 100 g (3.5 oz) Energy 110 kcal 440 kJ Carbohydrates 19.15 g – Sugars 2.00 g – Dietary fiber 7.6 g Fat 0.38 g Protein 7.02 g Vitamin C 1.0 mg 2% Calcium 27 mg 3% Magnesium 0.298 mg 0% Phosphorus 99 mg 14% Potassium 266 mg 6% Sodium 2 mg 0% Mung beans are commonly used in Chinese cuisine, where they are called lǜ dòu (绿豆, literally “green bean”), as well as in Japan, Korea, India, Thailand and Southeast Asia. In Vietnam, they are called đậu xanh (again, literally “green bean”). They are generally eaten either whole (with or without skins) or as bean sprouts, or used to make the dessert “green bean soup”. The starch of mung beans is also extracted from them to make jellies and “transparent/cellophane” noodles. In Vietnam, the transparent wrapping of Vietnamese spring rolls is made from mung bean flour. In Filipino cuisine, meat is sauteed with garlic, onions, and bay leaves, then mung beans are added and cooked. Mung batter is used to make crepes named Pesarattu in A
