Mung beans, mature seeds, sprouted, cooked, boiled, drained, without salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 11.4 MG | 13% | |
| Thiamin | 0.1 MG | 4% | |
| Riboflavin | 0.1 MG | 8% | |
| Niacin | 0.8 MG | 5% | |
| Pantothenic acid | 0.2 MG | 5% | |
| Vitamin B-6 | 0.1 MG | 3% | |
| Folate, total | 29 UG | 7% | |
| Choline, total | 9.9 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 22.7 UG | 19% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 0.7 MG | 4% | |
| Magnesium, Mg | 14 MG | 3% | |
| Phosphorus, P | 28 MG | 2% | |
| Potassium, K | 101 MG | 2% | |
| Sodium, Na | 10 MG | 0% | |
| Zinc, Zn | 0.5 MG | 4% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.1 MG | 6% | |
| Selenium, Se | 0.6 UG | 1% |
Nutrition Highlights
- Very low in calories (21 kcal per 100g), suitable for weight management.
- Very low in fat (0.1g per 100g).
About Mung beans, mature seeds, sprouted, cooked, boiled, drained, without salt
These small, crisp sprouts are a nutrient-dense addition to any meal, offering a refreshing crunch and mild, slightly nutty flavor. Packed with vitamin C, they provide a significant boost to immune health and skin vitality, while also delivering folate, which supports cell growth and development. With a low calorie count and high water content, they make an excellent choice for those looking to add volume and texture to dishes without excess calories. Their fiber content aids digestion, and the small amount of plant-based protein makes them a valuable component in vegetarian and vegan diets.
Commonly enjoyed raw in salads, sandwiches, and spring rolls, these sprouts also shine when lightly cooked in stir-fries, soups, and noodle dishes, where they absorb surrounding flavors while retaining their tender bite. Because they are highly perishable, it's best to use them within a few days of purchase and store them in the refrigerator. For those with sensitive digestion, cooking them can make them easier to digest. Whether tossed into a vibrant salad or added to a warm bowl of pho, these versatile sprouts bring both nutrition and a satisfying texture to the table.
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