Hindi terms: moong
Other terms: maash
Category: Dried Legumes & Split Pulses
mung bean (Wikipedia)
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| Mung bean | |
|---|---|
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| Mung beans | |
_Dired_open_Pod_in_Hong_Kong.JPG)
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| Dried and opened mung bean pod | |
Scientific classification 
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| Domain: | Eukaryota |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Genus: | Vigna |
| Species: | V. radiata
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| Binomial name | |
| Vigna radiata (L.) R. Wilczek
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| Synonyms | |
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Vigna radiata - MHNT
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,452 kJ (347 kcal) |
62.62 g | |
| Sugars | 6.6 g |
| Dietary fiber | 16.3 g |
1.15 g | |
23.86 g | |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 54% 0.621 mg |
| Riboflavin (B2) | 19% 0.233 mg |
| Niacin (B3) | 15% 2.251 mg |
| Pantothenic acid (B5) | 38% 1.91 mg |
| Vitamin B6 | 29% 0.382 mg |
| Folate (B9) | 156% 625 μg |
| Vitamin C | 6% 4.8 mg |
| Vitamin E | 3% 0.51 mg |
| Vitamin K | 9% 9 μg |
| Minerals | Quantity %DV† |
| Calcium | 13% 132 mg |
| Iron | 52% 6.74 mg |
| Magnesium | 53% 189 mg |
| Manganese | 49% 1.035 mg |
| Phosphorus | 52% 367 mg |
| Potassium | 27% 1246 mg |
| Zinc | 28% 2.68 mg |
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| †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 126 kJ (30 kcal) |
5.94 g | |
| Sugars | 4.13 g |
| Dietary fiber | 1.8 g |
0.18 g | |
3.04 g | |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 7% 0.084 mg |
| Riboflavin (B2) | 10% 0.124 mg |
| Niacin (B3) | 5% 0.749 mg |
| Pantothenic acid (B5) | 8% 0.38 mg |
| Vitamin B6 | 7% 0.088 mg |
| Folate (B9) | 15% 61 μg |
| Vitamin C | 16% 13.2 mg |
| Vitamin E | 1% 0.1 mg |
| Vitamin K | 31% 33 μg |
| Minerals | Quantity %DV† |
| Calcium | 1% 13 mg |
| Iron | 7% 0.91 mg |
| Magnesium | 6% 21 mg |
| Manganese | 9% 0.188 mg |
| Phosphorus | 8% 54 mg |
| Potassium | 3% 149 mg |
| Zinc | 4% 0.41 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 441 kJ (105 kcal) |
19.15 g | |
| Sugars | 2 g |
| Dietary fiber | 7.6 g |
0.38 g | |
7.02 g | |
| Vitamins | Quantity %DV† |
| Thiamine (B1) | 14% 0.164 mg |
| Riboflavin (B2) | 5% 0.061 mg |
| Niacin (B3) | 4% 0.577 mg |
| Pantothenic acid (B5) | 8% 0.41 mg |
| Vitamin B6 | 5% 0.067 mg |
| Folate (B9) | 40% 159 μg |
| Vitamin C | 1% 1 mg |
| Vitamin E | 1% 0.15 mg |
| Vitamin K | 3% 2.7 μg |
| Minerals | Quantity %DV† |
| Calcium | 3% 27 mg |
| Iron | 11% 1.4 mg |
| Magnesium | 14% 48 mg |
| Manganese | 14% 0.298 mg |
| Phosphorus | 14% 99 mg |
| Potassium | 6% 266 mg |
| Zinc | 9% 0.84 mg |
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| †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
The mung bean (Vigna radiata), alternatively known as the green gram, maash (Persian: ماش), or moong (from Sanskrit: मुद्ग, romanized: mudga), is a plant species in the legume family. The mung bean is mainly cultivated in East Asia, Southeast Asia and the Indian subcontinent. It is used as an ingredient in both savoury and sweet dishes.