Mung bean

Vigna radiata

Mung beans are seeds that become soft when cooked. Cooks boil, simmer, steam, stew, or ferment them, blend them into a paste, and pair them with rice or coconut.

Plant-based
Gluten-free
No listed allergens

About the plain ingredient, not packaged products; general information, not medical advice. Details

Category: Beans & pulses
Part used: Seed
Family: Fabaceae
Texture: Soft
Cooked most in: Asia
Top country: Vietnam
Dishes: 1 in the catalogue
Energy: 347 kcal per 100 g

Photo: FireFeather · CC BY-SA 4.0 · Wikimedia Commons

In the kitchen

How to use mung bean

Typical ways to cook or use it

Boil simmer
Ferment
Paste blend
Steam
Stew

Preparing it

Remove the skins before using the beans if desired. To make a dry paste, hull and cook the beans, then pulverize them.

Cooking with it

Boil dried whole beans until soft.

Goes well with

Flavour

Taste and texture

Texture, cooked

Soft

Nutrition

What 100 g of mung bean holds

Per 100 g, raw. Averages from USDA; real values vary by variety, season and growing conditions.

Protein 27%Fat 1%Carbohydrate 71%of the macronutrients by weight

Nutrition per 100 g of mung bean, raw
Energy	347 kcal · 1,452 kJ
Protein	24 g
Fat	1.2 g
of which saturated	0.35 g
Carbohydrate	63 g
of which sugars	6.6 g
Fibre	16 g
Sodium	15 mg
Cholesterol	0 mg

Nutrition per 100 g of mung bean, raw: minerals and vitamins
Potassium	1,246 mg
Calcium	132 mg
Iron	6.7 mg
Magnesium	189 mg
Zinc	2.7 mg
Vitamin C	4.8 mg
Vitamin A (RAE)	6 µg
Folate	625 µg

Source: USDA FoodData Central (food 174256), public domain. Minerals and vitamins are listed only where USDA measured a non-zero amount.

Around the world

Where mung bean is cooked

1 dish in the catalogue uses mung bean. Here is where they come from.

Dishes by continent

Asia1

Countries whose dishes use it most

Vietnam 1

Counts are catalogued dishes from each country that list mung bean among their ingredients.

Origins

First cultivated: in India

On the table

Dishes made with mung bean

1 dish in the catalogue uses it.

Bánh chay
Vietnam

Dish lists come from Wikidata; a dish counts when its recorded ingredients include mung bean.

Good to know

Diet and allergens: mung bean in detail

These notes describe the plain ingredient. Packaged and prepared products vary, so read the label; for allergies and medical diets ask a doctor or dietitian.

Allergens: None of the 15 listed allergens foundChecked and not found: soy, eggs, fish, milk, lupin, wheat, celery, sesame, mustard, peanuts, molluscs, sulphites, tree nuts, crustaceans, gluten cereals.
Animal origin: No animal ingredients foundChecked and not found: egg, fish, meat, dairy, honey, insect, gelatin, poultry, bone char, shellfish, other animal, animal fining, animal rennet.
Gluten: None
Alcohol: None
Caffeine: None
Pork: None

Family

Related forms

A kind of: bean
Made from it: mung bean sprout (sprouted)