United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  16381, Mung beans, mature seeds, cooked, boiled, with salt
heading Nutrient Unit
Value per 100 g

cup 202g
Proximates Water g 72.66 146.77
Proximates Energy kcal 105 212
Proximates Protein g 7.02 14.18
Proximates Total lipid (fat) g 0.38 0.77
Proximates Carbohydrate, by difference g 19.15 38.68
Proximates Fiber, total dietary g 7.6 15.4
Proximates Sugars, total g 2.00 4.04
Minerals Calcium, Ca mg 27 55
Minerals Iron, Fe mg 1.40 2.83
Minerals Magnesium, Mg mg 48 97
Minerals Phosphorus, P mg 99 200
Minerals Potassium, K mg 266 537
Minerals Sodium, Na mg 238 481
Minerals Zinc, Zn mg 0.84 1.70
Vitamins Vitamin C, total ascorbic acid mg 1.0 2.0
Vitamins Thiamin mg 0.164 0.331
Vitamins Riboflavin mg 0.061 0.123
Vitamins Niacin mg 0.577 1.166
Vitamins Vitamin B-6 mg 0.067 0.135
Vitamins Folate, DFE µg 159 321
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 1 2
Vitamins Vitamin A, IU IU 24 48
Vitamins Vitamin E (alpha-tocopherol) mg 0.15 0.30
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Vitamins Vitamin K (phylloquinone) µg 2.7 5.5
Lipids Fatty acids, total saturated g 0.116 0.234
Lipids Fatty acids, total monounsaturated g 0.054 0.109
Lipids Fatty acids, total polyunsaturated g 0.128 0.259
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0