Nutrients in Mung beans
In one serving: 1 cup cooked
Share of the daily amount
| Nutrient | Amount | women 19–50 | men 19–50 |
|---|---|---|---|
| Vitamin B9 (folate / folic acid) | 321 mcg DFE | 80% | 80% |
| Copper | 320 mcg | 36% | 36% |
| Magnesium | 97 mg | 31% | 24% |
| Vitamin B1 (thiamin) | 0.33 mg | 30% | 28% |
| Zinc | 1.7 mg | 21% | 15% |
| Iron | 2.8 mg | 16% | 35% |
Values marked NIH were checked against the food tables of the NIH Office of Dietary Supplements; the others are approximate and unchecked. Real foods vary with variety, brand, soil and cooking.
Dishes that use it
- Mung bean porridge with rice and an egg
- Mung bean dal with rice and cauliflower
- Mung bean soup with rice and spinach
- Moong dal pancakes with yogurt and tomato
- Khichdi (rice and lentils) with yogurt and carrot
- Mung bean soup with flatbread and yogurt
General information for healthy people. It does not diagnose, treat or replace advice from a doctor, pharmacist or dietitian. Not reviewed by a clinician.
Page updated: 2026-10-08 · By Prof. E. Shalaan, Applied Sciences and AI (ASAI)