The Mung Legume – The Golden Legumes
Kacper Nowak
2026-03-25
6 min. read
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The mung legume is an annual plant from the bean family, native to the country known as India. Despite its green color, due to its high nutritional content, it is most commonly referred to as the golden bean.
Mung beans – an abundance of valuable nutrients
The nutritional values of mung beans in a quantity of 100 g comprise: Energy: 316 kcal, Protein: 24 g, Fat: 1,3 g, including saturated fatty acids: 0,3 g, Carbohydrates: 44 g, containing sugars: 6,6 g, Fiber: 16 g. The substantial protein content in mung beans makes them an excellent choice for vegans and vegetarians, as they can function as a meat alternative. Moreover, they are an outstanding source of dietary fiber, with 100 g of mung beans fulfilling 64% of the daily requirement for this nutrient. Mung beans also contain vitamins from the B group (including folic acid) as well as vitamins A, C, E, and K. The vegetable also supplies the body with minerals such as iron, calcium, magnesium, manganese, zinc, phosphorus, sodium, and potassium. Mung beans are abundant in antioxidants, including vitexin and isovitexin, which exhibit antioxidant, anti-inflammatory, and neuroprotective properties. Furthermore, mung beans possess a low glycemic index, rendering them an optimal constituent of the diet for individuals with insulin resistance and diabetes.
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