Mung Bean
Also known as: mungbean, Mung dal, Moong dal
Mung beans are a nutritious legume providing plant protein, fiber, folate, and minerals. They are well tolerated; sprouts have rare risk of bacterial contamination (Salmonella/E.
What it is
Mung bean (Vigna radiata) is a small green legume widely consumed in Asian cuisine, eaten whole, sprouted, or as flour.
Legume protein and fiber source; used whole, sprouted, or as flour in noodles and starches.
Why it's flagged
- pathogen risk in raw sprouts
- phytates may slightly reduce mineral absorption
What regulators actually say
"Beans, mung, mature seeds, raw: 24 g protein and 16 g fiber per 100 g, plus folate, magnesium, and potassium."
"Sprouts have been linked to numerous foodborne illness outbreaks ... Children, the elderly, pregnant women, and people with weakened immune systems should avoid eating raw or lightly cooked sprouts."
Regulatory status
United States — FDA
Standard food legume
European Union — EFSA
Standard food legume
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