How much protein in 100 gm moong dal

Mung beans ( Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. While native to India, mung beans later spread to China and various parts of Southeast Asia ( These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. They aren’t as popular in the US but can be purchased from most health food stores. Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys. They’re high in nutrients and believed to aid many ailments ( Here are 10 health benefits of mung beans. Mung beans are rich in vitamins and minerals. One cup (7 ounces or 202 grams) of boiled mung beans contains ( • Calories: 212 • Fat: 0.8 grams • Protein: 14.2 grams • Carbs: 38.7 grams • Fiber: 15.4 grams • Folate (B9): 80% of the Reference Daily Intake (RDI) • Manganese: 30% of the RDI • Magnesium: 24% of the RDI • Vitamin B1: 22% of the RDI • Phosphorus: 20% of the RDI • Iron: 16% of the RDI • Copper: 16% of the RDI • Potassium: 15% of the RDI • Zinc: 11% of the RDI • Vitamins B2, B3, B5, B6 and selenium These beans are one of the best plant-based sources of protein. They’re rich in Essential amino acids are those that your body is unable to produce on its own. Since mung beans are also consumed sprouted, it’s important to note that sprouting changes their nutritional composition. Sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones ( What’s...

Moong dal is a pulse processed from moong, popularly known as green gram-the seeds obtained from the pods of a particular climber plant. It is scientifically known as ‘Vigna radiate’ and belongs to the botanical family ‘Fabaceae’. Moong dal is used in various ways. Mainly it is consumed in the form of salads and curries along with other main food items like rice, chapattis, etc. It is also fried, boiled, and mashed to make various dishes. The first use of moong dal is unknown. However, it is believed to have been first processed and used somewhere in India or Central Asia where moong is supposed to have originated. However, at present moong dal is one of the most consumed pulses in the world. The pulse is processed by splitting the whole moong beans into half and then removing the skins. Normally the split beans are used without the skin which is called yellow moong dal while the split beans with skin are known as split green mung or chilka moong dal. Moong dal is highly nutritious and provides various health benefits. It contains carbs, protein, fat, potassium, magnesium, copper, iron, folate, zinc and vitamins B1, B2, B3, B5 and B6. It is also purported to aid weight loss, improve heart and digestive health, prevent diabetes, boost blood circulation, and lower bad cholesterol and blood pressure levels. The largest producer of moong dal, as well as moong in the world is India, followed by Indonesia, China, and Myanmar. The top exporter also is India followed by China, Ind...