Bean, mung, whole, dried, uncooked
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 2100000 | Sugars, total | ||
| 41900 | Carbohydrate | ||
| 39800 | Starch | ||
| 24500 | Protein | ||
| 13700 | Significant | Fiber, total dietary | |
| 10300 | Water | ||
| 3500 | ASH, TOTAL | ||
| 3500 | Inulin | ||
| 2000 | Total lipid (fat) | ||
| 1320 | Significant | Energy | |
| 1250 | Potassium, K | ||
| 1200 | Resistant starch | ||
| 880 | Fatty acids, total polyunsaturated | ||
| 640 | Fatty acids, total saturated | ||
| 499 | Phosphorus, P | ||
| 184 | Magnesium, Mg | ||
| 89 | Calcium, Ca | ||
| 80 | Fatty acids, total monounsaturated | ||
| 7.1 | Niacin | ||
| 5 | Vitamin C | ||
| 4 | Iron, Fe | ||
| 2.8 | Zinc, Zn | ||
| 1 | Sodium, Na | ||
| 0.625 | Significant | Folic acid | |
| 0.5 | Vitamin E (alpha-tocopherol) | ||
| 0.3 | Pyridoxine (Vitamin B6 | ||
| 0.25 | Thiamin | ||
| 0.068 | Carotene, beta | ||
| 0.03 | Riboflavin | ||
| 0.02 | Selenium, Se | ||
| 0.011 | Vitamin A, IU |