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 |