Difference in Protein Content Between Mung Beans and Other Legumes
Nutrient Content
Can mung bean flour be used to produce textured vegetable proteins?
Mung bean protein isolate has been found to have adequate functional properties for use in the production of textured vegetable proteins, according to a study by Coffman and Garcia from 1977. This confirms that mung bean flour can be successfully extruded at 25% moisture to produce a textured plant protein product. The protein content of mung beans is approximately 28% after the hulls are removed.
Do mung beans have more protein than soybeans?
Mung beans contain more protein than soybeans, with 14.2 grams per cup. As stated by the USDA, one cup of mung beans contains 347 calories, 0.8 grams of fat, and is high in fiber, copper and vitamin B vitamins.
What are the nutritional and functional properties of mung bean and cowpea protein isolates?
Mung bean and cowpea protein isolates have comparable nutritional and functional properties, as was demonstrated in a study conducted in India in 2010. The preparation of seed flour was done by a dry milling process, as described by Akaerue and Onwuka in their work published at the journal of African Food Science on 2010. Other materials used in the study were obtained from regular suppliers, and analytical grade chemical reagents were provided by Sigma Aldrich Company Ltd.
Texture
What health benefits can mung beans provide?
Mung beans are an excellent source of fiber, potassium, copper, and B vitamins, providing 212 calories, 0.8 grams of fat, 38.8 grams of carbohydrates, and 14.2 grams of protein per cup, according to the USDA. Mung beans provide various health benefits such as improved heart health and digestion.
What are the benefits of eating legumes?
Beans, peas and lentils are among the most nutritious and versatile foods available, providing a low-fat, high-fiber source of folate, potassium, iron and magnesium. According to Mayo Clinic's Guide to Beans and Legumes from June 2021, legumes are also low in fat and high in fiber. Legumes contain antioxidants and phytochemicals that can help reduce the risk of heart disease and other chronic conditions.
What is mung bean?
Mung bean is a type of legume which can be identified by its green or golden colour and presence or absence of a rough layer (Lambrides et al., 2006; Mogotsi, 2006). It is widely used in Asian cuisine.
Color
What are the health benefits of mung beans?
Mung beans are an excellent source of dietary fiber, vitamins, and minerals, providing 212 calories, 0.8 grams of fat, 38.8 grams of carbohydrates, and 14.2 grams of protein per cup (202g) when boiled and drained. Sourced from the USDA, mung beans are particularly high in fiber, potassium, copper, and B vitamins. They also contain essential amino acids and minerals such as magnesium, phosphorus, iron, and zinc.
What is the protein content of mung beans?
Mung bean (Vigna radiata) is a type of legume distinguished by seed colour and the presence or absence of a rough layer, and has a protein content of 9-12%. Lambrides et al. (2006) studied the protein content of mung bean straws, finding them to be higher than other legume straws.
What are the benefits of eating beans, peas and lentils?
Beans, peas and lentils are among the most nutritious and versatile foods available, typically low in fat and high in fiber, folate, potassium, iron and magnesium. Cited from Mayo Clinic's guide to beans and legumes published in June 2021, they are a great addition to any meal. Legumes are also a good source of plant-based protein which is important for muscle growth and repair.
Flavor
What nutritional benefits does mung beans offer?
Mung beans are an excellent source of nutrition, providing a variety of essential vitamins and minerals. Cited on the USDA, one cup (202g) of boiled and drained mung beans provides 212 calories, 0.8 grams of fat, 38.8 grams of carbohydrates, 14.2 grams of protein, and high levels of fiber, potassium, copper, and B vitamins. Mung beans are a great source of antioxidants.
What is the nutritional difference between mung beans and green beans?
Mung beans are more nutritionally dense than green beans, containing more calories, protein, fats, and carbohydrates per 100 gram serving. Sourced from VegFAQs, mung beans are similar to other beans like black beans and kidney beans, while green beans are closer to legumes like peas in terms of taste and nutrition. In addition, mung beans are a great source of dietary fiber and provide many essential vitamins and minerals.
Mung beans are a nutritious and versatile food, providing 7.02 g of protein, 19.15 g of carbohydrate, and 7.60 g of dietary fiber per serving, as well as B vitamins. According to Medical News Today, mung beans are a good source of essential vitamins and minerals for a range of bodily functions, and can be used in many different recipes.
Size
What are the health benefits of mung beans?
Mung beans are a nutritious and healthy food, providing an excellent source of fiber, potassium, copper, and B vitamins. From the USDA, one cup (202g) of boiled and drained mung beans provides 212 calories, 0.8 grams of fat, 38.8 grams of carbohydrates, and 14.2 grams of protein. Studies have found that mung beans can help reduce cholesterol levels and aid in weight loss.
Does mung bean protein isolate have higher nutritional and functional properties than cowpea protein isolate?
Mung bean protein isolate (MPI) was found to have higher nutritional and functional properties than cowpea protein isolate (CPI), with a protein yield of 73.87±1.53% and a protein content of 20.81±0.20 g/100g respectively. As reported by a study published by IJIRT (International Journal of Innovative Research in Technology) in 2020, MPI had significantly higher protein content than CPI (p ? 0.05). This is indicative of the potential of mung bean protein isolates as a valuable source of nutrition.
Which bean is more nutritious: mung beans or green beans?
Mung beans have a higher nutritional value than green beans, providing more calories, protein, fats, and carbohydrates per 100 gram serving. Cited on VegFAQs (7 June 2022), mung beans are more similar to other beans such as black beans and kidney beans, while green beans are closer to legumes like peas in terms of taste and nutrition. Fiber content is also higher in mung beans than in green beans.
Growing Cycle
What are pulses?
Pulses are the edible seeds of legumes, such as beans, lentils, and peas, as stated by The Nutrition Source, Harvard T.H. Chan School of Public Health (harvard.edu/nutritionsource, 2020). Pulses are highly nutritious and a great source of plant-based fiber and protein.
What is mung bean?
Mung bean (Vigna radiata) is a type of bean that is distinguished by its seed colours and presence or absence of a rough layer. It has a moderate to high protein content, ranging from 13-21% dry matter. Fresh mung bean forage has been found to provide a good source of protein, according to Lambrides et al. (2006), on Feedipedia.
What are the benefits of mungbean protein?
Mungbean protein is easily digestible, as evidenced by its widespread cultivation in sub-tropical countries of South and Southeast Asia. Cited on a study published by Fintechopen in 2019, mungbean are tropical grain legumes that are grown over a wide range of climates. Mungbean are known to be rich in essential vitamins and minerals.
Processing Requirements
What are pulses?
Pulses are edible seeds from legume plants such as beans, lentils, and peas, according to The Nutrition Source at Harvard T.H. Chan School of Public Health. Legumes refer to any plant from the Fabaceae family that would include its leaves, stems, and pods.
What are legumes?
Legumes are an important source of nutrition for humans and are consumed worldwide, varying in their nutritional profile based on type, cultivar, and origin. As stated by SpringerLink (2020), legumes consist of pulses such as beans, chickpeas, lentils and peas, as well as non-pulses like peanuts and soybeans. They are a good source of starch, protein, and fibre.
Which bean is more sustainable and cost-effective to cultivate?
Mung beans have higher protein solubility than soy beans, according to a study conducted by Brishti et al in 2020 on the protein solubility of mung bean and soy bean protein isolates. Mung beans are more sustainable and inexpensive to cultivate than soy beans.
Cooking Time
What are the nutritional benefits of mung beans?
Mung beans are a nutritious food source, providing various vitamins and minerals such as niacin, calcium, vitamin A, vitamin C, vitamin E, and choline. As stated by Dr. Axe, a cup of raw mung beans contains 31 calories and 3 grams of protein as well as 2 grams of fiber.
Mung beans are a highly nutritious food, providing a high amount of fiber, protein, B vitamins, and other vital nutrients. As mentioned in the USDA, one cup (202g) of boiled and drained mung beans provides 212 calories, 0.8 grams of fat, 38.8 grams of carbohydrates, and 14.2 grams of protein. Mung beans are an excellent source of potassium, copper, and B vitamins.
What are the benefits of eating legumes?
Beans, peas and lentils are all legumes and are extremely nutritious and beneficial for health. According to Mayo Clinic, legumes are typically low in fat and high in fiber, folate, potassium, iron and magnesium. Eating legumes regularly can help to reduce the risk of heart disease, diabetes, and certain types of cancer.
Cost
What are the health benefits of mung beans?
Mung beans provide a great source of fiber, potassium, copper, and B vitamins, with 212 calories, 0.8 grams of fat, 38.8 grams of carbohydrates, and 14.2 grams of protein per one cup (202g) of cooked and drained mung beans, according to the USDA. Mung beans are high in antioxidants which can help protect the body from free radicals and oxidative stress.
Can mung bean flour be extruded to produce textured plant protein?
Mung beans have a high protein content of 28% in their flour after hull removal, making them suitable for extrusion into textured vegetable protein. From a study by Coffman and Garcia in 1977, mung bean flour can be extruded at 25% moisture to produce textured plant protein. This protein has been found to have a wide range of functional properties, including solubility, water-binding capacity, and oil-holding capacity.
Do mung beans have more nutrients than green beans?
Mung beans contain more calories, protein, fats, and carbohydrates per 100 gram serving than green beans do, making them more similar to other beans than green beans are to legumes. From VegFAQs, mung beans and green beans differ in terms of taste and nutrition, with mung beans being closer to other common beans while green beans are more like peas. Mung beans are a good source of fiber, calcium, iron, vitamins A and C, and other essential minerals.
Shelf Life
What nutrients are found in mung beans?
Mung beans provide an array of essential nutrients, including fiber, potassium, copper, and B vitamins, making them an excellent source of nutrition. An info from the USDA, one cup of boiled and drained mung beans contains 212 calories, 0.8 grams of fat, 38.8 grams of carbohydrates, and 14.2 grams of protein. Research has shown that mung beans are a good source of antioxidants and may help reduce cholesterol levels.
What nutritional and functional properties did mung bean protein isolates have?
The study found that mung bean protein isolates had superior nutritional and functional properties compared to cowpea protein isolates, as demonstrated in a comparison using India-sourced seed flour. Akaerue and Onwuka (2010) from the University of Nigeria reported that dry milling was used to prepare the seed flour for this experiment. Plant-based proteins have been found to provide a healthy source of essential amino acids.
Which legume has the lowest allergenicity?
Consumption of legumes in decreasing order of allergenicity is peanut, soybean, lentil, chickpea, pea, mung bean, and red gram. According to a comprehensive review published in 2012 by the National Center for Biotechnology Information (NCBI) on pubmed.ncbi.nlm.nih.gov, allergens from different legumes have been identified and characterized, mostly belonging to storage proteins family, profilins, or the pathogenesis-related proteins. Clinical studies suggest that IgE-mediated sensitization to legumes is increasing in prevalence in many parts of the world.
Source:
- Researchgate : (PDF) Evaluation, the functional properties, mung bean protein.
- Verywellfit : Mung Beans, Nutrition Facts, Health Benefits.
- Feedipedia : Mung bean, Vigna radiata, Feedipedia.
- Vegfaqs : Mung Bean, Green Bean, Nutrition Comparison, VegFAQs.
- Ijirt : Comparison, nutritional and functional properties, mung bean.
