scored 91/100
Mung beans are nutrient-dense legumes rich in plant-based protein, fiber, and polyphenols, offering exceptional value for metabolic health and longevity. Raw mung bean sprouts provide concentrated bioactive compounds with minimal caloric burden.
3.7 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 91.
Mung beans (Vigna radiata) originated in South Asia and have been cultivated for millennia, particularly valued in traditional medicine systems. Unlike mature dried mung beans, raw sprouts represent an early germination stage where enzyme activity peaks and nutrient bioavailability increases dramatically. The sprouts contain elevated levels of vitamin K for bone metabolism, folate for one-carbon methylation pathways critical in aging, and polyphenolic compounds including vitexin and isovitexin with documented antioxidant activity. The low glycemic index combined with 3g protein per 100g makes mung bean sprouts exceptional for stable blood glucose—a cornerstone of longevity protocols. Sprouting activates phytase, reducing anti-nutrient phytic acid by 50-60%, which improves mineral absorption of the existing phosphorus, magnesium, and potassium. The choline content supports acetylcholine synthesis and methylation capacity. Raw sprouts also provide live enzymes and increased vitamin C concentration compared to cooked mature beans, supporting connective tissue integrity and immune resilience. Their rapid cultivation cycle and minimal environmental footprint align with sustainable nutrition principles.
Polyphenolic compounds (vitexin, isovitexin) and soluble fiber slow glucose absorption, reducing postprandial blood sugar spikes and supporting pancreatic beta-cell function over time
High folate (61 mcg per 100g) serves as methyl donor in one-carbon metabolism, critical for telomere maintenance and epigenetic regulation associated with aging prevention
Vitamin K (33 mcg) activates osteocalcin and matrix Gla protein, supporting proper bone mineralization and preventing pathological arterial calcification
Polyphenols and flavonoids scavenge reactive oxygen species and inhibit NF-κB signaling, reducing chronic inflammation underlying age-related diseases
Fiber and resistant starch (increased after sprouting) feed beneficial bacteria, promoting butyrate production for intestinal barrier integrity and immune homeostasis
Raw mung bean sprouts have low glycemic impact and support stable energy; optimal as breakfast component for sustained satiety, midday salad addition for nutrient density, or pre-workout for amino acid support. No circadian restriction applies; multiple small servings throughout the day optimize micronutrient distribution.
Fasting-compatible
If practicing intermittent fasting, raw sprouts can be consumed during eating windows without breaking metabolic benefits; their enzyme content aids post-fast digestion
Per 100 g of the default form. Bars show how much higher or lower mung bean is than the average across 26 peer foods in this category. Green means a favorable direction; amber means the opposite.
Mung Bean is classified as a legume. Mung beans are nutrient-dense legumes rich in plant-based protein, fiber, and polyphenols, offering exceptional value for metabolic health and longevity.
Mung Bean scores 91/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin K, Vitamin B6, Copper. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 90 g serving provides about 2.7 g of protein (~5% of the 50 g daily value).
Not really. A 90 g serving provides about 1.6 g of fiber (~6% of the 28 g daily value).
In a 90 g serving, mung bean is highest in Vitamin K (~25% DV), Vitamin B6 (~20% DV), Copper (~16% DV), Folate (~14% DV), Vitamin C (~13% DV).
Yes — it fits comfortably in most keto plans. A 90 g serving has about 3.7 g of net carbs (5.3 g total minus 1.6 g fiber).
Best any time of day. Raw mung bean sprouts have low glycemic impact and support stable energy; optimal as breakfast component for sustained satiety, midday salad addition for nutrient density, or pre-workout for amino acid support. No circadian restriction applies; multiple small servings throughout the day optimize micronutrient distribution.
A typical serving is around 90 g (~27 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating mung bean alongside several other legume sources.
Mung Bean pairs nicely with: Pair with leafy greens (spinach, kale) because both are vitamin K sources that work synergistically for bone and vascular health, and greens' carotenoids enhance overall antioxidant capacity; Combine with fermented foods (kimchi, miso, sauerkraut) because live enzymes and probiotics amplify nutrient absorption and support the gut-brain axis critical for longevity outcomes; Mix with raw garlic or ginger because organosulfur compounds (allicin) and gingerols enhance anti-inflammatory effects and improve polyphenol bioavailability; Pair with citrus or tomatoes because vitamin C dramatically increases non-heme iron absorption from the mung bean sprouts, supporting mitochondrial function.
Encyclopedia entries that supply the same signature nutrients mung bean contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients mung beancontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.