Sprouting mung beans

A source of plant protein and fiber, sprouted mung bean helps improve digestion and enriches the body with B vitamins. It has a delicate taste and a crunchy texture, making it perfect for salads.

Ingredients

	Ingredient	Qty, g
	Mash

	Product release:	50
	Maintain proportions	Restore to default

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Cooking time, minutes

12 5
	Cooking	5
		12

Macronutrients in 100 g

Proteins	24
Digestible proteins	16.8
Fats	1
Net carbohydrates	34
Calories	347 kcal
Indexes
Glycemic index	30
Glycemic load	10.2
Insulin index, II	50
Disease inflammatory index, DII	-0.20
Antioxidant, ORAC	7 282
Protein digestibility, PDCAAS	0.70

Calories per dayGenderGrowth

Weight loss	Detention	Set
36%	26%	21%
972	1350	1620

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B9	15615610431315663
B1	505543100301
B5	38383263192
B6	31312167131
B2	1518143371
B3	14161329121
B4 (Choline)	1114132463
K	810101682
C	5661911

Minerals

Nutrient	% of RDA
Copper	100100902056030
Iron	843725674513
Phosphorus	525252733718
Magnesium	4559531453224
Manganese	435650674320
Potassium	374843543125
Fibers	26403640?25
Zinc	2534255455
Selenium	1515142782
Calcium	131313131311