Because soybean contains 40% protein and 25% fat, it has high nutritional value and high pulp yield. On the other hand, mung beans are high starch beans. It can only be made into vermicelli, bean paste and various snacks, but not into soybean milk.

Every kloc-0/00g mung bean contains 23.8g of protein, 58.8g of carbohydrate, 0.5g of fat, 80mg of calcium, 360mg of phosphorus and 6.8mg of iron. It also contains carotene, vitamin B 1, vitamin B2, vitamin E, nicotinic acid and various mineral elements. Protein in mung bean is mainly globulin, and contains many amino acids such as methionine, tryptophan and tyrosine. Phospholipids contain phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other components.