Nutritional value of mung bean

The content of protein in mung bean is 22%~26%, which is 2.3 times that of wheat flour, 2.7 times that of millet, 3 times that of corn flour and 3.2 times that of rice. In mung bean protein, the content of eight amino acids necessary for human body is 2~5 times that of cereals, including whole protein rich in amino acids, tryptophan, lysine, leucine and threonine. Therefore, mung beans are eaten with rice and millet, and amino acids can complement each other.

2. Mung beans contain about 50% starch, second only to cereals, in which amylose accounts for 29% and amylopectin accounts for 765,438+0%. The cellulose content in mung beans is relatively high, generally 3%~4%, while that in cereals is only 1%~2%.

3. The content of mung bean is low, generally around 1%, and it is mainly unsaturated acids such as palmitic acid, linoleic acid and linolenic acid.

4. Mung beans are rich in B vitamins, minerals and other nutrients. Among them, vitamin B 1 is 7.5 times that of chicken; Vitamin B2 is 2-4 times that of cereals and higher than pork, milk, chicken and fish. Calcium is 4 times that of cereal, 7 times that of chicken, 4 times that of iron, and 2 times that of cereal, pork, chicken, fish and eggs. Mung bean contains many kinds of phospholipids needed by human body.

5. Mung beans contain coumarin, alkaloids, phytosterols, saponins and other bioactive substances.