Nutritional components of mung bean: per 100g mung bean contains protein 2 1.6g, fat 0.8g, dietary fiber 6.4g, carbohydrate 55.6g, carotene 13mg, retinol 20mg, thiamine 0.25mg and riboflavin 0.1.
Vitamin E 10.95mg, potassium 787mg, sodium 4.28mg, calcium 8 1mg, magnesium 125mg, manganese 1. 1mg, zinc 2. 18mg.
Nutritional components of red beans: protein 20.2g, fat 0.6g, carbohydrate 63.4g, dietary fiber 7.7g, vitamin A 13mg, carotene 80mg, thiamine 0. 16mg, riboflavin 0.1/per gram of red beans.
Vitamin E 14.36 mg, calcium 74 mg, phosphorus 305 mg, potassium 860 mg, sodium 2.2 mg, magnesium 138 mg, iron 7.4 mg, zinc 2.2 mg, selenium 3.8 mg, copper 0.64 mg, manganese 1.33 mg, etc.
Extended data
Carbohydrates in mung beans are 6 1.8%64.9% whole grains, including starch, oligosaccharides and dietary fiber, with starch as the main component, and its content is 5 1.9%-53.7%. Different from cereal starch, mung bean is rich in amylose, which is as high as 30.2%-3 1.2%, ranking first among leguminous foods.
Mung bean starch shows high expansibility and obvious hot paste viscosity stability at 65℃-90℃, which may be related to its high amylose content. Compared with other bean starch pastes, mung bean starch paste has the characteristics of high transparency, good freeze-thaw stability and good retrogradation, and is the most ideal raw material for processing vermicelli and vermicelli.
The dietary fiber of mung bean is mainly insoluble fiber, including cellulose and hemicellulose, with a content of about 7%, which mainly exists in mung bean skin. According to the analysis, the total dietary fiber in mung bean skin is 65.85%, including 6 1.76% insoluble dietary fiber and 3.75% soluble dietary fiber.
Baidu Encyclopedia-Red Bean
Baidu encyclopedia-mung bean