Mung beans, mature seeds, sprouted, cooked, stir-fried

62 calories in 1 cup

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Calories in Mung beans, mature seeds, sprouted, cooked, stir-fried
Mung beans, mature seeds, sprouted, cooked, stir-fried Suggest a better name
62 calories in 1 cup
1 cup = 124g ≈ 0.273lb ≈ 4.37oz
0.50 calories / gram
1 Weight Watchers point
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Calorie Sources:76% carbohydrates; 21% proteins; 4% fats
Fats:0.26 g (2 calories, 0% by weight)
Carbohydrates:13.13 g (47 calories, 11% by weight)
Proteins:5.33 g (13 calories, 4% by weight)
Alcohol:~
Water:104.53 g (84% by weight)
Fat Composition:43% polyunsaturated; 36% monounsaturated; 21% saturated
Trans Fat :~
Dietary Fiber:2.36 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11045
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Seeds, sunflower seed kernels, dry roasted, with salt added
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Vitamin A:38 IU
Retinol:~
Retinol Activity Equivalent:2.48 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:173.60 mcg
Vitamin B-2:223.20 mcg
Vitamin B-3:1.49 mg
Vitamin B-5:682 mcg
Vitamin B-6:161.20 mcg
Vitamin B-9:86.80 mcg
Food folate:86.80 mcg
Dietary Folate Equivalent:86.80 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:19.84 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):16.12 mg
Copper (Cu):310 mcg
Fluoride (F):~
Iron (Fe):2.36 mg
Magnesium (Mg):40.92 mg
Manganese (Mn):359.60 mcg
Phosphorus (P):97.96 mg
Potassium (K):0.27 g
Selenium (Se):0.74 mcg
Sodium (Na):11.16 mg
Zinc (Zn):1.12 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:13.13 g
Dietary Fiber:2.36 g
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.33 g
Essential amino acids
Phenylalanine:0.22 g
Leucine:0.33 g
Methionine:62 mg
Lysine:0.32 g
Isoleucine:0.25 g
Valine:0.25 g
Threonine:0.15 g
Tryptophan:62 mg
Histidine:0.12 g
Arginine:0.37 g
Non-essential amino acids
Alanine:0.19 g
Aspartic acid:0.93 g
Betaine:~
Cystine:24.80 mg
Glutamic acid:0.31 g
Glycine:0.11 g
Hydroxyproline:~
Proline:~
Serine:62 mg
Tyrosine:99.20 mg
Fats Total:0.26 g
Saturated fatty acids:37.20 mg
Monounsaturated fatty acids:62 mg
Polyunsaturated fatty acids:74.40 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:24.80 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:11.16 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:62 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:62 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:12.40 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.74 g
Caffeine:~
Theobromine:~
Product Type:Mung
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Lemon and salt can be used to treat rust spots, and to clean copper pots.
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