Mung beans, mature seeds, sprouted, cooked, boiled, drained, with salt

19 calories in 100 g

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Calories in Mung beans, mature seeds, sprouted, cooked, boiled, drained, with salt
Mung beans, mature seeds, sprouted, cooked, boiled, drained, with salt Suggest a better name
19 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.19 calories / gram
0 Weight Watchers points
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Calorie Sources:69% carbohydrates; 27% proteins; 4% fats
Fats:90 mg (1 calorie, 0% by weight)
Carbohydrates:3.60 g (13 calories, 4% by weight)
Proteins:2.03 g (5 calories, 2% by weight)
Alcohol:~
Water:93.39 g (93% by weight)
Fat Composition:50% polyunsaturated; 33% saturated; 17% monounsaturated
Trans Fat :~
Dietary Fiber:0.80 g (1% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11718
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Vitamin A:13 IU
Retinol:~
Retinol Activity Equivalent:1 mcg
α-Carotene:4 mcg
β-Carotene:4 mcg
β-Cryptoxanthin:4 mcg
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:50 mcg
Vitamin B-2:100 mcg
Vitamin B-3:810 mcg
Vitamin B-5:240 mcg
Vitamin B-6:50 mcg
Vitamin B-9:29 mcg
Food folate:29 mcg
Dietary Folate Equivalent:29 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:9.90 mg
Vitamin C:11.40 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:70 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:22.70 mcg
Calcium (Ca):12 mg
Copper (Cu):120 mcg
Fluoride (F):~
Iron (Fe):650 mcg
Magnesium (Mg):14 mg
Manganese (Mn):140 mcg
Phosphorus (P):28 mg
Potassium (K):0.10 g
Selenium (Se):0.60 mcg
Sodium (Na):0.25 g
Zinc (Zn):470 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.60 g
Dietary Fiber:0.80 g
Sugars Total:2.84 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.03 g
Essential amino acids
Phenylalanine:80 mg
Leucine:0.13 g
Methionine:20 mg
Lysine:0.12 g
Isoleucine:90 mg
Valine:90 mg
Threonine:50 mg
Tryptophan:20 mg
Histidine:50 mg
Arginine:0.14 g
Non-essential amino acids
Alanine:70 mg
Aspartic acid:0.35 g
Betaine:~
Cystine:10 mg
Glutamic acid:0.12 g
Glycine:40 mg
Hydroxyproline:~
Proline:~
Serine:20 mg
Tyrosine:30 mg
Fats Total:90 mg
Saturated fatty acids:20 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:30 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]:10 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5 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]:10 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]:20 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:9 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:0.89 g
Caffeine:~
Theobromine:~
Product Type:Mung
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 38 to 42 F (3.3 to 5.6 C) until they reach their final destination. Avocados must be mature to ripen properly.
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