whole moong
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Yes, whole moong is highly nutritious, offering a rich source of plant-based protein, fiber, and essential minerals like potassium and magnesium. Its high antioxidant content, including vitexin and isovitexin, helps protect cells from oxidative stress and supports heart health.
100g of raw whole moong contains approximately 23.86g of protein. This makes it an excellent protein source for vegetarians and vegans, supporting muscle repair and metabolic health.
Yes, it is excellent for weight management due to its high fiber and protein content, which promotes satiety and helps you feel full for longer. Additionally, it is very low in fat, containing only about 1.15g per 100g.
Whole moong is naturally gluten-free and 100% vegan. It is a safe and healthy staple for individuals with celiac disease or those following a strictly plant-based diet.
Yes, whole moong has a low glycemic index, which helps prevent rapid spikes in blood sugar levels. The high fiber content also aids in regulating glucose absorption, making it a beneficial food for managing diabetes.
While not strictly required, soaking whole moong for 4-6 hours is recommended to reduce cooking time and improve digestibility. Soaking helps break down complex sugars that can cause gas and bloating.
To sprout, soak the beans in water overnight, drain them, and place them in a damp cloth or a sprouting jar in a dark place. Rinse them twice daily; they typically sprout within 24 to 48 hours, which increases their Vitamin C and antioxidant levels.
whole moong is a versatile ingredient found in cuisines around the world. With 347 calories per 100g and 23.86 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Discover 0 recipes featuring whole moong with step-by-step instructions.
Browse recipes →Whole moong is the entire green bean with the skin intact, providing the highest fiber content. Moong dal refers to the split version, which can be green (with skin) or yellow (husked), and generally cooks faster and has a creamier texture.
Dry whole moong should be stored in an airtight container in a cool, dry place, where it can last for up to a year. Once cooked, it should be refrigerated and consumed within 3-5 days, or frozen for up to 3 months.
Dry whole moong should not be eaten raw as it is too hard and contains anti-nutrients that hinder digestion. However, once sprouted, they can be eaten raw in salads, though lightly steaming them is often recommended to ensure food safety and better nutrient absorption.