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Mung beans, mature seeds, raw
Carbohydrates 62.62 g Proteins 23.86 g Fats 1.15 g
Carbohydrate 4.1 Protein 3.8 Fat 8.8
Carbohydrate 257 kcal Protein 91 kcal Fat 10 kcal
Histidine 0.695 g Isoleucine 1.008 g Leucine 1.847 g Lysine 1.664 g Methionine 0.286 g Phenylalanine 1.443 g Threonine 0.782 g Tryptophan 0.26 g Valine 1.237 g
Total polyunsaturated 0.384 g Omega 3 (n-3) 0.027 g Omega 6 (n-6) 0.357 g Total monounsaturated 0.161 g Total saturated 0.348 g Total trans 0 g Cholesterol 0 mg
Vitamin C 4.8 mg Folate, total 625 µg Folate, DFE 625 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.233 mg Vitamin B-3 (Niacin) 2.251 mg Vitamin B-5 (Pantothenic acid) 1.91 mg Vitamin B-6 0.382 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 6 µg Vitamin E (alpha-tocopherol) 0.51 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 9 µg
Calcium, Ca 132 mg Iron, Fe 6.74 mg Magnesium, Mg 189 mg Phosphorus, P 367 mg Potassium, K 1246 mg Sodium, Na 15 mg Zinc, Zn 2.68 mg Copper, Cu 0.941 mg Manganese, Mn 1.035 mg Selenium, Se 8.2 µg
n-6 : n-3 ratio:
13.2 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
13.23
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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