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Beansprouts, mung, raw

Mung beansprouts are the young shoots of mung beans. The figures here describe them raw, as purchased. They provide carbohydrate and some protein, together with vitamins and minerals. Per 100g, they contain 4g of carbohydrate, 2.9g of protein, 61µg of folate and 7mg of vitamin C.

Folate supports normal blood cell formation, while vitamin C helps the body absorb iron from plant foods. Mung beansprouts contain little fat or salt, although sauces and other additions can change the nutritional content of a dish. Raw sprouts can carry harmful bacteria, and thorough cooking reduces this risk. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

31 kcal

Energía

131 kJ

Grasa

0.5g

of which saturates

0.1g

Carbohydrate

4g

of which sugars

2.2g

Proteína

2.9g

Sal

0.01g

Alcohol

0g

Agua

90g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

7µg

Vitamina D

0µg

Vitamin K1

Trace

Vitamina C

7mg

Thiamin (B1)

0.11mg

Riboflavin (B2)

0.04mg

Niacin (B3)

0.5mg

Vitamin B6

0.1mg

Vitamina B12

0µg

Ácido fólico

61µg

Calcio

20mg

Hierro

1.7mg

Magnesio

18mg

Phosphorus

48mg

Potasio

74mg

Sodio

5mg

Zinc

0.3mg

Cobre

0.08mg

Selenio

1µg

Other types of beansprouts

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Beansprouts, mung, boiled in unsalted water

25 kcal

2.5g

0.5g

–

Beansprouts, mung, stir-fried in rapeseed oil

72 kcal

1.9g

6.1g

–

Beansprouts, mung, canned, drained

10 kcal

1.6g

0.1g

–

About these figures

Values are per 100g of the food as described (As purchased). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente