Mung bean jelly
Mung bean jelly, known as Liangfen, is a refreshing Chinese cold dish made from a starch jelly derived from mung beans, typically cut into translucent strips or cubes. It is dressed with a savory, spicy, and tangy sauce featuring ingredients like chili oil, vinegar, garlic, soy sauce, and sesame paste, often topped with fresh herbs. Originating from northern China, it is a popular summer street food and home-cooked appetizer.
🍽️ Nutrition at a glance
Mung bean jelly is primarily a source of carbohydrates from the starch, with very low fat and minimal protein, making it a light, low-calorie dish—roughly 80-120 calories per serving depending on the dressing. It provides some dietary fiber and small amounts of minerals like iron and potassium from the mung bean base.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 2.5 g |
| Carbs | 22 g |
| Fat | 0.5 g |
| Fiber | 1.5 g |
| Sugar | 0.5 g |
| Sodium | 480 mg |
| Potassium | 120 mg |
| Calcium | 35 mg |
| Iron | 1.8 mg |
| Magnesium | 15 mg |
| Phosphorus | 40 mg |
| Manganese | 0.3 mg |
| Copper | 0.1 mg |
| Selenium | 2 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Liangfen is celebrated for its cooling properties in traditional Chinese medicine, making it a go-to dish for beating summer heat. Nutritionally, its high water content and gelatinous texture aid hydration and digestion, while the bold sauce adds probiotics and antioxidants from garlic and chili.
