Sprouted Mung Bean Salad
Sprouted Mung Bean Salad is a light, refreshing dish made primarily from sprouted mung beans, often tossed with crunchy vegetables like cucumbers, tomatoes, and onions, and seasoned with lemon juice, herbs, and spices. It is a popular and healthy preparation found across South Asian and East Asian cuisines, valued for its simplicity and nutritional benefits.
🍽️ Nutrition at a glance
This salad is a low-calorie, high-fiber dish that is an excellent source of plant-based protein, folate, and vitamin C, making it a nutrient-dense choice. A typical serving contains roughly 120-150 calories, with minimal fat and a good balance of complex carbohydrates from the sprouts.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 12 g |
| Carbs | 30 g |
| Fat | 1.5 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 150 mg |
| Potassium | 450 mg |
| Folate | 120 mcg |
| Vitamin C | 15 mg |
| Iron | 3.5 mg |
| Magnesium | 70 mg |
| Phosphorus | 130 mg |
| Vitamin K | 25 mcg |
| Manganese | 1.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, sprouted mung beans are a cornerstone of Ayurvedic and traditional Chinese medicine, believed to be cooling and detoxifying. Nutritionally, the sprouting process significantly increases the bioavailability of vitamins and minerals while reducing anti-nutrients, making it an exceptionally digestible and potent food.
