Mung Beans can be sprouted, cooked or ground into a flour. They provide an important Protein source and when eaten together with cereals, provide complete Protein. Mung beans are an important source of protein. In fact, being a legume, the mung bean supplies a higher proportion of protein than any other plant food can. When mung beans are combined with cereals, the result is a complete protein. Mung beans are also rich in lysine. Sprouted mung beans contain vitamin C that is not found in the bean.
In addition, mung beans supply substantial amounts of folate (625 mcg or 324% of the recommended daily allowance in one cup or about 207 grams), iron (78% of the RDA), zinc (37%), potassium (74%), magnesium (98%), copper (97%), manganese (107%), phosphorus (76%), and thiamin (86%). Mung beans are also rich in fibre – just one cup of uncooked beans supplies 34 grams or 135% of the RDA. In addition, they are low in saturated fat and low in sodium, and they contain zero cholesterol.