Moong Dal / Mung dal

The skin of the moong beans, when removed, they are observed light yellow in color. Hence, they are also known as yellow mung dal. It provides high protein. They are relatively easy to digest. It is a good body builder food for vegetarians. There is only a small amount of fat contribution. Mung dal is generally used by the Gujarati people to prepare khichdi. It is prepared by adding rice to it.

mung dal

The split mung beans, that is the mung dal is very easy to cook than the mung beans. In several Asian countries, the mung bean paste and the de-hulled mung bean paste are made into ice creams and these are very popular dessert items.

Health benefits of Moong dal / Mung dal

  • Moong dal has a good source of protein and dietary fibre.
  • It is good for the invalid and sick persons. This is because, the cooked moong dal is good for digestion.
  • They are very rich in B complex vitamins, calcium and potassium.
  • Yellow mung dal are low in fat.
  • If it is used regularly during the pregnancy period, it provides nutrition and promote health.
  • The soup and the khichdi, which is made from mung dal is the best article of diet after recovery from illness.

Nutrition Facts of Moong dal / Mung dal

Mung beans, boiled
Amount Per 100 grams
Calories 105
% Daily Value
Total fat 0.4 g 0%
Saturated fat 0.1 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0.1 g
Cholesterol 0 mg 0%
Sodium 2 mg 0%
Potassium 266 mg 7%
Total Carbohydrate 19 g 6%
Dietary fiber 8 g 32%
Sugar 2 g
Protein 7 g 14%
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 7%
Vitamin B-6 5% Vitamin B-12 0%
Magnesium 12%

Daily Value percentages are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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