Mung Beans (Cooked)

Fat & Proteins & Carbs

Macronutrients are made up of carbohydrates, fats and proteins. Their purpose is to provide energy to our body and to ensure the proper functioning of vital functions. A good distribution of macros, according to its needs, its morphology and its physical activity, allows to optimize its results, whether it is within the framework of a weight loss or a muscle gain.

100 g = 105 Calories

Mung Beans (Cooked) belongs to the Beans and Lentils food group.
You have 105 calories from 100 grams.The serving weight is 202g1 Cup which is equivalent to 212 calories.

Percent Daily Value

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.
You can get an estimate of the number of calories you need daily based on criteria such as age, gender, weight, height and activity on our calculator

Women

105 Calories = 5% of Daily Value

DVs are based on a 2,000-calorie diet for healthy adults women.

Men

105 Calories = 4% of Daily Value

DVs are based on a 2,500-calorie diet for healthy adults men.

Estimated amounts of calories needed

.Calories needed to maintain the energy balance of different age groups at three different levels of physical activity.

  • Sedentary means a lifestyle that includes only light physical activity associated with typical daily living.
  • Moderately active means a lifestyle that includes physical activity equivalent to walking approximately 1.5 to 3 miles per day at a speed of 3 to 4 miles per hour, in addition to the light physical activity associated with typical daily living.
  • Active means a lifestyle that includes physical activity equivalent to walking more than 3 miles per day at a speed of 3 to 4 miles per hour, in addition to the light physical activity associated with typical daily living.

How long would it take to burn off 105 calories?

Everyone’s metabolism is responsible for turning food into energy. Being a natural process of our body, metabolism is best activated by exercise to burn calories. Some factors that define this process are body structure, gender and age.

How Long Does It Take to Burn 105 calories for a 125-pound person :

Stair Step Machine: general: 15 mn
Tai Chi : 22 mn
Sledding. luge. toboggan : 13 mn
Bicycling: 14-15.9 mph : 9 mn
Heavy Cleaning: wash car. windows : 19 mn

How Long Does It Take to Burn 105 calories for a 155-pound person :

Stretching. Hatha Yoga : 22 mn
Gymnastics: general : 22 mn
Snow Shoeing : 11 mn
Bicycling: 16-19 mph : 7 mn
Heavy Cleaning: wash car. windows : 19 mn

How Long Does It Take to Burn 105 calories for a 185-pound person :

Aerobics: low impact : 14 mn
Gymnastics: general : 14 mn
Snow Shoeing : 9 mn
Bicycling: 16-19 mph : 8 mn
Heavy Cleaning: wash car. windows : 121 mn

Comparison with ordinary products

This table lists the amount of calories in 100g of different everyday foods. For the same amount you can easily compare the calories of these foods with Mung Beans (Cooked). For information, 100g of Nutella contains 539 calories, 100g of French Fries contains 312 calories, 100g of Pizza contains 266 calories, 100g of Chicken contains 239 calories, 100g of Pasta contains 131 calories, 100g of Rice contains 130c calories, 100g of Banana contains 89 calories.

Pros and Cons

With 105 calories per 100 grams, Mung Beans (Cooked) would be considered a Medium calorie density food.

Low Fat

Mung Beans (Cooked) is high in Fat, an average adults needs 78 g of Fat per day. 100 grams have 0.38 g of Fat, 0% of your total daily needs.

High Fiber density

Mung Beans (Cooked) is high in Fiber, an average adults needs 28 g of Fiber per day. 100 grams have 7.6 g of Fiber, 27% of your total daily needs.

High Folate density

Mung Beans (Cooked) is high in Folate B9, an average adults needs 400 mcg of Folate B9 per day. 100 grams have 159 mcg of Folate B9, 40% of your total daily needs.

Quick stats

These quick stats highlight the main nutritional characteristics of Pillsbury Golden Layer Buttermilk Biscuits Artificial Flavor Refrigerated Dough

Nutrition Facts

The Nutrition Facts label is required by the Food and Drug Administration (FDA) on most packaged foods and beverages. The Nutrition Facts label provides detailed information about the nutrient content of a food, such as the amount of fat, sugar, sodium and fibre it contains.

Nutrition Facts

Serving Size 100g

,

Calories 105Calories from Fat 3
% Daily Value*5
Total Fat 0.38 g0%
Satured Fat 0.116 g1%
Trans Fat 0 g
Cholesterol 0 mg0%
Sodium 2 mg0%
Total Carbohydrate 19.15 g7%
Dietary Fiber 7.6 g27%
Sugars 2 g4%
Protein 7.02 g14%
Vitamin A 0%Vitamin C 1%
Calcium 2%Iron 8%

Nutrition Elements by %DV

Macronutrients by Daily Value (%DV)

Minerals by Daily Value (%DV)

Vitamins by Daily Value (%DV)

Nutrition Elements Summary

Macronutrients

Minerals

Vitamins

Others

Carbs and Sugars

Fats

Amino Acids

Glossary

Source: Nutrient data for this listing was provided by USDA
Copper is a trace element essential for life (humans, plants, animals, and micro-organisms). The human body normally contains copper at a concentration of about 1.4 to 2.1 mg per kg. Copper is found in the liver, muscles and bones. Copper is carried in the bloodstream by means of a protein called ceruleoplasmin71. After copper is absorbed from the intestine, it is transported to the liver, bound to albumin. The metabolism and excretion of copper is controlled by the delivery of ceruleoplasmin to the liver, and the copper is excreted in the bile. At the cellular level, copper is present in a number of enzymes and proteins, including cytochrome c oxidase and certain superoxide dismutases (SOD). Copper is used for the biological transport of electrons, e.g. the “copper blue” proteins, azurine and plastocyanine. The name “copper blue” comes from their intense blue color due to an absorption band (around 600 nm) by ligand / metal charge transfer (LMCT). Many mollusks and some arthropods, such as horseshoe crab, use a copper-based pigment, hemocyanin, for oxygen transport, rather than hemoglobin, which has an iron nucleus, and their blood is therefore blue, and not red, when it is oxygenated72.
https://en.wikipedia.org/wiki/Copper

Fiber: Fiber is a substance of plant origin that is neither digested nor absorbed by our digestive tract. However, our intestinal flora, by breaking them down, allows us to absorb carbohydrates in a variable and partial way, hence their participation in our energy intake. They therefore have an effect on our transit, but also allow us to reduce our energy intake (the satiating effect of Fiber), lower our total cholesterol level and limit the increase in blood sugar levels after a meal.
https://en.wikipedia.org/wiki/Fiber

Vitamin B9, another name for folic acid (folate, folacin or vitamin M, pteroyl-L-glutamic acid, pteroyl-L-glutamate and pteroylmonoglutamic acid), is a water soluble vitamin.
Folic acid is the metabolic precursor of a coenzyme, tetrahydrofolate (FH4 or THF4), involved in particular in the synthesis of nucleic bases, purines and pyrimidines, constituting the nucleic acids (DNA and RNA) of the genetic material. THF is also involved in the synthesis of amino acids such as methionine, histidine and serine.
https://en.wikipedia.org/wiki/Folate

Magnesium is involved in more than 400 biochemical reactions. It is particularly involved in the osmotic transport of glucose, the insulin transport of glucose and in all stages of energy production. A major mechanism of biochemical activation, consisting of adding a phosphate group to a protein, magnesium is a cofactor of phosphorylation. It is also an actor in homeostasis, a mechanism allowing the conservation of an internal balance (cell, heart rate, urination, digestion, body temperature, etc.) and an essential cofactor in the polymerization of nucleic acids.
https://en.wikipedia.org/wiki/Magnesium

Manganese is a trace element (necessary for humans to survive), manganese deficiency (less than 2 to 3 mg / day for an average adult), leads – depending on the animal model – to reproductive disorders for both sexes, bone malformations, depigmentations, ataxia and alteration of the central nervous system.
https://en.wikipedia.org/wiki/Manganese

Thiamine or vitamin B1 (or aneurine) is a metabolic precursor of thiamine pyrophosphate (TPP), a coenzyme essential to certain decarboxylases. In animals, thiamine is a water-soluble vitamin from the family of B vitamins that they must find in their diet. On the other hand, it is synthesized by bacteria, plants and fungi. It is essential for the transformation of carbohydrates into energy by the Krebs cycle and is necessary for the proper functioning of the nervous system and muscles. It is in fact essential for the transformation of pyruvate produced by glycolysis and toxic for the nervous system.
In humans, a dietary vitamin B1 deficiency causes beriberi and can also cause Gayet-Wernicke encephalopathy.
https://en.wikipedia.org/wiki/Thiamine