Table 1.

Polyphenol composition and relative content in the mung bean (fresh weight).

Class	Subclass	Compound	Content	References
Flavonoids	Anthocyanins	Cyanidin-3-glucoside	256.32–476.53 μg/g	[35]
		Peonidin-3-glucoside	5.43- 8.42 μg/g	[35]
		Pelargonidin-3,6-malonylglucoside	8.53–12.49 μg/g	[35]
		Pelargonidin-3-glucoside	147.62–350.71 μg/g	[35]
	Flavonols	Quercetin	0.17–16.2 mg/100 g	[36,37,38]
		Myricetin	0.03–4.26 mg/100 g	[36,37]
		Kaempferol	0.07–6.13 mg/100 g	[36,37]
	Flavanols	Catechin	4.39–35.36 mg/100 g	[36,37]
	Flavones	Vitexin	17.04–62.37 mg/100 g	[36,37]
		Isovitexin	22.63–73.64 mg/100 g	[36,37]
		Isovitexin-6″-O-α-L-glucoside	1.70 mg/g	[39]
		Luteolin	0.36 mg/100 g	[38]
	Isoflavonoids	Dulcinoside	0.13 mg/g	[39]
Phenolic acids	Hydroxycinnamic acid	p-Coumaric acid	8.17–38.34 mg/100 g	[36,37]
		Caffeic acid	1.37–38.72 mg/100 g	[36,37]
		t-ferulic acid	8.02–54.77 mg/100 g	[36,37]
		Chlorogenic acid	0–26.55 mg/100 g	[36]
		Sinapic acid	22.46 mg/100 g	[38]
	Hydroxybenzoic acid	Gallic acid	1.32–9.47 mg/100 g	[36,38]
		Syringic	0–220.29 μg/g	[35]
		Gentisic	25.39–138.45 μg/g	[35]