Table 1.
The component contents of mung bean and pea
| Component content | Mung bean | Pea |
|---|---|---|
| Energy (KJ/100 g) | 1,397 | 1,451 |
| Protein (g/100 g) | 24.5 | 23.7 |
| Fat (g/100 g) | 1.5 | 1.4 |
| Carbohydrates (g/100 g) | 49.8 | 55.5 |
| Total dietary fiber (g/100 g) | 9.74 | 6.61 |
| Ash content (g/100 g) | 2.3 | 2.8 |
| Moisture (g/100 g) | 12.2 | 9.96 |
| Amino acids (g/100 g) | 22.45 | 21.2 |
| Vitamin E (mg/100 g) | 8.9 | 12.3 |
| Phosphorus (mg/100 g) | 322 | 349 |
| Potassium (g/kg) | 8.52 | 9.19 |
| Manganese (mg/100 g) | 10.4 | 12.6 |
| Selenium (mg/100 g) | ＜0.01 | 0.0286 |
| Quercetin (μg/100 g) | ＜0.1 | ＜0.1 |
| Ferulic acid (mg/100 g) | 17.6 | 2.33 |
| Protocatechuic acid (mg/100 g) | 400 | 11.1 |
| Vanillic acid (mg/100 g) | 12.2 | 14.4 |