Mung beans are high in important vitamins, minerals, protein and fiber. Sprouted mung beans contain fewer calories but have more antioxidants and amino acids.

Mung beans are a good source of antioxidants, which may reduce your risk of chronic diseases, such as heart disease, diabetes and certain cancers. However, more human-based research is needed before making health recommendations.

Mung beans contain antioxidants such as vitexin and isovitexin that may protect against free radical damage that occurs during heat stroke.

Animal studies have shown that mung bean antioxidants may lower “bad” LDL cholesterol, while human studies have linked higher legume consumption to lower LDL cholesterol levels.

Mung beans are a good source of potassium, magnesium and fiber, which have been linked to lower blood pressure levels in adults with and without high blood pressure.

Mung beans contain soluble fiber and resistant starch, which can promote digestive health. The carbs in mung beans are also less likely to cause flatulence than those of other legumes.

Mung beans are high in fiber and protein and contain antioxidants that may lower blood sugar levels and help insulin work more effectively.

Mung beans are high in fiber and protein, which can help curb hunger by lowering levels of hunger hormones, such as ghrelin, and raising fullness hormones, such as peptide YY, GLP-1 and cholecystokinin.

Mung beans are high in folate, iron and protein, all of which women need more of during pregnancy. Avoid raw mung bean sprouts when you’re pregnant, as they may contain harmful bacteria.

Mung beans are versatile and easy to add to your diet. The beans are often boiled or steamed, while sprouts are commonly enjoyed either raw or cooked in stir-fry meals.