Sprout, bean, raw
The majority of nutrients including proximates, vitamins and minerals were derived from a composite sample of 6 purchases of fresh mung bean sprouts from the various retail outlets and supermarkets across the socioeconomic scale in Sydney during 1984 (Wills et al 1987). Proximates, minerals and vitamins were also derived from a composite sample of 10 purchases of mung beans from Melbourne supermarkets in 1997 (FSANZ, Folate Project 1998). Cholesterol, folic acid and retinol were imputed zero based on scientific literature.
Vegetables
| Name | Value (g) |
|---|---|
| Dietry Fibre | 1.6 |
| Energy | |
| Omega-6 | 0 |
| Omega-3 | 0 |
| Protein | 0 |
| Total Fat | 0.1 |
| Total Fructose | 0.4 |
| Name | Value (g) |
|---|---|
| Fructose | 0.4 |
| Glucose | 0.4 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Vegetables
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