🫘 Mung Bean Vermicelli Calories & Nutritional Facts Calculator
Calculate accurate calories and complete nutritional information for mung bean vermicelli varieties and preparations. Get detailed nutrition facts for this protein-rich, gluten-free Asian noodle including resistant starch, fiber, and essential minerals for healthy meal planning.
How Many Calories Are In Mung Bean Vermicelli?
Mung bean vermicelli calories vary based on the type and preparation method. Research from
ResearchGate
shows that mung bean vermicelli is a protein-rich, gluten-free noodle with high resistant starch
content:
Regular Mung Bean Vermicelli (per 100g raw):
• Calories: 351 kcal
• Protein: 8.5g (complete amino acid profile)
• Carbohydrates: 84.6g (high resistant starch)
• Fat: 0.2g (very low fat content)
• Fiber: 1.1g (supports digestion)
• Resistant Starch: 42% (supports gut health)
Cooked Mung Bean Vermicelli (per 100g):
• Calories: 105 kcal (water absorption reduces density)
• Protein: 2.5g (retains protein quality)
• Carbohydrates: 25.2g (easily digestible)
• Fat: 0.1g (minimal fat)
• Fiber: 0.3g (supports gut health)
• Resistant Starch: 12% (reduced after cooking)
Calculate your daily calorie needs with our BMR calculator
to see how mung bean vermicelli fits into your nutrition plan.
Mung Bean Vermicelli Serving Size Guidelines
Standard Serving: One cup of cooked mung bean vermicelli (155g) provides about
163
calories and serves as an excellent source of resistant starch for digestive health.
Common Serving Sizes:
• 1 tablespoon raw (15g): 53 calories
• 1/4 cup raw (60g): 211 calories
• 1/2 cup raw (120g): 421 calories
• 1 cup cooked (155g): 169 calories
• 100g raw: 351 calories
Portion Control: Mung bean vermicelli is energy-dense and provides sustained
energy due to its high resistant starch content. Plan
your daily macros
accordingly to optimize your nutritional intake.
Mung Bean Vermicelli Nutrition Comparison Chart
| Mung Bean Vermicelli Type | Calories (100g) | Protein (g) | Carbs (g) | Fiber (g) | Fat (g) | Resistant Starch (%) | Iron (mg) |
|---|---|---|---|---|---|---|---|
| Regular Mung Bean Vermicelli (Raw) | 351 | 8.5 | 84.6 | 1.1 | 0.2 | 39-45 | 1.8 |
| Extruded Mung Bean Vermicelli (Raw) | 348 | 8.8 | 83.2 | 1.3 | 0.3 | 42-48 | 1.9 |
| High Resistant Starch Vermicelli (Raw) | 345 | 8.2 | 85.1 | 1.5 | 0.2 | 50-55 | 2.1 |
| Cooked Mung Bean Vermicelli | 105 | 2.5 | 25.2 | 0.3 | 0.1 | 12 | 0.5 |
| Instant Mung Bean Vermicelli (Raw) | 353 | 8.3 | 84.8 | 1.0 | 0.2 | 35-42 | 1.7 |
| Protein Enriched Mung Vermicelli (Raw) | 358 | 12.5 | 81.2 | 1.8 | 0.5 | 38-44 | 2.3 |
Nutritional Information for Mung Bean Vermicelli
Mung bean vermicelli is a nutrient-dense, gluten-free noodle that provides exceptional
nutritional benefits. Studies from
ScienceDirect
demonstrate that mung bean vermicelli offers unique health benefits due to its high resistant
starch content.
Key Nutrients (per 100g raw mung bean vermicelli):
• Quality Carbohydrates: 84.6g (high resistant starch content)
• Complete Protein: 8.5g (contains all essential amino acids)
• Resistant Starch: 39-55% (supports gut health and blood sugar control)
• Iron: 1.8mg (10% DV for men, 20% DV for women)
• Potassium: 156mg (3% DV – supports heart health)
• Magnesium: 18mg (4% DV – supports muscle function)
• B-Vitamins: Folate and niacin for energy metabolism
Resistant Starch Benefits: Mung bean vermicelli contains high levels of
resistant starch that acts as prebiotic fiber, supporting digestive health.
Calculate your daily protein needs
to optimize your mung bean vermicelli consumption.
References
- Zhou, J., Zhang, Z., Qiao, J., Zhao, C., Xing, B., Ren, G., & Zhang, L. (2024). Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles. Applied Food Research, 4(2), 100501.
- Nguyen, Tien & Ratnaningsih, Ratnaningsih & Songsermpong, Sirichai. (2022). Characterisation of instant mung bean vermicelli quality using microwave vacuum and microwave continuous drying. International Journal of Food Science & Technology. 57. 10.1111/ijfs.16084.
