Know what’s on your plate
Moth beans
Calories & nutrition facts
mature seeds, dry
Nutrition facts
Per 100 g% DV- Calories 343 kcal —
- Protein 23 g 46%
- Carbohydrate 62 g 22%
- Fat 1.6 g 2%
- Saturated fat 0.4 g 2%
- Sodium 30 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 4 mg 4%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.56 mg 47%
- Riboflavin (B2) 0.09 mg 7%
- Niacin (B3) 2.8 mg 18%
- Pantothenic acid (B5) 1.5 mg 31%
- Vitamin B6 0.37 mg 22%
- Folate (B9) 649 µg 162%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 150 mg 12%
- Iron 10.9 mg 60%
- Magnesium 381 mg 91%
- Phosphorus 489 mg 39%
- Potassium 1191 mg 25%
- Zinc 1.9 mg 17%
- Copper 0.69 mg 76%
- Manganese 1.8 mg 79%
- Selenium 8.2 µg 15%
Similar foods
- Mothbeansmature seeds, raw343 kcal / 100 g
- Mung beansmature seeds, raw347 kcal / 100 g
- Mungo beansmature seeds, raw341 kcal / 100 g
- French beansmature seeds, raw343 kcal / 100 g
- Yardlong beansmature seeds, dry347 kcal / 100 g
- Common beanall types, mature seed, dried305 kcal / 100 g
- Hyacinth beansmature seeds, dry344 kcal / 100 g
- Black beansmature seeds, raw341 kcal / 100 g
- Pinto beansmature seeds, raw347 kcal / 100 g
- White beansmature seeds, raw333 kcal / 100 g
Questions about Moth beans
How do you cook dried moth beans?
Rinse and soak them for 6–8 hours, then simmer in fresh water for about 35–50 minutes, until tender. In a pressure cooker, soaked beans usually take around 10–15 minutes at pressure; use them in a curry or mash them lightly for a thicker sauce.
How do you sprout moth beans?
Soak the beans overnight, drain them well and leave them in a clean jar or sprouting cloth, rinsing and draining twice daily. They commonly sprout in 1–2 days; cook the sprouts thoroughly before eating, especially if serving them to young children.
What dishes can you make with moth beans?
Moth beans are often used in matki usal, a spiced Maharashtrian curry, and in misal pav, where sprouted beans are served with a spicy gravy and toppings. Add cooked beans to soups, salads or rice dishes, or simmer them with tomatoes and spices.
How should you store dried moth beans?
Keep dried moth beans in an airtight container in a cool, dry cupboard, away from sunlight and moisture. Refrigerate cooked beans promptly in a covered container and use within 3–4 days, or freeze them for longer storage.
Can you use mung beans instead of moth beans?
Yes. Mung beans work well in curries and sprouts, though they tend to cook more quickly and have a milder flavour. Soak and cook them until tender, checking earlier than you would for moth beans.
Are moth beans the same as mung beans?
No. They are different legumes: moth beans are usually smaller and brownish, while mung beans are green or yellow. Both can be cooked whole or sprouted, but mung beans are generally milder and soften more quickly.
Is it safe to eat moth bean sprouts raw?
Raw sprouts can carry harmful bacteria because warm, damp sprouting conditions also let bacteria grow. Cook moth bean sprouts thoroughly rather than eating them raw; keep them refrigerated and discard any that smell off or feel slimy.
Source: Canadian Nutrient File 3295 · per 100 g · carbohydrate per EU label, fibre excluded
