Amino Acid Protein Calculator
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Cooked Mung Beans
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Mung Bean Sprouts
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Number of Servings:
Note: Nutrient values are divided into 1 servings.
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  • Calories 243 12% DV
  • Protein 17g 35% DV
  • Carbs 45g 16% DV
  • Fat 1g 1% DV
  • Fiber 17g 62% DV
  • Sugar 8.3g 17% DV
  • Amino Acid Score 37%
  • Lysine / Arginine 0.97
Amino Acid Bar Charts

Total Recommended Daily Intake

  • Cystine 50% RDI 143mg
  • Histidine 70% RDI 487mg
  • Isoleucine 53% RDI 737mg
  • Leucine 47% RDI 1281mg
  • Lysine 55% RDI 1162mg
  • Methionine 28% RDI 205mg
  • Phenylalanine 112% RDI 980mg
  • Threonine 52% RDI 546mg
  • Tryptophan 69% RDI 192mg
  • Tyrosine 55% RDI 478mg
  • Valine 48% RDI 870mg
Protein Comparison Table

Table Legend

  1. Cooked Mung Beans
  2. Mung Bean Sprouts
-- = missing data
Amino Acids
Food # 1 2 Total
Weight (g) 202 104 306
Essential  
Histidine (mg)
(%RDI)		 414
(59%)		 73
(10%)		 487
(70%)
Isoleucine (mg)
(%RDI)		 600
(43%)		 137
(10%)		 737
(53%)
Leucine (mg)
(%RDI)		 1099
(40%)		 182
(7%)		 1281
(47%)
Lysine (mg)
(%RDI)		 990
(47%)		 173
(8%)		 1162
(55%)
Methionine (mg)
(%RDI)		 170
(23%)		 35
(5%)		 205
(28%)
Phenylalanine (mg)
(%RDI)		 859
(98%)		 122
(14%)		 980
(112%)
Threonine (mg)
(%RDI)		 465
(44%)		 81
(8%)		 546
(52%)
Tryptophan (mg)
(%RDI)		 154
(55%)		 38
(14%)		 192
(69%)
Valine (mg)
(%RDI)		 735
(40%)		 135
(7%)		 870
(48%)
Conditional  
Arginine (mg) 994
205
1199
Cystine (mg)
(%RDI)		 125
(44%)		 18
(6%)		 143
(50%)
Glycine (mg) 568
66
633
Proline (mg) 652
--
652
Tyrosine (mg)
(%RDI)		 424
(48%)		 54
(6%)		 478
(55%)
Non-Essential  
Alanine (mg) 624
103
727
Aspartic acid (mg) 1640
498
2138
Betaine (mg) --
--
0
Glutamic acid (mg) 2537
167
2705
Hydroxyproline (mg) --
--
0
Serine (mg) 699
34
733
Lysine to Arginine Ratio of All Selected Foods: 0.97
Data Source
Cooked Mung Beans
USDA Food Data Central Standard Release (Common)Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.
Mung Bean Sprouts
USDA Food Data Central Standard Release (Common)Omega-6 data was extrapolated from undifferentiated-Octadecadienoic Acid (18:2) acid.