Full-Fat Soy Flour vs Mung Beans: Difference & Similarities
Full-Fat Soy Flour and mung beans belong to the legumes and legume products food group, one of the staple food groups for people on a plant-based diet.
Legumes and most legume products are an affordable source of plant protein, dietary fiber, B vitamins, and minerals such as iron, calcium, potassium, and zinc, minerals that are usually harder to get on a plant-based diet.
This article will thoroughly compare full-fat soy flour and mung beans and help you learn more about their similarities and differences.
Full-Fat Soy Flour
Full-fat soy flour is a type of flour made from ground, dehulled soybeans.
It is high in protein and fiber and is a good source of several important nutrients, including potassium, iron, and B vitamins.
Full-fat soy flour has a nutty, slightly sweet flavor and can be used in a variety of vegan and vegetarian dishes, including breads, cookies, and other baked goods.
It can also be used as a protein supplement in smoothies and other plant-based drinks.
In addition to being a nutritious food, full-fat soy flour has been shown to have a number of potential health benefits.
It is a good source of antioxidants, and has been linked to lower levels of cholesterol and improved blood sugar control.
Full-Fat Soy Flour is an excellent source of Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyroxidine), Vitamin B9 (Folate), and Vitamin K.
It also contains a good amount of Vitamin E and some Vitamin A.
Mung beans (Vigna radiata), also known as green gram or moong bean, are a type of legume native to India and Southeast Asia.
They are a popular ingredient in many vegan and vegetarian dishes due to their high protein and fiber content, as well as their delicate, nutty flavor.
Mung beans are also a good source of several important nutrients, including potassium, iron, and B vitamins.
They can be enjoyed in a variety of dishes, such as mung bean soup, sprouts, and curry.
In addition to being a nutritious food, mung beans have been shown to have a number of potential health benefits.
They have been linked to lower cholesterol levels and improved blood sugar control and may also help to reduce the risk of certain types of cancer.
Mung Beans are an excellent source of Vitamin B1 (Thiamine), Vitamin B5 (Pantothenic acid), and Vitamin B9 (Folate).
They also contain a good amount of Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), and Vitamin B6 (Pyroxidine) and some Vitamin A, Vitamin C, and Vitamin K.
Full-Fat Soy Flour vs Mung Beans Nutrition
Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing full-fat soy flour vs mung beans.
This comparison will start by comparing the caloric value of full-fat soy flour and mung beans and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.
|Full-Fat Soy Flour
Full-Fat Soy Flour vs Mung Beans Calories
Most calories in raw legumes come from carbs. Peanuts are an exception here, but they are often considered a nut instead of a legume because of their nutritional profile.
Comparing mung beans vs full-fat soy flour for weight loss, mung beans are slightly lower in calories, with 347 calories per 100 grams, compared to 434 calories per 100 grams of full-fat soy flour.
However, both full-fat soy flour and mung beans can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.
Full-Fat Soy Flour vs Mung Beans Protein
Legumes and most legume products, including full-fat soy flour and mung beans, are important sources of plant-based protein.
Full-Fat Soy Flour offers around 37% more protein than mung beans.
Full-Fat Soy Flour has 37.8 grams of protein per 100 grams, while mung beans have 23.9 grams of protein per 100 grams.
Full-Fat Soy Flour vs Mung Beans Carbs
Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.
It’s also important for people on a keto diet, so let’s compare the carbs content in full-fat soy flour and mung beans.
The total amount of carbohydrates is around 49% higher in mung beans than in full-fat soy flour. They have 62.6 grams per 100 grams, compared to 31.9 grams in full-fat soy flour.
There’s less sugar in mung beans than in full-fat soy flour, 14% precisely.
One handful of mung beans (28 grams) contains 1.8 grams of sugar, while the same amount of full-fat soy flour contains 2.1 grams.
Lastly, let’s take a look at the dietary fiber in full-fat soy flour and mung beans.
Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.
With 4.6 grams of fiber per portion, mung beans are a better source of fiber than full-fat soy flour which offer 2.7 grams per portion.
Full-Fat Soy Flour vs Mung Beans Fats
Like most other legumes, with the exception of lupins and peanuts, full-fat soy flour and mung beans are low in fat.
Fats in full-fat soy flour and mung beans are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.
Total fat in full-fat soy flour and mung beans:
- Full-Fat Soy Flour: 20.6 grams per 100 grams
- Mung Beans: 1.2 per 100 grams
Speaking of saturated fats, mung beans are 90% lower in saturated fats.
Mung Beans and full-fat soy flour contain 0.3 grams and 3 grams of saturated fat per 100 grams, respectively.
Full-Fat Soy Flour vs Mung Beans Vitamins Content
This section will discuss the vitamin content of full-fat soy flour and mung beans.
Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.
Full-Fat Soy Flour has a higher amount of vitamin C, vitamin B1 (Thiamine), vitamin B5 (Pantothenic acid), and vitamin B9 (Folate).
However, mung beans have a higher amount of vitamin A, vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B6 (Pyroxidine), vitamin E, and vitamin K.
Full-Fat Soy Flour and mung beans contain the same amount of vitamin D, and vitamin B12 (Cobalamin).
The following table shows the exact amount of vitamins full-fat soy flour and mung beans contain side by side, so you can easily compare them.
|Full-Fat Soy Flour
|Vitamin B1 (Thiamine)
|Vitamin B2 (Riboflavin)
|Vitamin B3 (Niacin)
|Vitamin B5 (Pantothenic acid)
|Vitamin B6 (Pyroxidine)
|Vitamin B9 (Folate)
|Vitamin B12 (Cobalamin)
Full-Fat Soy Flour vs Mung Beans Minerals Content
Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.
Some minerals, like iron, calcium, zinc or, iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the full-fat soy flour and mung beans comparison focuses on their mineral content.
Full-Fat Soy Flour is a better source of iron, selenium, and sodium than mung beans.
On the other hand, mung beans are a higher amount of calcium, copper, magnesium, manganese, phosphorus, potassium, and zinc.
Full-Fat Soy Flour and mung beans contain the same amount of fluoride.
Check out the table below to learn how full-fat soy flour and mung beans compare when it comes to mineral content.
|Full-Fat Soy Flour
The Final Word
Full-Fat Soy Flour and mung beans are highly nutritious and a great addition to a plant-based diet.
Both full-fat soy flour and mung beans are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.
Antioxidants found in beans and legumes can help to protect cells from damage and may reduce the risk of certain diseases and the effects of aging.
Additionally, the fiber and other nutrients in these foods can support the health of the digestive system and may even help to prevent certain digestive cancers.
Legumes are versatile food that can be incorporated into any meal of the day, including breakfast, lunch, or dinner. They can be served hot or cold, making them a convenient and tasty addition to a variety of dishes.
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