Whole-grain cornmeal vs Mung Beans: Which Is Healthier?

Although whole-grain cornmeal and mung beans belong to different food groups, while whole-grain cornmeal belong is a grain, and mung beans belong to legumes food group, and it’s not that common to compare foods from different groups, people are often interested in these comparisons as well.

That’s why we decided to create an in-depth article that compares whole-grain cornmeal and mung beans, their nutritional values, similarities, differences, macronutrients, and micronutrients – vitamins and minerals.

Generally speaking, foods from grains and legume food groups are both high in carbs and protein and valuable addition to a plant-based diet.

Now, let’s see how whole-grain cornmeal and mung beans compare specifically.

Whole-grain cornmeal

Whole-grain cornmeal (Zea mays) is made by grinding whole corn kernels into a fine or coarse powder. It is considered a whole grain because it contains all three parts of the corn kernel: the germ, bran, and endosperm.

It is a good source of carbohydrates, dietary fibers, and small amounts of vitamins and minerals like vitamin B3, iron and zinc. It also contains antioxidants, such as carotenoids, flavonoids, and phenolic acids, that have been linked to various health benefits, including improved heart health and blood sugar control.

Whole-grain cornmeal is commonly used in traditional American cuisine, such as cornbread, polenta, and grits. It can also be used as a coating for fish and meats, as an ingredient in baking, and as a thickener in soups and sauces. It is a healthier option than refined cornmeal as it retains all the nutrients from the corn kernel and provides more fiber.

Whole-grain cornmeal is an excellent source of Vitamin B1 (Thiamine).

It also contains a good amount of Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), and Vitamin B6 (Pyroxidine) and some Vitamin A, Vitamin B5 (Pantothenic acid), and Vitamin B9 (Folate).

Mung Beans

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.

Whole-grain cornmeal 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 whole-grain cornmeal vs mung beans.

This comparison will start by comparing the caloric value of whole-grain cornmeal and mung beans and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Whole-grain cornmeal vs Mung Beans Calories

Most calories in raw grains and 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 whole-grain cornmeal for weight loss, mung beans are slightly lower in calories, with 347 calories per 100 grams, compared to 362 calories per 100 grams of whole-grain cornmeal.

However, both whole-grain cornmeal 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.

Whole-grain cornmeal vs Mung Beans Protein

Legumes and most legume products, including whole-grain cornmeal and mung beans, are important sources of plant-based protein.

Mung Beans offer around 66% more protein than whole-grain cornmeal.

Mung Beans have 23.9 grams of protein per 100 grams, while whole-grain cornmeal has 8.1 grams of protein per 100 grams.

Whole-grain cornmeal 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 whole-grain cornmeal and mung beans.

The total amount of carbohydrates is around 19% higher in whole-grain cornmeal than in mung beans. It have 76.9 grams per 100 grams, compared to 62.6 grams in mung beans.

There’s less sugar in whole-grain cornmeal than in mung beans, 89% precisely.

One handful of whole-grain cornmeal (28 grams) contains 0.2 grams of sugar, while the same amount of mung beans contains 1.8 grams.

Lastly, let’s take a look at the dietary fiber in whole-grain cornmeal 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 whole-grain cornmeal which offer 2 grams per portion.

Whole-grain cornmeal vs Mung Beans Fats

Like most other grains and legumes, with the exception of lupins and peanuts, whole-grain cornmeal and mung beans are low in fat.

Fats in whole-grain cornmeal and mung beans are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in whole-grain cornmeal and mung beans:

• Whole-grain cornmeal: 3.6 grams per 100 grams
• Mung Beans: 1.2 per 100 grams

Speaking of saturated fats, mung beans are 40% lower in saturated fats.

Mung Beans and whole-grain cornmeal contain 0.3 grams and 0.5 grams of saturated fat per 100 grams, respectively.

Whole-grain cornmeal vs Mung Beans Vitamins Content

This section will discuss the vitamin content of whole-grain cornmeal and mung beans.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Whole-grain cornmeal has a higher amount of vitamin C, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), vitamin B9 (Folate), vitamin E, and vitamin K.

However, mung beans have a higher amount of vitamin A, and vitamin B3 (Niacin).

Whole-grain cornmeal and mung beans contain the same amount of vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins whole-grain cornmeal and mung beans contain side by side, so you can easily compare them.

Whole-grain cornmeal 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 whole-grain cornmeal and mung beans comparison focuses on their mineral content.

Whole-grain cornmeal is a better source of calcium, copper, fluoride, iron, magnesium, manganese, phosphorus, potassium, and zinc than mung beans.

On the other hand, mung beans are a higher amount of selenium, and sodium.

Check out the table below to learn how whole-grain cornmeal and mung beans compare when it comes to mineral content.

The Final Word

Whole-grain cornmeal and mung beans are highly nutritious and a great addition to a plant-based diet.

Both whole-grain cornmeal 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 grains 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 and grains are a 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.