Mung bean
Other names mungbean, Mung dal
Mung bean: low in histamine and tyramine. If you're sensitive to any of these, check it against your profile before eating.
Intolerances
- Histamine (+liberators / DAO inhibitors)Low
Mung bean is the pulse most often eaten sprouted, and that matters: the dry bean is low, while bean sprouts have spent days germinating and producing amines. The level here is the bean, not the sprout.
- TyramineLow
Mung bean is low as a dry seed, and boiling lowers it further - amines leach into the water. Germination raises it instead, which is the one preparation to watch: a sprout has spent days doing what a dry seed cannot.
- SalicylateNone
- SucroseNone
- FODMAPsNone
- LactoseFODMAPsNone
- OligosaccharidesFODMAPsNone
- SorbitolFODMAPsNone
- FructoseFODMAPsNone
- NickelNone
- OxalatesNone
- GlutenNone
Intolerance levels are based on our documented scientific sources. See sources →
Note about this food
Mung beans may contain histamine or tyramine if they are sprouted or improperly stored, allowing microbial fermentation to produce these amines.
React to Histamine (+liberators / DAO inhibitors)? Check these too
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Frequently asked questions
Which intolerances does mung bean affect?
Mung bean is notable for histamine and tyramine. Clear on salicylate, sucrose, FODMAPs, lactose, oligosaccharides, sorbitol, fructose, nickel, oxalates and gluten.
Does mung bean contain histamine?
Mung bean contains only low levels of histamine. Mung bean is the pulse most often eaten sprouted, and that matters: the dry bean is low, while bean sprouts have spent days germinating and producing amines. The level here is the bean, not the sprout.
Does mung bean contain tyramine?
Mung bean contains only low levels of tyramine. Mung bean is low as a dry seed, and boiling lowers it further - amines leach into the water. Germination raises it instead, which is the one preparation to watch: a sprout has spent days doing what a dry seed cannot. Amounts vary by brand and recipe, so always check the label of the exact product.
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