mung beans

Legumes/Pulses

Is mung beans high in alcohol?

Alcohol status

Safe

Is mung beans high or low in alcohol? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.

Related checkers

Compare mung beans across criteria

HistamineSafe Histamine LiberatorsLow FODMAPsAvoid FructansModerate GOSAvoid FructoseSafe

Sensitivity notes

Why alcohol food checker matters

Alcohol affects how your body responds to certain foods. Understanding your personal tolerance helps you make informed choices.

Keep a detailed food and symptom diary to track your personal reactions
Eliminate the suspected trigger completely for 2-4 weeks
Reintroduce gradually to find your personal tolerance threshold
Work with a healthcare provider or registered dietitian for guidance
Remember that food sensitivities can change over time

Sensitivities

What mung beans contains

FODMAPs

FODMAPsAvoid

FructansModerate

GOSAvoid

FructoseSafe

PolyolsSafe

LactoseSafe

Histamine & Amines

HistamineSafe

Histamine LiberatorsLow

TyramineSafe

Plant compounds

SalicylatesSafe

OxalatesModerate

LectinAvoid

NightshadesSafe

Irritants

CaffeineSafe

AlcoholSafe

Spicy FoodsSafe

Acidic FoodsSafe

Additives

SulfitesSafe

NitritesSafe

GlutamatesLow

Allergens

Dairy ProteinsSafe

GlutenSafe

EggSafe

PeanutSafe

Tree NutsSafe

SoySafe

FishSafe

CrustaceansSafe

MolluscsSafe

SesameSafe

CelerySafe

MustardSafe

LupinSafe

Alpha-galSafe

NickelHigh

Diet fit

Where mung beans fits

Therapeutic diets

Low HistamineFit

Low SalicylateFit

Low FermentationAvoid

EoE CompatibleFit

AIPAvoid

InflammationFit

Reflux DietFit

Specific CarbohydrateAvoid

Low FibreAvoid

Gastroparesis DietAvoid

Lifestyle diets

VeganFit

VegetarianFit

PescatarianFit

MediterraneanFit

DASH DietFit

PaleoAvoid

Whole30Avoid

KetoAvoid

Low-carbCheck

Religious diets

HalalFit

KosherFit

Hindu (no beef)Fit

JainFit

Buddhist VegetarianFit

Orthodox FastingFit

Ingredient notes

What to know about mung beans

Mung beans carry a reputation as the gentlest legume. In Indian cooking, skinned split mung (moong dal) is the classic convalescent food, the base of the khichdi people are fed while recovering from illness. The trigger data is less flattering than the reputation. Dried mung beans grade E for galacto-oligosaccharides and E for total FODMAPs, the same gas-producing sugars every dried pulse carries, plus E for lectins, D for nickel and E for low-fermentation SIBO diets. Where they really are clean is the food-chemistry side: no gluten, no histamine, no salicylates, no glutamate problem, and anti-inflammatory. So the honest answer is that mung beans are one of the mildest legumes in flavour and in chemistry, but not in fermentable carbohydrate.

Watch for

Very high in galacto-oligosaccharides (E) and E overall on FODMAPs.GOS is what produces the gas legumes are famous for, and it sits in the bean itself, not the skin, so splitting and skinning into moong dal improves texture and cooking time far more than it lowers the FODMAP load
High in lectins (E).Dried pulses need a long soak, a discard of the soaking water and a full boil. Sprouted or undercooked beans are the wrong way round for a lectin-sensitive gut
Poor for low-fermentation SIBO protocols (E), which is the usual reason someone who tolerates dal in small amounts falls apart on a full bowl
High in nickel (D) and moderate in oxalate (C), both worth knowing if you are tracking systemic nickel allergy or kidney stones rather than gut symptoms
Sprouted mung beans are a different product on our data.Bean sprouts drop to A for GOS and B for FODMAPs because sprouting consumes those sugars, though they stay high in lectins

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