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Mung Bean Starch

Mung bean starch is a purified starch extracted from mung beans and used as a thickener or to make translucent noodles and gels.

Mung Bean Starch — illustrative ingredient image

About Mung Bean Starch

Mung bean starch is the purified starch fraction separated from mung beans and dried as a fine white powder. It is used as a thickener in sauces, fillings, desserts, jellies, and other set preparations, and is a principal raw material for many glass noodles. It is distinct from whole mung bean flour or ground beans.

The powder has little flavour of its own. When hydrated and heated, it can thicken liquids and form firm, smooth, sometimes translucent gels. Commercial products may differ in fineness, purity, and blending, so their thickening and gel-forming behaviour can vary.

It is generally sold dry as a fine powder. Mixing it with liquid and heating changes it from a loose powder into a thickened preparation or set gel; its use in noodle production produces translucent strands. Product composition should be checked where blends are possible.

Ingredient type
derived ingredient

Forms & related ingredients

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Where mung bean starch appears

2 linked foods

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Sides

Noodle dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for mung bean starch

Names and romanised forms to recognise on menus and labels.

English

Mung bean starch

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Mung Bean Starch nutrition & diet

Mung Bean Starch nutritional value

Representative benchmark: Starch, wheat starch

Representative nutrition benchmarkOfficial table values for a comparable food category, not a laboratory measurement of this exact ingredient.

Per 100 g of 100 g edible portion in the named official reference form.

Calories
360kcal
Protein
0.2g
Carbs
86.0g
Fat
0.5g

Representative benchmark from a comparable official food-composition category; it is not a laboratory measurement of this exact ingredient. The displayed reference form must be considered, and species, cultivar, recipe, brand, processing and preparation can change values.

Portions & preparation

Treat mung-bean starch as a purified ingredient rather than whole mung beans, and verify whether it is dry powder, hydrated paste, gel, or part of a finished product. Portion interpretation should include the recipe’s liquids, oils, sweeteners, seasonings, and other starches.

Compare the right form: Match references to purified mung-bean starch in the same dry or hydrated form, verifying extraction identity and any blended starches or additives.

Diet considerations

Mung-bean starch is plant-derived when its identity is confirmed. Compatibility changes when blended with wheat, other cereals, animal ingredients, oils, sweeteners, or processing aids. Products made from it, including noodles and jellies, have different portion-dependent carbohydrate patterns from the dry starch.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Mung Bean. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Standard Tables of Food Composition in Japan 2023, corrected March 2026 — 02031 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .