Vegetables · 25 min · 2 servings
Ginisang munggo.
Sautéed mung beans
Soft mung beans with tomato and malunggay for a slow Friday lunch.
Log this recipe ↗
On your plate.
93kcal
5.4protein · g
14.5carbs · g
1.9fat · g
Portion ÷ 100 × published source values. Numbers are rounded for display.
What goes in.
Amounts for the whole recipe. Ingredient states matter.
- Munggo (mung beans) · boiled320 g
- Malunggay (moringa leaves)40 g
- Kamatis (tomato) · cooked100 g
- Sibuyas (onion)40 g
- Bawang (garlic)6 g
- Coconut oil8 g
At the stove.
- Soften the onion and garlic in oil, then stir in the tomato.
- Add the mung beans and a splash of water.
- Fold in the malunggay leaves until they wilt, then divide into two servings.
Ingredients are weighed in the state listed, cooked where it says so. Share all the sauce and oil across the servings. No cooking-yield adjustment is hidden in the calculation.
How we counted this
Weighed ingredients, in their USDA state. Makes 2 servings. A cook’s own recipe may differ.
Munggo (mung beans) · boiledFDC 174257320 g × 105 / 100
= 336 kcal
= 336 kcal
Malunggay (moringa leaves)FDC 16841640 g × 64 / 100
= 25.6 kcal
= 25.6 kcal
Kamatis (tomato) · cookedFDC 170050100 g × 18 / 100
= 18 kcal
= 18 kcal
Sibuyas (onion)FDC 17000040 g × 40 / 100
= 16 kcal
= 16 kcal
Bawang (garlic)FDC 1692306 g × 149 / 100
= 8.9 kcal
= 8.9 kcal
Coconut oilFDC 1714128 g × 892 / 100
= 71.4 kcal
= 71.4 kcal
475.9 kcal ÷ 2 = 238 kcal / serving
