Cellophane noodles are pure mung-bean starch. 351 kcal per 100 g dry with almost no protein. Despite the mung origin they behave like rice noodles — carbs and little else. The pulse health signature (Viguiliouk et al., Ann NY Acad Sci 2017) does not transfer to starch extracts. Log as a refined carb, not a pulse.
How should I track Noodles, chinese, cellophane or long rice (mung beans), dehydrated?
Noodles, chinese, cellophane or long rice (mung beans), dehydrated is a good source of iron. When tracking Noodles, chinese, cellophane or long rice (mung beans), dehydrated, the dry-vs-cooked distinction is critical. Legumes absorb roughly 2–3 times their weight in water during soaking and cooking, so 100 g dry becomes 250–300 g cooked. Always check which form the nutrition values refer to. A meta-analysis of 43 RCTs (Reid-McCann et al., Nutr Rev 2025) found plant protein matches dairy for muscle outcomes — so tracking precision matters just as much here. If you use canned legumes, drain and rinse to reduce sodium by about 40%. Weigh on a kitchen scale for the most reliable count.