Vol. 2, Issue 1, Part A (2025)

Mung beans (Vigna radiata) are among the most commonly consumed legumes, particularly in Asia, due to their remarkable nutritional profile and health-promoting properties. This study compares the antioxidant properties and nutrient composition of mung beans with other legumes, including chickpeas (Cicer arietinum), lentils (Lens culinaris), and kidney beans (Phaseolus vulgaris). We focused on various aspects such as total phenolic content (TPC), flavonoid levels, protein, fiber, and mineral content. Through the use of standardized assays, including DPPH and ABTS radical scavenging tests, we assessed the antioxidant capacity of the selected legumes. The study aims to provide a comprehensive comparison that can contribute to better understanding of the nutritional benefits and therapeutic potential of these legumes. Our findings indicate that mung beans exhibit moderate antioxidant activity, with protein and fiber content comparable to or higher than other legumes, suggesting their value as part of a balanced, nutrient-rich diet.