Organic Sprouted Moong Flour 250g
₹ 130.00
One of nature's most protein-dense legumes — sprouted, dried, and cold-milled into a silky flour. Organic Sprouted Moong Flour packs 26g of plant protein per 100g with dramati... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Sprouted Moong (Green Gram / Vigna radiata)
Nutrition FactsServing: 30g
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 102 kcal | 340 kcal | 5.1% |
| Protein | 7.8 g | 26 g | 15.6% |
| Carbohydrates | 16.2 g | 54 g | 5.4% |
| of which Sugars | 1.8 g | 6 g | 3.6% |
| Dietary Fibre | 2.4 g | 8 g | 9.6% |
| Fat | 0.45 g | 1.5 g | <1% |
| of which Saturated Fat | 0.12 g | 0.4 g | <1% |
| Iron | 2.1 mg | 7 mg | 12.4% |
| Calcium | 39 mg | 130 mg | 3.9% |
| Potassium | 374 mg | 1246 mg | 9.3% |
| Magnesium | 56.7 mg | 189 mg | 14.2% |
| Zinc | 0.81 mg | 2.7 mg | 6.8% |
| Folate (B9) | 188 mcg | 625 mcg | 93.8% |
| Vitamin C | 1.2 mg | 4 mg | 1.5% |
| Phosphorus | 110 mg | 367 mg | 11% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
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Choose Your Pack
One of nature's most protein-dense legumes — sprouted, dried, and cold-milled into a silky flour. Organic Sprouted Moong Flour packs 26g of plant protein per 100g with dramatically higher folate and iron than unsprouted green gram.
Why Sprouted Moong Flour?
Sprouting transforms moong at a molecular level. As the grain germinates, phytic acid — which binds iron, zinc, and calcium and prevents their absorption — is broken down by up to 50%. Enzyme inhibitors that cause bloating and gas are neutralised. Proteins are pre-digested into more absorbable amino acid chains. Folate increases by up to 40%. The result is a flour your body can actually use, not just consume.
Key Benefits
- 26g protein per 100g — one of the highest protein contents of any legume flour
- 625mcg folate per 100g — exceptional for pregnant women and anyone with B9 deficiency
- 39% daily iron — in a more bioavailable form than unsprouted flour due to reduced phytate
- Easy to digest — enzyme inhibitors removed by sprouting, significantly less gas and bloating
- Gluten-free — naturally safe for coeliac and gluten-sensitive individuals
- Low glycaemic — high fibre (8g) and protein slow glucose absorption
- Ideal for babies and toddlers — light, easy to digest, rich in nutrients for growth
How to Use
- Make moong chilla (pancakes) — mix with water, salt, and spices, cook on tawa
- Use in baby food — combine with rice or oats for a protein-rich porridge
- Add to soups, stews, and gravies as a protein and thickening agent
- Use in dosas, uttapam, and savoury crepes
- Blend into smoothies for a protein boost without the heavy texture of protein powder
- Use in laddoos, energy bars, and no-bake sweets
Frequently Asked Questions
What is the difference between regular moong flour and sprouted moong flour?
Regular moong flour is simply ground dried moong. Sprouted moong flour uses moong that has been germinated first — a process that breaks down antinutrients (phytic acid, enzyme inhibitors), increases folate by up to 40%, generates Vitamin C (absent in unsprouted), and makes proteins and minerals significantly more bioavailable. The taste is also milder and the flour is easier to digest.
Is it suitable for babies?
Yes — sprouted moong flour is one of the most recommended first foods for babies above 6 months. It is light, easy to digest, and nutritionally dense. Mix with breast milk, formula, or water to make a thin porridge. Always introduce one new food at a time and consult your paediatrician.
Is it gluten-free?
Yes. Moong is a legume and naturally contains no gluten. Dhatu's Sprouted Moong Flour is processed in a facility that is aware of cross-contamination risks — if you have severe coeliac disease, check our current facility certification.
Does sprouted flour taste different?
Sprouted moong flour has a milder, slightly sweet, earthy flavour compared to regular green gram flour. It lacks the raw, beany taste that some people find off-putting in unsprouted legume flours.
How should I store it?
Store in an airtight container in a cool, dry place. Avoid moisture. Best consumed within 3 months of opening. Can be refrigerated to extend freshness during humid months.
