Glass noodles (mung bean)
Rated by 11 diets
Diet Ratings
Glass noodles contain 25-28g net carbs per 100g cooked. Despite legume origin, carb density is too high for ketogenic compliance.
Mung bean glass noodles are made from mung bean starch and water, plant-based ingredients. No animal products or derivatives. Minimal processing.
Made from mung bean starch. Mung beans are legumes and explicitly excluded from paleo diet. Refined starch product with minimal nutritional value.
Glass noodles made from mung bean starch have some protein from the legume base, but are primarily refined starch. They are processed and non-traditional to Mediterranean diet. The legume origin provides marginal nutritional advantage over pure grain noodles, but they remain a processed product.
iSome modern Mediterranean practitioners view mung bean noodles more favorably due to legume content, though traditionalists prefer whole legumes or legume flours over processed noodle products.
Made from mung bean starch (plant-derived legume). Violates carnivore principle of excluding all plant foods and legumes.
Glass noodles made from mung beans are excluded because mung beans are legumes. Legumes are explicitly prohibited on Whole30.
Mung bean glass noodles are made from mung bean starch with minimal FODMAP content. While mung beans contain GOS, the starch extraction removes most fermentable carbohydrates. Monash University confirms low-FODMAP status.
Mung bean glass noodles provide plant-based protein and some fiber compared to rice noodles. Low sodium. However, still refined starch product. Better than white noodles but not a whole grain.
iUpdated clinical interpretation values the legume-based protein in mung bean noodles for satiety and blood sugar control. Traditional DASH guidelines emphasize whole grains, but legume-based alternatives offer complementary benefits.
Mung bean glass noodles have moderate glycemic impact and provide some plant protein compared to wheat noodles. However, they are still primarily refined starch with limited fiber. Usable in controlled portions (1-1.5 oz dry) paired with lean protein and monounsaturated fat.
iSome Zone practitioners score these lower (3-4) due to processing and refined starch content, despite mung bean origin. Others view them as acceptable whole-food carb alternative to wheat.
Mung bean noodles retain some legume benefits (protein, fiber) compared to wheat noodles, but processing reduces nutritional density. Glycemic impact is moderate. Acceptable in moderation as part of balanced meals.
iSome paleo and AIP advocates avoid all processed grain/legume products; however, mung bean noodles are less inflammatory than refined wheat alternatives and retain legume protein.
Low protein (~1.6g per cooked cup), moderate carbs (~20g), minimal fiber. Slippery texture may not support satiety well. Easy to digest but requires large volume to satisfy. Better as minor component in protein-rich soup than main.
Controversy Index
Score range: 1–9/10. Higher controversy = more disagreement between diets.