The protein content in 100g of raw, dry moong dal typically ranges around 24 grams. However, many factors can contribute to variations in these numbers, including the specific variety of moong dal and even the method of calculation or testing used in studies. These small discrepancies you see—like 24g vs. 25g or 26g—are due to these factors.
When you soak or sprout moong dal, the protein content per weight may seem to decrease. This is because soaking and sprouting increase the water content and cause the dal to swell, diluting the protein concentration by weight. Nutritionally, sprouting can also enhance the bioavailability of proteins and other nutrients, even if the total protein amount appears lower per 100g.
Combining moong dal with rice, like in a khichdi, can be beneficial. Rice and dal complement each other’s amino acid profiles, creating a complete protein when consumed together. This synergistic effect can improve the quality of protein intake in your diet. Although the absolute protein number might not significantly increase, the biological value of the protein consumed improves.
To support your fitness journey, ensure you are considering factors beyond just protein. Focus on digestive efficiency, the balance of doshas, and the inclusion of other vital nutrients that aid recovery and energy. If enhancing protein intake is your goal, consuming adequate dals like moong, along with balanced meals, will likely suffice. Also, striving for variety—including legumes, grains, and nuts/seeds—will enrich your nutrient intake, complementing your fitness goals.
