Protein in 100g Matki Sprouts: Benefits & How to Sprout

This article is for general information only. It is not medical advice. If you are pregnant, managing a health condition, or have a weak immune system, please talk to your doctor before eating raw sprouts.

How much protein is in 100g matki sprouts?

Here is the honest answer most charts skip. When people ask about the protein in 100g matki sprouts, they picture a big protein boost. But fresh sprouts are mostly water. So 100 grams of wet, raw matki sprouts gives only about 3 grams of protein. Dry matki is the real protein store: about 22.9 grams in every 100 grams.

So matki is a high-protein bean. A small dry handful, once soaked and sprouted, swells into a much bigger bowl. The protein stays the same. The weight just goes up because of the water the beans drink in.

USDA data: Raw mature moth beans (matki) hold 22.9 g protein, 343 kcal, 10.85 mg iron and 649 mcg folate per 100 g — USDA FoodData Central, FDC ID 172425.

IFCT 2017 data: India's own Indian Food Composition Tables list moth bean under food code B016. Per 100 g it has 19.75 g protein, 15.12 g fibre and 7.90 mg iron (Longvah et al., ICMR-NIN, IFCT 2017). A 2023 review in Frontiers in Plant Science gives a range of 20 to 24% protein from older tables and IFCT 2017 (PMC10279967). So dry matki has about 20 to 23 grams of protein per 100 grams. The exact number depends on the table and the seed lot.

Matki, also called moth bean or moth dal, is a small brown legume grown across Rajasthan, Gujarat, and Maharashtra. It handles dry heat well, which is why it is a desi staple. Most homes eat it as matki usal or sprout chaat.

Matki nutritional value per 100 g (dry)

Here is the matki nutritional value for 100 grams of dry, raw moth beans, from two official tables. The two labs tested different seeds, so the numbers are close but not the same.

Sources: USDA FoodData Central, Mothbeans, mature seeds, raw (FDC ID 172425); Indian Food Composition Tables 2017, ICMR-NIN, food code B016. Sprouted matki is not in either table.

What are the health benefits of matki sprouts?

The big win with sprouting is not more protein. It is better absorption. Dry beans carry phytic acid, a natural compound that locks up iron and zinc. Soaking and sprouting breaks a lot of it down. So your body can use more of the iron and zinc on the plate.

Research data: A 2025 study in Food Science & Nutrition germinated chickpea, pea, mung bean and lentil for 24 and 48 hours and reported reductions of phytic acid by up to 75.65% and trypsin inhibitor activity by up to 39.20% in the pulses studied (Yılmaz Tuncel et al., PMID 40351369). Moth bean was not one of the four pulses tested, so read this as the pulse-family pattern, not a matki measurement.

Sprouting does not lower everything. The same study found saponins rose nearly threefold across the pulses, and in mung bean they rose 27-fold. Phytic acid falls; saponins climb. That is the honest trade, and it is why a light cook still helps.

The other plus is calories. Because fresh matki sprouts are about 30 calories per 100 grams, you can eat a big, filling bowl without a heavy calorie load. The fibre keeps you full, which helps if you are watching your weight. The folate is useful too, though pregnant women should eat sprouts cooked, not raw (more on that below).

Matki sprouts will not fix poor diet on their own. They are one honest, low-cost building block. Pair them with curd, eggs, or dal across the day to hit your protein target.

How do you sprout matki at home?

Sprouting matki at home is simple and almost free. You need dry matki, water, and a clean cloth or a sprout box. Warm weather speeds it up, which is why sprouts grow fast in Indian summers.

1. Rinse the beans — wash 1 cup of dry matki in clean water two or three times to remove dust.
2. Soak overnight — cover the beans with three times their volume of water and soak for about 8 hours.
3. Drain fully — pour off all the soaking water. Standing water makes sprouts smell and spoil.
4. Wrap and rest — tie the damp beans in a muslin cloth, or use a sprout box, and leave them in a warm spot.
5. Check for tails — after 12 to 24 hours, small white tails appear. Longer time gives longer tails.
6. Rinse and store — give a final rinse, then keep the sprouts in the fridge in a closed box for up to 2 days.

If the cloth dries out, sprinkle a little water on it. If you see any slime or a sour smell, throw the batch out. Clean hands and clean water are the whole game here.

Are raw matki sprouts safe to eat?

This is the part many sprout articles leave out. Sprouts grow in warm, moist conditions. Those same conditions help bacteria grow if any germs are on the seeds. That is why food safety groups treat raw sprouts as a higher-risk food.

Food safety data: Since 1990, raw or lightly cooked sprouts have caused about 2,308 illnesses across 38 outbreaks in the United States, mostly from Salmonella and E. coli — University of Connecticut Food Safety. UConn adds that sprouts are on the US FDA list of the 10 riskiest foods it regulates.

The fix is easy. Steam or stir-fry your matki sprouts for a few minutes before eating. A quick matki usal or a sauteed sprout chaat is both tastier and safer. The US government site FoodSafety.gov, quoted by UConn, says to cook sprouts thoroughly to lower the risk. It also says children, the elderly, pregnant women, and anyone with a weak immune system should avoid raw sprouts of any kind.

If you do eat them raw, buy fresh, keep them cold, and rinse well. When in doubt, cook them. The nutrient loss from a light cook is small next to the safety gain.

Matki vs other sprouts: protein compared

People love to compare sprouts. The truth is that all fresh sprouts are watery, so per 100 grams of wet sprouts they land in a similar, modest protein range. The honest comparison is by the dry bean you start with.

Mung sprout, dry matki and boiled egg values from USDA FoodData Central (FDC IDs 169957, 172425 and 173424). The matki sprout row is an estimate, because no table lists sprouted moth bean. Boiled egg shown for context.

So if you are chasing protein, do not judge by the size of the sprout bowl. A bowl of fresh sprouts is light. To get real grams, eat a good portion, cook it into usal, or add another protein source.

How to add matki sprouts to your day

Matki is flexible. The classic is matki usal: cook the sprouts with onion, tomato, and basic masala into a light curry. You can also toss steamed sprouts with chopped onion, tomato, lemon, and coriander for a fast, protein-friendly chaat.

ICMR-NIN data: The 2020 protein RDA for healthy Indian adults is 0.83 g per kg body weight per day. On the committee’s reference weights that is 54.0 g a day for a 65 kg man and 45.7 g a day for a 55 kg woman — ICMR-NIN, Table 2a, RDA 2020.

That 0.83 figure assumes good-quality protein. The same ICMR-NIN table adds a line most charts drop: For people consuming cereal-based diet with low quality protein, the protein requirements are 1 g/kg per day. A roti-rice-dal plate is exactly that diet, so a 55 kg woman eating mostly cereals needs about 55 g a day, not 45.7 g. Matki helps close that gap because a legume raises the quality of the whole plate.

One bowl of matki will not hit that target alone, and that is fine. Think of it as a steady, cheap helper. If you blend smoothies, you can add a spoon of soaked or lightly cooked matki to a banana-and-curd shake for extra plant protein and fibre.

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Founder, InstaCuppa | Building kitchen tools that take the work out of busy Indian mornings.

InstaCuppa makes everyday kitchen tools — bottles, blenders, frothers, and kettles — designed for Indian homes. The goal is simple: take the work out of your mornings so a cold glass of water or a hot cup is never a chore.