This website lists the sum of raffinose and stachyose as 2.2%, citing OSU http://www.newtreatments.org/fromweb/fos.html
This study found 1.9% in their sample https://www.parrots.org/pdfs/our_publications/psittascene/2012/extras/sprouting/mung%20bean%20sprouts.pdf
These values are similar to other legumes and will lead to flatulence.
Soaking reduced the levels to 1.5%, soaking and boiling to 1.3%. Sprouting reduced the value to 0%.
The beans in the study were soaked uncooked, however soaking after a short boil is more effective because it destroys the cell walls first. Of course then you still have to boil again for 15 minutes to destroy lectins.
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