Can mung beans be eaten raw? What are the benefits of eating raw?

Mung beans should not be eaten raw. Eating raw can cause poisoning. Because legumes contain certain chemical components, it is possible to cause poisoning (chemical components:

Leguminous seeds or vegetative bodies usually contain non-protein amino acids, tannim-containing cells, and other secretory cells or cavities, usually with proanthocyanin, sometimes cyanogenic compounds, but no ellagic acid and iridoid compounds; It often contains alkaloids, especially pyridine, quinolzdinl, and indole. So, it's better to eat it cooked. Not all foods are suitable for raw food.

Raw mung beans are not recommended to eat, its shell is hard, direct consumption is easy to cause indigestion, vomiting, diarrhea and other phenomena, mung beans are cooked to eat, more conducive to human digestion and absorption, but also Yunchunyan to play its effect. Raw mung beans can be used to make mung bean soup, which has the effect of clearing heat and detoxifying, and is a must-have drink in the summer of Panyu to relieve heat and invigorate qi.

The shell of raw mung beans is hard, and direct consumption can easily cause indigestion, vomiting, diarrhea and other uncomfortable conditions, so it is not recommended to eat raw. Eating mung beans after cooking is more conducive to the body's absorption of nutrients and can also exert its effects.

Raw mung beans can be used to make mung bean soup, which has the effect of clearing heat and detoxifying, and is a common summer drink for families, which can relieve heat and invigorate qi. There are many ways to make mung beans, and they can also be made into mung bean cakes, mung bean paste, mung bean wine, and so on.

Mung beans should not be eaten with dog meat, dog meat is warm, mung beans are cool, the two conflict, and eating them together will cause stomach pain and other discomfort. Mung beans should not be eaten with watermelon, both of which are cold foods, and eating them may cause gastrointestinal burden and cause diarrhea.

Can mung bean sprouts be eaten rawIt should not be eaten raw

All kinds of sprouts, including mung bean sprouts, are best heated before eating. Bean sprouts are a common low-calorie dish, but bean sprouts may carry Salmonella and E. coli, which can cause serious illness, so they should not be eaten raw. Bean germination takes place in a warm, moist environment, which is an excellent condition for the growth of various bacteria.

It takes a long time to cook before it can be eaten, so even if there are bacteria, it will be fully killed.

Mung bean sprouts are so tender that they can be eaten with just a slight heat, and some people are even willing to eat them raw. If you are infected with pathogenic bacteria and have not been heated enough when eating, there is a high possibility of problems.

Are mung bean sprouts poisonous when eaten rawEating a large amount of raw food has a risk of poisoning

Mung beans contain anti-nutritional factors such as protease inhibitors, glycosides, which may lead to indigestion. It is not good to eat raw, but after heating, the former is inactivated, and the latter flows into the soup, which can make you eat without worries. Trypsin inhibitors and other harmful substances contained in bean sprouts may cause nausea, vomiting, diarrhea, dizziness and other adverse "poisoning" reactions after being eaten raw.

In addition, the anti-nutritional substances contained in soybeans (such as anticoagulin, tryptinin, alkaloids, etc.) are also not conducive to nutrient absorption.

Precautions for eating mung bean sproutsMung bean sprouts are cold food, and eating too much is easy to damage the stomach, and contains crude fiber, which is easy to accelerate intestinal peristalsis and cause diarrhea. Therefore, patients with chronic enteritis, chronic gastritis and indigestion should not eat more.

People with weak constitution should not eat more mung bean sprouts.

Most of the rootless sprouts on the market are induced by hormones and chemical fertilizers, and rootless sprouts are one of the vegetables that are expressly prohibited from being sold and eaten by the national food hygiene administration.

Normal mung bean sprouts are slightly yellow, not too coarse, with moderate moisture and no peculiar smell; The abnormal color is whitish, the bean grains are blue, the buds and stems are thick, there is more moisture, and there is a smell of chemical fertilizer. In addition, when buying mung bean sprouts, it is better to choose 5 6 cm long.

If the mung bean sprouts are smooth and do not grow a beard, it is caused by excessive urea, which is harmful and inedible.

In terms of cooking, when frying bean sprouts, they should be fried quickly in a hot pan to reduce the damage of vitamin C.

Mung bean sprouts are cold, and it is advisable to add a little shredded ginger when cooking to neutralize its coldness. Adding a little vinegar when frying mung bean sprouts can not only prevent the loss of vitamin B1, but also strengthen the ** effect.

Raw mung beans are not poisonous.

Raw mung beans are mung beans that have not been processed and cooked.

Mung beans, belong to the legume family. Also known as adzuki beans (named because of their green color), beans, planted beans, etc., have been cultivated in China for more than 2,000 years. It is native to India and Myanmar.

The current Ling section is widely planted in East Asian countries, and a small amount is also planted in Africa, Europe, and the United States, and China, Myanmar and other countries are the main exporters of mung beans. The seeds and stems are widely consumed. The function of mung bean to clear heat is in the skin, and the function of detoxification is in the meat.

Mung bean soup is a common summer drink in the family, which is appetizing and suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean flour skin, etc.

Mung beans are not unfamiliar to most people and are a relatively common legume food ingredient. Many people usually like to make mung beans into tea or make porridge with mung beans. Mung bean is cold, and after taking it, it has a very good practical effect of clearing heat and removing fire and helping to urinate.

The following is a detailed introduction to the role of raw mung beans soaked in water for everyone, let's grasp it together.

First: clear away heat and prevent heat stroke. Mung beans are cool, and have the effect of clearing heat and removing fire after eating, especially suitable for taking in summer.

Drinking a glass of mung bean water or eating a bowl of millet porridge in summer has a very good effect of clearing heat, detoxifying and preventing heat stroke. In addition, many children are very prone to prickly heat in the summer because of the high temperature, so they can take mung beans and fresh lotus leaves together at this time, which is more effective.

Second: protection against radiation sources. Radiation sources are an unavoidable source of radiation in contemporary daily life, whether it is used on a computer or blowing air conditioners and refrigerators, all of which have radiation sources.

In response to the natural environment of such a radiation source, it is very easy to cause dryness and dry eyes every day. If you want to alleviate this uncomfortable condition, taking mung bean water is a very good choice.

Third: detoxification. If you accidentally eat some harmful ingredients, you can carry out emergency solutions according to mung bean water.

Usually, if there is alcohol poisoning or pesticide poisoning and lead poisoning, you can immediately pour a bowl of mung bean water, so that the emergency solution will be followed and then sent to the doctor.

Fourth: hypolipidemic effect. Mung bean contains a kind of blood protein and sugar, which can very well promote the body's cholesterol to dissolve in the liver, and finally become bile acid, so that the substances metabolized in the bile can inhibit cholesterol.

Of course, if you want to cook mung bean soup, it is best to soak Mr. Mung Bean for a while. This makes it easy to cook and saves time.

You're asking about bubbles, right? It seems that you can, what exactly Billy needs to figure out by yourself, when I used the bean sprouts machine to make bean sprouts, there was a lot of foam in the separated water.

It is a good way to soak raw beans and be able to cook mung beans quickly to the greatest extent possible to retain nutrients.

Mung beans are already soaked raw, and mung beans can be soaked in cold water and hot water. Soaking mung beans in cold water can ensure that the nutrients in mung beans will not be lost, but the soaking time will be relatively long, otherwise the purpose of softening mung beans cannot be achieved. Soaking mung beans in hot water can quickly soften mung beans, which is more conducive to being absorbed by the body, but hot water will destroy the nutrients in mung beans.

From a nutritional point of view, it is better to soak in cold water, which can not only promote the body's absorption of protein and amino acids in mung beans, but also play a role in moistening the intestines and supplementing vitamin E.