Can drinking mung bean soup make people with dark skin a little whiter? 10

No. The main effect of mung bean soup is to prevent heatstroke and clear the fire, if you want to turn white, you may wish to try to peel and slice cucumbers or potatoes on your face for 30 minutes, then wash your face with hot water, insist on it will also have an effect, I hope it will help you.

Sorry, it didn't work. The best whitening is lemon, and drinking lemon water is very effective. However, it is necessary to pay attention to sun protection, because lemon is a photosensitive food, and it will cause spots if you don't protect yourself from the sun after eating.

Mung beans are a cooling solution, I haven't heard of it can make **whiter, if you are a girl, remember to eat more warm food, regulate endocrine, will not have dysmenorrhea, the uterus is not cold, and the complexion will be very good.

Drinking mung bean soup can make ** black people whiten There is no such theory, it is definitely impossible, people drink mung bean soup in summer to reduce heat and fire, and it will not have a whitening effect.

Hello, mung bean soup has no whitening effect, but mung bean soup can delay heat or some toxicity and protect the gastric mucosa.

If you plan to whiten, you might as well try drinking more milk and eating some lemon, which can have some effect on whitening!

If taken orally, it can relieve the heatstroke, but it cannot turn white.

It may be better if applied externally.

Just use those mung beans**.

In addition, mung bean soup is an antidote.

If you are taking medicine, you should pay attention to this.

Green food is good for your health, but don't use too much.

It's useless, but drink more mung bean soup in summer to prevent heat stroke, detoxification, drink some papaya white fungus porridge**whitening, apply tomato juice or cucumber juice at night**, more whitening and hydration.

1. There are many factors that cause the depth of skin color, such as genetics, acquired sun exposure, etc.;

2. There is no evidence that drinking mung bean soup can make people's skin tone whiter.

I guess no, I haven't heard of it, with whitening products, you can be white.

You can't turn white because you're born black.

The skin is dark and uneven, first of all, the cause of lack of water, the loss of water and not timely replenishment, **will be dull, and at the same time will be lacking in nutrients, then** will not be healthy.

Drinking mung bean soup is mainly to detoxify the body, usually apply cosmetics, pat more water, and apply it often**.

Mung bean soup can reduce the heat and relieve the heat, but it has no whitening effect.

Mung bean soup is not whitening, you can eat more fruits. The vitamin C content in it is relatively high.

No, drink more milk.

Hehe, who did you listen to, if you could, wouldn't the cosmetics company go out of business?

It depends. If the black mung bean soup is caused by boiling in an iron pot, you can continue to eat it; If the mung bean soup turns black due to the fact that it has been stored for too long, and it is accompanied by peculiar smell, decay and other phenomena, it is not suitable to continue to eat, otherwise it will cause uncomfortable reactions.

The reason why mung bean soup turns black is due to the following two reasons: reason 1: iron pot boiling, mung bean soup contains more tannin components, if you use an iron pot to cook mung bean soup, the tannic acid in it will react with iron, combined to form iron tannins in the black bridge stove, resulting in the color of mung bean soup black.

Reason 2: If stored for too long, mung bean skin contains polyphenols, which are prone to oxidation and discoloration after contact with oxygen, so if mung bean soup is not sealed well when preserved, its color is easy to turn black after being stored for a period of time.

Further information: Mung bean is the seed of the leguminous plant mung bean, also known as green adzuki bean (named because of its green color), bean, plant bean, etc., and has been cultivated in China for more than 2,000 years. It is native to India and Myanmar.

Now it 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 chichun cake, mung bean wine, mung bean cake, mung bean paste, mung bean flour skin, etc.

Can you whiten by drinking mung bean soupNo.

The beauty effects of mung bean soup mainly include detoxification and moisturizing, anti-aging, maintaining the elasticity of the code core, improving dryness, improving pigmentation, and cleaning the skin, etc., and there is no whitening effect. Therefore, drinking mung bean soup cannot whiten it.

Who is suitable for drinking mung bean soup for skin care1. People who often stay up late on the Internet, drink a cup of mung bean milkshake before going to bed, which can help sleep, detoxify and nourish the skin, and resist radiation and aging.

2. For oily skin and black** people, boil water with mung beans and soybeans and cook porridge, which can control oil and keep moisture, whiten and hydrate, detoxify and nourish the skin.

3. Acne skin texture, acne, endocrine disorders, you can eat mung bean porridge, mung bean soup, make tea with mung bean powder to drink, can remove acne, whitening, oil control, detoxification and beauty, sterilization and anti-inflammatory.

What are the beauty benefits of mung bean soup1. Clean the skin

The oysterine and isopeony in mung bean extract are sensitive to each other, which has excellent cleansing and moisturizing effects, and has a significant sebum removal function, which can effectively remove the impurities in the **, and can completely remove the **deep waste, so that the ** glows clean and transparent.

2. Fight against dryness

Mung bean's unique moisturizing ingredients and minerals provide sufficient water to the skin, effectively strengthen the moisture retention ability of the skin, and natural polysaccharides form a transparent and elastic moisturizing film on the surface of the skin, making it moisturized and elastic.

3. Improve pigmentation

Vitexin and lsovitexin extracted from mung bean have excellent antioxidant and anti-free radical effects, and the antioxidant effect is 50 times higher than that of vitamins C and E, which is a strong guarantee for anti-aging and skin pigmentation.

4. Detoxification

The extract extracted from mung bean still retains the good heat-clearing and detoxifying effect of mung bean, and has an excellent effect on various ** problems such as sweat rash and acne.

5. Anti-aging

The seed extract of mung bean contains AHA, which can remove old keratin and promote cell regeneration.

1. The mung bean soup turns black because it is boiled in an iron pot.

The tannic acid on the mung bean skin will combine with the iron on the iron pot to form black iron tannin, so it is black, such mung bean soup does not have any benefits to the human body, and it will cause gastrointestinal discomfort and indigestion after eating, so it is not recommended to drink.

2. Mung bean soup turns red because it is boiled in cold water.

It takes a long time to boil mung beans in cold water, and of course, the oxidation is longer, and the soup color is naturally easy to turn red. The mung beans boiled in boiling water have a short boiling time, the oxidation reaction is not strong, and the soup color is naturally clear.

3. Mung bean soup is often boiled dark red, such as washing mung beans with cold water and putting them in a container, and then putting hot water. If water needs to be added during the cooking process, the water is still heated, so that the soup is green.

If you don't boil the beans and flowers on high heat, they will definitely turn red after a while, and such mung bean soup will quench your thirst, but you can't eat the beans and nucies. When you boil the beans, if you boil the beans and flowers, the natural soup will be yellow-green, and the mung bean soup will clear the heat and detoxify, and the beans can also be eaten. Divination.

If edible alkali is placed in it, it will react, and it will generally appear red. The purpose of putting alkali is to make the beans rotten easily, but it will lose the nutrients of the beans.

Mung bean skin contains a large amount of polyphenols, which are very easy to oxidize into quinones as long as they are exposed to oxygen, and continue to polymerize into darker substances. Therefore, when boiling the old mung bean soup, the pot should be covered to minimize the contact area between the mung bean and oxygen to avoid oxidation.

The best way to cook mung bean soup is to boil the water first, then add the mung beans, continue to simmer for 8 10 minutes and then pour out the mung bean soup. Because the color of the soup at this time is turquoise, the dissolved substances are mainly the active ingredients in the bean skin, and the degree of oxidation is the lowest, and the ability to clear heat is the strongest. After pouring out the soup, the remaining beans can continue to be boiled into mung bean paste, or the rice can be increased to make mung bean porridge.

It depends. If the black mung bean soup is caused by boiling in an iron pot, then it can still be eaten, but its heat-clearing and detoxification effect will be reduced, and it will not have the original curative effect.

If the mung bean soup turns black due to too long storage, then the first thing to determine is whether the mung bean soup has deteriorated, and if it has not deteriorated, then it can still be eaten.

It will not adversely affect the human body, but if the blackened mung bean soup also has a spoilage reaction, then it is not suitable to continue to eat, otherwise there will be an uncomfortable reaction.

Mung bean soup contains a lot of tannins, and if you cook mung bean soup in an iron pot, the tannic acid in it will react with iron and combine to form black iron tannin, resulting in a black color of mung bean soup.

Mung bean soup is a traditional Chinese folk product that relieves the heat. Mung bean soup has a variety of cooking methods and flavors, the most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

Mung bean soup is cold, so it is better to eat it in summer. But it depends on the individual situation!

That's because of the problem with the pot, and another reason is the problem with the lid of the pot.

It is boiled in an iron pot, the tannic acid on the mung bean skin will be buried and the iron on the iron pot will be combined to form a black iron tannin, so the mung bean soup is black, such mung bean soup does not have any benefits to the human body, and it will cause physical discomfort after eating, so it is not recommended to drink. <

It is boiled in an iron pot, the tannic acid on the mung bean skin will combine with the iron on the iron pot to form black iron tannin, so the mung bean soup is black, such mung bean soup does not have any benefits to the human body, and it will cause gastrointestinal discomfort and indigestion after eating, so it is not recommended to drink.

How to boil the liquid source to make green mung bean soup: 1. The way to boil mung bean soup is to boil water first, then put in mung beans, continue to simmer for 8 10 minutes, and then pour out the mung bean soup. At this time, the color of the soup is turquoise.

2. When boiling soup, it is best to cover Chi Feng on the pot lid. When boiling mung bean soup, the pot should be covered to minimize the contact area between mung beans and oxygen to avoid oxidation.