Mung bean soup boiled into what is the most nutritious

When boiling mung bean soup, sometimes the soup will turn red and muddy due to the long cooking time, and lose its characteristic flavor. Here are a few ways to make mung bean soup, so try it.

Wash the mung beans, pour the dry water into the pot, add boiling water, the amount of boiling water is better than 2 cm of mung beans, change to medium heat after boiling, when the water is to be boiled dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the pot, and continue to cook for 20 minutes, the mung beans have been crispy, and the soup is green.

Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water and cook for 40 minutes.

Wash the mung beans, put them in a thermos flask, pour boiling water and cover them. After 3-4 hours, the mung beans have grown and softened, and then boiled in the pot, it is easy to cook the mung beans in a shorter time.

Wash and dry the selected mung beans, fry them in an iron pot for about 10 minutes, and then cook them again, and the mung beans will be cooked quickly.

Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, put the mung beans in the freezer compartment of the refrigerator, freeze for 4 hours, take them out and cook them again, and the mung beans will quickly rot.

Mung beans have the effect of detoxifying and clearing the heart, therefore, many people like to boil mung bean soup at home in summer, but the length of time to boil is very particular. If you want to beat the heat, boil for about 10 minutes and just drink clear soup; If you want to detoxify, you need to boil it for a longer time, and it is best to eat the beans together.

Cooking mung bean soup will be more nutritious with the following foods:

1. Lily. Mung beans and lilies are an ideal pair, and they can be cooked together in soup and drink, which can play a variety of effects such as nourishing the heart, removing annoyance, detoxifying and reducing swelling, and nourishing the spleen and stomach.

When boiling mung beans and lilies together, you should wash them first, then put them in a pot with water, boil over high heat and then use low heat, slowly boil for 40 minutes, and add sugar to taste before coming out of the pot.

2. Fungus. Boiling mung beans and fungus together can not only benefit qi and eliminate troubles, but also moisten the lungs and clean up the toxins accumulated in the human body.

Before the soup, you should first soak the fungus in warm water, tear it into small flowers, then wash it with water, then wash the mung beans, put it into the pot with the fungus, add water to cook, and finally put white sugar to taste.

3. Red dates. Mung beans are paired with red dates that strengthen the spleen and invigorate qi, nourish blood and nourish blood, and have a very good effect on clearing away heat and relieving heat, strengthening the spleen and nourishing blood, and increasing appetite.

When cooking, prepare 300 grams of mung beans, 100 grams of jujubes, and an appropriate amount of sugar. Add about liters of water directly into the pot, bring to a boil over high heat, and then switch to low heat. When you see that the mung beans and dates are soft and puree, turn off the heat, and finally add sugar to taste and eat.

1. Antibacterial and antibacterial effect.

Mung bean has antibacterial and antibacterial effects. Some components in mung beans have a direct antibacterial effect. It indirectly exerts an antimicrobial effect by improving immune function. Many bioactive substances contained in mung beans such as coumarins, alkaloids, phytosterols, saponins, etc., can enhance the body's immune function.

2. Hypolipidemic effect.

Some people use 70% mung bean powder or sprouted mung bean powder mixed with feed to feed rabbits, and the results show that it has a preventive and ** effect on the increase of blood lipids in rabbits with experimental hyperlipidemia, and then significantly reduces coronary artery lesions; Some people mixed mung bean hydroalcoholic extract into feed and fed animals for 7 consecutive days, which confirmed that it had a significant reduction effect on serum cholesterol in normal mice and normal rats.

Further studies have found that the phytosterols contained in mung bean can reduce the absorption of cholesterol in the intestine and reduce the serum cholesterol content. In addition, soy globulin has been experimentally confirmed to have the effect of lowering serum cholesterol, and whether the globulin of mung bean has the same effect is worth **.

3. Anti-tumor effect.

Mung bean has a certain preventive effect on morphine + sodium nitrite inducing lung cancer and liver cancer in mice. Other experiments have confirmed that phenylalanine aminolytic enzyme extracted from mung bean has a significant inhibitory effect on mouse leukemia cells.

4. Detoxification.

Mung beans are rich in protein, and the raw mung soybean milk made of raw mung beans soaked and ground in water has a high protein content, which can protect the gastrointestinal mucosa when taken internally. Mung bean protein, tannins, and flavonoids can combine with organophosphorus pesticides, mercury, arsenic, and lead compounds to form precipitates, making them less or less toxic and not easily absorbed by the gastrointestinal tract.

Tanida Yume answered:

Mung beans are a very healthy food that is packed with a variety of nutrients. Here are the main nutrients of mung beans:

High protein: Mung beans are a very good plant-based protein**, containing about 23g of protein per 100g of dried mung beans. They also provide a complete amino acid profile, including nine essential amino acids for the body.

This makes mung beans especially important in the diet of vegetarians.

Carbohydrates: Mung beans in different forms, such as mung bean flour lentils, mung bean sprouts, and mung beans, are rich in carbohydrates. Among them, mung beans are mainly starchy and cellulose, and these amylopectulate can help lower blood sugar, relieve constipation, and enhance satiety and ** effect.

B Vitamins: B vitamins are very important nutrients that work together to increase metabolism and many other functions. Mung beans are rich in folic acid, riboflavin, thiamine for nerve tissues, and niacin, which helps to promote mucosal health.

Minerals: Mung beans contain many different minerals such as elemental iron, calcium, magnesium, phosphorus, etc. Among them, mung beans have a high content of iron, which is suitable for people with anemia.

In addition, phosphorus and calcium are very important and play a key role in the health of the body, while magnesium is closely related to the nervous system and is an essential ingredient for cardiovascular and cerebrovascular health.

Antioxidants: Mung bean is also an antioxidant food, which is rich in vitamins C, E and antioxidant flavonoids and polyphenolic compounds. This allows mung beans to play an important role in improving immunity, reducing the incidence of tumors, defending against harmful free radicals, and reducing the risk of cardiovascular and cerebrovascular diseases.

Mung bean soup is a soup made with mung beans and water as the main ingredients, which has the effect of clearing heat and detoxifying, quenching thirst and relieving heat. Mung bean soup is rich in nutrients and is a kind of soup with high economic value and nutritional value.

Mung bean soup contains protein, fat, carbohydrates, crude fiber and other substances, as well as trace elements such as calcium, phosphorus, iron, and vitamins including carotene, vitamin B1, vitamin B2, niacin, etc. The protein contained in it is mainly globulin, and its composition is relatively small in methionine, tryptophan and tyrosine, and the phospholipid components of mung bean include phosphatidylcholine, phosphatidylethanolamine, phospholipid-phthalisate inositol, phosphatidyle-glycerin, phospholipidylphenolserine, phosphatidic acid, etc.

Phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and phosphatidic acid in mung bean phospholipids have appetite-enhancing effects.

Mung bean protein, tannin and flavonoids can be combined with organophosphorus pesticides, mercury, arsenic, and lead compounds to form precipitates, so that they can reduce or lose their toxicity, and are not easily absorbed by the gastrointestinal tract to achieve the effect of detoxification.

The phytosterols contained in mung beans can also promote cholesterol dissimilation, and the biosynthesis of cholesterol in the liver tissues reduces blood cholesterol levels.

Mung bean soup is a soup made with mung beans and water as the main ingredients, which has the effect of clearing heat and detoxifying, quenching thirst and relieving heat. Mung bean soup is rich in nutrients and is a kind of soup with high economic value and nutritional value.

The flavonoids and phytosterols contained in mung beans have a certain degree of antibacterial and antiviral effects, so mung bean soup can be antibacterial.

Nourish qi, improve immunity, detoxify and detoxify, lower blood lipids, brighten eyes, clear heat, quench thirst, **.

Antibacterial and anti-inflammatory is an important benefit for people to drink mung bean soup, it contains natural substances that can inhibit the activity of a variety of pathogenic bacteria in the human body, and it contains flavonoids and sterols can not only be antibacterial but also antiviral, usually people drink more mung bean soup can eliminate a variety of bacteria in the body, can also reduce the activity of some viruses, can reduce the harm of these bacteria and viruses to the human body.

Usually drink mung bean soup can prevent hyperlipidemia, which is also one of the important benefits of people drinking mung bean soup, mung bean soup contains sterols and cholesterol structure is similar, it can absorb a large amount of esterase, cholesterol will lose activity at the same time as not absorbing cholinease, and it will not be absorbed in the intestines, the number of cholesterol in the human body will slowly decrease, in this case, human blood lipids will also be in a stable and normal state.

Yume Tanida (Natural Grain Food Provider) Answer:

Mung beans are a high-quality plant protein source and nutrient-rich food, which contains a variety of vitamins, minerals and phytochemicals. The following are the common nutrients of mung beans:

Protein: The protein content in mung beans is as high as 23%, which is a high-quality plant protein in Zen. It not only includes a certain percentage of essential amino acids, but is also easily absorbed and utilized by the body. For vegetarians, mung beans can provide good protein**.

Carbohydrates: The carbohydrates in mung beans are mainly starches, but they also contain some cellulose and simple sugars. They provide the energy your body needs and help regulate blood sugar levels and relieve feelings of fasting.

Vitamin B complex backflush: Mung bean is rich in vitamin B complex, especially B1 and B2, and also contains a certain amount of other B vitamins such as folic acid. These vitamins work together to increase the body's energy metabolism, relieve fatigue, improve quality, promote the normal functioning of the nervous system, and contribute to cell synthesis and repair.

Minerals: Mung beans are rich in minerals such as iron, calcium, and zinc, especially iron, which contains about 3 mg of iron per 100 grams of mung beans. Iron deficiency can easily cause problems such as anemia and poor concentration, so proper supplementation of mung beans can promote blood circulation and prevent anemia.

Antioxidants: Mung beans contain natural antioxidants such as flavonoids and vitamin C. These antioxidants can remove free radicals and harmful substances in the body, increase immunity and anti-cancer and antibacterial ability, and are beneficial to the health of body cells.

Phytonutrients: Mung bean contains saponins, isoflavones, brown rulin, etc., which have the effects of blood circulation and detoxification, emollient bodybuilding and cholesterol reduction. At the same time, mung beans need to be soaked before eating, which helps to activate some nutrients in them and improve the health value of mung beans.

In conclusion, mung beans are very rich in nutrients, and in addition to the main ingredients mentioned above, it also contains a variety of vitamins and minerals. Moderate consumption of mung beans can enhance the body's immunity, promote metabolism and healthy growth and development. It is important to note that mung beans need to be soaked well before cooking and properly cooked or processed to avoid adverse reactions due to improper consumption.

Nutritional value of mung bean soupNowadays, people's living standards are gradually improving, and they also attach great importance to the quality of life and disturbance cave work, and they are becoming more and more professional in terms of physical health; There are foods that can clear away heat and detoxify, but in fact, most foods are good for the body, which can effectively detoxify and remove some toxins from the body.

Nutritional value of mung bean soupSo what are the effects of mung bean soup? First of all, the green space is noisy mu with the effect of clearing heat and detoxifying, whether it is used as mung bean soup or used for mung bean porridge, it has the effect of clearing heat and detoxifying, and mung bean also has the effect of beauty and beauty. It is more suitable for eating in summer, whether it is boiled into mung bean porridge or mung bean soup, put the mung bean porridge in the refrigerator in the summer, and have a cup when it is on fire and heat, it is simply a fairy drink, which is very delicious.

In summer, drinking mung bean soup can make us clear away heat and relieve heat, because mung beans are cool, and drinking more mung bean soup in the hot summer is conducive to relieving the heat. Boiled with honeysuckle, drinking a little bit every day can play a role in dissipating heat. It also has a hidden effect, which can remove toxins from the body, drink more mung bean soup in summer, which can remove toxins from the body, and can also play a role in preventing urticaria, a high-incidence disease in summer.

However, some people should not drink mung bean soup, such as women in the menstrual period, because the menstrual women's body is in a state of blood loss and the constitution is cold, so it is not suitable to drink cold mung bean soup, which will cause abdominal pain or aggravate dysmenorrhea and menstrual discomfort. There are also people who are taking drugs, and people who are taking various drugs should not drink mung bean soup, because the detoxification effect of mung bean protein and other components is derived from the combination of mung bean protein and other components with organophosphorus and heavy metals to form a precipitate, and these detoxification ingredients will also decompose the efficacy of the drug and affect **.

Tanida Yume answered:

Mung bean is a common edible legume, which is rich in nutritional value and has a variety of benefits. Let's take a look at the efficacy of mung beans and the suitable people.

First of all, mung beans have the effect of clearing heat and detoxifying, diluting water and reducing swelling. Because mung beans are rich in vitamins and minerals and other trace elements, regular consumption of mung beans can enhance the body's immunity, improve the usual susceptibility, and also have a significant effect on relieving heat and fire.

Secondly, mung bean grill has the effect of moistening the lungs and relieving cough. Due to the high content of protein and amino acids in mung beans, it can effectively replenish the protein in the body, thereby moisturizing the lungs and relieving symptoms such as dry and itchy throat and dry mouth.

Finally, mung beans can also quench thirst. In the hot weather in summer, the human body often has symptoms such as dry mouth and irritability. At this time, drinking a bowl of mung bean soup can not only be smooth and smooth, but also can relieve human fatigue and poor mood, and also has a good effect on relieving stress.

So who is suitable to eat mung beans? According to traditional Chinese medicine, mung bean is a cool food. Therefore, people with weak constitution, recovery period after illness, and people who are prone to hemorrhoids should try to eat less or avoid eating it so as not to aggravate their physical discomfort.

People with symptoms such as irritation, dry mouth, and facial spots can eat it appropriately to achieve the effect of clearing heat and detoxifying.

It should be noted that although mung beans have a variety of effects, due to the different physical conditions of each person, it is necessary to increase or decrease according to the individual's physique before eating, and choose ingredients with reliable quality and environmental hygiene when purchasing.

As a nutritious and multi-functional food, mung beans can be properly integrated into our daily diet. However, it is necessary to remind everyone that while ingesting mung beans, it is also necessary to do a good job of cooperating with other foods, dietary hygiene and other aspects in order to achieve better health care results.