Red beans What is the difference in the nutritional content of mung beans?

Red beans, boiled porridge, bean paste can be made. Dried beans contain 21-23% protein, fat, and 65% carbohydrates.

Red beans are used as medicine to treat edema, beriberi, diarrhea, carbuncles, and are a moderate heat-clearing and antidote and diuretic; After soaking in water, mash it and apply it externally to treat all kinds of swelling and poison.

Adzuki beans mainly contain nutrients such as protein and sugar.

1.Nutrition facts.

Each 100g of red beans contains protein, fat, sugar, crude fiber, calcium 76mg, phosphorus 386mg, iron 45mg, thiamine, riboflavin, niacin.

2.Lysine.

The content of lysine in amino acids is high.

3.Other.

Red beans also contain three crystalline saponins.

Antibacterial effect: Red bean has obvious inhibitory effect on Staphylococcus aureus, dysentery bacillus flexneri and typhoid bacillus.

1) **Various edema syndromes. Such as nephropathic edema, cirrhosis ascites, cardiogenic edema and nutritional edema.

2) Topical application of ** mumps.

3) **Gout redness and swelling.

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.

Each 100 grams of mung beans contains 23 8 grams of protein, 58 8 grams of carbohydrates, 0 5 grams of fat, 80 mg of calcium, 360 mg of phosphorus, 6 8 mg of iron. It also contains carotene, vitamin B1:, vitamin B2:

Vitamin E and niacin and a variety of mineral elements.

The protein contained in mung bean is mainly globulin, and contains a variety of amino acids such as methionine, tryptophan, and tyrosine; There are phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other components in the phospholipids.

Red beans have the effect of nourishing blood, and mung beans can be boiled and eaten with rice, which helps digestion and can moisten the intestines.

Red beans are red and green beans are green.

Red beans and mung beans are two different legume ingredients, they are obviously different in many aspects such as appearance color, size, eating method, edible efficacy, etc., they can be used to cook porridge and soup.

Red beans and mung beans are two kinds of power that people are particularly familiar with, and the ingredients are also extremely common in daily life, but there is a clear difference between these two ingredients, the appearance of red beans is red, and the appearance of greenness is green, which is a clear difference between the two, people can see with the naked eye, they are two different varieties in the bean family, with different nutrients and efficacy.

First, the size is different.

There is a clear difference between red beans and mung beans in size, the size of red beans is significantly larger than that of mung beans, the size of mung beans is relatively small, the surface is smooth but the gloss is not very good, and the red beans are not only large, the surface color is also very beautiful, with a certain gloss. But red beans take a longer time to cook, while mung beans are easy to get cooked and rotten when cooked.

2. Edible efficacy.

Red beans and mung beans are also significantly different in terms of food efficacy, because red beans and mung beans contain different nutrients, and the properties are also different, red beans are mild in nature, rich in trace elements iron and phospholipids, it can remove dampness and heat in the human body, more swelling and diuresis can also detoxify, detoxification can also promote the regeneration of red blood cells in the human body, and regular eating of red beans can play an important role in replenishing blood and strengthening the heart. Mung bean is a cold food, it contains a variety of trace elements and minerals, has a good ability to detoxify and clear heat, people can eat mung beans after food poisoning, and can also eat more mung beans in summer when preventing heatstroke and cooling down.

3. How to eat red beans.

There are many different ways to use red beans, the most common way to eat is to wash it with water, and with red dates, millet black rice and other ingredients together to cook porridge and drink, it can also be cooked with water, after removing the seed coat, the red beans obtained are mashed to make red bean paste, and then red bean paste is used to make various desserts. Red beans can also be used to make tea, and the red bean barley tea made of it can be directly soaked in water and drunk after it is fried with barley, which has a good dampness and ** effect.

Fourth, the way to eat mung beans.

There are many ways to eat mung beans, you can cook porridge or make mung bean paste, and you can use it to cook soup and drink. Especially in the hot summer, take an appropriate amount of mung bean and add an appropriate amount of water to boil it into soup and drink it directly, which can prevent heatstroke and cool down and also clear heat and detoxify, which will make people have a significant reduction in heat stroke symptoms in summer.

Red beans can remove edema, diuretic, hangover, detoxification, and can also lower blood pressure and blood lipids. Mung beans are rich in vitamins and medicinal value, which can clear away heat and detoxify, replenish water to the human body, and regulate the electrolyte balance in our body.

Soybeans are soybeans and are rich in protein, while mung beans are miscellaneous legumes that contain carbohydrates and have a lower protein content. Red beans are very suitable for people with weak bodies, and mung beans have antibacterial and antiviral effects.

The most different thing should be that their taste and nutritional value are completely different, and they all belong to legumes, without any similarities.

Mung beans can cool off the heat, and mung bean soup is the most suitable for drinking in summer, while red beans can replenish qi and blood, and they are obviously nutritionally different.

The differences between red beans and mung beans are as follows:

1. The attributes of the two are different. Mung beans are cold, suitable for Zhongqiao plum to eat in summer, and red beans are flat and can be eaten in all seasons;

2. There is a difference in the content of nutrients between the two when they are sold late. The content of nutrients such as protein, carbohydrates and dietary fiber is basically similar, but compared with red beans, mung beans have 79 percent higher vitamin E content, potassium content is twice as high, iron content is twice as high, phosphorus content is twice as high, magnesium content is twice as high, and sodium content is only a quarter of that of red beans. The carotene content in mung beans is only 30% of that of red beans, and the selenium content is 22% of that of red beans.

3. The color of the two is different.

Mung bean grains contain about 2 3 times more protein, which is 2 3 times that of cereals, of which the content of 8 kinds of amino acids necessary for the human body is between, which is 2 5 times that of cereals. It contains about 53% starch, less than 1% fat, and 5% cellulose. Mung beans are also rich in B vitamins and minerals, of which vitamin B is 2 4 times that of cereals, and higher than pork, milk, chicken and fish; Calcium is 4 times that of cereals and 7 times that of chicken; Phosphorus is twice as high as cereals, pork, chicken, fish and eggs.

For this reason, mung beans are often referred to as "green pearls". Mung bean sprouts are also rich in protein, minerals and vitamins. Each 100 grams of dry matter contains 27 grams of protein, 35 grams of essential amino acids, 450 milligrams of potassium, 450 milligrams of phosphorus, milligrams of iron, milligrams of zinc, milligrams of manganese, milligrams of selenium, and 23 milligrams of vitamin C18, with the highest content on the second day after germination.

The protein content of mung bean straw is generally about the same, and the crude fat is about, which is higher than that of corn stalk.