What are the disadvantages of drinking mung bean soup every day in summer?

If you are a person with high blood pressure and heart disease, you should not drink it, it will aggravate the condition, and there is no harm in ordinary people.

Mung bean soup can detoxify Mung bean soup is the most suitable for drinking in summer, because summer is the rainy season, the summer humidity is relatively large, and mung beans have the effect of relieving dampness and heat, so it is not suitable to drink often in the drier spring, autumn and winter. Ingredients: 250 grams of mung beans, 50 grams of barley rice, 25 grams of green plum, kumquat cake, bergamot carrot, Beijing cake strips, 500 grams of sugar, 40 lotus seeds in sugar water, 10 golden dates, 10 grams of sugar osmanthus, 2 roses.

Preparation: Pick the mung beans first, wash them with water, put them in a pot, and steam them for about 30 minutes until the mung beans are crispy. Wash the barley rice and dates, put them in a small bowl and steam them at the same time as the beans.

Then cut the green plum, kumquat cake, bergamot radish, and Beijing cake strips into mung bean-sized cubes and divide them into 10 portions. Finally, put the pot on medium heat, add 1200 grams of boiling water to boil, sprinkle the steamed mung beans, barley rice, dates, 4 lotus seeds, cut green plums and other fruits in the soup, and then sprinkle the sugar osmanthus and roses evenly in each bowl. Features:

The mung bean soup made in this way is bright in color, cool and relieves the heat, and is a good product for summer heat. If the fruit is not even, it can also be replaced with other similar things, and the effect is also good. Several practices of mung bean soup in summer 2005-07-05 16:

20 The most classic sugar water in summer is probably mung bean soup. The medical book says: Drinking mung bean soup often in summer can prevent and treat heat stroke, eye redness, sore throat, prickly heat, constipation, red urine, polydipsia, etc., and is the best in summer beauty and health food.

Speaking of mung bean soup, today I will introduce you to several simple and trouble-free ways to make mung bean soup: one is to wash the mung beans, put them in a thermos flask, pour boiling water and cover them. 3 After 4 hours, the mung beans have grown up and become soft, and then boiled in the pot, it is easy to cook the mung beans in a relatively short time.

Another method is to wash the mung beans, soak them in boiling water for 10 minutes, and when they are cool, put the mung beans in the freezer like a refrigerator, and take them out after freezing for 4 hours and then cook them, and the mung beans will soon be crispy and delicious. Several ways to make mung bean soup in summer 2005-07-05 16:20 The most classic sugar water in summer is probably mung bean soup.

The medical book says: Drinking mung bean soup often in summer can prevent and treat heat stroke, eye redness, sore throat, prickly heat, constipation, red urine, polydipsia, etc., and is the best in summer beauty and health food. Speaking of mung bean soup, today I will introduce you to several simple and trouble-free ways to make mung bean soup:

One is to wash the mung beans, put them in a thermos flask, pour boiling water and cover them. 3 After 4 hours, the mung beans have grown up and become soft, and then boiled in the pot, it is easy to cook the mung beans in a relatively short time. Another method is to wash the mung beans, soak them in boiling water for 10 minutes, and when they are cool, put the mung beans in the freezer like a refrigerator, and take them out after freezing for 4 hours and then cook them, and the mung beans will soon be crispy and delicious.

It is not recommended to drink mung bean soup every day in summer, because mung beans are a food that is easy to digest, and drinking mung bean soup every day can easily lead to flatulence, and the spleen and stomach will also be damaged to a certain extent. It is recommended that adults drink mung bean soup 2 or 3 times a week, and the amount of mung bean soup needs to be decided according to the physique, and people with cold constitution are not suitable for drinking mung bean soup.

It is not recommended to drink mung bean soup every day in summer, because mung bean is an indigestible food, it contains a lot of oligosaccharides, excessive consumption will lead to flatulence, and the spleen and stomach will also be damaged to a certain extent.

Generally speaking, it is more appropriate for adults to drink mung bean soup 2 or 3 times a week in summer, one bowl each time. Generally speaking, children aged 2 to 3 can add mung beans to the porridge in moderation, and children after 6 years old can eat the same amount as the ingredients.

It should be noted that people with cold constitution are not suitable for drinking mung bean soup, because mung bean soup is cold, and drinking mung bean soup will increase the burden on the body, which is not conducive to the recovery of the body, and even cause diarrhea, abdominal pain and other gastrointestinal discomfort symptoms.

It is not recommended to drink mung bean soup every day in summer, as it is easy to damage the spleen and stomach. Mung beans are indigestible foods, and it is not recommended for people with weak constitutions to drink mung bean soup every day, which is easy to cause abdominal basal diarrhea and other phenomena. When boiling mung bean soup, you need to cover the pot to minimize the contact between mung beans and oxygen to avoid oxidation.

Mung beans are an indigestible food, and excessive consumption can easily damage the spleen and stomach, and excessive consumption of mung bean soup in women will also easily cause symptoms such as bloating and dysmenorrhea. Therefore, it is not recommended to drink mung bean soup every day in summer.

Mung beans contain high protein, which needs to be converted into small peptides and amino acids under the action of enzymes before they can be absorbed by the human body. Therefore, it is not recommended for people with weak constitution to drink too much, which is easy to cause diarrhea and other phenomena.

Mung bean skin contains a large amount of polyphenols, which can easily oxidize into quinones when exposed to a large amount of oxygen. Therefore, when boiling mung bean soup, you need to cover the pot to minimize the contact between mung beans and oxygen to avoid oxidation of Gao Xun.