Why is the water in which black beans are boiled green

1. The black bean kernel is green and yellow, as for its green color, it is because the black bean skin contains anthocyanins, so the water is green, and it is the main ingredient that reflects the medicinal value of black bean.

2. Black soybean is known as the king of beans, which is the black seed of the leguminous soybean, interplanted with yellow soybean, and the outer skin is composed of dark vegetable and fruit pigments anthocyanins. However, after peeling, it is yellow, green, and other non-black. The unsaturated fatty acids contained in black beans can promote cholesterol metabolism, reduce blood lipids, and prevent cardiovascular diseases.

Moreover, black soybean milk is not as cold as soybeans, and it will not have diarrhea if you drink too much, and it also has **rheumatism, anti-aging and other effects.

Since the heart of the black bean is green, after the black bean is just soaked in water, the skin and the bean will be separated, and after boiling for a long time, it will become brown.

This is because the pigment of black beans itself is not all the black we really see. These blacks have some chemical components, as if flowers have anthocyanins.

Because the heart of the black bean is green, after the black bean is just soaked in water, the skin and the bean will separate, and it will turn brown after boiling for a long time.

Hehe·· His buds are Lussede... If you add black beans, it won't necessarily be black...

These blacks are organic with some chemical ingredients.

Black beans graphite green!

Why isn't mung bean soup black?

Plants contain chlorophyll.

It can't be fake, right? Probably not.

1. Iron pot boiling teaser mountain: mung bean soup.

After boiling, it will appear black, and you can check whether it is cooked in an iron pot, because mung beans are cooked in an iron pot, and the mung beans and the iron pot will react to form some black tannin.

iron, so that the mung bean soup boiled out of the mountain to take on a black color.

2. Cooking time is too long: because mung beans are rich in green leaf pigments, green leaf pigments are not resistant to high temperatures, and in the case of long-term high temperature cooking only socks, it is easy to brown, and when the cooking time is too long, it will slowly brown, and it will turn black in serious cases.

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Hello, because there is an oxidation, and then there is a chemical reaction, after the black spike skin of the black bean falls off, the inside is green, and then there is a black bean soak for a long time, and the outer side of my melanin is soaked off, revealing the green inlay inside, so it becomes green, which is an abnormal phenomenon, and it is also a chemical reaction. 

Iron pot cooking: If mung beans are cooked in an iron pot, the mung beans and the iron pot will react to produce some black iron tannin, so that the mung bean soup will appear black. Cooking time is too long:

Because mung beans are rich in green leaf pigment, green leaf pigment is not resistant to high temperature, and it is easy to brown under the condition of long-term high-temperature cooking, and when the cooking time is too long, it will slowly brown, and it will turn black in severe cases. <

1. Iron pot cooking: mung bean soup is black after boiling, you can check whether it is boiled in the iron pot, because mung beans are boiled in the iron pot, mung beans and the iron pot will react to generate some black iron tannin, so that the mung bean soup is boiled out and appears black.

2. Cooking time is too long: because mung beans are rich in green leaf pigment, green leaf pigment is not resistant to high temperature, and it is easy to brown under the hand hole in the case of long-term high temperature cooking, and when the cooking time is too long, it will slowly brown, and it will turn black in serious cases.

1. The color of black beans will turn pale black after cooking.

Second, the color of black beans will become lighter after cooking, because after water soaking and high temperature treatment, black beans are pale black on the outside, green on the inside, and yellow.

3. Black beans can be divided into black green kernel beans and black yellow kernel beans.

1. The black beans themselves are originally black, but after cooking, the color of the eggplant core will change to brownish-red.

2. That is to say, it is the color of the surface and because of the pigment on the surface of many black beans, it will melt in the water when it is formed, so the black will become less, in fact, most of this melanin is a pigment like carotene, which can be dissolved in water.

This is because the fruits of black grains such as black beans and black rice have natural pigments that are usually deposited in the protective film of the epidermis. When soaked, the pigment dissolves in the water, and the water changes color. If soaked in hot water, the protective film is immediately destroyed by the high temperature, and the pigment is released more quickly.

Therefore, discoloration is a normal phenomenon.

To distinguish whether the color has faded naturally or has really been dyed, you can use a few grains to scratch on the white paper when buying, and the dyed black beans will leave black marks. You can also peel off the outer skin of black beans, the inner wall of the outer skin of real black beans is white, and the dyed ones are black.

First see if the bean meat inside is green, if so, it is a real black bean, if it is yellow, it is dyed by soybeans.

Other than that; Black beans and black rice soaked in water will fade.

Normal, the instructions are fresh.

The water in which the black beans are boiled is black.

The silvery skin of black beans contains pigments, and after a long period of soaking, the pigments are soluble in water, so the color of the soup made with black beans is black. All colored beans will fade when soaked, but compared with black beans and black rice, the pigment color of mung beans, soybeans, red beans, etc. is relatively light, and it is difficult to see with the naked eye after being diluted with water.

The nutritional values of black beans are:

1. It is of great significance to meet the human body's need for protein.

2. It mainly contains unsaturated fatty acids, which not only meet the needs of the human body for fat, but also have the effect of reducing blood cholesterol.

3. Black beans are rich in vitamins, egg yolk, melanin and lecithin, among which B vitamins and vitamin E are very high, which have nutritional and health effects.

4. Black beans are also rich in trace elements, which are essential for maintaining the integrity of the body's functions, delaying the aging of the body, reducing blood viscosity, and meeting the brain's demand for trace substances.