There is no difference between the two kinds of mung bean soup in essence, but the tools and methods used in the boiling process are different. Green mung bean soup is cooked in a sealed pressure cooker, and red mung bean soup is cooked in an iron pot that can contact the air. The water in the green mung bean soup is acidic, while the red one is alkaline.

The difference between red and green in mung bean soup

The color of mung bean soup does not affect its taste and nutrition. There are two colors because the cooking methods are different. The water in green mung bean soup should be acidic, while the water in red mung bean soup is alkaline. Boiling with acidic water will not change color, and alkaline water will make mung beans change color quickly.

Generally speaking, green mung bean soup is cooked in a sealed pressure cooker, while red mung bean soup is cooked in an iron pan, which will interfere with the antioxidant capacity of mung beans and hinder their absorption, resulting in the red color of mung bean soup.

Green mung bean soup must be boiled in a sealed environment, while red mung bean soup is boiled in contact with air. Mung bean contains phenolic substances, which will react when it comes into contact with oxygen in the air during cooking, leading to the red color of mung bean soup.