mung beans, whose seeds and stems are widely eaten. The function of mung bean in clearing heat lies in the skin, and the function of detoxification lies in the meat. Mung bean soup is a family standing summer refreshing drink, which is suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean powder skin and so on. In fact, mung beans have a new color, yellow, which is very rare. At present, it is only seen in Poyang, Jiangxi Province. It has a yellow appearance, thinner bean skin and better nutrition!
every 1g of mung bean contains 23.8g of protein, 58.8g of carbohydrate, .5g of fat, 8mg of calcium, 36mg of phosphorus and 6.8mg of iron. It also contains carotene, vitamin B1:, vitamin B2:, vitamin E, niacin and various mineral elements.
protein in mung bean is mainly globulin, and contains many amino acids such as methionine, tryptophan and tyrosine. Phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other components are included in the phospholipids.
Peanut fruit contains protein, fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, and minerals such as calcium, phosphorus and iron, and contains eight kinds of amino acids and unsaturated fatty acids, including lecithin, choline, carotene and crude fiber. [4-5] The fat content is 44%-45%, the protein content is 24-36%, and the sugar content is about 2%. It is rich in vitamins B2, PP, A, D, E, calcium and iron. It also contains thiamine, riboflavin, niacin and other vitamins. It can promote the development of human brain cells and enhance memory.