The advantages of drinking mung bean soup in summer are: clearing away heat and relieving summer heat, detoxifying, reducing swelling and acne, reducing blood fat, resisting allergy, stimulating appetite and protecting kidneys.
Matters needing attention in drinking mung bean soup in summer
You can't drink mung bean soup every day: it's no problem to drink mung bean soup properly. The average adult can drink a bowl two or three times a week. Children should consult a doctor according to their physical conditions, because the content of protein in mung beans is more than that in chicken, and the macromolecular protein needs to be converted into small peptides and amino acids under the action of enzymes before it can be absorbed by the human body. Children's gastrointestinal digestive function is poor, it is difficult to digest mung bean protein in a short time, and it is easy to cause diarrhea due to indigestion. Generally speaking, children start eating porridge at the age of 2 to 3, and you can add some mung beans in moderation. After the age of 6, you can drink adult quantities;
You can't drink mung bean soup on an empty stomach: from the perspective of Chinese medicine, mung beans are cold, and drinking on an empty stomach is easy to hurt the spleen and stomach. People with cold constitution will have cold limbs, cold pain in waist and legs, diarrhea, loose stool and other symptoms, but eating mung beans will aggravate the symptoms, and even cause diarrhea, joint muscle pain caused by stagnation of qi and blood, stomach cold caused by weakness of spleen and stomach, chronic gastritis and other digestive system diseases.
Don't drink too much mung bean soup: although mung bean soup is delicious, you can't drink too much. The oligosaccharides contained in mung beans are easy to make people flatulence, and mung beans are indigestible food, and excessive drinking can easily damage the spleen and stomach, while excessive drinking of mung bean soup by female friends can easily lead to abdominal distension and dysmenorrhea.
Don't cook mung bean soup in an iron pot: when cooking mung bean soup, it is most inappropriate to use an iron pot. Most of the active ingredients of mung beans are in the skin of mung beans. After the flavonoids in mung bean skin interact with metal ions, it may form a dark complex, which will turn the color of mung bean soup black and cause gastrointestinal discomfort and indigestion after eating. Therefore, it is ideal to cook mung bean soup in casserole;
Do not add alkali when cooking mung bean soup: mung bean is rich in vitamin B, which is an important part of mung bean's summer-heat relieving characteristics and can make up for the nutritional loss when sweating. Moreover, alkali will seriously destroy vitamin B, and at the same time, the flavonoid antioxidant components in mung beans will be lost due to the addition of alkali, which will lead to structural changes and yellow color. Therefore, it is best not to add alkali to mung bean soup. If you want to make the soup sticky, consider adding a small amount of oatmeal or glutinous rice to "thicken".