1 What color is green bean soup

Red or green.

As the mung bean contains volatile phenolic substances, when this phenolic substance touches oxygen, metal ions and alkaline water, it will be oxidized polymerization reaction, it will make the mung bean soup into red, so the mung bean soup has red and green.

The general situation of red green beans, and the use of water and pot has a great relationship, as long as the phenolic substances in the green beans did not occur oxidation polymerization reaction, green bean soup will not appear red phenomenon.

2 green bean soup how to cook to green, isolated oxygen cooking

As the phenolic substances in the green beans in contact with the air will be oxidized, the reaction to red, so it is recommended to use the rice cooker, pressure cooker and other sealing better pots and pans to cook, you can better isolate the green beans and air contact, to avoid the phenomenon of red, so that the green bean soup to maintain the green.

Use pure water to cook

Different regions of the water pH is different, the phenolics in the green beans touch alkaline water, will react to red, so you can use pure water to cook, pure water is neutral water, containing less minerals, can avoid reacting with the green beans, cooking green green bean soup.

Don't touch the iron ions

In order to avoid the phenolics in the mung beans reacting with the iron ions and turning red, it is recommended that you don't use an iron pot and add food containing iron ions during the cooking process, so that you can cook the green mung bean soup.

Remove the skin of green beans

Green bean soup will be discolored mainly due to phenolic substances, and most of the phenolic substances are present with the skin of green beans, so remove the skin of green beans in advance, you can also maintain the green color of green beans.

3 green bean soup what color detoxification

No big difference.

The phenols contained in mung beans can scavenge free radicals that are harmful to the human body and have an antioxidant effect, but they are also easily oxidized in the natural environment.

And mung bean soup to achieve the detoxification effect, mainly relying on the proteins, tannins, flavonoids and other active ingredients, these ingredients will not be oxidized with the phenolic substances, so the mung bean soup antioxidant effect is a little stronger, but the effect of purging heat and detoxification, there is not much difference.

4 green bean soup peeled with detoxification effect

Basically no.

The skin of the mung bean not only contains a lot of phenolic substances, which tannins, alkaloids, flavonoids and other active ingredients are also basically in the skin of the mung bean, these substances are mung beans to play the role of heat detoxification effect of the key, so if you will remove the skin of the mung bean, there is no detoxification effect.