How to choose a pot for cooking mung bean soup?

it's better to cook in a casserole than in an iron pan. Because the flavonoids contained in mung bean skin may form a dark complex after reacting with the metal ions in the iron pot, the mung bean soup boiled out not only has a decreased face value, but also looks black. Moreover, there may be symptoms of gastrointestinal discomfort, which is harmful to health.

It is recommended to use pure water as water. We can't judge the pH of tap water. In many places, tap water is alkaline, which can not only destroy vitamin B, but also seriously damage antioxidant substances such as flavonoids in mung beans. The color of the boiled mung bean soup also changes, and the nutritional value decreases, which is not worth the candle.