The color of the green bean soup is different, mainly because of the water quality, cookware and heating time is different. The principle of green bean soup becomes red, because the green bean skin is rich in polyphenols, mainly flavonoids. After boiling the green beans, skin polyphenols will dissolve in the green bean soup, when the green bean soup exposed to the air, and the oxygen in the air oxidation reaction, which led to the color change.

The difference in water quality between the north and the south will lead to two versions of red and green green bean soup, generally cooked in the north of the green bean soup is red, the south of the green bean soup is green.

Expanded Information:

Daily life, you will also find that some of the newly cooked green bean soup was green, but if placed for too long, the color of green bean soup will slowly darken this phenomenon.

Red green bean soup and green green bean soup, the color of the efficacy of the heat is not the same, after the determination of antioxidant capacity, the red green bean soup antioxidant capacity is significantly lower than the green green bean soup, the color of the more red, the lower its antioxidant capacity.

Generally speaking, the stronger the antioxidant capacity of the green bean soup, its deceleration effect is better. That is to say, the green green bean soup, heat relief effect is also good, there is red green bean soup. The red green bean soup is not so effective in clearing heat and eliminating heatstroke, and the nutrients are not as comprehensive, but it does not affect the consumption.

References: