Pregnant women can drink some mung bean soup properly, but pay attention to menstrual period, such as the first three months of pregnancy, it is best not to drink mung bean soup, because it contains a lot of vitamin A, which will affect the development of the fetus. After 3 months of pregnancy, you can drink some mung bean soup. Mung beans are rich in starch, fat, protein, vitamins and minerals such as zinc and calcium, which can provide certain nutrition for pregnant women.

Mung bean soup is a traditional folk food for relieving summer heat in China. It is a soup based on mung beans and water, which has the effect of quenching thirst and relieving summer heat. Mung bean soup is rich in nutrition, and it is a soup with high economic and nutritional value. Mung bean soup has many cooking methods and tastes. The most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

Food characteristics

To achieve the therapeutic effect of mung bean soup, the most important thing is the cooking time. The therapeutic effect of mung bean soup is slightly different at different decocting times. Take a stainless steel pot and add water. After boiling, add mung beans and cover the pot. After three minutes, spoon out the soup and put it in a big white bowl. The soup is yellowish green, clear and transparent.

Fan Zhihong, an associate professor at the Food College of China Agricultural University, said that this is the true color of mung bean skin. It contains a lot of polyphenols and will change color as soon as it sees oxygen. Cover and cook in boiling water. If you are not exposed to oxygen, you can temporarily stay green. After taking out these soups, add boiling water and continue to cook until the beans are boiled.