Mung bean belongs to the miscellaneous beans, its high protein, low fat, high fiber, potassium, sodium, calcium and other minerals rich, and contains certain alkaloids, coumarin, phytosterol and other active substances. In the hot summer and fall seasons, the human body is easy to sweat, mung bean soup is rich in potassium, sodium, calcium and other minerals, can quickly replenish body fluids and loss of minerals, so it is very suitable for summer drinks.

P.S. cook green bean soup first to pay more attention to the details, green beans and water ratio of 1:10 is good, it is recommended to use casserole or stainless steel pot, water boiling into the green beans, cook 8/10 minutes after pouring, this time the soup color turquoise, the dissolved substances are mainly active ingredients in the skin of the green beans, and the degree of oxidation is relatively low, the ability to clear the heat is strong;

Green bean soup is not suitable for chilled drinking!