The reason why mung bean soup turns red is that mung beans contain a large amount of antioxidant components, such as flavonoids. After being heated at high temperatures, these substances are separated into the soup and come into contact with the air, and are easily oxidized, leading to The color of the soup turns red. Especially when we are cooking mung bean soup, it is most likely to turn red when the lid is opened.

It is also directly related to the soup cooker we use daily. If we use an iron pot to cook mung bean soup, it will also cause the soup to turn red. Because the antioxidant components in mung beans will react with substances such as iron or copper, it will also cause the soup to turn red.

Precautions for mung bean soup

Do not drink mung bean soup on an empty stomach. Mung bean soup is cold in nature and drinking it on an empty stomach will have an impact on the gastrointestinal tract.

A cold constitution will cause cold pain in the waist and legs, diarrhea and soreness in the limbs. After eating mung beans, symptoms are likely to aggravate, and obvious diarrhea may even occur. Stagnation of Qi and blood can easily cause pain in joints and muscles, and can easily lead to digestive system diseases, such as chronic gastritis. Drinking mung bean soup can effectively prevent heatstroke, treat food poisoning, and is also effective in improving heat swelling, but it is not suitable for people with cold constitutions.

Reference for the above content? Baidu Encyclopedia-Mung Bean Soup