Mung beans, also known as green beans. Mung bean contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, carotene, vitamin B 1, vitamin B2, nicotinic acid and other nutrients. Mung bean soup is a summer drink that families often drink.

Mung bean has the effects of nourishing and strengthening, harmonizing five internal organs, clearing away heat and toxic materials, promoting fluid production to relieve summer heat, inducing diuresis to reduce swelling, lowering blood pressure, reducing blood lipid and protecting liver.

Mung bean can cure all kinds of toxins, and has curative effect on swelling poison, miliaria, tinea sore, stomatitis and various food poisoning. In recent years, it has been found that it can solve the poisoning of Mylabris, and also has an auxiliary treatment effect on dichlorvos and organophosphorus pesticide poisoning. Drinking mung bean soup regularly has certain preventive and therapeutic effects on people exposed to toxic and harmful chemicals (including gases).

People with deficiency cold should not overeat or eat mung beans for a long time; People with spleen and stomach deficiency and cold stools should not eat.

Generally speaking, it is not advisable to drink mung bean soup while eating warm tonic, so as not to reduce the effect of low-temperature tonic.