Mung bean soup has the effect of clearing away heat and toxic materials. It is antibacterial and antiviral. Mung bean can inhibit staphylococcus and some viruses, resist infection, and clear away heat and toxic materials. The detoxification of mung beans is included, so in order to detoxify, it is best to boil mung beans when cooking mung bean soup. This kind of mung bean soup is turbid in color, which has a poor effect of relieving summer heat, but has a stronger effect of clearing heat and detoxifying.

Mung bean soup is rich in nutrients, which is a kind of soup with high economic and nutritional value. Mung bean soup is a traditional folk food in China to relieve summer heat. Mung bean soup has a variety of cooking methods and tastes, the most important of which are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

Every100g contains protein 22. 1 g, fat 0.8g, carbohydrate 59g, crude fiber 4.2g, calcium 49mg, phosphorus 268mg, iron 3.2mg and carotene1.8mg. Vitamin B 1 0.52 mg, vitamin B2 0. 12 mg, nicotinic acid10.8 mg. Protein is mainly globulin, and its composition is less methionine, tryptophan and tyrosine. Among the phospholipid components of mung beans, there are phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, glycerophosphate, phosphatidylserine and phosphatidic acid.