Yes, you can cook mung bean soup with sprouted mung beans, as long as it is not spoiled and does not produce a bad smell. In general, unsprouted mung beans do not contain vitamin C, but sprouted mung beans will contain a small amount of vitamin C, which is not harmful to the body.

The seeds and decoction of mung beans contain alkaloids, coumarins, phytosterols and other physiologically active substances, which have an important role in promoting the physiological and metabolic activities of humans and animals.

The Chinese medicine advice: If you realize the therapeutic effect of mung bean soup is the most important thing is the cooking time, the best is to boil in winter after 7 ~ 8 minutes, summer 5 ~ 6 minutes can be, after the time can not play much of the role of liver.

Take a stainless steel pot, add water. Bring to a boil, add the green beans and cover the pot with a lid. 3 minutes later, ladle out the soup and place it in a large white bowl. The soup is green, clear and transparent. This is the true color of the mung bean skins cooked.