The following is my compilation about the efficacy and role of green bean soup for your reference. For more related information, please enter the practical information section to view.
Green bean soup has the effect of clearing heat and detoxification, quenching thirst and eliminating summer heat. Mung beans are relatively rich in nutrients and are a kind of bean with high economic and nutritional value. Mung bean soup is a traditional Chinese folk good food to quench the summer heat. Mung bean soup has a variety of cooking methods, a variety of flavors, the most important are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup. Experts remind that people with a cold constitution can not drink frequently. Blindly drinking green bean soup can lead to diarrhea or lower immunity of the digestive system.
Effects and functions of green bean soup
Summer people have a bad appetite, but also particularly easy to get on fire, this time many people will cook some green bean soup to go fire, said the effect of this summer heat is better than any medicine. Today I will talk to you about the effectiveness and role of green bean soup, detailing why it can be called the holy grail of summer.
1, heat
The power of the green bean heat in the skin, so that in order to clear the heat, cooking green bean soup, do not cook for a long time. This boiled out of the mung bean soup color green, relatively clear. It is not necessary to eat the beans together when you drink it, you can achieve a good effect of clearing heat.
2, detoxification
The detoxification of mung beans within, so that in order to detoxification, cooking mung bean soup is best to cook mung beans. This green bean soup color turbid, less effective summer, but heat detoxification effect is stronger.
3, summer
Green beans and other foods cooked together, the efficacy is better, such as green beans and silver flower soup: 100 grams of green beans, 30 grams of honeysuckle, water fried to take.
4, promote metabolism
The seeds and water 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.
In addition to the above effects, mung bean soup also has a certain therapeutic value:
1, enhance the food and drink mung beans contain protein, phospholipids are excitatory nerves, enhance the function of appetite, for the body of many important organs necessary for nutrition.
2, the polysaccharide component of mung beans can enhance the activity of serum lipoproteinase, so that the lipoprotein triglyceride hydrolysis to achieve the efficacy of lowering blood lipids, which can prevent and control coronary heart disease, angina pectoris.
3, lower cholesterol mung bean contains a kind of globulin and polysaccharide, can promote the animal body cholesterol in the liver decomposition into bile acid, accelerate the bile bile salt secretion and reduce the absorption of cholesterol in the small intestine. ...
How to Make Mung Bean Soup
On a hot summer day, drinking a bowl of cool mung bean soup is refreshing and relieves the summer heat, and the mood is not to mention how pleasant. Mung bean soup can be said to be our traditional summer summer good, today I bring benefits to foodies, teach you how to make a delicious and cool green bean soup:
Practice 1: traditional green bean soup
Steps:
1, green beans clean, soaked in water for 2 hours.
2, the pot poured into the soaked green beans, pouring water, green beans and water ratio; 1:10.
3, large fire boil, change the fire, cook until the green beans blossomed after turning off the fire.
4, the cooked green bean soup into a clean small bowl, blend in the right amount of sugar, cooled can be eaten.
Practice 2: pumpkin green bean soup
Steps:
1, green beans washed; pumpkin peeled and washed, cut into pieces about two centimeters square.
2, add about one and a half kilograms of water in the pot, wash the green beans twice under cold water pot, boil over high heat and cook over low heat for about twenty minutes.
3, when the mung bean skin is just being boiled crack, under the pumpkin pieces, large fire after boiling to medium heat to cook until soft and cooked.
4, this time you can put a little sugar or salt (put sugar or salt according to their own preferences).
5, stir well into the soup pot can be served.
Practice 3: taro green bean soup
Steps:
1, the first small taro clean, directly with the skin cooked in water.
2, cooked and peeled, big point small taro can be cut in half.
3, mung beans clean, add water and boil on high heat, change to low heat until the mung beans change color, then change to high heat to add small taro.
4, continue to boil on high heat, and then change to small fire stew.
5, to be almost sandy green beans, you can turn off the fire, add rock sugar.
Azotemia, thereby protecting the kidneys.
Who is not suitable to drink mung bean soup
Mung bean soup is China's traditional summer delicacies, this soup is not only cool taste, but also has the effect of heat dissipation. But although the green bean soup is good, not everyone is suitable to drink. Today I will tell you which people are not suitable to drink green bean soup.
1, is not suitable for cold body
Cold body people, manifested in cold limbs, cold pain in the waist and legs, diarrhea and dilution. Eating mung beans will aggravate the symptoms, and even cause such as diarrhea (serious dehydration), joint muscle pain caused by qi and blood stagnation, gastric cold and chronic gastritis caused by weak spleen and stomach, and other digestive system diseases.
2, the elderly, children, and physical weakness is not suitable
Because the protein content of mung beans than chicken, large molecules of protein need to be converted into small molecules under the action of the enzyme peptide, amino acids to be absorbed by the body. These people have poorer gastrointestinal digestion, which can easily lead to diarrhea due to indigestion.
3, is taking all kinds of drugs is not suitable
Mung bean detoxification effect from mung bean protein and other components can be combined with organic phosphorus, heavy metals into precipitates. However, these detoxification components will also react with the relevant components of the drug, thus reducing the effectiveness of the drug.
In addition to the above categories of people are not suitable for drinking mung bean soup, but also need to pay attention to the mung bean soup 4 dietary taboos:
1, fasting can not drink mung bean soup
Do not drink on an empty stomach, mung bean soup, cold, drinking on an empty stomach is not good for the stomach.
2, mung bean soup can not drink every day
Appropriate drink no problem. Adults generally drink 2 to 3 times a week, each time a bowl can be. Young children should be specific according to the body, it is best to consult a physician. Generally speaking, when a child is 2 to 3 years old and starts eating porridge, he can add some mung beans in moderation. 6 years old, he can drink the adult amount. ...
How long can you store mung bean soup
Mung beans are very rich in nutrients. Mung bean soup is a traditional Chinese folk summer delicacy, it has a variety of cooking methods, a variety of flavors, drink mung bean soup can eliminate heat, in the hot summer inside the mung bean soup has been very popular. Many people will choose to make green bean soup at home, and sometimes do more than enough to eat, the green bean soup stored in the refrigerator. So how long can you store green bean soup?
It has been proved that if it is placed in the range of 5-10 degrees Celsius, generally speaking, the green bean soup can be stored for about 3 days, if it is more than this time, the green bean soup will become not fresh, the growth of a number of harmful microorganisms, and then a little bit longer, it will be completely sour.
The following teach you to identify the green bean soup spoilage tips:
1, smell: first of all, you can first use your nose to smell, if there is a clear isotope, that means the green bean soup has been deteriorated, and no longer suitable for eating;
2, visual: put the green bean soup placed in a bowl, so that it settles smoothly, to see whether the green bean soup is clear or unusually sticky, if it is too clear or unusually sticky, all that means that it is too clear. If it is too clear or unusually sticky, it means that the mung bean soup has deteriorated, and this time it is best to pour out the mung bean soup, which is not suitable for eating.
If you can't tell whether the mung bean soup is spoiled or not, the best thing to do is to pour it out, the temptation of food and stomach health want to compare, or their stomach is more important, can't because of gluttony on the ruined health ah!
Nutritional value of green bean soup
Chinese people love to drink sugar water, green bean soup is also a common sugar water Oh! Don't underestimate this bowl of small green bean soup, beauty, heat detoxification effect is a bumper! Its nutritional value is not to be ignored Oh!
1, mung beans contain proteins and phospholipids, they have excitatory nerve, appetite function, is the body of many important organs to increase the nutrition of essential nutrients Oh;
2, mung beans in the polysaccharide components can enhance the activity of serum lipoprotein enzyme, so that lipoproteins in the triglyceride hydrolysis to achieve the therapeutic effect of lowering blood lipids, so that you can prevent and control coronary heart disease, angina pectoris;
3, mung beans contain a kind of globulin and polysaccharide, can promote the animal body cholesterol in the liver decomposition into bile acids, accelerate bile bile salt secretion and reduce the absorption of cholesterol intestinal;
4, according to clinical experiments, mung beans have the effect of the active ingredient of antiallergenic, but also the treatment of urticaria and other diseases;
5, mung beans on the staphylococcus bacteria as well as some viruses have inhibition, can clear heat and detoxification;
5, mung beans on staphylococcus as well as some viruses have inhibition