Can you eat green beans after a year of storage
If you don't have worms, you can eat them, but they don't taste as good as new ones.
The shelf life of beans and the water contained in the green beans themselves, as well as the temperature at which they are kept are related. The mung beans that have been kept for more than a year can still be eaten, but if you want to use them to sprout mung bean sprouts, you may not be able to do so. Mung beans that have been stored for so long are almost unlikely to sprout. It's also hard to cook and blossom if you make porridge. And if you leave it for a long time, the flavor of the mung bean itself is slowly reduced, and the taste is not good. If it turns brown, it is the beans themselves with more moisture are oxidized at higher temperatures, then don't eat it. When the weather is relatively hot, many people have the habit of making green bean soup to summer, but green beans are prone to insects, buy back the green beans can be stored in plastic jugs or plastic bottles, such as larger beverage bottles, this summer eaten green beans can also be stored in such a way that can be saved for the next summer. You can put it in a big bottle of Coke and put it in the refrigerator to store it better.
Benefits of eating mung beans
Of course, the proper consumption of mung beans in our daily lives, to promote the health of our body is very helpful, often consume mung beans, not only can help us all antibacterial antibacterial, but also can play a good role in enhancing the immune function of the body, the consumption of mung beans is very much better, mung beans can play a good role in the anti-allergic effect of the proper Eating can inhibit hives and other diseases. Of course, often eat mung beans can also play a very good role in reducing blood fat, so as to prevent coronary heart disease, angina.
Why does the green bean soup become red
Because the green bean soup is rich in active polyphenols, they are easily oxidized, polymerization and other reactions, the formation of red substances, the green bean soup becomes red, specifically in our daily lives is attributed to the following reasons lead to the green bean soup red and green:
The green bean soup has a red, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green, green.
1, cooking time is too long Green bean soup is red because of the oxidation reaction. Mung bean skin and green bean soup contains polyphenols, contact with the air is easily oxidized into quinones, and with the cooking time is extended, the degree of oxidation deepens, polymerization into a darker substance, so that the soup becomes red.
2, the impact of water quality green bean soup red, and water quality also has a certain relationship. Tap water is alkaline, cooking out of the green bean soup is easy to red. And with distilled water or pure water to cook out of the green soup soup, was oxidized to a low degree. In addition, there are differences in water quality between the north and south, resulting in the color of green bean soup cooked out of the north and south of the red and green.
3, with the use of containers related to If you use a pressure cooker to cook green bean soup, it will reduce the soup contact with the air, cooked out of the soup color green. And use the open iron pot to cook green bean soup, one to increase the contact surface of the air, the second to iron and green bean soup polyphenols will react, so that the soup color becomes darker.
4, and food matching Some people cook green bean soup will add honey to flavor. The minerals in the honey will react with the polyphenols in the green bean soup to form dark substances, making the soup dark, while adding rock sugar flavoring is to keep the green oh.
Eating mung beans a few big misunderstandings
1, is taking medication mung beans have a detoxification effect, if you are taking medication containing organic phosphorus, calcium, potassium and other ingredients, mung beans will be combined with these ingredients into a precipitate, which breaks down the efficacy of the medicine, affecting the treatment.
2, cold body such as cold limbs and weakness, waist and legs cold pain, diarrhea and dilution. These people eat mung beans will aggravate the symptoms, and even cause such as diarrhea (serious cause dehydration), qi and blood stagnation caused by joints and muscle pain, stomach cold and spleen and stomach weakness caused by chronic gastritis and other digestive diseases.
3, the old, the young and the weak this kind of people gastrointestinal digestive function is poor, it is difficult to digest the mung bean protein in a short period of time, easy to cause diarrhea due to indigestion; drink frozen mung bean soup, but also prone to abdominal distension, abdominal pain, vomiting and so on.