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The more time it takes for the mung bean soup to boil, the better it is?

The longer the mung beans are boiled, the weaker the antioxidant activity, and the relative effectiveness of its heat relief will be weakened. Generally speaking, when the green beans are boiled for about ten minutes, the content of polyphenols is the highest, the antioxidant activity is the highest, and the function of the summer heat is also the best.