Mung bean skins are nutritious. Don’t throw away the mung bean skins when cooking mung bean soup.

Many people like to drink mung bean syrup in summer. Drinking mung bean soup can clear away heat and reduce heat, and is also beneficial to weight loss. When cooking mung beans, many people throw away the skin of mung beans. In fact, the real nutrition of mung beans lies in its skin. Mung bean skin contains a lot of antioxidants. In order to ensure that the nutrients in the mung bean skin are not lost, you should pay attention to the following three points when cooking mung bean soup.

Don’t use an iron pot to cook mung bean soup

After the flavonoids and metal ions in the mung bean skin interact, they may form a darker complex. For example, adding honey to mung bean soup will produce a black color. This is exactly the reason. Although this reaction does not produce toxic substances, it may interfere with the antioxidant effect of mung beans and hinder the absorption of metal ions. Therefore, when cooking mung bean soup, do not use an iron pot, it is best to use a casserole.

The cooking time of mung bean soup should be controlled

Since the active ingredients of mung bean to prevent heatstroke may be mainly polyphenols and antioxidants, maintaining their activity is very important for the heatstroke prevention effect of mung bean. important. During cooking, the pot should be covered with a lid to minimize the contact area with oxygen. At the same time, when cooking, you may wish to take out the soup that has been boiled for 10 minutes and drink it separately, because at this time, the color of the mung bean soup is dark green, and the dissolved substances are mainly the active ingredients in the bean skin, and the degree of oxidation is the lowest and the heat-clearing ability is the highest. powerful. After taking out the soup, add boiling water and continue cooking until the beans are cooked and eaten.

Don’t add alkali when cooking mung bean soup

Mung beans are rich in B vitamins, which are an important part of the heat-relieving properties of mung beans and can make up for the nutritional loss during sweating. Alkali will seriously destroy multiple B vitamins. At the same time, the flavonoid antioxidant components in mung beans will also be lost due to the addition of alkali, causing the structure to change and the color to turn yellow. Therefore, it is best not to add alkali when cooking mung bean soup. If you want your soup to be thicker, consider adding a small amount of oatmeal or glutinous rice to "thicken" it.