The role and efficacy of mung beans
1. Clearing heat and detoxification
Summer or working in a hot environment sweating a lot, the loss of fluids is very large, the loss of potassium is the most, the electrolyte balance in the body is damaged. Cooking soup with mung beans to supplement is the most ideal way to clear the summer heat, quench thirst and diuretic, not only to replenish water, but also timely replenishment of inorganic salts, to maintain the electrolyte balance of the fluid is of great significance.
2. Antibacterial and antibacterial effects
Some components of mung beans have a direct antibacterial effect, which can enhance the body's immune function.
3. Anti-allergic effect
Can inhibit hives and other diseases.
4. Lipid-lowering effect
The polysaccharide component of mung beans can increase the activity of serum lipoproteinase, triglyceride hydrolysis to achieve the efficacy of lipid-lowering to prevent and control coronary heart disease, angina pectoris.
5. Protect the kidneys
Reduce protein decomposition, protect the liver and kidneys.
Nutritional value of mung beans
1. 22% to 26% of the protein contained in mung beans, 2.3 times as much as wheat flour, 2.7 times as much as millet, three times as much as cornmeal, and 3.2 times as much as rice, in the mung bean protein, the human body's essential content of 8 amino acids is 2-5 times as much as the cereal grains, which are rich in the amino acids, tryptophan, lysine, leucine, threonine, the Complete protein. Therefore, mung beans and rice, millet with food, can make amino acid complementary.
2. Mung beans contain about 50% starch, second only to cereals, of which 29% straight-chain starch, branched-chain starch accounted for 71%. Mung beans have a high content of cellulose, generally in 3% to 4%, while the cereals only 1% to 2%.
3. The fat content of mung beans is low, generally under 1%, mainly in the soft stearic acid, linoleic acid and linolenic acid and other unsaturated fatty acids.
4. Green beans are rich in B vitamins, minerals and other nutrients. One of the vitamin B1 is 17.5 times the chicken; vitamin B2 is 2 to 4 times the cereals, and higher than pork, milk, chicken, fish, calcium is 4 times the cereals, 7 times the chicken, iron is 4 times the chicken, phosphorus is 2 times the cereals and pork, chicken, fish, eggs. Mung beans contain a variety of phospholipids needed by the human body.
5. Mung beans contain numerous bioactive substances such as coumarin, alkaloids, phytosterols, saponins and so on.
Mung beans and what food to eat together is the best
Mung beans and black fungus to eat together: can lower blood pressure and eliminate summer heat
Mung beans and cowpeas to eat together: cowpeas and mung beans with the soup to drink, with the efficacy of clearing away heat and removing toxins, applicable to the children's summer prickly heat, small boils and other diseases.
Mung beans and oats eat together: control blood sugar levels
Mung beans and pumpkin eat together: can clear heat and detoxification, production of essence to quench thirst
Mung beans and lily eat together: can quench thirst and moist dryness, lowering blood pressure, lowering blood sugar
Mung beans and watermelon eat together: can be cleared of heat and heat
Mung beans and rice eat together: can be conducive to digestion and absorption
Mung beans Eat with black rice: can strengthen the spleen and stomach, remove summer heat
Green beans and amaranth eaten together: can eliminate summer heat and thirst, dysentery