This article directory at a glance: 1, the role and efficacy of mung bean soup mung bean soup what are the uses of 2, mung bean soup is a traditional style of Chinese medicine health soup, its efficacy has what? 3, mung bean soup of the five effects and functions of mung bean soup what effects 4, drink mung bean soup what are the benefits? What are 1, mung bean soup usually drink can eliminate summer cough, with diuretic effect, but also be able to play the role of eliminating toxins in the body, for hot swelling, hot cough, dysentery, carbuncle, sores or spot poisoning, have a certain auxiliary therapeutic effect.
2, mung bean soup belongs to the category of heat detoxification, with anti-inflammatory sterilization, promote phagocytosis, internal with heat detoxification, diuretic, anti-inflammatory disinfection, liver eyesight, diarrhea and dysentery, moist skin, reduce blood pressure or cholesterol, to prevent atherosclerosis effect.
3, mung bean soup contains essential amino acids, lysine, is an important raw material for the synthesis of proteins, can improve protein utilization, thereby enhancing appetite and digestive function, promote development, improve intelligence, long body, weight gain, so mung bean soup is known as nutritional amino acids, for the promotion and maintenance of the organism's life and development as well as a variety of physiological functions have a certain role.
Green bean soup is a traditional style of Chinese medicine health soup. Mung bean soup has the effect of clearing away heat, diuretic and detoxification.
It can assist in the treatment of summer heat and thirst, cold and fever, headache and eye redness, mouth and tongue sores, edema and urination, sores and carbuncles.
Mung bean soup is a soup made of green beans.
Modern research shows that mung beans are rich in riboflavin, methionine, carotene, tryptophan, tyrosine, fructose, glucose, maltose, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine, phosphatidic acid and other ingredients.
These components have the effect of lowering blood lipids, reducing the toxicity of chemotherapy drugs, antioxidant, inhibiting the elevation of blood urea nitrogen, increasing urine output, and lowering blood urine output under specific experimental conditions.
What are the effects of green bean soup?
1, detoxification.
The heat-clearing effect of mung beans is in the skin, including detoxification.
So, if you just want to cool down, rinse the green beans when cooking the soup, and cook for about 10 minutes on high heat.
Be careful not to cook it too long.
The soup cooked this way is green and clear.
It is not necessary to eat the beans together when you drink it, so that you can achieve a good effect summer.
If it is to clear heat and detoxification, it is best to boil the beans.
This kind of green bean soup is cloudy in color, and the effect of summer heat is poor, but the effect of heat and detoxification is stronger.
2, to prevent heatstroke.
Mung beans and other foods cooked with better efficacy, such as summer heat can drink green beans and honeysuckle soup: 100 grams of mung beans, 30 grams of honeysuckle, water decoction.
3, green bean soup contains essential amino acids and lysine, is an important raw material for protein synthesis.
It can improve the utilization rate of protein, which can enhance appetite and digestion, promote development, improve intelligence, long body, increase weight.
Therefore, mung bean soup is known as a nutrient-rich amino acid, which plays a role in promoting and maintaining human life development and various physiological functions.
4, usually drink mung bean soup can relieve summer heat and cough, diuretic effect, but also can play a role in eliminating toxins in the body.
There is a certain auxiliary therapeutic effect on fever and swelling, fever and cough, dysentery, carbuncle poison or spot poison.
While some of the components of mung bean soup have played a role in modern research, the effective content and effect is limited.
And food is not meant to be a cure, not a substitute for medicine.
The five effects and functions of mung bean soup mung bean soup what effect 1, cool summer: mung bean soup is the most obvious effect is cool, it is refreshingly sweet and light, unlike beverages drink and then feel thirsty.
Particularly in the outdoor manual labor, you can make up for the water in time to avoid heat stroke.
At the same time it can also play a role in balancing electrolytes and replenishing potassium.
2, antibacterial: mung beans can improve the body's immunity, resistance to bacterial infestation, inhibit bacterial reproduction, to avoid allergic symptoms.
Easy to get sick and flu prevalent season can have a lot of resistance function.
3, weight loss: mung beans in high nutrition, low fat, is the best choice for weight loss and slimming.
It is only one percent of the fat, eat a bowl will not get fat, and can have a sense of satiety.
Cooked into a thick soup do not put sugar can be very good control of calories.
4, skin care and beauty: mung beans have a lot of amino acids and proteins, it can white skin, so that the skin to maintain elasticity.
Vitamins can make the skin have revitalization, and antibacterial factor together to calm acne.
5, reduce blood fat: mung beans have a lot of fiber and polysaccharides, it can reduce blood fat, have high blood pressure women drink some can prevent heart disease, protect the healthy circulation of the body organs.
What are the benefits of drinking green bean soup? The "Materia Medica" said: "Mung beans are really a good grain to help the world also.
The Chinese medicine believes that the mung bean is sweet and cold in nature, into the heart, stomach meridian, has the effect of clearing heat and detoxification, spleen and dampness.
Mung beans with water, cover the pot, cook for 3 minutes, soup clarification, color yellow-green, at this time the mung bean water contains a large number of polyphenols, drink directly, heat detoxification effect is the strongest, suitable for mouth and tongue sores, sore throat symptoms.
The rest of the mung beans and then add hot water, cook until cooked and blossomed, the effect is to strengthen the spleen and eliminate dampness, very suitable for summer consumption.
Although mung beans have very high medicinal value, but not everyone can drink.
(1) cold body people
cold limbs, abdominal distension and diarrhea, eat mung beans will aggravate the symptoms, cause other diseases.
(2) the elderly, young children, weak people
These people have poor gastrointestinal function, it is difficult to digest the mung bean protein in a short period of time, it will cause diarrhea due to indigestion.
(3) People who are taking medication
Mung bean detoxification ingredients will break down the medication, affecting the treatment.
(4) Yin deficiency of people
Mung beans of the cold easily lead to a strong fire, the corners of the mouth erosion, gums swollen and painful.
Expert advice: avoid eating mung beans too cold, do not drink mung bean water, instead of drinking mung bean porridge.
If you must drink mung bean water, remember to cook the mung beans.
Green beans are essential for every family in the summer summer, whether it is thirst quenching diuretic or summer fire have a very good effect, this article to recognize the role of green bean soup in summer, but also to understand the taboos of drinking green bean soup.
Summer drinking mung bean soup role
1, summer water
Summer working in a hot environment is very easy to sweat, water loss is relatively large, so that the body's electrolyte levels appear to be damaged, then come to a bowl of mung bean soup is the best effect, can help to help clear the heat, not only to quench the thirst but also to help the group will be replenished with water as well as inorganic salts, the level of electrolytes to maintain a good effect. The effect is very good.
2, detoxification
Mung beans can achieve a good detoxification effect, if encountered organophosphorus pesticide poisoning, alcohol poisoning, you can first give yourself a bowl of mung bean soup, and then emergency treatment, if the work environment is more toxic substances, you can eat more mung beans to achieve the effect of detoxification of health care.
3, swelling acne
The mung bean's swelling acne effect in the herb compendium has a detailed record.
4, lipid
Drinking mung bean soup can also achieve the effect of lipid, this is because the mung bean contains globulin and polysaccharide, can promote the decomposition of cholesterol into bile acids in the liver, effectively accelerate the secretion of bile salts, but also reduce the amount of cholesterol absorbed by the small intestine.
5, anti-allergy
Mung beans can achieve the effect of anti-allergy, so in the medical treatment is also used to assist in the treatment of hives and other allergic reactions, and mung beans on staphylococcus bacteria and inhibit the role of the mung beans, this is because of the mung beans in the proteins contained in the phospholipids can be excitation of the nerves, and therefore can be achieved to enhance the effect of appetite.
Drinking mung bean soup taboos not sloppy
--Not use the iron pot to cook
Most of the active substances of mung bean are in the mung bean skin, and the flavonoids in the skin of the mung bean and metal ions will form a darker complex, will make the mung bean soup more and more black color, and will be consumed after eating. The symptoms of gastrointestinal discomfort and indigestion, so you can use stainless steel pot instead.
--Don't cook too long
The reason why mung beans can achieve the effect of heat and polyphenol antioxidant substances have a relationship, in the process of cooking mung bean soup first boiled for ten minutes and then pour out the water, the effect is the best at this time, which contains the mung bean skin in the active substances, the ability to clear heat. The strongest, if you want to consume mung beans, you can add more water to continue to cook, until the mung beans are cooked.
--Cooking mung bean soup don't add alkali
Mung bean is rich in many kinds of vitamin B, but if you put alkali then it will destroy to the vitamin B.
--Don't drink mung bean soup on an empty stomach
Mung bean soup is a kind of cold food after all. After all, it is a cold food, if you drink it on an empty stomach it is easy to produce damage to the spleen and stomach.
The most common view of the benefits of green bean soup is that it clears the heat, is a common summer household soup, because it is cheap and easy to make by the general public.
But mung bean soup cold, not suitable for daily consumption, for the body cold female friends should also pay more attention.
In addition to the common belief that the green bean soup has the effect of clearing the heat, in fact, the green bean soup on the skin there is a certain moisturizing and hydrating effect.
And mung bean soup cooking cure for a different length of time, the efficacy is also different, the following specific instructions.
If you want to solve the summer heat: then cook green beans, soup is relatively bright on it, do not cook too long, boil on the line.
If you want to achieve the effect of detoxification: then you have to cook to the extent that the soft mung bean shells have come off as appropriate.
We often cook green bean soup every summer to drink, and our family are cooked to the extent that the green bean shells are off, and finally add the right amount of rock sugar, very good.
The steps are simple:
First, soak the green beans for more than 4 hours in advance, then rinse and pour them into the pot to cook.
Here to cover the lid, cook until the water boils, the lid are topped up, open the lid will find that the surface of the soup has floated a layer of mung bean shells, and then fished out of these shells, because it affects the taste.
Then this time you can add sugar, and then cover the lid, but do not cover it tightly, leaving a little gap out of the air, so that 5-8 minutes to cook.
Our family has been cooking green bean soup this way for years, and it tastes good.
The green beans are good, but after all, they are quite cold, and should not be drunk frequently.
The weather is getting hot, mung bean soup as the traditional Chinese folk summer delicacies should be unveiled! Because it has a heat detoxification, quench the thirst of the efficacy of summer, is the nutritional value and high economic value of a soup, by everyone's favorite.
Cooking mung bean soup also have learning it:
1, clear heat effect.
The heat-clearing power of mung beans lies in the skin, therefore, in order to clear the heat, mung bean soup should not be cooked for a long time.
The soup boiled in this way is clear and green, and has a good heat-clearing effect.
2, detoxification effect.
The detoxification of mung beans lies within.
If in order to detoxify, it is best to cook the green beans, although the soup is cloudy, but the detoxification effect is stronger.
3, to eliminate heat.
Mung beans and honeysuckle cooked together, the effect is better.
The ratio is: 100 grams of mung beans, 30 grams of honeysuckle, do not have to cook for a long time.
The hot summer is coming, air conditioning wifi watermelon if it is a necessity, then the green bean soup is not to be missed in the summer a good thing.
Summer humidity is heavy, easy to poor appetite, diarrhea, white tongue and other summer humidity symptoms.
Dietary can often drink summer moisture containing mung bean soup, such as barley mung bean soup, lily mung bean soup, pumpkin mung bean soup hungry seaweed mung bean soup.
The mung bean soup has the effect of clearing away heat, quenching thirst and eliminating summer heat.
The heat-clearing power of mung beans is in the skin, so it is said that in order to clear the heat, don't cook for a long time when cooking mung bean soup.
The mung bean soup that comes out this way is green in color and clearer.
Drinking it is not necessary to eat the beans together, you can achieve a good effect of heat.
The detoxifying effect of mung beans is within, so it is said that in order to detoxify, it is best to boil the mung beans when cooking mung bean soup.
This kind of mung bean soup is cloudy in color, and the effect of heat dissipation is poor, but the effect of heat dissipation is stronger.
The seeds and 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.
People with a cold constitution should not drink it frequently.
Blindly drinking mung bean soup can lead to diarrhea or reduced immunity of the digestive system.
One of the most important things is to reduce the summer heat
Mung bean soup in summer is a good product to relieve the summer heat, because mung beans are rich in protein and minerals, have the effect of reducing the summer heat and tranquilize the mind.
We can usually do at home green porridge, green smoothies, etc., so that with the consumption of more reflect the value of green bean soup.
Two, clear heat and reduce fire
Mung bean soup has a clear heat and reduce the role of fire, such as heat heavy fire crowd can often drink mung bean soup to reduce fire, so that the body more comfortable.
Three, appetizer spleen, promote digestion
Mung beans are rich in alkaloids and coumarin and other physiologically active substances on the metabolism has a good role in promoting.
For indigestion, bloating and other people can eat mung bean soup to ease the discomfort.
Additionally, in the summer, when you don't want to eat, you can drink mung bean soup to bring good relief.
Four, detoxification benefit
Mung bean soup also has a good detoxification effect, for some of our body toxins need to be eliminated, mung bean soup plays a very important role.
This is the effect of detoxification of green bean soup.
Fifth, moisturize the skin, beauty
Girl friends often drink mung beans have to improve the role of dry skin, mung beans can make the skin supply sufficient water, effectively strengthen the skin's water moisturizing ability, natural polysaccharide in the skin surface to form a transparent, elastic moisturizing film, so that the skin moist, elastic.
So this effect and function of green bean soup is to be able to beautify the face.
Six, lower blood fat and cholesterol
Mung bean soup has the effect of lowering blood fat and cholesterol.
Because mung beans contain polysaccharides that can promote the hydrolysis of lipids in our body, has a certain role in lowering blood lipids, and mung beans also contain another globular proteins polysaccharides, which can prevent us from the absorption of cholesterol.
Seven, anti-allergy, liver and kidney
Mung bean soup has a certain anti-allergy effect, so people who love allergies can drink mung bean soup to relieve.
The green beans also contain trypsin inhibiting ingredients, with the health effects of protecting the liver and kidneys.
Clearing the heat and eliminating the summer heat, antibacterial, anti-bacterial, lipid-lowering
We use our common words to explain that is as much as possible to avoid us because the weather is too hot heat, at the same time can be removed from the fire, but the green beans belong to the nature of the cold, the spleen and stomach should be less drink good
Placing the green beans soup into the refrigerator, half an hour before drinking out of the drink, drink directly, cool, quench your thirst, clear the poison and solve the summer heat.
The benefits of mung bean soup are too many, I'll explain what are the benefits: 1. Prevention of three high: mung beans contain polysaccharide components with the enhancement of serum lipoprotein activity, and therefore can play a role in promoting the balance of blood lipids, thereby protecting cardiovascular health.
This globulin and polysaccharide also has the role of promoting the decomposition of cholesterol in the body, so it can reduce the body's absorption of cholesterol, thus playing a role in the prevention of three highs; a combination of the two can greatly reduce the summer high temperature angina pectoris, coronary heart disease, arteriosclerosis, and other cardiac diseases incidence rate.
2, to protect the kidneys mung beans in the trypsin is a kind of can help reduce protein decomposition, can reduce protein decomposition of the kidney damage, so can play a role in protecting the health of the kidneys; the kidneys are the human body innate nature, the kidneys to play a role in the protection of the nature of the disease can be reduced to the invasion of the many.
3, promote appetite by day climate hot relationship, summer is very easy to have the problem of loss of appetite, and mung beans are rich in protein, phospholipids and other elements can not only supplement the body's need for nutrients, but also play a role in stimulating the role of the nerves, so as to promote appetite.
I hope to help you
The efficacy and role of mung bean soupThe efficacy and role of mung bean soup
The efficacy and role of mung bean soup, there are a lot of people know mung bean soup, mung bean soup in the summer time will be more common, there are a lot of people used to clear up the heat and detoxify the body, but not all of the ingredients are suitable for everyone, the following with the efficacy of sharing with you mung bean soup and The following is to share with you the efficacy and role of mung bean soup.
The efficacy and role of mung bean soup 1
A, mung bean soup efficacy and role
1, heat relief
Mung bean soup is able to clear the heat and detoxification of the health drinks, the weather is hot, we will make the body lose a lot of minerals and vitamins, resulting in the internal environment is disturbed, the mung bean is rich in inorganic salts, vitamins, mung bean soup can be put into the right amount of The honeysuckle, after drinking it can replenish the lost nutrients in a timely manner, there is a thirst, preventing heatstroke.
2, detoxification
Cooking mung bean soup when the mung bean stewed a little bit of detoxification, mung beans are rich in protein, tannin and flavonoids, and organophosphorus pesticides, mercury, arsenic, lead and other compounds combined to form a precipitate, so that the toxicity of the reduction or loss of toxicity, not absorbed by our gastrointestinal tract.
3, improve immunity
Mung beans are also rich in alkaloids, coumarins, vitamins and a variety of amino acids, and mung bean soup can not only absorb the nutrients our body needs, but also promote human metabolism, enhance immunity, immunity enhancement, our resistance to disease will naturally improve, but also accelerate the regeneration of white blood cells in our body, improve phagocyte phagocytic ability to prevent viral invasion. The company's ability to prevent viruses from invading the country is also a good idea.
4, lower blood lipid
Mung bean contains phytosterol structure similar to cholesterol, can compete with cholesterol esterase, so that cholesterol can not be lipid, reduce our body's absorption of cholesterol, reduce blood cholesterol content, there is the effect of lowering blood lipid.
Two, eating green bean soup taboos
Green bean soup, although nutritious, there are multiple effects, but there are some taboos to pay attention to when drinking, can not be fasting 'time and green bean soup, cold body, often diarrhea is not recommended to drink, will aggravate the symptoms of the health effects, green bean soup can not be drank every day, it will stimulate our intestines, leading to digestive function, and the body is not good. Decrease, is not good for health.
The efficacy and role of mung bean soup 2
1, detoxification
The power of mung beans to clear heat in the skin, detoxification within.
So, if you just want to eliminate the summer heat, cook the soup when the mung bean amalgamation, with high heat to boil, 10 minutes or so, pay attention to do not cook for a long time.
The soup that comes out this way is turquoise in color and relatively clear.
Drinking it is not necessary to eat the beans together, you can achieve a good effect of summer heat.
If it is to clear heat and detoxification, it is best to boil the beans.
This kind of green bean soup is cloudy in color, less effective in eliminating heat, but stronger in clearing heat and detoxification.
2, anti-heat stroke
Mung beans and other foods cooked together, the efficacy is better, such as anti-heat stroke can drink green beans and silver soup: 100 grams of mung beans, honeysuckle 30 grams, decoction to take.
3, anti-inflammatory and bactericidal
The seeds and water decoction contains alkaloids, coumarins, phytosterols and other physiologically active substances, which have an important role in promoting the physiological and metabolic activities of humans and animals.
Chinese medicine believes that mung beans, bean skins, bean sprouts, bean leaves and flowers can be used as medicine.
Mung beans are sweet and cold in nature, and enter the heart and lung meridian.
Internally, it has the effect of clearing away heat and detoxification, eliminating heat and water, anti-inflammatory and swelling, protecting the liver and improving eyesight, stopping dysentery, moisturizing the skin, lowering blood pressure and blood cholesterol, and preventing atherosclerosis, etc. Externally, it can be used for the treatment of traumas, burns, and sores, carbuncles, gangrene and other diseases.
The efficacy and role of mung bean soup we all know that mung bean soup has a very good effect on summer, that in addition to its efficacy and role of what? What are the benefits of drinking green bean soup? The following is my introduction to the efficacy and role of green bean soup, I hope to help you.
The efficacy and role of mung bean soup
1, heat detoxification
Mung bean heat in the skin, detoxification within.
So, if you just want to eliminate the summer heat, cook the soup when the mung bean amalgamation, with high heat to boil, 10 minutes or so, pay attention to do not cook for a long time.
The soup that comes out this way is turquoise in color and relatively clear.
Drinking it is not necessary to eat the beans together, you can achieve a good effect of summer heat.
If it is to clear the heat and detoxification, it is best to boil the beans.
This kind of green bean soup is cloudy in color, less effective in eliminating summer heat, but stronger in clearing heat and detoxification.
The mung bean is rich in protein, raw mung bean water immersion grinding into the raw mung bean pulp protein content is quite high, internal service can protect the gastrointestinal mucosa.
Mung bean protein, tannin and flavonoids can be combined with organophosphorus pesticides, mercury, arsenic, lead compounds to form a precipitate, so that it reduces or loses its toxicity, and is not easily absorbed by the gastrointestinal tract.
Many of the biologically active substances in mung beans have antioxidant effects, and whether the treatment of organophosphorus pesticide poisoning through antioxidant effects thereby reducing the organophosphorus pesticide cytotoxicity and genotoxicity needs to be further explored.
2, prevention of heat stroke
Mung beans and other foods cooked together, better efficacy, such as prevention of heat stroke can drink mung beans and silver soup: 100 grams of mung beans, 30 grams of honeysuckle, decoction taken.
3, lipid-lowering, cholesterol-lowering effect
Some people use 70% of mung bean powder or sprouted mung bean powder mixed in the feed fed to rabbits, the results found in experimental hyperlipidemia rabbits blood lipids (total cholesterol and β-lipoproteins) elevation of the preventive and therapeutic effects, and thus significantly reduce coronary artery disease, some people will mung bean hydroalcoholic extract mixed into the feed fed to animals for 7 days, confirmed that the Normal mice (raw 100g/kg-d-1) and normal rats (raw 16g/kg-d-1) serum cholesterol has a significant reduction.
Further research found that mung beans contain phytosterols, which are similar in structure to cholesterol, and phytosterols compete with cholesterol for esterase, so that they can not be esterified to reduce the absorption of cholesterol in the intestine, and can reduce the serum cholesterol content by promoting cholesterol isomerization and/or preventing the biosynthesis of cholesterol in the liver and other pathways.
In addition, soybean globulin has been experimentally proven to lower serum cholesterol, and it is worth exploring whether the globulin of mung bean has the same effect.
4, anti-tumor effect
Mung bean soup has a certain preventive effect on tumor disease.
One experiment found that mung bean has a certain preventive effect on morphine + sodium nitrite-induced lung cancer and hepatocellular carcinoma in mice.
Another experiment confirmed that the phenylalanine aminolytic enzyme extracted from mung bean has obvious inhibitory effect on mouse leukemia L1210 cells and human leukemia K562 cells, and with the increase of enzyme dosage and prolongation of the action time, the inhibitory effect is obviously increased, and the same action is 48h, the inhibitory rate of the enzyme of 0.7U/ml is 52% and 14.1% respectively, and when the enzyme increases to 3.5U/ml, the inhibitory effect can be 77.1% respectively. When the enzyme was increased to 3.5U/ml, the inhibition rates were 77.1% and 5.8% respectively, and when the enzyme of 0.20%, 1.0%, 2.0%, 4.0%, 6.0% and 10.0% was applied to the cancer cells for 72h, the inhibition rates were 25.8%, 40.0%, 55.3%, 72.6%, 77.9%, and 82.9% respectively.
5, anti-inflammatory and decongestive effect
Mung bean soup can promote phagocytosis, dehumidification and diuresis, which can be anti-inflammatory and decongestive.
Folk often use mung bean soup to deal with swelling.
6, cataract effect
The Chinese medicine believes that the "mung bean clothes" can dispel cataracts and eyesight, the community is often given to children to drink mung bean soup, so that the eyes play a certain role in the protection.
7, moisturize the throat and quench the thirst
When the throat is dry, a cup of mung bean soup, often can moisturize your throat, relieve thirst.
8, promote growth and development
Green beans have a high nutritional value, protein content is more than chicken, calcium is 7 times more than chicken, iron is 4.5 times more than chicken, phosphorus is also more than chicken.
These to promote and maintain the body's life development and various physiological functions.
Mung bean soup is tasty and does not destroy the nutritional value of mung beans, which has a certain role in promoting growth and development.
Frequent consumption of mung bean soup can replenish nutrition and enhance physical strength.
9, on the vomiting, scalding burns have a good healing effect
Medical research has proved that mung bean soup on vomiting, scalding and burns also have a certain healing effect.
Green bean soup can relieve the discomfort after vomiting, scalds and burns.
10, nourish the skin
Mung bean soup can harmonize the five organs and nourish the skin.
It has a good effect on improving dry skin.
11, prevent high blood pressure
Modern medicine has proved that green bean soup has a certain preventive effect on high blood pressure, often eat green bean soup, will reduce the rate of hypertension.
And the 1973 "New Medicine" recorded, sulfur, mung beans, equal amount (wrapped in gauze), add water and boil for 2 hours after taking out the sulfur drying, plus wine rhubarb 20% tablets, 4 tablets each time, once a day, after meals, 10 days for a course of treatment, the course of treatment interval of 5 days. Treatment of 107 cases of hypertension, cure rate of 68.22%, effective rate of 93.46%.
12, the treatment of mumps
Jiangxi Medical Journal once reported, with 60 grams of raw mung beans placed in a small pot to cook to be cooked, add cabbage heart 2 to 3, and then cook for about 20 minutes, so boiled into the mung bean soup, 1 to 2 times a day.
The treatment of mumps 34 cases (duration of illness 3 ~ 4 days), all cure, if used in the early onset of better.
13, the treatment of boils, varicose sores, recurrent mouth sores
Modern medicine has proved that mung bean soup on boils, varicose sores, recurrent mouth sores have a certain therapeutic effect.
Methods of making mung bean soup
The Chinese medicine advice: If you realize the therapeutic efficacy of mung bean soup
Mung bean soup in different ways (9) the most important thing is the cooking time, the best is the best winter boiling 7 to 8 minutes, summer 5 to 6 minutes can be, after the time can't play much of a role in nourishing the liver.
Method 1: Wash the green beans and dry water, pour into the pot, add boiling water, the amount of boiling water to no more than green beans 2 centimeters good, boiling, change to medium heat, when the water to dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the lid, and continue to cook for 20 minutes, to be mung beans have been crunchy, the soup color turquoise when you can.
Method 2: Wash the green beans, soak them in boiling water for 20 minutes, fish them out and put them in a pot, then add enough cool water and cook them for 40 minutes on high heat.
Method 3: Wash the mung beans, put them in a thermos and pour boiling water to cover.
After 3 to 4 hours, the mung bean grains have risen and become soft, and then cook them in the pot, it will be easy to cook the mung beans in a shorter period of time.
Method 4: Wash and dry the picked green beans, dry fry in an iron pot for about 10 minutes, and then cook, the green beans can be cooked very quickly.
Method 5: Wash the green beans and soak them in boiling water for 10 minutes.
When cooled down, put the green beans into the freezer of the refrigerator, freeze for 4 hours, take out and then cook, the green beans are quickly crispy.
Method 6: first wash the green beans, drain the water; casserole put water to boil, and then into the green beans, the amount of water should be slightly more than green beans (submerged green beans about half an inch) is appropriate; with a high fire to cook, cook to the soup will be collected when dry, add boiling water, and put the casserole cover tightly, simmering for 20 minutes, skimming floating shells, and then cook for another 15 minutes, the green beans on the blossom of the crunchy, add sugar that is into the mung bean soup.
With the above method of cooking out of the green bean soup, soup clear color green, but also save time.
Nutritional composition of mung bean soup
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