Just hearing the name, we would think that mung bean soup is green, but in fact, the color of mung bean soup will change when cooking, and it is not just green. So what color is mung bean soup? Is mung bean soup red?

What color is mung bean soup

Nutrition experts introduce that mung bean soup is available in red and green, freshly baked mung beans Soup is often thick and green in color. After a while, you will find that the pot of cold mung bean soup is already a thick red color.

The reason is that the polyphenols antioxidants in mung bean skins are reacted in the air and cause discoloration. Mung bean soup cooked with tap water often reaches a red soup base almost every second after it comes out of the pot.

Is mung bean soup red?

Nutrition experts say that mung bean soup is red because the phenolic substances dissolved from the skin of the mung beans in the mung bean soup undergo oxidation and polymerization under the action of oxygen in the air. result. Therefore, it is easy to change color when cooking mung bean porridge with the lid open, but it is not easy to change color when cooking mung bean porridge in a pressure cooker.

If someone has used cold or boiling water to cook mung bean soup, he will find that mung bean soup cooked in cold water tends to turn red or change color quickly after being taken out of the pot.

The reason is that it takes a long time to cook in cold water, and of course the oxidation takes longer, so the color of the soup will naturally change easily. When boiled in boiling water, it will not be exposed to air and oxidation will occur, so the color of the soup will be naturally clear.

How to keep mung bean soup green

The redness of mung bean soup is mainly caused by oxidation reaction. Therefore, as long as the oxidation problem is solved, the mung bean soup can be kept green ~ Impact of mung bean soup The main factors for oxidation are the pH of the soup and the oxygen content in the air. You can easily solve it by using the following two methods.

① Use a pressure cooker to cook mung bean soup

The oxidation reaction requires the participation of oxygen. Using a pressure cooker can effectively isolate the oxygen outside the pot and prevent the phenolics in the mung beans from oxidizing and polymerizing to produce a red color. substance. But such mung bean soup needs to be drunk quickly, otherwise when it is exposed to the air, it will still undergo a slow oxidation reaction and eventually turn red.

②Add a little white vinegar or lemon juice to the water

Through experiments, it was found that when mung bean soup is boiled with water with different pH levels, the degree of discoloration will be different: acidic tap water will change color very little after being boiled. Alkaline tap water changes color very quickly after being boiled. Therefore, adding acidic substances such as white vinegar and citric acid to the water can effectively prevent the discoloration of mung bean soup.

Precautions when drinking mung bean soup

It belongs to people with cold constitution. For example, people with symptoms such as cold limbs, abdominal distension, diarrhea and loose stools should not drink too much mung bean water. Eating mung beans will aggravate the symptoms and cause other diseases;

The elderly, children and people with weak constitutions. Because mung beans contain more protein than chicken, large molecular proteins need to be converted into small molecular peptides and amino acids under the action of enzymes before they can be absorbed by the body. This type of people have poor gastrointestinal digestive function, and it is difficult for them to digest mung bean protein in a short period of time, and they are prone to diarrhea due to indigestion;

People who are taking various medications. The detoxifying components of mung beans will decompose the efficacy of the medicine and affect the treatment.

Experts suggest that to avoid eating mung beans too cold, you do not have to drink mung bean water. You can choose to eat mung bean porridge. If you want to use mung beans to boil water for drinking alone, the mung beans must be cooked well.