1, detoxification: the heat-clearing power of mung beans lies in the skin, and the detoxification power is included. Therefore, if you just want to cool off the heat, wash the mung beans when cooking soup and cook them on high fire for about 10 minutes. Be careful not to cook for too long. The soup cooked in this way is green and clear. You don't need to eat beans together when drinking, which can achieve a good summer effect. If it is for clearing away heat and toxic materials, it is best to cook the beans. This kind of mung bean soup is turbid in color, which has a poor effect of relieving summer heat, but has a strong effect of clearing away heat and toxic materials.

2, anti-heatstroke: mung beans and other foods are cooked together, and the effect is better. For example, to prevent heatstroke, you can drink mung bean Yin Hua soup: mung bean100g, honeysuckle 30g, and take it with water.

Mung bean is rich in nutrition, which is a kind of bean with high economic and nutritional value. Every100g of grain contains protein 22% ~ 25%, fat 1.2% ~ 2%, carbohydrate 58% ~ 60%, crude fiber 4.2%, calcium 49 mg, phosphorus 268 mg, iron 3.2 mg, carotene 0.22 mg and riboflavin 0. The protein content of mung bean is 2.3 times that of wheat flour, 2.7 times that of millet, 3 times that of corn flour, 3.2 times that of rice and 4.6 times that of sweet potato flour. Straw contains protein 16.2% and crude fat10.9%, both of which are higher than corn stems and leaves, so it is a good feed for livestock. Mung beans are high in protein, medium in starch and low in fat, and they are homologous in medicine and food. Mung bean has good palatability, easy digestion and simple processing technology. It is a favorite food and raw material for brewing, and is known as "green pearl".