Mung bean porridge is cooked red because the phenolic substances dissolved in the skin part of the mung bean in the air oxygen oxidation, so red. Generally speaking, the iron pot to cook mung bean porridge is easy to turn red, there is open cover to cook mung bean porridge is easy to change color, in addition, if there is oil on the pot, cooking mung bean porridge is also easy to turn red. If you use a pressure cooker to cook mung bean porridge, it is not easy to change color.

A healthy way to make mung bean porridge

Step 1: Take the right amount of mung beans in a large bowl, pour water and wash it 2-3 times, and finally dry the water.

Step 2: Boil a pot of boiling water, pour into the mung beans, soak for 10-15 minutes, fish out the mung beans to control the water and standby.

Step 3: Put the green beans in a plastic bag and put them in the freezer for 2 hours, then you can take them out.

Step 4: clean crock pot, put the green beans, pour in the right amount of water, high heat to boil, continue to cook for about 10 minutes, the green beans will blossom and become cooked.

When simmering mung bean porridge, we need to do more than 2 steps:

The first one is to soak the mung beans in boiling water, because it can quickly reduce the hardness of the mung beans, so that the mung beans become easier to cook.

The second is to take the soaked mung beans and freeze them for 2 hours, this is because the mung beans in the temperature difference of a big change in the skin of the mung beans will be seriously damaged, and when the porridge is boiled later, the mung beans will be cooked quickly.

Nutritional value of mung beans

Mung beans contain 22% to 26% protein, 2.3 times as much as wheat flour, 2.7 times as much as millet, three times as much as cornmeal, and 5.2 times as much as rice, and in the protein of mung beans, the content of the eight amino acids essential for the human body is 2-5 times as much as that of the cereal grains, which are rich in the amino acids, tryptophan, lysine, leucine, and threonine, the complete Protein. Therefore, the mung bean and rice, millet with food, can make the amino acid complementary.

Mung beans contain about 50% starch, second only to cereals, of which 29% straight-chain starch, branched-chain starch accounted for 71%. Mung beans in high fiber content, generally in 3% to 4%, while the cereals only 1% to 2%. Mung beans in the fat content is low, generally in 1%, mainly soft stearic acid, linoleic acid and linolenic acid and other unsaturated fatty acids.

Mung 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 body.

Mung bean porridge refers to the use of mung beans as the main ingredients mixed and boiled porridge. Mung bean porridge is a common miscellaneous grain porridge, cold and sweet, with heat detoxification, fire and summer effect, very suitable for the summer.