Chinese medicine believes that mung beans are cool and sweet, and have the effects of clearing away heat and toxic materials, quenching thirst and relieving summer heat, diuresis and moistening skin. Mung bean soup is a well-known summer drink. Another important medicinal value of mung bean is detoxification. Li Shizhen once pointed out: Mung beans, with flat meat and cold skin, can relieve the poison of stones, arsenic and plants. 1 l mung bean, 60 grams of raw powder, 60 grams of licorice, decocted in water, can dissolve various toxins. Take 30g of mung bean starch and the rest 30g of charcoal powder (human fever ash), add water and mix well, and apply it to the affected area, which can cure the initial mastitis. Decocting mung bean skin with water and taking it orally with white sugar can cure measles complicated with enteritis. Mung beans, day lilies and jujube can be decocted in water to treat vomiting and diarrhea. Soak a proper amount of mung bean powder in pig bile and take it with warm water three times a day to cure dysentery and enteritis. Boil mung beans, soybeans and brown sugar in water until cooked. Mung beans are still commonly used to assist detoxification. For example, eating more mung bean soup in daily diet has a certain effect of eliminating lead poisoning. In addition, mung beans also contain ingredients for lowering blood pressure and blood lipid. Patients with hyperlipidemia eat 50 grams of mung beans every day, and the reduction rate of serum cholesterol reaches 70%.
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".
Mung bean is a heat-clearing and detoxicating drug, which has anti-inflammatory, bactericidal and phagocytic effects. Its seeds and decoctions contain alkaloids, coumarins, phytosterols and other physiologically active substances, which play an important role in promoting the physiological and metabolic activities of people 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, cold and enter the heart and lungs. Oral administration has the effects of clearing away heat and toxic materials, removing summer heat and promoting diuresis, resisting inflammation and swelling, protecting liver and improving eyesight, relieving diarrhea and moistening skin, lowering blood pressure and cholesterol in blood, and preventing atherosclerosis; External use can treat trauma, burn, furuncle and carbuncle.
Some people should not drink more mung bean soup.
Summer heat is prevalent, and mung bean soup is a traditional remedy for summer heat in China. Chinese medicine believes that mung bean has the effects of relieving summer heat and benefiting qi, clearing away heat and toxic materials, moistening throat and quenching thirst, and can prevent heatstroke and treat food poisoning.
Modern medical research also believes that mung bean has higher nutritional value, more protein content, 7 times of calcium, 4.5 times of iron and more phosphorus than chicken. These are very important for promoting and maintaining life development and various physiological functions of the body.
Has a clear role. Related experiments also show that mung beans may have obvious effects on treating atherosclerosis, lowering cholesterol in blood and protecting liver.
However, nutritionists remind people that although most people can safely drink mung bean soup without too many taboos, people with weak constitution should not drink too much. From the perspective of traditional Chinese medicine, patients with cold syndrome should not drink too much. Because mung beans have the function of detoxification, people who are taking Chinese medicine should not drink too much.
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Two effects of drinking mung bean soup in summer
Mung beans have the function of detoxifying and clearing heart. So many people like to cook mung bean soup at home in summer, but the cooking time is very particular.
There is a knack for cooking mung bean soup in summer.
According to experts, if you want to cool off the heat, cook 10 minutes or so and drink clear soup; To detoxify, it takes a long time to cook, and beans are best eaten together.
Efficacy and indications of mung bean
Mung beans are cool and sweet. Drinking at ordinary times can relieve summer heat and quench thirst. Because of its diuretic effect, drinking food or medicine after poisoning can also eliminate toxins in the body, and it also has certain curative effect on heat swelling, heat thirst, heat dysentery, carbuncle, pox poison, macula and so on.
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.
Prevention of heatstroke: Mung beans cooked with other foods have better curative effect. To prevent heatstroke, you can drink mung bean Yin Hua soup: mung bean100g, honeysuckle 30g, decocted in water.
Experts remind: Mung beans are cool, people with weak spleen and stomach, kidney deficiency and low back pain should not eat more.
Make mung bean soup skillfully in summer-in the scorching sun, many families often cook some heat-clearing products for the whole family to share, such as mung bean soup and winter melon soup. However, when making mung bean soup, sometimes the soup will become red and muddy because it is cooked for too long, and it will lose its proper flavor. Here are some ways to cook mung bean soup:
Method 1:
Wash mung beans, control the moisture, pour into the pot, and add boiling water. The boiling water should be less than 2 cm. After boiling, use medium heat. When the water is about to boil dry (be careful not to stick to the pot), add a lot of boiling water, cover the pot and continue to cook for 20 minutes. Mung beans are crisp and rotten, and the soup is green.
Method 2:
Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes.
Method 3:
Wash mung beans, put them in a thermos bottle, pour boiling water and cover them.
After 3-4 hours, the mung bean granules become bigger and softer, and then they are cooked in a pot, so it is easy to cook mung beans in a short time.
Method 4:
Wash and dry the picked mung beans, fry them in an iron pan for about 10 minutes, and then cook them. Mung beans will be cooked soon.
Method 5:
Wash mung beans and soak them in boiling water 10 minute. After cooling, put mung beans into the freezer, freeze for 4 hours, take them out and cook them.