1 Cooking method is different

Mung bean soup is red mainly because of the oxidation reaction, in the mung bean skin contains polyphenols, once exposed to air is easily oxidized into quinones, and with the extension of the cooking time, the degree of oxidation deepens, the soup becomes red, the general cooking time is longer or open the lid of the cooking mung bean soup will be red, and cover the lid of the cooking mung bean soup or a short period of time to cook the mung bean soup is green.

2 different water quality

North and South water quality differences, in the North water quality more alkaline, cooked out of the green bean soup is easy to red, while the South water quality weak acidic, cooked out of the green bean soup is green, mainly alkaline water will accelerate the oxidation of the green beans, thus making it discolored.

3 with the use of containers

If you use a pressure cooker to cook green bean soup, it will reduce the soup and air contact, cooking out of the soup color is greener; and open iron pot to cook green bean soup, one will be green beans and air contact surface, the second iron and green bean soup polyphenols in the soup will react to make the soup color dark red.

4 green bean soup cooked into red or green

green good.

Mung bean soup cooked into red or green its nutrients have not changed, just green beans of mung bean soup contains polyphenols than red mung bean soup to be higher, and mung beans in the polyphenols is a source of heat, but also has an antioxidant effect, can help remove free radicals in the body, to reduce the free radicals on the cellular damage to the human body to strengthen the immune system, slow down the aging, beauty, and many other effects. After oxidizing the red green bean soup, the antioxidant content is low, which reduces these effects, so the green green bean soup is better than the red green bean soup.