The reddening of mung bean soup is the result of oxidative polymerization of phenols dissolved from the epidermis of mung bean in mung bean soup under the action of oxygen in the air. Therefore, boiled mung bean porridge with open cover is easy to change color.

The green mung bean soup has a much better effect, while the discolored mung bean soup is obviously worse. The data analysis shows that there is a significant correlation between the color of bean soup and its antioxidant activity. Adding a little salt and citric acid is beneficial to improve the antioxidant effect, while adding alkali to cook will greatly reduce the antioxidant effect.

I hope it is useful to you, and I hope to adopt it ~