The basic nutritional value of mung beans
1, mung bean protein content of up to 20%, three times as much as rice, and the protein is rich in lysine. Mung bean protein also has the property of binding with heavy metal ions, which is why it can detoxify. Both mung bean clear soup and mung bean paste have health value, and you can't throw away the mung beans because of the soup.
2, mung bean starch digestion is slow, slow rise in blood sugar, no diarrhea, indigestion problems of diabetics suitable for consumption. In addition, animal experiments have proved that mung bean starch is conducive to the control of blood lipids, so patients with high blood lipids can often eat mung bean porridge and mung bean rice in summer.
3, green beans in the b vitamins and potassium content is high. Summer sweat loss of a lot of sodium, from the salt-containing food can be supplemented, but the loss of potassium and b vitamins, can be supplemented from the mung bean soup. Drinking green bean soup in summer, hydration, quench the thirst and clear the heat in addition to the effect is much stronger than drinking chilled sweet drinks.
In order to prevent summer heat, many people like to drink green bean soup, some people even drink green bean soup as water." Some people do not understand their physical condition, and even drink green bean soup as water, which is not desirable." Nutrition experts warned that, "Although most people can safely drink green bean soup without too many contraindications, but people with a weak constitution, do not drink more. From the perspective of Chinese medicine, people who belong to the cold constitution, for example, those who have symptoms such as cold limbs, abdominal distension, diarrhea and dilution, also do not drink more, or it will aggravate the symptoms and even cause other diseases."
3 types of people avoid eating mung beans
1, the elderly children and weak people
Because the protein content of mung beans is more than chicken, large molecules of protein need to be converted into small molecules of peptides and amino acids under the action of enzymes in order to be absorbed by the body. These people's gastrointestinal digestion is poor, it is difficult to digest mung bean protein in a short period of time, easy to cause diarrhea due to indigestion.
2, belonging to the cold body people
cold limbs, bloating, diarrhea and other symptoms, it is not appropriate to drink mung bean soup, eat mung bean instead of aggravate the symptoms, and even cause other diseases.
3, is taking all kinds of drugs people
Mung bean detoxification effect stems from the mung bean protein and other components and organic phosphorus, heavy metals combined into a precipitate. However, these detoxifying components can also break down the effectiveness of the medicine and affect the treatment. Whether or not you can eat mung beans depends on the disease the patient is suffering from and the type of herbal medicine being taken.
The baby vegetable tips, if the patient is heatstroke, sore throat, cough and cough spit yellow phlegm, mumps, dry mouth, bitter mouth, skin infections, urinary tract infections, constipation and other heat symptoms, taking traditional Chinese medicine, such as Huanglian, Scutellaria baicalensis, Cyperus vulgaris, Daqing Ye, Banlangen, Niuhuang, Honeysuckle and other heat-clearing class of traditional Chinese medicine, at the same time, taking mungbean soup (porridge) or mungbean cake, etc., can play a complementary role, and the effect is not only to improve the quality of the food, but also to enhance the quality of food. The result is twice as good as the original.
If the patient suffers from spleen and stomach cold, body yang deficiency, such as chronic gastroenteritis, limb joints cold pain, numbness, adverse activities, abdominal pain, diarrhea, dysmenorrhea and other deficiency cold, taking ginseng, astragalus, cinnamon, epiphyllum, cloves, gaoliangiangiang and other warm tonic drugs and cinnamon, ginger, fine Xin, such as warming and dispersal of cold class of traditional Chinese medicine, you should ban the food mung bean to prevent the cold cold on the cold or weakened the therapeutic effect of warm tonic type of Chinese medicine.
Do you drink mung bean soup?
We all know that the mung bean cool heart not cool stomach, mung bean soup has a summer benefit, heat detoxification and other therapeutic effects, how to eat to play a different effect? In fact, the mung bean summer function in the skin, detoxification function within, to "symptomatic" to eat, and add ingredients of the mung bean soup has a better therapeutic effect.
To drink green bean soup for the purpose of eliminating summer heat, do not eat the beans together, as long as the light to drink clear soup (cooking time is not too long, raw green beans with cold water to boil, and then cook five or six minutes on the high flame) can achieve a very good effect. In addition, mung beans and other foods cooked with better efficacy, such as prevention of heat stroke can drink mung beans and silver soup: take 100 grams of mung beans, 30 grams of honeysuckle, add the right amount of water to cook for about 10 minutes, drink the soup summer all away. The rest of the green beans should not be dumped, you can add some rice porridge to drink.
Cooked crispy mung bean soup has a good heat detoxification effect, because of its diuretic effect, so food or drug poisoning drink, but also play a role in the discharge of toxins in the body, on the hot swelling, hot thirst, hot diarrhea, carbuncle gangrene, acne and other pox poisoning also has a certain efficacy. Such mung bean soup is cloudy in color, less effective in eliminating heat, but it has a strong effect of clearing heat and detoxification. The author of the book "Wisdom of health", Professor Fan Zhenglun once used mung bean soup to dissolve his daughter's food poisoning caused by eating at school, other students are in the hospital for several days of infusion, only he will take his daughter home to simmer the mung bean soup for her to drink, a day on the okay.
In modern times, mung bean soup is also commonly used to assist in detoxification, such as eating more mung bean soup in the daily diet, there is a certain lead poisoning effect. Children due to heat rash, with green beans and fresh lotus leaves boiled water to take, the effect is better. If you use mung beans, red beans, black beans decoction, can treat summer day pediatric indigestion, but also can treat pediatric skin diseases and measles. Eating mung beans, hypertension, arteriosclerosis, diabetes, nephritis has a better therapeutic aid. In addition, mung beans can also be used as a topical medicine, chewed and applied externally to treat sores and skin eczema. Mung beans, yellow cauliflower, red dates, each appropriate amount, with water decoction, can cure vomiting and diarrhea.
There is another experience, that is, mung bean soup is very easy to change color, began to cook out of the turquoise soup, a pour out immediately began to change color, from green to yellow, and then red, and finally showed a deep red. Even with the traditional "tricks" such as alkali, most people cook out of the green bean soup is not very beautiful, dark color, cloudy texture.
The practice of green bean soup
Method 1: Wash the green beans, dry water poured into the pot, add boiling water, the amount of boiling water in order not to exceed the green beans 2 centimeters good, after boiling, change to medium heat, when the water to dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the lid, and continue to cook for 20 minutes, the green beans have been rotting, the soup color green.
Method 2: Wash the green beans, soak in boiling water for 20 minutes, fish out and put into the pot, and then add a sufficient amount of cool water, high-fire cooking for 40 minutes.
Method 3: Wash the green beans, put into a thermos, pour boiling water to cover. 3-4 hours later, the green beans have risen and become soft, and then under the pot to cook, it is easy to cook the green beans in a shorter period of time.
Method 4: the picked green beans washed and dried, dry frying in an iron pot for about 10 minutes, and then cook, green beans can be cooked very quickly.
Method 5: Wash the green beans and soak them in boiling water for 10 minutes. When cooled, put the green beans into the freezer of the refrigerator, frozen for 4 hours, take out and then cook, green beans quickly crispy.
How to cook green bean soup to not change red?
We did research in the laboratory, accidentally discovered the mystery of cooking green bean soup does not change red:
vegetable baby Tips, cooking green bean soup color or not, the key lies in the quality of water - if you use pure water to cook green bean soup, not only poured out of the turquoise color, and put it for a long time will not change color, still turquoise. Still turquoise. This is partly related to the pH of the water, and partly related to the trace ions in it. Northern tap water is alkaline water, cooking green bean soup after the color change is particularly fast, after pouring green bean soup, within two minutes you can see the obvious color change.
However, it is not impossible to maintain the green color of green bean soup with tap water, as long as a little lemon juice or white vinegar to adjust the pH, it will be much better. The key is not to add too much, not to let the water become acidic, as long as the adjustment to ph 6 can be. When you adjust the water and cook the green bean broth, it will be less likely to change color. Even when stored for half an hour, it still maintains a nice green color.
Antioxidant capacity measurements show that the antioxidant properties of red broth are significantly lower than those of green broth. The redder the color of the bean soup, the lower the antioxidant capacity. Add alkali cooking mung bean will reduce the antioxidant activity of mung bean soup, but also will seriously damage the mung bean in the original rich variety of b vitamins. When you add a little bit of salt to the green bean soup, the antioxidant properties are slightly improved.
How to make green bean paste
Green bean paste is an extremely popular dessert. With its smooth and sweet, heat relief, unique flavor and unique. Green bean paste selection of fresh color, good quality green beans as raw materials, and then add an appropriate amount of vanilla, peel, seasoned with sugar, yellow sugar, with the appropriate fire simmering, will be boiled to the green beans to the "sand", remove the "clothes" (shelling) and become.
1. First clean the green beans, soak in water. Soak for about a day.
2. Soak the skin of the mung beans, gently rubbing with the palm of your hand, the skin of the mung beans can fall off.
3. Remove all the skin from the green beans. This step may be a little laborious.
4. Add 2 times water to the peeled green beans and cook them in a pressure cooker for about 30 minutes. Make it a dosa.
Put the crushed ice, green beans and other ingredients into a juicer and puree first for 10 seconds on high speed.
Blend slightly with a long spoon and continue blending for another 20 seconds.
Homemade sugar water: 650g of granulated sugar and 600cc of water can be boiled, you can boil more at a time, and put it in the refrigerator.
Vegetable baby Tips: summer best often eat some green beans, but also pay attention to eating green beans, cold and weak friends best not to eat, if you are taking medication, it is best not to eat.