Mung bean seeds contain about 24.5% protein, 0.20%-2.4% essential amino acids, 52.5% starch, less than 1% fat and 5% cellulose. Protein is 2.3 times that of wheat flour, 2.7 times that of millet and 3.2 times that of rice. In addition, mung beans are rich in vitamins, minerals and other nutrients. Among them, vitamin B 1 is 7.5 times that of chicken; Vitamin B2 is 2~4 times that of cereals; Calcium is four times that of cereal and seven times that of chicken; Iron is four times that of chicken; Phosphorus is twice that of cereals, pork, chicken, fish and eggs. The protein content of millet is11.2% ~13.4%, and the fat content is 4.5%, which is higher than that of ordinary rice 1% ~ 3%. The content of protein and fat is higher than that of rice and flour. Eight amino acids essential for human body are rich in content and coordinated in proportion. Vitamin content is also very rich. Millet is not only rich in nutrition, but also has the highest tryptophan content in cereals, and tryptophan has the function of regulating sleep. Chinese medicine believes that millet is sweet and salty, and has the effects of clearing away heat and quenching thirst, invigorating stomach and removing dampness, and calming the stomach. Clinical observation shows that eating millet can prevent aging. If you usually eat more millet porridge and rice, it is beneficial to the health care of your brain. Cooking porridge with millet and taking it before going to bed can easily make people fall asleep. According to the determination, millet and mung bean porridge not only has rich nutrition and reasonable amino acid collocation, but also has the effects of clearing away heat and toxic materials, relieving summer heat and thirst, and reducing blood fat, and can prevent and treat arteriosclerosis, coronary heart disease, heatstroke, boils and food poisoning.