The reason why mung bean soup sometimes turns red is that in the process of cooking, a component called anthocyanin in mung beans combines with acidic substances to produce red pigment. This situation is more likely to happen in an acidic environment, such as when adding acidic seasonings such as lemon juice.

Whether mung bean soup is red or green is a matter of personal taste. Traditionally, mung bean soup is mainly green and is considered as a cool drink. However, some people like red mung bean soup and think it has more attractive visual effects.

Whether it is red or green mung bean soup, the taste and nutritional value are similar. Mung bean itself is rich in fiber, protein, vitamins and minerals, and has the effects of clearing away heat and toxic materials, diuresis and detumescence. Therefore, there is no special difference in color, and which color to choose for mung bean soup depends entirely on personal preference.