Mung bean is a traditional food in our country, and it is also a traditional Chinese medicine. Mung bean tastes sweet and cold, and mung bean soup can play the role of clearing summer heat, diuresis and quenching thirst.
The ingredients in mung beans are also quite complicated. It contains some protein, fat, and carbohydrates. At the same time, it also has some tannins, some alkaloids, and other ingredients. Mung beans are sweet and cold in nature, and they are sweet and cold in nature, and have diuretic and thirst-quenching effects.
Some Chinese medicines can't be taken with mung beans at the same time, such as ginseng, astragalus and cinnamon. You can't drink mung bean soup because mung beans are cold, which can reduce the effect of invigorating qi.
That is to say, when taking Chinese herbal medicines with warming effects, it is necessary to avoid drinking cold mung bean soup.
The ingredients in mung beans, especially tannic acid, have some chelating effects on heavy metals. Chelation means that tannins and protein in mung beans are easily combined with metal ions to form precipitates that are not easily absorbed by intestines.
Some commonly used calcium carbonate, some preparations for supplementing calcium, or some preparations for supplementing zinc and iron, if taken with mung bean soup at the same time, will chelate these trace elements, which will lead to the ineffectiveness of these drugs, or reduce their efficacy.
Therefore, experts suggest that the interval between Chinese traditional medicine and western medicine supplemented with trace elements should be about 1-2 hours when taking it.