Of course. Drinking mung bean soup often in summer can cool off the heat. Mung bean has high nutritional value. The content of protein is higher than that of broilers, and the content of calcium and iron is much higher than that of chicken, while the content of vitamin B 1 is 7 times that of chicken. Li Shizhen once praised mung beans as "a good valley that really helps the world"! Drinking salt water or mung bean soup in summer is good for your health, because it contains a lot of minerals such as sodium and potassium, which can supplement the mineral loss caused by a lot of sweating. Mung beans have certain medical functions. Motherland medicine believes that mung beans are sweet in taste and cold in nature, and have the effects of relieving summer heat, benefiting water, reducing swelling and detoxifying. Can be used for treating polydipsia, edema, diarrhea, sore and traditional Chinese medicine poisoning. Because mung beans are cold, elderly people with weak spleen and stomach should be careful to eat them. Bean sprouts drink water, and cooking is easy to produce soft soup. When frying, mung bean sprouts can be dried and softened without water if cooked with vinegar. Because acetic acid has a significant coagulation effect on protein in vegetables, it can enhance the brittleness of bean sprouts.

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