Why is mung bean soup red

The following three situations will lead to mung bean soup red:

1, mung bean epidermis contains phenolic substances, in the process of boiling soup is easy to oxidation reaction, the mung bean soup naturally becomes red.

2, mung bean soup will become red with boiling water quality is also related to the weak alkaline water boiling mung bean soup will occur red.

3, if you use an iron pot to boil mung bean soup, naturally will boil into red mung bean soup, because the iron in the iron pot will be oxidized with the phenolics in the mung bean, resulting in red mung bean soup.

Can you drink mung bean soup red

Mung bean soup red is drinkable, only the oxidation reaction, but did not produce harmful substances, but the nutritional value will be reduced.

Want to green bean soup is not red, you can use the pressure cooker stewed green bean soup, avoid contact with the air oxidation reaction. There is no need to use an iron pot to cook green bean soup, or add some vinegar or lemon juice when cooking green bean soup, you can also avoid green bean soup red.