Mung beans are carbohydrates. Every 100g of raw mung bean contains 62g of carbohydrate, so mung bean soup has the highest carbohydrate content, but in addition, it also contains protein 2 1.6g, vitamin A, carotene, vitamin E, dietary fiber, iron, selenium, sodium, zinc, calcium, magnesium, phosphorus and potassium.

The heat of mung beans is very high, and the heat of raw mung beans per100g is 3 16 calories, but the heat of boiled mung bean soup is 45 calories per100g, which is not high. If you don't add sugar, drinking mung bean soup in moderation will not make you fat, but also enhance your satiety and reduce the intake of other high-calorie foods, which will also help you lose weight. Mung beans are boiled for about 7 minutes. Although they have not been boiled, the boiled water is green in color, with low oxidation degree and the best effect of clearing heat and detoxifying. If the cooking time is too long, many nutrients such as enzymes and polyphenols will be lost, and the efficacy of clearing heat and detoxifying will also decrease.