If you have enough time, you can soak the green beans in cool water one night in advance. If you think one night is too long, you can soak them in boiling water for about 3 hours, when the green beans are already bigger and softer, and then cook them, and then cook them very quickly.

Or soak mung beans in water for about 10 minutes, drain, put in the freezer, and freeze into ice cubes.

The mung beans absorbed water after soaking, and according to the principle that water freezes into ice and becomes larger, after freezing, the mung beans will be cracked. Cracked mung beans in hot water is open, so you can quickly cook the bloom. Just a simple physical change, the nutrition will not be lost. But if you are using a pressure cooker or rice cooker to cook, you can also not have to soak in advance, direct cooking is generally 45 minutes.

Nutritional composition of mung beans:

Each 100 grams of mung beans contain 23.8 grams of protein, 58.8 grams of carbohydrates, 0.5 grams of fat, 80 milligrams of calcium, 360 milligrams of phosphorus, 6.8 milligrams of iron. Also contains carotene, vitamin B1:, vitamin B2:, vitamin E and niacin and a variety of mineral elements.

The protein contained in mung beans is mainly globulin, and contains methionine, tryptophan, tyrosine and other amino acids; in the phospholipids contained in phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other components.

Lowering blood lipids:

Research has found that the phytosterols contained in mung beans are similar in chemical structure to cholesterol, and phytosterols compete with cholesterol for esterification enzymes, so that they cannot be esterified to reduce intestinal absorption of cholesterol and reduce serum cholesterol through cholesterol isomerization or prevent cholesterol biosynthesis and other pathways, thus preventing and controlling coronary heart disease and angina pectoris.

Anti-tumor:

Mung beans are rich in dietary fiber, functional oligosaccharide, flavonoids and polyphenols and other components, through a variety of ways to play an anti-tumor effect. Mung bean starch contains oligosaccharide is the human intestinal bifidobacteria proliferation factor, regular consumption can improve intestinal flora, reduce the absorption of carcinogens and production, and thus prevent and control certain cancers.

Kidney protection:

Mung beans are rich in trypsin inhibitors, which can reduce protein breakdown and azotemia, thereby protecting the kidneys.

Anti-allergic:

According to clinical experiments, mung beans have anti-allergic effect, can treat hives and other allergic diseases.

1, cold body should not eat mung beans

Mung bean soup can prevent heat stroke, treatment of food poisoning, etc., on the hot swelling, hot thirst, hot diarrhea, pox, etc. also have a certain effect. But the cold body is not suitable to drink. Cold people, manifested as cold limbs and weakness, cold pain in the waist and legs, diarrhea and dilution. Eating mung beans will aggravate the symptoms, and even cause such as diarrhea (serious dehydration), stagnation of qi and blood caused by the joints and muscle aches and pains, stomach cold and spleen and stomach weakness caused by chronic gastritis and other digestive diseases.

2, the elderly, children and weak people should not eat mung beans

Because the protein content of mung beans is more than chicken, large molecules of protein need to be converted into small molecules of peptides and amino acids under the action of enzymes in order to be absorbed by the body. These people's gastrointestinal digestive function is poor, easy to cause diarrhea due to indigestion.

3, is taking all kinds of drugs should not eat mung beans

Mung beans detoxification effect from mung bean protein and other ingredients can be combined with organic phosphorus, heavy metals into precipitates. However, these detoxifying components can also react with the relevant components of the drug, thus reducing its effectiveness.

Storage:

Summer, many people have the habit of making green bean soup to go summer, but green beans are prone to bugs, buy back the green beans can be stored in a plastic jug or plastic bottles, like larger beverage bottles, this summer eaten green beans can be stored in such a way that can be saved for the next summer. You can put it in a big bottle of Coke, and put it in the refrigerator to store it better.

Other methods:

1, buy back the green beans into the freezer for a week and then take it out, will not get worms.

2, put the green beans in the sun, and then put a few slices of garlic in it.

3, put some peppercorns wrapped in gauze into the green beans.

Reference:

Mung beans - Baidu Encyclopedia