In every Chinese’s eating career, there must be a bowl of red mung bean soup from the canteen.
As a kind of peas that look refreshing on the outside, mung beans can be said to be necessary for everyone to relieve summer heat. Today, Dr. Clove will come to talk about this fresh little peas.
Mung Bean Has what Nutrition?
1. A delicious staple food
As a miscellaneous bean, mung bean is a good staple food choice because of its low fat, starch and blood sugar index. Unfortunately, although mung bean is rich in protein (more than 20%), it lacks two essential amino acids for human body, so it is best to eat with other foods.
In summer, you can add some of it to cook porridge and cook. It looks very refreshing.
2. A little expert at summer heat relief
In addition to starch, mung beans are rich in vitamins and minerals, such as potassium, iron, magnesium, zinc, water-soluble vitamins B1 and B2, which are all very good.
Drinking a bowl of mung bean soup in summer can supplement water and vitamins and minerals lost with sweat. It not only adjusts the balance of water and salt metabolism, but also can avoid dehydration, dizziness and heatstroke. It is a natural [vitamin and mineral beverage].
How can mung beans be eaten?
In China, a country where food and goods gather, one ingredient can make many different patterns, and mung beans are no exception.
1. Fresh Mung Bean Soup
In the process of cooking mung bean soup, some nutrients will dissolve in water, so we can [relieve summer heat]. However, many people must have such questions: I clearly cook mung beans, but why is it always red soup?
This is because the polyphenols contained in mung bean skin have undergone oxidative polymerization, resulting in reddish brown color. To make a pot of [green] bean soup, Dr. Clove suggests you try these methods:
- Use a pair of pots to isolate oxygen. For example, use pressure cookers and electric rice cookers. Alkaline water cannot be used. Pure water, filtered tap water, or a little vinegar can be used. Be careful with other ingredients. For example, don’t put alkali or honey. Don’t leave it open, put the lid on.
2. Ice mung bean paste
The special attraction of mung bean paste is its unique taste, which may be due to the resistant starch in mung beans.
The content of resistant starch in beans is usually relatively high, reaching more than 15% of dry weight, which is why there are all kinds of delicious red bean paste, mung bean paste, kidney bean roll, pea yellow…
The chilled mung bean paste is really a little angel to save the dryness and heat.
3. Soft mung bean cake
As a delicious traditional cake, mung bean cake is also divided into north and south.
- In the north, mung bean powder, soft white sugar and sweet osmanthus are the main materials without adding grease, which is called Beijing style. In the south, heavy sugar and heavy oil can be stuffed, and can also be subdivided into Su style and Yang style.
Mung bean cake is not only delicious, but also a necessary snack for Dragon Boat Festival. Eat it together with zongzi, meaning [high school (cake zongzi)]. For students approaching the examination, it is a sweet blessing.
4. Mung Bean Sprouts Turned into Vegetables
If you don’t like mung beans very much, it doesn’t matter, there are delicious mung bean sprouts that can satisfy you.
As a vegetable, mung bean sprouts have their own nutritional advantages.
In the process of germination, the nutritional components in mung beans will undergo a series of changes. For example, macromolecular substances will be decomposed into small active components, forming and accumulating many different kinds of active substances, such as polyphenols, vitamin C, etc., thus improving the original nutritional value of mung beans.
There are also matters needing attention when eating mung beans.
Although everyone can eat mung bean soup, some people really need to be careful.
1. People with gastrointestinal weakness or diarrhea should not eat more.
The content of dietary fiber in mung beans is 9 times that of rice, and it also contains a large amount of resistant starch that is not digested and absorbed, as well as anti-nutritional factors that are not very friendly to intestines and stomach. Therefore, eating too much mung beans may cause abdominal pain, diarrhea and interfere with the absorption of other nutrients.
Moreover, although the protein in mung beans is high, its absorption and utilization rate are poor, which is not a good food for people with weak digestion function.
Therefore, if your intestines and stomach are not in good condition recently, you can drink mung bean soup, but don’t eat too much mung bean.
2. Mung bean cakes and mung bean paste should be restrained.
In order to increase flavor and improve taste, mung bean cakes and mung bean paste will be added with a large amount of oil and sugar during cooking, and the energy cannot be underestimated. Mung bean cakes, in particular, have about 349 calories per 100 g, more than ice cream (126 calories).
For those who want to lose weight, just eat one or two pieces to relieve their cravings during the Dragon Boat Festival.
Can I eat my great aunt?
Some girls heard that mung beans are cold and worried that eating them is not good for their health.
In fact, mung beans are not so terrible. As mentioned earlier, eating a large amount of mung beans is really easy to make people uncomfortable, which may be the reason why the so-called mung beans are [cold].
But in fact, for most girls, no matter during menstruation or at ordinary times, as long as they don’t eat a lot of mung beans, there is no problem and don’t worry.
However, some girls have severe abdominal pain and stomachache when they come to their big aunt, so they really need to eat less to avoid aggravating diarrhea.
4. Mung bean sprouts must be cooked
Bean sprouts may be contaminated by Salmonella and Escherichia coli during their growth. If they are not cooked, they may lead to food poisoning. There have been several reports of bacterial infection caused by eating raw bean sprouts abroad.
Therefore, Dr. Clove reminded everyone that bean sprouts are best cooked before eating, and a little vinegar can be added, which can not only protect vitamin C, but also add some flavor ~