Every year in the hot summer, many people like to eat mung bean products, such as mung bean soup, mung bean cake, mung bean porridge, mung bean smoothie, etc., especially the inexpensive mung bean soup, purchased outside or cooked by themselves, convenient and simple, drink a bowl a day, but also has the benefits of heat reduction, sugar control and heart protection.
Although mung bean soup is good, in order to achieve its maximum effect, we also need to pay attention to two points.
First, red mung bean soup and green mung bean soup, who has higher nutritional value?
According to the investigation, the mung bean soup boiled by northerners is mostly red, while southerners are green. It's not intentional, it's about the way it's cooked. Mung beans are coarse grains that contain dietary fiber, protein, vitamin A, vitamin B, vitamin E, calcium, phosphorus and other nutrients.
In addition, mung bean soup is also rich in polyphenols, such as flavonoids, tannins, anthocyanins, etc., and it is precisely because of these ingredients that after encountering oxygen in the air, oxidation and polymerization will occur, so that the soup that was originally green becomes red.
This process is mostly related to factors such as northerners cooking mung bean soup without a lid and boiling time for too long. In addition to the different colors, the nutritional value of people's attention will also be different.
Polyphenols have a strong antioxidant capacity, once it is oxidized, its effect will be greatly reduced, the corresponding heat resistance will be weakened. Therefore, I still hope that everyone can make green mung bean soup, the best effect.
Second, the pot of boiling mung bean soup, if you use the wrong nutrition, all wasted!
There are many kinds of pots and pans on the market, and according to the cooking habits of each family, iron pots, non-stick pans, stainless steel pots, pressure cookers, rice cookers, etc. may be used. Among these pots and pans, the least recommended one is the iron pot.
Whether it is an iron pot to stir fry or make porridge, during this period the pot may precipitate iron ions, and iron ions are very unstable, when it reacts with the polyphenols in mung beans, it will change the color of the mung bean soup itself, and also has the disadvantage of reducing the role of mung bean soup.
At the same time, don't worry, although the iron pot will dissolve iron ions, it will not affect the health of the body, and it will not have the effect of iron supplementation. However, when boiling mung bean soup, edamame and other polyphenol-rich foods, it is best not to use an iron pot, which is easy to affect the nature of food.
It is also recommended that you use a pressure cooker, rice cooker or stainless steel pot, and the cooking time should not be too long. This is because according to surveys, the shorter the cooking time of mung bean soup, the stronger its antioxidant capacity will be.
To this end, before cooking, you can first soak the mung beans for 1 to 2 hours, cool the pot underwater, cover the pot and cook for 10 minutes, and the mung bean soup that is cooked is the strongest turquoise effect.