Summer diabetics do not drink 3 kinds of mung bean soup, one trick to cook out mung bean soup without blood sugar diabetics do not drink 3 kinds of mung bean soup one trick to cook out mung bean soup without blood sugar

Mung bean soup is a very suitable season drink, diabetics drink mung bean soup in summer can clear the heat, quench thirst and diuresis. The following 3 kinds of mung bean soup are not suitable for diabetics.

<h1 class="pgc-h-arrow-right" data-track="2" > diabetics do not drink 3 kinds of mung bean soup</h1>

1. Boil the flowering mung bean soup

The longer the mung bean soup is cooked and boiled to flower, it is the process of starch gelatinization, and the faster the blood sugar is raised.

2. Mung bean soup with more than 25 grams of mung bean

Mung beans are whole grains, the GI (Glycemic Production Index) is low, at 27.2, but whole grains are also grains, and mung beans are a carbohydrate-rich food with about 55 grams of carbohydrate water per 100 grams of mung beans.

Therefore, diabetics should treat mung beans as a staple food and control their intake. When cooking mung bean soup, the amount of mung beans used at one time should not exceed 25 grams. If you use too much and cook too thickly, it will cause your blood sugar to rise.

3. Mung bean soup with reddish color

The health ingredients of mung beans are mainly polyphenols, which have antioxidant effects and are mainly present on the skin of mung beans. Studies have found that green mung bean soup has a better health effect than red mung bean soup.

When cooking mung bean soup, if you use hard tap water, the alkaline substances in the water will combine with polyphenols, making the mung bean soup turbid, red, and reducing the antioxidant content. In addition, the cooking time of mung bean soup is too long, boiling flowering, the starch in mung beans dissolves, starch can be combined with polyphenols, will also reduce the antioxidant content, reduce the health effect of mung beans.

<h1 class="pgc-h-arrow-right" data-track="11" > cook mung bean soup without blood sugar in one move</h1>

1.20-25 g mung beans (one person size).

2. Add pH acidic, neutral water, such as tap water purified by the household water purifier, pure water, etc., or squeeze a few drops of lemon juice or white vinegar in the water, and the boiled mung bean soup will easily remain green.

3. Do not use a pressure cooker to cook mung bean soup, it is easy to boil the flowers, improve the sugar-boosting capacity of mung bean soup. Cook mung bean soup over open flame or induction cooker, control the time to cook mung bean soup, generally after boiling on high heat, cook on low heat for 15-20 minutes, turn off the heat before the mung beans bloom.