The efficacy of mung bean soup and practice

Mung bean soup is made of mung beans boiled, has the effect of clearing heat and detoxification, quenching thirst and eliminating summer heat. The nutritional content of mung beans is relatively rich, is a kind of bean with high economic and nutritional value, it is a traditional summer food to quench the summer heat, so what are the efficacy and function of mung bean soup and practice?

Detoxification

Mung beans have detoxification effect, mainly refers to some organic compounds in mung beans can be combined with organophosphorus pesticides, mercury, arsenic, lead compounds to form precipitates, so that it is not easy to be absorbed by the gastrointestinal tract, so as to play the role of detoxification. The power of mung beans to clear heat is in the skin, and the detoxifying power is within. If the purpose is to clear heat and detoxify the body, it is best to boil the beans. This makes the mung bean soup cloudy in color and less effective in eliminating heat, but more effective in clearing heat and detoxifying.

Prevention of heatstroke

Mung beans not only have detoxifying effects, but also have a good heat-clearing effect, which can prevent heat stroke. Mung beans are more effective when cooked together with other foods. Mung bean and silver flower soup: 100 grams of mung bean and 30 grams of gold and silver flower, taken with water decoction. Note: If you just want to beat the heat, cook the soup by panning the mung beans and boiling them over high heat for about 10 minutes, taking care not to cook them for long.

Nourish the spleen and stomach: neutralize stomach heat from over-eating meat and spices

There is also a very good role of mung beans is "thick stomach and intestines". In Chinese medicine, the role of the stomach and intestines or make the stomach and intestines healthy is called thick stomach and intestines, that is, mung beans have the effect of the stomach and intestines. We know that the five organs are Yin, the six internal organs for Yang, the spleen and stomach, the spleen is Yin like dry evil wet, the stomach is Yang like moist evil dry, once we do not pay attention to diet, too meat and spicy, the stomach is prone to heat, this time cold nature into the stomach meridian mung beans, the most can play the role of nourishing the spleen and stomach.

Lower blood fat

Research found that the structure of phytosterols contained in mung beans is similar to cholesterol, and phytosterols compete with cholesterol esterase, so that it can not be esterified and reduce intestinal absorption of cholesterol, and can promote cholesterol isomerization or in the liver to prevent the biosynthesis of cholesterol and other ways to reduce the serum cholesterol content. In addition, soy globulin has been shown to have a lowering effect on serum cholesterol, and it is worth exploring whether the globulin of mung bean has the same effect.

Promote development

Modern medical research has found that mung bean soup has the effect of promoting development. The nutritional value of mung beans is very high, containing more protein than chicken, 7 times more calcium than chicken, 4.5 times more iron than chicken, and more phosphorus than chicken. These nutrients are important to promote and maintain the body's vital development and various physiological functions, so they should be consumed in moderation in general.

Anti-tumor

Mung bean has a certain preventive effect on morphine + sodium nitrite induced lung cancer and liver cancer in mice. Another experiment confirmed that phenylalanine aminolysis enzyme extracted from mung bean had a significant inhibitory effect on mouse leukemia L 1 2 1 0 cells and human leukemia K 56 2 cells, and the inhibitory effect increased significantly with the increase of enzyme dose and prolonged action time.

Mung bean soup practice

If the therapeutic effect of mung bean soup is achieved, the most important thing is the cooking time, preferably 7~8 minutes after boiling in winter and 5~6 minutes in summer, after which the time does not play much role in nourishing the liver.

Simmering green bean soup method one

Wash the green beans, control the water into the pot, add boiling water, the amount of boiling water to not over the green beans 2 cm is good, boil and change to medium heat, when the water to cook dry (pay attention to prevent sticky pot), add a lot of boiling water, cover the pot, continue to cook 20 minutes, the green beans have been crispy, the soup green.

Simmering mung bean soup method two

Wash the green beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add a sufficient amount of cool water and boil them for 40 minutes on high heat.

Simmering mung bean soup method three

Wash the mung beans, put them in a thermos, pour boiling water to cover them. 3-4 hours later, the mung bean grains have risen and become soft, then cook in a pot, it is easy to cook the mung beans in a shorter period of time.

Simmering mung bean soup method four

Wash and dry the picked mung beans, dry fry them in an iron pot for about 10 minutes, then cook them, and the mung beans will soon be cooked.

Simmering mung bean soup method five

Wash the mung beans and soak them in boiling water for 10 minutes. When cool, put the green beans in the freezer of the refrigerator and freeze them for 4 hours, take them out and cook them again.