Green bean soup turns red and is on the hot search again. 3 factors will affect the color of the soup. 3 methods to teach you how to make green green bean soup

The topic of mung bean soup turning red has once again become a hot topic and has become a question that is discussed almost every summer - is mung bean soup red or green?

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Why does mung bean soup have different colors?

The reason why mung bean soup turns red is that the mung bean skin is rich in polyphenols, mainly flavonoids. After the mung bean is boiled, the polyphenols in the skin will dissolve in the mung bean soup. When the mung bean soup is exposed to the air, it will undergo an oxidation reaction with the oxygen in the air, resulting in a color change.

In our daily life, we can also find that a pot of freshly cooked mung bean soup is green, but if it is stored for too long, the color of the mung bean soup will gradually become darker.

Three factors affect the color of the soup when cooking mung beans

Based on the factor of oxidation reaction, it is understandable that the reason why the color of mung bean soup is different is mainly due to the different water quality, cooking utensils and heating time.

Due to the difference in water quality between the north and the south, there are two versions of mung bean soup: red and green. Generally, the mung bean soup cooked in the north is red, while the mung bean soup cooked in the south is green. The water quality in the north is alkaline, while the water quality in the south is acidic.

Different heating times will also result in different colors of mung bean soup. If you want green mung bean soup, you should try to shorten the cooking time. If you want red mung bean soup, you can extend the cooking time appropriately.

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The utensils used to make mung bean soup will also have a certain impact. Most of the active ingredients of mung beans are in the mung bean skin. After the flavonoids in the mung bean skin react with metal ions, they may form a darker complex, making the color of the mung bean soup black, which will cause gastrointestinal discomfort and indigestion after consumption. If you use airtight non-iron kitchen utensils such as casseroles, the mung bean soup can remain green for a longer time because of the low degree of oxidation.

Which color of mung bean soup is better for the human body?

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The antioxidant capacity test shows that the antioxidant capacity of red bean soup is significantly lower than that of green bean soup. The redder the color, the lower the antioxidant capacity. Generally speaking, the stronger the antioxidant capacity of bean soup, the better its heat-relieving effect. In other words, the heat-relieving effect of green bean soup is better than that of red bean soup. However, the polyphenol antioxidants in mung bean skin are the source of heat-clearing and heat-relieving. When mung bean soup turns red, the polyphenols have been oxidized. Therefore, the red bean soup is not effective in clearing heat and relieving heat, and the nutrients are not as comprehensive, but it does not affect consumption.

So, is red mung bean soup useless?

Of course not. Although red mung bean soup is not very effective in relieving heat, it has a very good detoxification effect. If you have prickly heat or rashes on your skin, it may be due to excessive heat and toxins in your body, and drinking red mung bean soup is the best way to achieve this. Of course, if you want the mung bean soup to have a better detoxification effect, you should cook it for a longer time, preferably 30 minutes to 1 hour. The beans will be cooked until they bloom, and the soup will become turbid and have a sandy taste.

How to make the ideal green mung bean soup

1. The cooking time should not be too long. When cooking mung bean soup, you should first boil the water, then add the mung beans, and continue to cook over low heat for 8 to 10 minutes before pouring out the mung bean soup. At this time, the color of the soup is usually emerald green, and it has the best effect in relieving heat. After pouring out the soup, the remaining mung beans can be continued to be cooked into mung bean paste, or added to rice to cook into mung bean porridge.

2. It is best to cover the pot when making mung bean soup. The polyphenols contained in mung bean skins are easily oxidized into quinones as long as they come into contact with oxygen, which weakens the heat-relieving effect. Therefore, it is best to cover the pot when making mung bean soup and try to reduce the contact between mung beans and oxygen to avoid oxidation reactions.

3. Use distilled water or purified water to make mung bean soup. Generally speaking, the mung bean soup made with distilled water or purified water is the greenest and lasts longer; the mung bean soup made with tap water will quickly turn red after being exposed to air. Therefore, it is best to use distilled water or purified water when making mung bean soup. If these two types of water are not available, it is best to add some salt or citric acid to the mung bean soup when making it.

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The best drinking temperature of mung bean soup is not iced

Although mung bean soup can relieve summer heat, it is not suitable for everyone. According to the Health News, the elderly, children and people with weak constitutions should not drink too much mung bean soup. This is because the protein content in mung beans is higher than that in chicken. Large molecular proteins need to be converted into small molecular peptides and amino acids under the action of enzymes before they can be absorbed by the human body. The elderly, children and people with weak constitutions have poor gastrointestinal digestion function and it is difficult for them to digest the protein in mung beans in a short period of time, which can easily lead to diarrhea due to indigestion.

In addition, according to Dahe.com, people who are taking medicine are not suitable to drink mung bean soup, because mung beans will combine with organic phosphorus, calcium, potassium and other ingredients in the medicine to form precipitates, thereby decomposing the efficacy of the medicine. And for women during menstruation, it is not suitable to drink mung bean soup, because their bodies are in a state of blood loss and their physical constitution is abnormal. Drinking mung bean soup at this time is likely to damage their spleen and stomach.

In hot weather, mung bean soup should not be drunk chilled, otherwise it will burden the internal organs. The best drinking temperature is semi-warm.