In the scorching summer, the weather is getting hotter and hotter, and a bowl of mung bean soup to cool off the heat can be described as a good product for every family to relieve the heat. But every time we communicate and share with each other, there are always some small differences. Someone said: "My mung bean is boiled, and the green soup looks cool and relieves the heat." Another will say timidly: "Why is the mung bean soup I boiled red every time? Not green beans?"

So, should the "mung" bean soup be red or green?

Let's first look at the ingredients in mung bean soup:

There is a polyphenolic nutrient in mung bean, which is very unstable and can easily react with other elements, and then it will produce different colors in different environments:

If it is in an acidic environment, there will be no color change, and it will show its original color green;

If it is in an alkaline environment, the polyphenols will react and turn red, and the mung bean soup cooked at this time will be red.

According to the existing survey data, the water quality in northern my country is mostly alkaline, while the water quality in the south is acidic.

Therefore, when friends in the south cook mung bean soup, because the water is too acidic, it will still appear green;

For friends in the north, because the water quality is alkaline, the mung bean soup will appear red.

Therefore, a bowl of mung bean soup, whether it is "red" or "green", is actually correct.

If the north wants to drink green bean soup or the south wants to drink red bean soup, can it be achieved?

Of course it's perfectly fine, no problem.

Because we have mastered the reaction characteristics of polyphenols, you can easily drink your favorite "green" bean soup according to the following methods:

If you want to drink green, you only need to weaken the alkalinity of the water. You can boil the water to remove the scale and then boil the mung bean soup to drink, or pour an appropriate amount of white vinegar in the water to make it appear green and ensure "fresh green" as before".

If you want a red color, you can add some baking soda to the water; or choose a metal pot for cooking, because the polyphenol and metal ions will also appear red after the reaction.

So what color mung bean soup we want is entirely up to us. In fact, whether it is red or green mung bean soup, the basic ingredients are the same. If you have to distinguish between high and low, some of the polyphenols in the red soup are consumed, which may slightly reduce the effect of improving blood vessels. Green mung bean Soup is more nutritious.

Of course, if you want to obtain the maximum health value of mung bean soup, you can pay attention to the following points in the production process.

Want to drink more nutritious mung bean soup? Remember these 3 points

①Do not cook for too long

The polyphenolic nutrients in mung bean soup will decrease as the cooking time increases. Generally, it takes about 8 to 10 minutes to cook.

② Try not to add sugar

Many people like to add sugar when drinking mung bean soup, one is that it can replenish energy, and the other is that the taste is rich.

Originally, mung bean soup, as a low-calorie, fiber-rich green food to lose weight and relieve heat, helps to improve gastrointestinal digestion. But with added sugar, the effect of losing weight and relieving heat will be greatly reduced. At the same time, sugar will react with polyphenols, which greatly reduces the nutritional value of mung bean soup.

③It is best to soak in advance before making

Studies have shown that the total phenolic content in mung beans increases by nearly 24% after soaking for about three hours. Therefore, soaking mung beans for 1 to 3 hours in advance will make it more nutritious to drink.