The effectiveness and role of mung beans and their contraindications are
Boiling mung bean soup has a good effect of clearing away heat and detoxifying. Because of its diuretic effect, drinking it after food or drug poisoning can also play a role in removing toxins from the body, and also has a certain effect on heat swelling, thirst, carbuncle, acne, etc.
The efficacy and function of mung beans
According to "Kaibao Materia Medica" records: mung beans are sweet, cold, and non-toxic. Enter the heart and stomach meridians. The main erysipelas are irritable, rubella, hot air to run dolphin, raw research and twisted juice to take, and also cook, reduce swelling and qi, and press heat to detoxify. Mung beans have the functions of sweet taste, cold nature, returning to the heart, and stomach meridians. They have the functions of clearing away heat and detoxifying, diuretic, heat and heat, quenching thirst and strengthening the stomach, dihydration and swelling. They are used to treat heat and thirst, damp heat diarrhea, edema and abdominal distension, swelling of sores, erysipelas
The protein and phospholipids contained in mung beans have the functions of exciting nerves and increasing appetite, which are necessary for many important organs of the body to increase nutrition. The polysaccharides in mung beans can enhance the activity of serum lipoproteinase, so that the hydrolysis of triglycerides in lipoprotein can achieve the effect of lowering blood lipids, which can prevent coronary heart and angina pectoris.
Mung beans contain a globulin and polysaccharides, which can promote the decomposition of cholesterol in the liver into cholic acid, accelerate the secretion of bile salts in the bile and reduce the absorption of cholesterol in the small intestine. According to clinical trials, the active ingredients of mung beans have anti-allergic effects and can treat diseases such as hives. Mung beans have inhibitory effects on staphylococcus and certain viruses, and can clear heat and detoxify. Mung beans are rich in trypsin inhibitors, which can protect the liver and reduce protein decomposition, thereby protecting the kidneys.
Mung beans can be eaten by the general population. The most suitable for poisoning, eye disease patients, hypertension patients, edema patients, pink eye patients to eat. Mung beans are cold in nature, vegetarian yang deficiency, spleen and stomach deficiency, diarrhea.
Boil mung beans in water for ten minutes to relieve the heat
When drinking mung bean soup for the purpose of cooling off the heat, do not eat the beans together. Just drink the clear soup (do not cook for too long, add cold water to the raw mung beans and boil for another five or six minutes on high heat) to achieve good results.
In addition, mung beans are more effective when cooked with other foods. For example, to prevent heatstroke, you can drink mung bean and silver flower soup: take 100 grams of mung beans and 30 grams of honeysuckle, add an appropriate amount of water and cook for about 10 minutes. Drink the clear soup to eliminate the heat.
Boiling mung bean soup makes mung bean soup crispy and has a good effect of clearing away heat and detoxifying. Because of its diuretic effect, drinking it after food or drug poisoning can also play a role in removing toxins from the body, and also has a certain effect on heat swelling, thirst, carbuncle, acne, etc. Such mung bean soup is turbid in color and has poor heat relief effect, but it has a strong effect of clearing away heat and detoxifying.
In addition, drinking mung bean soup can also lower blood pressure and cholesterol, and prevent atherosclerosis.
Mung beans make fancy health porridge
Bean glutinous rice porridge
Ingredients: 50 grams of mung beans, 200 grams of glutinous rice, 90 grams of bayberry.
Practice: Soak mung beans in water for 4 hours, put them in a pot with glutinous rice, add water to boil, turn to slow heat and boil until the rice blooms and mung beans are cooked, add bayberry and cook for a while, stir well and then eat.
Efficacy: It can strengthen the spleen and digest food, generate fluid and quench thirst, and can be used to treat atrophic gastritis, gastric acid deficiency, and diabetes.
Chrysanthemum mung bean pulp
Ingredients: 30 grams of mung beans, 6 dried chrysanthemums, a little rock sugar.
Practice: Clean the mung beans, soak them overnight, wash the dried chrysanthemums, and brew them with boiling water for 10 minutes; then remove the soaked chrysanthemums, pour the chrysanthemum tea into the soybean milk machine, and then put in the pre-soaked mung beans to make soy milk. Add an appropriate amount of rock sugar and drink.
Efficacy: Chrysanthemum can clear the liver and eyesight and effectively inhibit melanin production, while mung beans can clear away heat and detoxify, relieve heat and annoyance, quench thirst and strengthen the stomach. Chrysanthemum mung bean pulp can be described as a good drink for summer beauty.
Mung bean lily whitening soup
Ingredients: 25 grams each of mung beans and red beans, 30 grams of lily, and an appropriate amount of rock sugar.
Practice: Wash mung beans, red beans, and lilies separately, soak them in water for 30 minutes, put the above ingredients into a casserole together, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook until the beans are cooked, and season with rock sugar.
Efficacy: Red beans contain nucleic acid and vitamin E, mung beans contain vitamin A and iron, and lily contains vitamin C and iron. The three are used in combination to whiten, remove freckles, and moisturize the skin.
Mung bean bamboo leaf porridge
Ingredients: 30 grams of mung beans, 50 grams of rice, 10 grams of silver dew, fresh lotus leaves, and fresh bamboo leaves, and an appropriate amount of rock sugar.
Practice: Wash fresh lotus leaves and fresh bamboo leaves with water, fry the concoction and remove the residue; wash the mung beans and rice, put them in a pot to cook porridge, add silver flower dew and concoction after boiling, slowly boil until the porridge is cooked, and finally add rock sugar to eat.
Efficacy: relieve heat and dampness, clear the table and clear the camp, suitable for summer and cold.
Mung bean barley pumpkin soup
Ingredients: 100 grams of mung beans, 30 grams of barley, 100 grams of pumpkin, and an appropriate amount of rock sugar. Practice: Wash the barley and soak it for 2 hours in advance; wash the mung beans, wash the pumpkin, peel and cut into pieces; pour the water into a casserole and boil, add the mung beans and barley, cook on low heat for 30 minutes, until the mung beans and barley are slightly rotten, add the pumpkin and rock sugar, and cook until the pumpkin is slightly rotten before serving.
Efficacy: It can clear away heat and detoxify, whiten and moisturize the skin.
