Are mung beans and green beans equally effective

The efficacy of mung beans and green adzuki beans is not completely the same, and there are differences in their nutritional composition and therapeutic effects. Green beans have the effects of clearing heat, detoxifying, relieving heat, and promoting diuresis, while green beans are known for their ability to invigorate the spleen, dispel dampness, and nourish the blood and skin. Green beans are rich in protein, dietary fiber, and various vitamins and minerals. They have a significant heat clearing effect and are suitable for people with summer heat relief or heat constitution to consume. The active ingredients in mung beans help promote water metabolism and provide some assistance in relieving edema. Traditional Chinese medicine commonly uses mung beans to treat symptoms such as summer heat, irritability, thirst, and sores. Modern research has also found that mung bean extracts have antioxidant and lipid-lowering effects. Green beans have slightly higher protein content than mung beans, and are rich in iron and B vitamins, making them more suitable for people with anemia or insufficient qi and blood. The mild nature of green beans makes them suitable for long-term consumption and have a good effect on improving spleen deficiency symptoms such as pale complexion and limb weakness. In the southern region, green beans are often used to make nourishing desserts, and when paired with ingredients such as red dates and longan, they can enhance the blood nourishing effect.

These two kinds of beans can be matched according to the physical needs in daily consumption. Mung beans are suitable for making cool drinks such as mung bean soup, mung bean sand, and mung beans are more suitable for stewing or cooking Congee. People with spleen and stomach deficiency and cold should control their intake of mung beans, while those with damp heat constitution can use green beans in combination with Job's tears to enhance their dampness removing effect. It is recommended to consume two types of legumes alternately, with a total intake of no more than three times a week, preferably 50-100 grams per time. Patients with chronic kidney disease should control their intake of leguminous protein under the guidance of a doctor.