Can green bean soup still be consumed when it turns red

Green bean soup that turns red is generally drinkable, and the color change is usually related to oxidation or water quality, which does not affect safety. If there are abnormal conditions such as odor and mold, it is not recommended to drink. During the boiling process of mung bean soup, the polyphenols in the mung bean skin may undergo oxidation reactions when exposed to air, causing the soup color to change from green to red, which is a normal phenomenon. Boiling in an iron pot or alkaline water will accelerate this reaction, but will not produce harmful substances. The red mung bean soup still retains most of its nutritional components, such as dietary fiber, B vitamins, and minerals, and has the effects of clearing heat, relieving summer heat, and promoting metabolism. When consumed in summer, it can be refrigerated for better taste, but those with weaker gastrointestinal function should avoid drinking on an empty stomach after being chilled.

Prolonged or improper storage may cause the mung bean soup to spoil, manifested as abnormally darker color, sour and rotten taste, or increased surface foam. If overnight mung bean soup is not refrigerated or sealed, the risk of bacterial growth increases, especially in high temperature environments during summer, which can easily breed mold. Eating spoiled mung bean soup by mistake may cause gastrointestinal discomfort such as abdominal pain and diarrhea, and immunocompromised individuals need to pay extra attention. It is recommended to boil and drink immediately. The remaining soup should be sealed and consumed as soon as possible. Boil and sterilize before drinking again.

It is recommended to use a clay pot or stainless steel pot for daily cooking of mung bean soup to avoid prolonged contact with iron utensils. The water volume should be controlled at 8-10 times the volume of mung beans. After boiling on high heat, reduce the heat and simmer slowly for 30 minutes to reduce oxidation. Add proper amount of rock sugar or lily to adjust the taste according to the constitution, and sugar substitutes can be used for diabetes patients. When drinking, pairing with whole grain staple foods can help maintain a balanced nutrition. For those with spleen and stomach deficiency and cold, a small amount of ginger slices can be added to balance the cold nature. If allergic reactions such as skin itching and vomiting occur after drinking, immediately stop consuming and seek medical attention to investigate the cause.