Can I eat the green bean Congee in red

Mung bean Congee is generally edible when it turns red. The color change is usually caused by the oxidation of polyphenols in mung bean skin, which does not affect the safety. If there are abnormal conditions such as odor and mold, it is not recommended to consume.

It is a common phenomenon that mung bean Congee turns red during cooking, which mainly occurs when it contacts with alkaline water or iron pot. Green bean skin is rich in polyphenolic compounds, which can form red complexes with metal ions under heating conditions. This chemical reaction does not produce harmful substances. Traditional Chinese medicine believes that red mung bean Congee has similar nutritional value, and some regions even believe that red bean Congee is more nourishing. From a food safety perspective, as long as stored properly and within the shelf life, color changes will not cause the generation of toxic substances.

Prolonged exposure to air or use of contaminated containers may cause bean Congee to deteriorate. When turning red is accompanied by souring, mucus secretion, or surface white mold, it indicates microbial contamination. Excessive cooking in iron pot may make Congee blackened and with metal astringent taste, which should be eaten carefully. For special people, such as those with weak gastrointestinal function, eating mung bean Congee with abnormal color may cause discomfort. It is recommended to observe the body reaction.

It is recommended to use casserole or stainless steel pan for daily cooking of mung bean Congee to avoid long-term contact with alkaline substances. When stored, it should be sealed and refrigerated, and consumed within 24 hours. It should be fully heated before consumption. If you have doubts about the color change, you can give priority to the newly cooked mung bean Congee. Keeping the kitchen utensils clean and controlling the cooking time will help maintain the original color of bean Congee, while ensuring nutrition and taste.