How long is the best time to detoxify mung beans

Boiling mung beans for 30-40 minutes has a better detoxification effect. The detoxification effect of mung beans is mainly related to boiling time, heat control, bean water ratio, whether it is paired with other ingredients, and the target audience. Green beans are rich in dietary fiber and antioxidants, and proper cooking can help release effective substances. Boiling for about 30 minutes can slightly break the green bean skin, retaining the active ingredients and promoting toxin decomposition. At this time, the soup has a clear green color and a strong bean aroma, which is suitable for daily clearing heat and relieving summer heat. If not boiled enough, the anti nutritional factors in mung beans may remain; Excessive boiling can lead to the loss of some water-soluble vitamins.

In special circumstances, the boiling time needs to be adjusted. For those with weak and cold constitution, it is recommended to extend it to 50 minutes to make mung beans easier to digest. When paired with honeysuckle or licorice, it can be shortened to 20 minutes to preserve its effectiveness. Cooking with a pressure cooker only takes 15-20 minutes to achieve the same effect. Attention should be paid to the detoxification of mung beans, which mainly targets mild food or environmental toxins. Severe poisoning requires timely medical attention.

When consuming detoxifying mung bean soup, it is recommended to pair it with glutinous rice or yam to protect the gastrointestinal mucosa and avoid drinking on an empty stomach. It is advisable to drink 2-3 times a week, and patients with chronic kidney disease should control their intake. Green bean soup should not be taken together with warm tonics, and should be refrigerated for no more than 24 hours. If discomfort symptoms such as diarrhea occur, stop immediately and consult a traditional Chinese medicine practitioner to adjust the dietary therapy plan if necessary.