Is it harmful for mung beans to turn red when cooked

Green beans turning red after boiling are usually harmless and a normal phenomenon. The polyphenolic substances contained in mung bean skins react with metal ions in water during heating, resulting in a red color that does not affect food safety. If mung beans are stored improperly or the water quality is abnormal, a slight astringency may occur, but harmful substances will not be produced. Green beans are more prone to turning red in alkaline water, which is related to the acidity and alkalinity of the water. The water quality in northern regions is relatively hard, and there is a higher probability of discoloration when cooking mung bean soup, but it will not damage the nutritional content of mung beans. The red mung bean soup is still rich in protein, B vitamins, potassium and other minerals, and has the effects of clearing heat, detoxifying, relieving heat and diuresis. In rare cases, mung beans may become abnormally red, accompanied by odors or mold spots when they spoil or are contaminated with heavy metals. This type of mung bean has a dark and uneven color after cooking, and the soup is cloudy. It should be avoided from consumption. When purchasing, choose mung beans with plump particles and a green color, and store them in a dry and cool place to reduce the risk of spoilage.

It is recommended to choose fresh mung beans for daily consumption. Soaking them in water before cooking can help reduce discoloration. In summer, ingredients such as lilies and lotus seeds can be used to enhance the heat clearing effect, but excessive consumption is not recommended for those with spleen and stomach deficiency and cold. If you find that the mung beans are infested with insects, moldy, or have an abnormally cloudy color after cooking, it is recommended to discard them. Green bean soup that turns red normally can be consumed with confidence, and the taste is even better after refrigeration.