Is mung bean water red or green

Green beans turn green when boiled for a short period of time, but gradually turn red due to oxidation after prolonged cooking. The color change is mainly related to the oxidation of polyphenolic substances in mung bean skin, which does not affect the safety of consumption. The green color of mung bean water is due to the incomplete destruction of chlorophyll and natural pigments in the mung bean skin during short-term cooking. At this time, there are fewer polyphenolic substances dissolved in the water, and the oxidation reaction is weak, which can retain a refreshing green color and more B vitamins. Boil over low heat in a clay pot or glassware for about 10 minutes, cover and isolate from the air to delay discoloration. It is suitable for summer cooling and drinking.

Long term high-temperature cooking can cause a large amount of polyphenolic substances in mung bean skin to dissolve, undergo oxidative polymerization reaction under the action of oxygen, and generate quinone red substances. This change is similar to browning of apple slices and is a normal phenomenon. Red brown mung bean water still contains nutrients such as potassium and dietary fiber. Traditional Chinese medicine believes that its detoxification effect is better, but there is a greater loss of thermosensitive nutrients such as vitamin C. It is recommended to control the boiling time according to the purpose of consumption. For those with spleen and stomach deficiency and cold, a small amount of ginger can be added to regulate the consumption.

The color difference of mung bean water does not affect its core nutritional value. It is recommended to boil and drink it immediately for daily consumption, and avoid overnight storage. People with a cold constitution can cook with red dates and goji berries, while those with a damp and hot constitution are suitable for drinking alone. During the cooking process, there is no need to add alkaline substances to adjust the color. The red and green colors produced by natural oxidation are normal phenomena, and it is best to choose a clear and non turbid soup.