What are the effects of eating mung bean water and eggs

Green bean water and eggs can be eaten together, and the combination can supplement protein, minerals, and dietary fiber, but attention should be paid to the consumption method and special population restrictions. Green beans are rich in dietary fiber, B vitamins, and minerals such as potassium and magnesium. After boiling, some of the nutrients will dissolve into the soup, which has a heat clearing and cooling effect. Eggs provide high-quality protein, lecithin, and vitamin A. Eating them with mung beans can improve protein absorption and utilization. It is recommended to cut boiled eggs into pieces and add them to warm mung bean soup to avoid prolonged high temperature cooking that can damage the nutrition. People with weak gastrointestinal function should control their intake of mung beans and avoid dietary fiber stimulation of the intestines. Eating raw eggs with mung bean water may affect protein digestion and absorption, and undercooked eggs pose a risk of Salmonella contamination. The phytic acid in mung beans will combine with minerals such as iron and zinc in eggs, slightly reducing absorption rate, but having a relatively small impact on healthy individuals. Gout patients should consume mung beans with moderate purine content and egg yolks with high phosphorus content with caution. Excessive consumption may increase metabolic burden.

For daily consumption, it is recommended to choose fresh ingredients, soak mung beans in advance to reduce cooking time, and cook eggs until the yolk solidifies. Pairing with whole grain staple foods can balance nutrition and avoid drinking mung bean water on an empty stomach to prevent stomach discomfort. Patients with special constitutions or chronic diseases should adjust their dietary ratios under the guidance of a doctor. If they experience bloating or allergic symptoms, they should stop eating in a timely manner and seek medical examination.