What is the effect of pouring eggs on mung bean soup

Green bean soup with scrambled eggs usually has the effects of clearing heat, detoxifying, and supplementing nutrients. It is suitable for summer heat dissipation or those with a slightly hot constitution to consume in moderation. Green beans are rich in dietary fiber and minerals, while eggs provide high-quality protein. The combination of the two can alleviate dryness and enhance satiety. Green beans are cold in nature and can help clear accumulated heat in the body. They have a certain effect on relieving dry mouth, tongue, and restlessness caused by summer heat. The lecithin and amino acids in eggs can promote cell repair, and when eaten with mung bean soup, protein is more easily digested and absorbed. This way of eating is commonly used in folk culture to deal with mild overheating or loss of appetite. When cooking, it is recommended to directly pour the boiled mung bean soup into the beaten egg mixture to form egg flowers, to avoid prolonged high temperature damage to nutrition. People with spleen and stomach deficiency and cold should not frequently consume mung bean soup and splash eggs, as it may worsen symptoms of abdominal pain and diarrhea. Some people are at risk of allergies to raw or undercooked eggs, so it is important to ensure that the eggs are fully cooked with hot soup. Diabetes patients need to control their intake. Mung bean soup contains a certain amount of sugar. Excess may affect the stability of blood sugar.

When consumed daily, it can be paired with a balanced diet of whole grain staple foods to avoid stimulating the gastrointestinal tract by drinking mung bean soup on an empty stomach. If there is chronic kidney disease or hyperuricemia, consult a physician to adjust the frequency of consumption. Green bean soup with scrambled eggs, as a traditional dietary therapy, should be adjusted according to individual constitution. If there is persistent discomfort, stop immediately and seek medical attention.