1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction of mung bean ingredients

Mung bean, also known as green bean, is a traditional bean food of the Chinese people. The multivitamins, calcium, phosphorus, iron and other inorganic salts in mung bean are more than japonica rice. Therefore, it not only has good value, but also has very good medicinal value. There is a saying of "the good valley of the world". In the hot summer, mung bean soup is the most popular drink for the common people.

nutritional value

1. The protein contained in mung bean is 22%~26%, which is 2 or 3 times that of wheat flour, 2 or 7 times that of millet, three times that of cornmeal, and 3 or 2 times that of rice. The content of 8 kinds of amino acids is 2-5 times that of cereals, among which is a complete protein rich in amino acids, tryptophan, lysine, leucine and threonine. Therefore, the combination of mung bean, rice and millet can complement amino acids.

2. Mung bean contains about 50% starch, second only to cereals, of which amylose accounts for 29% and amylopectin accounts for 71%. The cellulose content of mung beans is relatively high, generally 3% to 4%, while that of cereals is only 1% to 2%.

3. The fat content in mung beans is low, generally below 1%, mainly unsaturated fatty acids such as palmitic acid, linoleic acid and linolenic acid.

4. Mung beans are rich in B vitamins, minerals and other nutrients. Among them, vitamin B1 is 17 or 5 times that of chicken; vitamin B2 is 2-4 times that of cereals, and higher than that of pork, milk, chicken, and fish; calcium is 4 times that of cereals, 7 times that of chicken, and iron is that of chicken. 4 times, phosphorus is twice that of cereals and pork, chicken, fish and eggs. Mung bean contains a variety of phospholipids required by the human body.

5. Mung bean contains many biologically active substances such as coumarin, alkaloids, phytosterols, saponins, etc.

Edible effect

1. Clear heat and detoxify: People who work in high temperature environments sweat a lot in summer, lose a lot of water, lose the most potassium, and destroy the electrolyte balance in the body. It is the most ideal way to supplement with mung bean soup. It can clear summer heat and replenish qi, quench thirst and diuresis. It can not only replenish water, but also replenish inorganic salts in time, which is of great significance to maintaining the balance of water, liquid and electrolytes.

2. Antibacterial and bacteriostatic effect: Some components in mung bean have direct antibacterial effect, which can enhance the immune function of the body.

3. Hypolipidemic effect: The polysaccharide in mung bean can increase the activity of serum lipoproteinase, which is the effect of triglyceride hydrolysis to reduce blood lipid, thereby preventing and treating coronary heart disease and angina pectoris.

4. Protect the kidneys: reduce protein breakdown, protect the liver and kidneys.

5, has anti-allergic effect: can inhibit urticaria and other diseases.

For people

suitable for majority of the people.

Taboo crowd

People with weak spleen and stomach should not eat more.

Buying skills

1. Appearance of color: The outer skin of high-quality mung bean is waxy, the particles are plump, uniform, rarely broken, free of insects, and free of impurities. Inferior mung beans have dull color, uneven particle size, poor plumpness, many broken, insects, impurities, etc.

2. Smell the smell: grab a handful of mung beans, take a breath of hot air at the mung beans, and immediately smell the smell. High-quality mung bean has a normal fragrance and no other peculiar smell. Slightly peculiar smell or mildew smell and other abnormal smells are inferior mung beans.

Green Bean Nutrition Facts List

[Nutrition content per 100g]

basic nutrition

Energy 347 kcal

Protein 23.86 g

Fat 1.15 g

Carbohydrates 62.62 g

Crude Fiber 16.3 g

lipids

Monounsaturated Fatty Acids 0.161 g

Polyunsaturated Fatty Acids 0.384 g

Polyunsaturated fatty acids as a percentage of total fatty acids 43 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols 23 mg

Carotene 68 mcg

Lutein micrograms

Lycopene mcg

minerals

Calcium 132 mg

Magnesium 189 mg

Sodium 15 mg

Potassium 1246 mg

Phosphorus 367 mg

Sulfur 117.626 mg

Chlorine 23.13 mg

Iron 6.74 mg

Iodine mcg

Zinc 2.68 mg

Selenium 8.2 mcg

Copper 0.941 mg

Manganese 1.035 mg

Fluorine micrograms

vitamins

Vitamin A 34.2 mcg

Vitamin C 4.8 mg

Vitamin D mcg

Vitamin E 0.51 mg

Vitamin K 9 mcg

Vitamin P (flavonoids) 0.08 mg

Vitamin B1 (thiamine) 0.621 mg

Vitamin B2 (riboflavin) 0.233 mg

Vitamin B3 (niacin) 2.251 mg

Vitamin B4 (choline) 97.9 mg

Vitamin B5 (pantothenic acid) 1.91 mg

Vitamin B6 0.382 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 625 mcg

Vitamin B12 mcg

Vitamin B14 (betaine) mg

amino acid

Leucine 1847 mg

Methionine 286 mg

Threonine 782 mg

Lysine 1664 mg

Tryptophan 260 mg

Valine 1237 mg

Histidine 695 mg

Isoleucine 1008 mg

Phenylalanine 1443 mg