What reason is mung bean soup aglow

summary

There are phenols in mung bean skin. If you contact oxygen in the air during cooking, it will produce oxidative polymerization reaction and turn red. Phenols are actually antioxidant substances, which can remove free radicals harmful to human cells. From this point of view, green mung bean soup has low degree of oxidation of phenolic substances, strong antioxidant activity and better effect of scavenging free radicals. Compared with red mung bean soup, green mung bean soup is more beneficial to health. Mung bean soup red is what reason to tell you.

What reason is mung bean soup aglow

First: the skin of mung bean contains a substance called phenols. If phenols come into contact with oxygen in the air during the boiling process, phenols will undergo oxidative polymerization reaction, leading to mung bean soup turning into red soup. Phenols are actually antioxidants, which can remove harmful free radicals from cells in human body.

Second: Green Mung bean soup, which contains a lot of phenolic substances, basically no oxygen oxidation, strong antioxidant activity, and then can remove free radicals better, relatively speaking, green mung bean soup and red mung bean soup, green mung bean soup is more nutritious.

Third: oxygen is needed for oxidation, so we can effectively prevent oxygen from entering mung bean soup by using the pressure cooker that we usually use to make soup at home, which can effectively prevent the oxidation of phenolic substances contained in mung bean and easily produce red substances after oxidation.

matters needing attention

So it's a good way to cook with pressure cooker, and it's also a good way to cook mung bean soup. And mung bean soup also needs us to cook as soon as possible after drinking, otherwise mung bean soup after long-term exposure to the air, also vulnerable to oxidation, thus becoming a red soup, but the effect is lost a lot of.