Mung bean soup can be drunk when it is boiled red, because its redness is not caused by deterioration and does no harm to the body. Mung bean soup turns red, which may be due to the reaction between phenols dissolved in mung bean epidermis and oxygen, or the reaction between flavonoids in mung bean skin and iron pot, which is mostly a normal phenomenon, so you can rest assured.
When we cook mung bean soup by ourselves, it may turn red, so many people will be very strange. It's clear that mung beans are green. Why are they really red? Can we drink it like this? Will it be harmful to our body?
In fact, mung bean soup turns red and can be drunk, because the reason why it turns red is not because the food has deteriorated, so it will not cause any harm to the body. There are many reasons why mung bean soup turns red, but most of them are normal phenomena. First, when mung bean soup is boiled, phenols will dissolve in the mung bean epidermis. This substance will react with oxygen in the air, which will lead to redness.
The second is to use iron utensils when cooking mung bean soup. Mung bean skin has a lot of active ingredients. When the flavonoids in it react with iron ions, it will produce a darker color, making the mung bean soup look red or black. Therefore, it is found that mung bean soup can be drunk normally after boiling red, but its nutritional efficacy will be worse than that of green.