Do you use hot or cold water to soak mung beans?

Whether to use cold water or hot water when soaking mung beans depends on what type you want. If you don’t want the nutrients in the mung beans to be lost, you can soak them slowly in cold water. Although soaking mung beans in hot water is faster, the nutrients may undergo some molecular changes due to heat, so the key is to look at your personal physical condition.

1. Soaking mung beans in cold water will not lose their nutrients.

2. Soaking mung beans in hot water will make them cook faster.

3. Soak mung beans in cold water slowly.

Nutritional content of mung beans

Every 100 grams of mung beans contains 23.8 grams of protein, 58.8 grams of carbohydrates, 0.5 grams of fat, 80 milligrams of calcium, 360 milligrams of phosphorus, and 6.8 milligrams of iron. It also contains carotene, vitamin B1:, vitamin B2:, vitamin E, niacin and a variety of mineral elements.

The protein contained in mung beans is mainly globulin, and it also contains various amino acids such as methionine, tryptophan, tyrosine, etc.; the phospholipids it contains include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other ingredients.

Mung bean soup ingredients: mung beans, boiling water, rock sugar

Method 1. First, wash the mung beans and soak them in boiling water for about 40 minutes;

2. Drain the water, put the mung beans into the pot, add boiling water, the amount of water should be slightly more than the mung beans (about half an inch of mung beans are submerged);

3. Cover the pot with a lid and cook over high heat until the water is almost dry. Turn off the heat.

4. Add boiling water and cover the pot tightly, simmer for 20 minutes, skim off the floating skin, and cook for another 15 minutes. The mung beans will bloom and become soft. Add rock sugar and it will be mung bean soup.