In the hot summer months, it has become a common desire for many people to find a food that can cool the body and mind and replenish nutrients. Mung beans, a small but powerful ingredient, have long been known as a great way to beat the heat in summer. What is not well known, however, is that when mung beans meet a specific partner, their health benefits can be multiplied.
Through the long river of history, mung bean has always occupied an irreplaceable position in people's dietary life with its unique characteristics of clearing heat and detoxifying, diuresis and swelling. However, with the development of nutritional science and the continuous innovation of the art of ingredient matching, the potential of mung bean has been further explored, and its combination with other ingredients can not only enhance its own efficacy, but also bring unexpected health benefits.
In the summer heat, the human body is susceptible to damp heat, which leads to physical discomfort. Mung bean, since ancient times, is a good product to relieve heat, its cool and sweet taste, help to clear heat and detoxify, diuresis and swelling. Coix seeds, also known as coix seeds, also have the effects of clearing away heat and dampness, strengthening the spleen and stopping diarrhea. When these two ingredients meet, their combined effects are amplified, forming a superfood combination that deeply regulates the body's dampness and heat, and enhances the body's ability to repair itself.
The scientific basis for this combination is that mung beans are rich in dietary fiber and protein, which can promote intestinal peristalsis and help the body to remove toxins; Barley is rich in B vitamins and minerals, which can strengthen the spleen and stomach, thereby promoting digestion and absorption, and further assisting in the excretion of dampness and heat in the body. By mixing mung beans and barley in a certain ratio (e.g. 1:1), it can be made into a delicious and healthy summer porridge, which can effectively relieve the discomfort caused by the humid heat in summer.
Mung bean soup is a regular on the summer family table, and when rock sugar is added, its sweet taste can better bring out the cooling properties of mung beans and provide a more enjoyable eating experience. Rock sugar, as a pure sweetener, can not only add flavor, but also promote the release of antioxidants in mung beans, such as vitamin C and mung bean flavonoids, which have a non-negligible effect on resisting summer UV damage and reducing inflammation.
When making them, mung beans should be soaked in water for a few hours to shorten the cooking time and retain more nutrients. Subsequently, add an appropriate amount of water and cook until the mung beans are soft and cooked, then add an appropriate amount of rock sugar to taste, cool and refrigerate in the refrigerator to make a cool and pleasant summer dessert. This method is not only simple and easy to implement, but also can effectively use the complementary advantages of mung beans and rock sugar to provide the body with the coolness and energy it needs in summer.
Peppermint, known for its unique cooling and refreshing effects, is combined with mung beans to make it another great way to beat the heat in summer. Menthol and other ingredients contained in peppermint can quickly stimulate the nervous system, bring a refreshing feeling, and relieve fatigue and headaches in the summer heat environment. At the same time, the combination of the heat-clearing and detoxifying effect of mung bean and the cooling sensation of peppermint can effectively improve the body's ability to adapt to high temperatures and reduce the heat sensation from the inside out.
When making mung bean mint drink, it is recommended to cook the mung beans first, let them cool and add fresh mint leaves. To maintain the fresh taste of mint, add it before drinking, or use mint leaves to cold soak water and mix it with mung bean soup. This combination not only takes advantage of the nutritional value of mung beans, but also exerts the unique effect of mint, which is an ideal choice for refreshing and cooling off the heat in summer.
Cucumbers have a high water content and are rich in vitamins and minerals, making them the first choice for summer beauty. The combination of mung bean and cucumber can not only provide enough water and nutrients for the body, but also help remove heat toxins from the body, so as to achieve the dual effects of beauty and cooling. The vitamin C in cucumbers can promote collagen production, while the antioxidants in mung beans can help fight free radicals and prevent aging.
When making mung bean cucumber juice, it is recommended to cook the mung beans first to make mung bean soup, and then slice the cucumber and crush it in a blender with the mung bean soup to make mung bean cucumber juice. This drink is not only refreshing, but also has both beauty and health benefits, making it especially suitable for summer consumption.