Gypsum mung bean porridge

I believe many friends are very interested in gypsum mung bean porridge. Let me give you a detailed introduction below.

Source: "Food Therapy"

Ingredients: 30-45 grams of gypsum, 30 pieces of fresh bamboo leaves, 30 grams of mung beans, 100 grams each of polished rice and fresh reed root, and appropriate amount of sugar.

Introduction to the method of gypsum mung bean porridge

Wash fresh bamboo leaves and fresh reed roots, boil them with gypsum and remove the residue. Then cook them with mung beans and glutinous rice into porridge and add sugar.

Usage: Take twice a day, morning and evening, warm.

Efficacy: This porridge clears away summer heat, relieves heat, replenishes qi and produces body fluid. It is suitable for summer heat entering Yangming. Symptoms include high fever, irritability, headache, flushed face, heavy breathing, thirst and sweating, yellow and dry tongue coating, and rapid pulse.

Note: Not suitable for people with weak spleen and stomach, internal injuries and fever.

There are many varieties of beans, mainly soybeans, broad beans, mung beans, peas, red beans, cowpeas, etc. Beans are rich in protein, almost free of cholesterol, and rich in lysine and bioflavonoids, so they enjoy the reputation of "green dairy cow" and "plant meat".

Beans are the only high-protein, low-fat food that can rival animal foods. Beans are mostly unsaturated fatty acids, making them an ideal food for preventing and treating coronary heart disease, hypertension, and atherosclerosis.

There are many varieties of beans, each of which contains different nutrients and has different functions. Below we will introduce the nutritional value of mung beans:

The protein content of mung bean is relatively high, about 10% to 20%, which is 2-3 times higher than that of flour and millet; the amino acid content is also relatively high, about 2-5 times that of ordinary food. In addition, mung bean is also rich in unsaturated fatty acids, vitamin B and rich minerals.