The efficacy and function of millet and mung bean soup

Millet and mung bean soup, also called millet and mung bean porridge, is a delicacy that people often eat in life. It has a soft, smooth taste, is rich in nutrients, and is easy for the human body to digest and absorb. It has many benefits to the body after people eat it. However, some people do not understand the effects of millet and mung bean soup and do not know what its specific effects are. Today, the editor will introduce it to you.

Efficacy and function

1. Clear away heat and detoxify

Clearing away heat and detoxifying is the main effect of millet and mung bean soup, because its main ingredients are mung beans and millet. Mung beans are natural detoxifying ingredients that can eliminate many toxins in the human body. It can prevent food poisoning, heatstroke, and quench thirst. It is most suitable for people to eat in summer.

2. Prevent indigestion

Millet and mung bean soup can also regulate the spleen and stomach, improve the digestive ability of the stomach and intestines, and millet and mung bean soup is also rich in vitamins B1 and B12. These substances can promote the secretion of digestive juices in the human body, speed up the digestion and absorption of food in the stomach and intestines, and can effectively prevent indigestion. In addition, in addition to the absorption of these vitamins by the human body, it can also prevent mouth sores and oral ulcers.

3. Nourishing Yin and Blood

Nourishing Yin and Blood is also the main function of millet and mung bean soup. It is most suitable for women who have just given birth, especially when they are physically cold or weak. Drinking more millet and mung bean soup can allow the body to absorb rich nutrients and promote rapid recovery. In addition, people can also eat more millet and mung bean soup when they are weak after illness, which is very beneficial to physical recovery.

Steps

The method of making millet and mung bean soup is very simple. You usually need to prepare 50 grams of millet and 50 grams of mung beans, mix the mung beans, absorb them in advance, and soak them in clean water for half an hour. Then take them out and put them in a pot, add clean water and boil them until boiling, then cook them on low heat for about 20 minutes. Then wash the millet, put it in the pot, and simmer it slowly on medium heat. Turn off the heat after the millet and mung beans are soft and glutinous. The millet and mung bean soup in the pot is ready and can be taken out and eaten.