Try to choose soybean, because it contains 40% protein and 25% fat, which has high nutritional value and high pulp yield.

On the other hand, mung beans are high starch beans. It contains 50%-60% starch, but less protein and fat. It can be made into vermicelli, bean paste and various snacks, but it can't be made into soybean milk. In order to make up for this shortcoming, you can use mung beans and red beans to make soybean milk. This increases the fat and protein, and the nutrients complement each other, which is more conducive to health.

Efficacy of mung bean

1, antibacterial effect

Mung beans have antibacterial and bacteriostatic effects. Some components in mung bean have direct antibacterial effect. It indirectly exerts antibacterial effect by improving immune function.

2. Hypolipidemic effect

The phytosterols contained in mung beans are similar in structure to cholesterol. Phytosterols compete with cholesterol for esterifying enzyme, which makes it impossible to esterify, reduces the absorption of cholesterol in intestine, and can reduce the serum cholesterol content by promoting cholesterol alienation and/or preventing liver cholesterol biosynthesis.

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