Yes, mung bean soup is not a soup that can only be drunk in summer. Drinking in spring has the same effect as drinking in summer. Mung bean soup is a soup with mung bean and water as the main ingredients, which has the effects of clearing away heat and toxic materials, quenching thirst and relieving summer heat.

Mung bean soup is rich in nutrition, and it is a soup with high economic and nutritional value. Mung bean soup has many cooking methods and tastes, the most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

The detoxification function of mung beans lies in the inside, because protein of mung beans almost exists only in mung beans, and protein will combine with heavy metals to form a precipitate, which will not be absorbed by the human body and excreted. So only cook mung beans, and the mung bean soup is turbid at this time. This mung bean soup has poor heat-clearing effect, but strong detoxification effect.

Mung beans contain alkaloids, coumarin, phytol and other substances, which have an important role in promoting human physiological and metabolic activities. In the sultry summer, mung beans can help the human body excrete toxins. Drinking mung bean soup in summer helps to stimulate appetite and keep healthy.