Mung bean and lily porridge

Ingredients: mung bean, lily, japonica rice or glutinous rice.

Practice: add water to cook, then add 50 grams of washed lily and cook for a while.

Tip: Add sugar or rock sugar to taste before eating. It is suitable for treating dry throat and cough, residual heat after fever, irritability and insomnia.

Nutritional value of mung bean

The content of protein in mung bean is 22%~26%, which is 2.3 times that of wheat flour, 2.7 times that of millet, 3 times that of corn flour and 5.2 times that of rice. In mung bean protein, the content of eight amino acids necessary for human body is 2~5 times that of cereals, including whole protein rich in amino acids, tryptophan, lysine, leucine and threonine. Therefore, mung beans are eaten with rice and millet, and amino acids can complement each other.

Mung beans contain about 50% starch, second only to cereals, in which amylose accounts for 29% and amylopectin accounts for 7 1%. The cellulose content in mung beans is relatively high, generally 3%~4%, while that in cereals is only 1%~2%. The fat content in mung beans is low, generally around 1%, mainly unsaturated fatty acids such as palmitic acid, linoleic acid and linolenic acid.

Mung beans are rich in B vitamins, minerals and other nutrients. Among them, vitamin B 1 is 7.5 times that of chicken; Vitamin B2 is 2-4 times that of cereals and higher than pork, milk, chicken and fish. Calcium is 4 times that of cereal, 7 times that of chicken, 4 times that of iron, and 2 times that of cereal, pork, chicken, fish and eggs. Mung bean contains many kinds of phospholipids needed by human body.

Mung bean porridge refers to porridge with mung beans as the main material and mixed and boiled. Mung bean porridge is a kind of common coarse cereal porridge, which is cold and sweet, has the effects of clearing away heat and toxic materials, reducing weight, reducing fire and relieving summer heat, and is very suitable for eating in summer.