Among beans, soybeans, mung beans and black beans have the highest quality and content in protein, with more starch in beans such as mung beans and red beans, and slightly less in protein. Pay attention to matching when cooking porridge. The effects of black beans and soybeans cooking porridge together are:

1, beans are rich in minerals such as potassium, iron and zinc. Eating more beans can effectively replenish the loss of minerals and inorganic salts;

2, beans have the effect of summer heat and health care. For example, mung beans clear away heat and dampness, red beans promote diuresis and dampness, reduce swelling and detoxify, black beans nourish spleen and kidney, and kidney beans strengthen spleen and stomach;

3. Boiled bean porridge can not only replenish water, but also obtain a large number of antioxidant nutrients that are not easy to obtain in daily diet;

4. Although bean porridge is rich in nutrition, it lacks vitamin C. It is recommended to drink porridge with cold dishes such as nuts, spinach and celery to make the nutrition more balanced.