When cooking mung bean soup, we found that many families added some alum to mung bean soup. Although alum can precipitate impurities after dissolving in water, it makes the boiled mung bean soup clear and transparent and looks very effective. Not only does alum exist in mung bean soup provided by many merchants at home, but how about adding alum to mung bean soup for health care in summer?
It is understood that although the mung bean soup after adding alum looks clear, some impurities of mung bean also precipitate a little, which makes mung bean soup look better, but there are many problems in mung bean soup, such as whether it will destroy nutrients after adding alum, and what diseases will it bring to our bodies after adding alum? In view of this problem, we will analyze and explain it for you one by one!
We all know that there are many kinds of alum, and now potassium alum and burnt alum are popular in the market. Among them, we often use potassium alum (potassium aluminum sulfate) to cook porridge. Potassium alum is a food additive, which can make food bulky and purify water. However, after adding alum, mung bean soup not only tastes astringent, but also loses its original delicate and palatable flavor, and destroys some nutrients in mung bean soup!
Alum brings us not only the destruction of nutrients, but also the chemical reaction in aqueous solution after adding alum, thus producing harmful substances such as sulfur dioxide and sulfur trioxide. Although the amount of these two sulfides is very small, they will have a serious impact on our health after adding up. Sulfide is inherently harmful. I suggest that you try not to put this substance when cooking mung bean soup!