Can I put brown sugar in mung bean soup

Many friends do not understand why brown sugar is added to mung bean soup, thinking that these two ingredients do not match each other. In fact, the combination of the two actually neutralizes their corresponding shortcomings. Adding brown sugar to mung bean soup for flavoring not only increases the taste, but also properly neutralizes the beneficial effects of mung beans, making its effect on the body more gentle.

1. If you want to lose weight or reduce internal heat, it is best not to add any sugar, which will both reduce internal heat and prevent you from getting fat.

2. If you are not afraid of getting fat, you can add some brown sugar for seasoning. According to traditional Chinese medicine, brown sugar is warm in nature and sweet in taste, and has the function of promoting blood circulation, removing blood stasis, and nourishing blood and liver. The sugar in the proverb “A woman cannot live without sugar for a hundred days” refers to brown sugar. The eating habit of postpartum women in rural my country who often drink brown sugar water and eat brown sugar porridge is still widely spread and enduring. This custom has been practiced not only in China but also in Southeast Asian countries such as Vietnam for more than 2,000 years. Brown sugar is a favorite among both Chinese and foreigners.

Modern science has revealed the mystery. Chemical analysis of white sugar and brown sugar suggests that the advantage of brown sugar lies in the richness of minerals (macroelements and trace elements). These minerals are nutrients that are generally lacking in the general population, especially postpartum women and nursing mothers.

For example, my country is a country with low calcium intake, and calcium deficiency is a common phenomenon, especially among pregnant women and nursing mothers (fetal bone growth will deprive the mother of calcium, and breast milk takes away about 300 mg of calcium every day). The calcium content of brown sugar (157 mg%) is 7.8 times that of white sugar;

Potassium is a nutrient that protects the heart. It can protect the myocardium and regulate blood pressure. Brown sugar has a high potassium content (240 mg%), which is 48 times that of white sugar. And brown sugar has low potassium and sodium (13:1), which helps prevent high blood pressure;

Iron is the main component of hemoglobin, but iron-related anemia is a worldwide disease. The iron content of brown sugar (2.2 mg%) is 3.7 times that of white sugar, which is consistent with the specific blood-replenishing function of brown sugar recognized by traditional Chinese medicine.

Zinc can increase appetite and provide sufficient energy for the heart to beat ;

Copper promotes the development of the vascular system. The zinc content (0.35 mg%) and copper content (0.15 mg%) in brown sugar are 5.8 times and 3.8 times that of white sugar respectively. Keshan disease (an endemic cardiomyopathy) caused by selenium deficiency has attracted worldwide attention to the trace element selenium. Brown sugar also contains (4.2 microgram%) selenium, but no selenium has been detected in white sugar. It can be seen that the content of various trace elements that restrict the normal structure and function of the heart is much higher in brown sugar than in white sugar. This has become evidence that brown sugar has the function of promoting blood circulation as recognized by traditional Chinese medicine.