Can drinking red bean soup during menstruation replenish blood? It is more effective to replenish iron with "this fruit", but people of 3 types should be careful to eat

In the cold weather, the warm "red bean soup" is the most delicious. I often hear that drinking a bowl of red bean soup during menstruation can "replenish the shape" to replenish blood. Is it true? What are the nutrients of red beans? The following is a detailed explanation of the effects of red beans and the complete guide to cooking red beans.

Nutritional ingredients of red beans

Agriculture Department stated that red beans belong to small beans, original in the Himalayas in China. The plant classification is from the legume family, and is an annual herb. It is also a foster crop in autumn with good nodules, and it has a good effect on soil fertility. Red beans contain protein, fat, powder, a variety of amino acids and vitamins, and the content of mineral elements is the most common. The following is the list of the nutrient ingredients of red beans listed on the Agricultural Knowledge Entrance Network:

Red beans (per 100 grams)

. Hotness: 322 kcal

. Moisture: 12.6 g

. Crude protein: 22.4 g

. Crude fat: 0.6 g

. Carbohydrates: 61.3 g

. Dietary fiber: 12.3 g

. Vitamin E potency: 0.63 α-TE

. Vitamin B1: 0.43 mg

. Vitamin B2: 0.1 mg

. Tin: 2.06 mg

. Vitamin B6: 0.66 mg

. Pole: 3 mg

. Drying: 988 mg

. Calcium: 115 mg

. Ox: 177 mg

. Iron: about 9 mg

. Gel: 3.8 mg

red beans

The Ministry of Agriculture stated that red beans also contain soap ingredients, including stomach-enhancing, fluid production, moisture-relieving, gastrointestinal, diuretic, purifying and detoxifying. From a traditional Chinese medicine perspective, the red beans have the following effects:

1. Pull the kidneys into the kidneys

2. Promote urination

3. Water dispersing blood

4. Disinfection and excretion of leucorrhea

5. Relieve heat and detoxification

6. Treat dysentery and stasis

7. Squeeze thirst and relieve alcohol

8. Enriching breasts and lowering fetus

In addition, from the perspective of nutrition, Xuyu Nutritionist once published an article in "Ivy Nutritionist's Health Classroom" that red beans contain very high ions, which can help discharge the water in the body and discharge it. This is why drinking red bean soup is often used to relieve hydration and kidneys.

The iron ions of red beans are also high in vegetables and can help replenish iron; when eating red beans, eating fruits with high vitamin C can improve the absorption rate of iron, such as red bean soup plus diced , red bean soup plus bale.

In addition, the Agricultural Bureau also stated that the dietary fiber of red beans is 8 times that of sweet potatoes, which can protect the health of the kidney and stomach; the polyphenols of red beans are 1.5 to 2 times that of red wine, nourish and beautify; it is rich in vitamin B group, eliminates fatigue and promotes the promotion of educament.

What are the taboos for red beans? Who can’t eat it?

In the cold winter, a bowl of red bean soup is warm and warm. Most people will add sugar to taste it. However, "red beans" are "saccharides" rather than beans. Pay attention to the amount intake to avoid causing blood sugar to fluctuate.

Red beans contain high amounts of ionic ions and phosphorus ions. If you have kidney disease, heart disease, or chronic disease, you should not take over the red bean soup, especially those with kidney washing.

Full guide to cooking methods for red bean soup

The Agricultural Bureau published an article on the face page "

Fresh Enjoyed Rural YA - Agricultural Bureau" that the domestic red beans are in the season. The main production areas of red beans in China are in Kaohsiung and Pingtung, and the main varieties are Kaohsiung No. 8 (red honey) and Kaohsiung No. 9 (red treasure). The beans in Kaohsiung No. 8 are smaller and have a rich aroma. They can still be full after cooking; the beans in Kaohsiung No. 9 beans are round and red in color. They are easy to dissolve after cooking for a long time. The tastes of the two varieties have their own advantages after cooking, regardless of freshness, quality and flavor, they are far superior to imported red beans.

3 kinds of red bean soup dishes. It is not difficult to cook the perfect red bean soup at all.

The Agricultural Bureau has compiled the following three kinds of red bean soup dishes. It is recommended to soak the red beans overnight before cooking, or add water to cool for more than 3 hours, cook until soft and then add sugar to avoid gelatinization and boiling.

Soup

Red beans: water = 1:6

Cook over high heat for 30 minutes, then boil over low heat for 50 minutes, add sugar and serve. The red beans are clearly distinguished.

Electronic Pot

Red Beans: Water = 1:4

Set to steam and cook, open and add sugar after 40 minutes, keep warm and cook for 15 minutes, and then serve. It tastes refreshing.

Electric

Red beans: Inner pot: Outer pot = 1:4:2

After jumping up, add 2 cups of water to the outside pot, after jumping up, add sugar and serve. Red beans are soft and dense.

It’s not just about cooking soup, but also how to make and eat red beans at one time. ? Red beans are not only boiled, but also very versatile. The Agricultural Bureau introduces how to make red beans into puree, as well as three ways to eat red beans, so learn quickly!

Preparation Ingredients: Red beans (5): Water (8) Delicious sugar (3)

Method of making red beans: Soak first: Wash, put it in the pot and soak it in clean water for 4 hours. Steam and cook: Add a cup of water to the outside, and after 15 minutes, add a cup of water to the outside. Mash it into a paste: add dry soup juice, add juice machine to beat it, and add sugar as you like.

Red bean paste can be eaten with milk, or with watercress powder to make yam soup, which is refreshing and refreshing; it can also be paired with toast for breakfast, which is also a good choice..

Is it useful to drink red bean soup during menstruation?

Many women will drink a bowl of hot red bean soup during their menstrual period to replenish blood. However,

The Rushu Nutritionist in Zhengyuan once visited and pointed out that in the past, most people believed that red foods could replenish blood because of the term "replenishing shapes with shapes", but in fact, not all red foods can replenish blood, such as red beans, purple rice, peaches, grapes, etc., which are rich in anthocyanins in phytochemicals. The main effect is antioxidant, not iron.