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这是因为绿豆皮中所含的单宁质遇到铁后能发生化学反应,生成黑色的单宁铁,并使绿豆汤变为黑色,影响其味道及人体的消化吸收。因此,煮绿豆时不要用铁锅,宜用沙锅或铝锅。忌用铁锅煮绿豆
This is because tannin contained in mung bean skin can react chemically after it encounters iron to generate black tannin iron and turn green bean soup into black which affects the taste and the digestion and absorption of the human body. Therefore, when cooking green beans do not use iron, should use a casserole or aluminum pan. Avoid using iron pan cook green beans