Because of the saponins, protease inhibitors, and vitamin A inhibitors in rawmung bean milk,there are also unpleasant tastes such as beany flavor.Saponins have strong irritancy to digestive tract mucosa,causing congestion,swelling and hemorrhagic inflammation,leading to symptoms like nausea, vomiting, diarrhea, and abdominal pain;and can cause goiter by inhibiting protease activity.Protease inhibitors are proteins that selectively bind with pancreatic proteases,forming stable complexes that deactivate the protease,hindering protein hydrolysis into amino acids,adversely affecting dietary protein digestion, absorption, and utilization,

thus reducing the nutritional value of mung bean milk.Additionally, vitamin A inhibitors can oxidize and destroy beta-carotene.Raw mung bean milk also contains abundant proteins, fats, and carbohydrates,

which are ideal conditions for microbial growth.Therefore, raw mung bean milk must be fully cooked before consumption.When cooking mung bean milk,

the foam on the surface must be removed,

and it should continue to boil for about 5 minutes with low heatto thoroughly decompose and destroy harmful substances,