Nutritionists recommend soakingmung beansfor 3 days before makingmung bean milk..Why is a 3-day soak necessary?The reason for the 3-day soak is that mung beans are highproteinfood, with high calcium content and rich in lysine and iron easily absorbed by the body. However, they also contain large amounts of phytic acid that interfere with calcium absorption.If you drink mung bean milk made from dry beans, very little calcium can actually be absorbed, making it quite wasteful.Of course, during the soaking process, you should change the water twice a day—morning and evening—to prevent the beans from going bad. In hot weather, you can store them in the refrigerator.Experiments have shown that after soaking mung beans in clean water for 3 days, most of the phytic acid is removed. Using these beans to make mung bean milk not only results in higher yields but also does not affect calcium absorption by the body.Nutrition experts suggest soaking the beans until small sprouts appear; during germination, the phytic acid breaks down and vitamin C content increases significantly. Using such beans to make mung bean milk will undoubtedly be more nutritious.