Mung Bean Soup Histamine Information

Mung bean soup, a popular dish in Asia, is primarily made of mung beans. Mung beans are part of the legume family, and according to existing data, legumes are generally considered low in histamine content. Therefore, consuming mung bean soup does not appear to significantly raise histamine levels. However, it is important to note the preparation method of mung bean soup. The longer food is stored or left to stand, the more histamine can form, especially when fermented, smoked, pickled, or canned. Freshly prepared mung bean soups, without any of those processes, should not significantly affect histamine levels. At the same time, it should also be noted that mung beans contain bioactive compounds such as flavonoids, which have been proven to counteract inflammation and oxidative stress, both of which are associated with histamine release. Therefore, mung bean soup may even possess potential anti-inflammatory and antioxidant properties, which could be beneficial in modulating histamine levels. While mung bean soup itself may not be a histamine liberator, ingredients added to the soup could potentially be. Ingredients like tomatoes, mushrooms, and certain additives commonly used in soups can liberate histamine and, if included in the mung bean soup recipe, could impact histamine levels. In conclusion, mung bean soup, when prepared fresh and devoid of high-histamine or histamine liberating ingredients, should not significantly raise histamine levels. Additionally, the soup could potentially contribute towards overall health benefits due to its flavonoid content. However, more concrete evidence is required to establish these assertions firmly. As of now, there is no specific, well-established research on the direct impact of mung bean soup on histamine levels. So, while existing data suggest it might not raise histamine levels significantly, the final verdict remains to be established through more comprehensive studies. References: 1. "Histamine and histamine intolerance", American Journal of Clinical Nutrition, 2007. 2. "In vitro antioxidant and anti-inflammatory activities of 1-dehydro-[6]-gingerdione, 6-shogaol, 6-dehydroshogaol and hexahydrocurcumin in sequential order", Biological & Pharmaceutical Bulletin, 2013. 3. "Dietary intake of mung bean protein isolate counteracts the proinflammatory effects of a high-fat diet in male C57BL/6J mice", The Journal of Nutritional Biochemistry, 2019.