Diabetic patients can drink some mung bean soup, but the high starch content of mung beans as a staple food will affect blood sugar, and the way mung beans are processed and cooked will also affect the blood sugar control of diabetic patients. So diabetic patients should pay attention to the following points when drinking mung bean soup: first, it can be boiled thinner; second, do not add additional other beans or rice and noodles, otherwise it may lead to staple food overload and blood sugar will rise significantly; third, broth should not be boiled for too long, after the mung beans are boiled, the high starch content in the soup will affect blood sugar. Mung beans contain mung bean protein, tannin, flavonoids, etc., can be combined with heavy metals to form precipitates, not absorbed by the gastrointestinal tract, which is the detoxification effect of mung beans, but mung beans on oral Western medicine is no detoxification effect, so diabetics can drink mung bean soup with confidence.