Celiac disease patients can consume mung bean soup, because mung beans have the effect of clearing heat and detoxification, diuretic and expectorant effects, stomach inflammation patients eat, is conducive to the body of pathogenic bacteria through the urine, feces and other forms of discharged from the body. In addition, mung beans contain a large number of biologically active substances, such as phytosterols, coumarins and so on. The above substances are absorbed and utilized by the human digestive system, can play a role in strengthening the body’s immune system, enhance the original function of phagocytes, speed up the recovery of the disease and so on. But for the existence of patients with digestive diseases, when cooking mung beans, need to be fully cooked through, cooked, which not only helps the gastrointestinal tract tissue decomposition, absorption, reduce the burden on the digestive tract tissue function, and can decompose mung beans in the oligosaccharide composition, to avoid patients with gastric distension, belching, early satiety, acid reflux, nausea and other adverse symptoms occur.