The invention discloses appetite-improving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung bean, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 25-30 parts of peach gum, 5-6 parts of volatile oil of purple perilla, 15-18 parts of green persimmon juice, 20-23 parts of sugar-pickled Chinese yam, 50-60 parts of yogurt, 30-35 parts of edible pectin, 20-23 parts of sophora flower honey, 13-15 parts of ginger candy, 15-18 parts of chrysanthemum freeze-dried powder, 20-23 parts of candied wax gourd, 13-15 parts of rice vinegar, 10-12 parts of superfine powder of dried small shrimps, 20-23 parts of waxberries, and 10-12 parts of broadleaf holly leaves. The nutritional jelly has abundant nutrients, has a full-round appearance and attractive color, and has an ice-cool mouth feel and uniform texture. The effective components have the effects of improving appetite, nourishing the face, resisting senility, dispelling the effect of alcohol, promoting urination, dispelling swelling and reducing fire.