Contents
Learn more about the benefits of legumes
Legumes are a great alternative to meat. Proteins in various legumes: beans, peas, chickpeas, lentils and other types up to 40%. Soybeans are even used to produce vegetarian “meat”.
The benefits of legumes
The fiber in legumes aids digestion, aids in colon cleansing, and reduces appetite to help you lose weight. Half a glass – a glass of these fruits satisfies the body’s daily need for fiber.
A large amount of folic acid in legumes can reduce the level of homocysteine, the high level of which is one of the factors in the occurrence of diseases of the heart and blood vessels. Folic acid is useful during pregnancy for the health and active development of the fetus.
The antioxidant properties of the substances contained in these products accelerate the elimination of toxins and also improve the state of the immune system, increasing the body’s resistance to infections.
A high concentration of vitamins and microelements generally has a positive effect on health and well-being.
Harm of legumes
Legumes should not be eaten raw, as this can cause poisoning. Soaking fruits in water or heat treatment neutralizes toxic substances.
People who suffer from gout or are predisposed to gout should limit legumes, as they contain purines. When they break down, uric acid is released, and its elevated level, if the kidneys cannot remove the acids, can provoke an attack of gout.
It is also worth carefully eating legumes for the elderly, children and people with diseases of the stomach and intestines, so as not to cause bloating and gas formation.
How to choose the right beans
Legumes are sold in dry and canned form, as well as in the form of frozen or fresh pods. At the same time, most of the useful substances are preserved in canned food and frozen foods.
When choosing a tin can of canned food, you should pay attention to the expiration date, composition and appearance of the can. It must not be damaged. If the jar is glass, then you can evaluate the appearance of the grains. Too many damaged grains are unacceptable, and their total number in comparison with the liquid should be more than half.
When buying dry legumes, you need to evaluate the integrity of the grains and the absence of parasites inside the package.
Legumes are stored in a dark, dry place at cool or room temperature, and frozen – in the freezer.