Contents
😉 Greetings, dear readers! In the article “Why beans are useful for the human body” about the medicinal properties of the plant. Caloric content, chemical composition, application in folk medicine.
What are beans
This is one of the main plants of ancient agriculture. Belongs to the legume family, has many varieties, varieties and colors. It ranks second in popularity after soybeans. Here we will look at common beans – the most common type.
The homeland of beans is South America. There it has been cultivated by the Indians since ancient times. This plant is mentioned in ancient Chinese manuscripts.
It is known that Queen Cleopatra used bean pods for anti-aging masks. And dry beans after grinding turned into an excellent powder. Napoleon Bonaparte was also partial to beans. He believed that it gives strength to the muscles and is very beneficial for the brain.
Beans came to Russia only at the end of the XNUMXth century and were first called French beans. The British learned about the beans from the Dutch, so they call them Dutch beans.
Delicious soups, side dishes are prepared from beans. There are many recipes for food. For example, lobio is a famous Georgian dish. By the way, beans are added to the classic vinaigrette, not green peas.
This unpretentious climbing plant can be easily grown in a summer cottage or on a balcony.
Beans: chemical composition
100 grams of the product contains
- calories – 300 k / cal;
- proteins – 21,0 g;
- fats – 1,5 g;
- carbohydrates – 52,5 g;
- flavonoids;
- acids: ascorbic, citric, nicotinic, malic, pantothenic;
- vitamins of groups C and B, vitamins A, E, PP;
- choline;
- beta-carotene;
- starch;
- alimentary fiber;
- 😉 “minerals”: copper, nickel, zinc, potassium, calcium, iodine, phosphorus, magnesium, sulfur, iron.
The benefits of beans for the body
- firstly, it is a meat substitute! Bean protein is close to meat protein and is easily digested;
- wonderful food for vegetarians and for those who are fasting or dieting;
- lowers blood sugar (a hypoglycemic component in the bean leaf);
- useful in diseases of the nervous system;
- relieves various edema, due to the content of potassium (diuretic effect);
- increases the body’s resistance to infections (sulfur content);
- used in dietary nutrition for atherosclerosis and arrhythmias;
- has a beneficial effect on the immune system;
- recommended for cardiovascular diseases;
- helps with constipation (dietary fiber).
Why are green beans useful?
String (green, asparagus) beans have a number of advantages over shell beans.
- firstly, it prepares faster: it takes only 5 minutes to cook! It can be frozen (boiled) in the freezer and eaten all winter;
- contains 24 k / calories in 100 grams of the product. The protein content is less, but more vitamins;
- extract from fresh pods lowers blood sugar;
- improves digestion;
- recommended for the diet of patients with diabetes mellitus;
- is a diuretic;
- goes well with many vegetables;
- a decoction of the leaflets (pods) has a sugar-reducing effect, helps with hypertension and rheumatism.
Beans: contraindications
- it is important to know that raw beans contain toxic substances – lectins. This is why the beans must be cooked (at least 30 minutes);
- in no case eat raw beans, this can lead to poisoning;
- can cause gas formation, flatulence;
- contraindicated during exacerbation of stomach or duodenal ulcers;
- during pregnancy;
- it is not recommended to eat on an empty stomach;
- it is necessary to limit the use for diseases of the gastrointestinal tract;
- exerts a load on the liver.
How to cook beans properly
Beans must be soaked (for 5 hours) in water with baking soda. Better to soak overnight. Then cook for 1,5-2 hours. A procedure similar to boiling peas. It is advisable to add dill or fennel to bean dishes, which reduce gas formation.
The second way (without soaking). Rinse dry beans, place in a saucepan. Pour hot water over beans in a ratio (1: 3). Bring to a boil, cook for 1 min. Remove the saucepan from heat, cover with a lid. After an hour, drain the cooled water, rinse the beans, then pour cold water and cook for 40-50 minutes. until ready. Salt at the end of cooking.
When the beans are soft, they are ready!
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