Beans are a family of legumes. Breeders identify about 200 species of this plant.
The most common among them - white, red and green beans. Homeland of the product is the countries of Latin America and India.
Then the plant spread all over the world, it began to grow in Russia, European countries, North America.
Beans are the first product of plant origin that can be compared to meat by the amount of protein.
This property has made it a favorite dish among vegetarians.
Beans have found their use in cooking.
You can cook many delicious dishes from it.
Due to its low caloric content, it is a common product recommended in many diets, including in the treatment of diabetes, liver and pancreas diseases, stomach and duodenal ulcers folk remedies.
Ingredients and caloric content
White beans are a plant that is rich in mineral elements, vitamins and other useful substances. It contains:
- amino acids, including lysine, tryptophan, tyrosine,
- folic acid,
- coarse fibers, which help to remove toxins and other harmful substances from the body,
- vitamins A, E, K, PP, B,
- mineral elements: potassium, calcium, magnesium, sulfur, iron, fluorine, copper, zinc and others.
In a hundred grams of white beans, only 102 kilocalories.100 grams of the product includes 7 grams of protein, 16.9 grams of carbohydrates and 0.5 grams of fat.
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Useful properties
1. Beans are indispensable for people , suffering from diseases of the cardiovascular system.
The high content of zinc, copper, potassium, folic acid allows to normalize the work of the heart muscle.
White beans fight with heart rhythm disturbances and atherosclerosis. It can be used to prevent heart disease.
2. The significant amount of iron in this product improves the circulatory system.
This trace element increases the number of erythrocytes in the blood, increases the resistance of the body, improves the flow of blood to all tissues and organs.
For better absorption by the body of iron, it is recommended to eat white beans along with vegetables.
3. A large amount of vitamin E helps to strengthen hair, improves the condition of the skin and nails.
4. Sulfur, which is rich in white beans, helps with intestinal infections.
This mineral element is indispensable for people suffering from bronchitis and skin diseases.
5. The plant has a sugar-reducing property , it is useful to use it for people with diabetes.
The white bean contains arginine. This substance has actions that are similar to the work of insulin.
6. White beans are an excellent diuretic ( this is a good prevention of hypertension).
The product helps with diseases of the bladder and kidneys.
7. Vitamins of group B have a positive effect on the functioning of the nervous system.
8. A large amount of potassium and calcium will prevent problems with enamel and bones. Regular use of white beans will help to forget about the diseases of teeth.
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The harm of legumes
Beans beneficially affect the body. But, like all foods rich in micronutrients, the beans have contraindications for use:
- age restrictions - beans are not recommended for elderly people because it contains purines,
- is an individual intolerance to this plant,
- is a disease of the gastrointestinal tract- peptic ulcer( the most effective folk remedies), gastritis,
- white beans can not be eaten with pancreatitis and cholecystitis,
- to people suffering from gout and pyelonephritis( about treatment in womenhere), it is prohibited to use this product,
- not eat beans in its raw form, as it can cause poisoning.
Rules for the purchase and storage of
1. Pay attention to the appearance of the bean - a good product will be without rot or particles of mold.
2. Store raw beans in a dry, sealed container( glass or plastic cans are ideal).
3. You can store and cooked beans, for this the finished product must be cooled, put in a plastic bag and placed in the freezer.
If you are going to cook a large amount of boiled beans, then break it into small portions, spread out in different packages.
Features of cooking
In raw beans, more oligosaccharides - elements that promote increased gas production and bloating.
But with proper heat treatment all toxins disappear. When cooking beans, the following secrets should be used:
- raw beans should be soaked in cold water and left for 10 to 12 hours,
- the first water must be drained immediately after boiling, cook the beans in the second water;
- the product must be cooked on a small fire in a large amount of water, when cooking it is impossible to stir beans, as it can crack;
- can be salted after the beans are completely cooked and removed from the cooker.
This contributes to better assimilation of all the useful elements contained in this product. Beans are rich in useful trace elements. It helps in the treatment and prevention of diseases of the cardiovascular system, improves hemopoiesis, fights against intestinal infections and skin diseases. But it can cause harm.
Watch a video about the benefits of beans to the human body.
