Beans: benefit and harm
Beans are a valuable culture, possessing a mass of useful properties and excellent taste qualities.This product enjoys incredible popularity all over the world, however, in domestic culinary, beans are fairly infrequent.And this is very sad, because they bring immense benefit to the body.
It is worth mentioning that in our country, beans and their useful qualities were known from ancient times, when the state was run by Yaroslav the Wise.For our ancestors it was one of the main food products.
Food value of beans and their chemical composition
- Caloric value: 56,8 kcal
- Proteins: 6 g
- Fat: 0,1 gr
- Carbohydrates: 8.5 g
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- Dietary fiber: 0.1 g
- Organic acids: 0.7 g
- Water: 83 g
- Mono and disaccharides: 1.6 g
- Starch: 6 g
- Phosphorus: 44 mg
- VitaminA: 0.05 mg
- Vitamin PP: 0.6 mg
- Vitamin A( RE): 50 μg
- Vitamin B1( thiamine): 0.06 mg
- Vitamin B2( riboflavin): 0.1 mg
- Vitamin C: 20 mg
- Vitamin PP( Niacin equivalent): 1,596 mg
- Iron: 1.1 mg
It is scientifically proven that beans are a powerful source of vegetable protein that is practicallyCompletely can make up for the lack of animal protein coming from meat products.In addition, the beans contain a negligible fraction of fat, and their calorific value is only 57 kcal.Therefore, this product can freely include in their diet people who are overweight.
Useful properties of beans
Regular use of beans:
- improves the cardiovascular system - normalizes the heart, strengthens the vessels, and optimizes their condition;
- restores the optimal hormonal background;
- improves working capacity, memory and attention are improved;
- are excreted from the body of heavy metal salts, therefore beans are useful to people living in industrial settlements and ecologically unfavorable localities;
- significantly lowers cholesterol, increases hemoglobin and lowers blood sugar.
It should be added that beans, or rather the protein contained in them, contribute to the proper development of children and the formation of cells of a growing organism.
The results of the research showed that to improve a person's health, it is necessary to eat at least 15 kg of beans per year.
Harm to the beans for the body
Unfortunately, beans can not only benefit the human body, but also harm if it's reckless to approach their use without having studied all the contra-indications.
Thus, improper preparation of beans or excessive consumption of beans can lead to poisoning, as in the composition of these vegetables, in addition to useful trace elements, toxic substances are also present.Poisoning beans, as a rule, has the following symptoms: nausea, headache, brown color of urine.In case of a similar impairment, you should immediately seek medical help.Prevention of bean poisoning is their long-term heat treatment and the use of these vegetables within reasonable limits.
Do not include beans in your diet, or use the product with caution if you are one of the following groups of people:
- people with acute nephritis, gout, thrombophlebitis, and circulatory insufficiency;
- people who have disorders in the activity of the gastrointestinal tract, acute inflammatory processes in the stomach and intestines;
- people with hepatitis or having diseases associated with the pancreas and gallbladder;
Also, it is necessary to take into account the high gas-forming ability of beans and the presence in their composition of a large number of oligosaccharides.If there are problems with frequent constipation, colitis and flatulence, then from eating beans should be discarded.Healthy people can reduce the gas-forming effect of vegetables with dill and mint.
In general, beans are a tasty and very useful product, but before using them one should carefully study their shortcomings and contraindications.
Application of beans in cooking
You can cook a huge variety of dishes from beans: soups, side dishes, full second courses, salads and stuff.In some countries, preference is given to unripened bean seeds and green pods, which are prepared in a variety of ways: stew, boil, fry or bake.
With regard to mature beans, it is very important to prepare them properly, because in badly boiled vegetables can remain toxic substances that can provoke poisoning.
Typically, beans need to be cooked for one to two hours.That they are prepared faster, you can first dunk them for several hours( an average of 4-5 hours).It is important that the temperature of the water for soaking does not exceed 16 degrees Celsius, otherwise the beans will turn sour and subsequently get badly brewed.During the soak water is recommended several times to change.
It is also important to remember that salt and acid slow down the digestion of beans, so spices and various sauces can be added to them only after the grains are ready, that is, when they are easily crushed between the fingers.