Are you wondering what are the features of white and red beans, how to cook them correctly, and why are they so useful? Why does this product cause gassing and when should it not be consumed? Our article will tell you about this and many other interesting facts about beans. Beans belong to the genus of plants in the legume family. Homeland is Central and South America and India. Uncooked is hazardous to health due to toxic components. Therefore, it must be soaked, thereby speeding up not only the cooking process, but also eliminating substances that cause digestive problems.
Do you know that:
- Bean chows in ancient Greece were considered food for poor people, and now, among many peoples of the world, this product is in the first place in terms of benefits.
- In Korea, Japan and China, they prefer to eat small beans, and they are ground into flour. And already from flour they bake pies and make original sweets. And Japanese perfumers even make shampoos and powder from beans.
- British people eat as many fried beans as the whole world consumes.
Bean composition and calorie content
In terms of the amount of easily digestible proteins, this product is close to fish and meat. It contains carotene, fiber, acids, B vitamins, vitamin C (ascorbic acid) and a large amount of macro- and microelements: zinc, iron, sulfur, chlorine, phosphorus, potassium, sodium, magnesium, calcium. It also contains lysine, arginine, histidine, tyrosine, tryptophan.
The calorie content of white beans per 100 g of product is 102 kcal:
- Proteins - 7, 0 g
- Fat - 0.5 g
- Carbohydrates - 16, 9 g
The calorie content of red, dry beans is 292 kcal:
- proteins - 21.0 g
- fat - 2.0 g
- carbohydrates - 46.0 g
Useful properties of beans
Beans are a vegetable analogue of meat. The ideal consumption rate for red is 3 glasses a week. For example, once or twice a week you can eat a bowl of bean soup, and at other times use it as an ingredient in various salads. The red species has a useful cleansing property, it is also a diuretic. It is also special in that it is used in dietary nutrition for diseases of the kidneys, bladder, liver, heart failure, gastrointestinal diseases.
Beans also contain a lot of iron, and iron "helps" the formation of red blood cells, provides oxygen to the cells and improves immunity.
White contains useful substances - magnesium and calcium, which significantly strengthen teeth and bones.
Boiling white beans: after boiling, it is better to immediately drain the water and pour cold again. So it will turn out to be much more nutritious and tastier. It is undesirable to stir it during cooking, and after cooking it is necessary to add a little vegetable oil.
These legumes are considered one of the antidepressants - this is due to the high content of the amino acids tyrosine, tryptophan, methionine, etc. Eating beans helps to reduce the risk of cancer.
Beans in cosmetology
also noted with benefits for the skin: bean puree is considered an excellent basis for a rejuvenating and nourishing mask. To do this, thoroughly grind the boiled beans through a sieve, mix them with olive oil and lemon juice and apply on your face, and after a while rinse. With the help of such a mask, wrinkles will disappear, the skin will look younger and fresher.
This product has a beneficial effect on genitourinary function and improves potency, which is important for men. The cleansing beneficial property is manifested in both dissolution and removal of stones from the gallbladder and kidneys. Due to its antimicrobial properties, it helps to eliminate inflammation in the liver.
Harm and contraindications of beans
Beans are one of the foods that cause increased gas formation in the intestines, although the harm is not significant, but there is. In general, all legumes cause flatulence. This is due to the fact that the human body does not digest certain polysaccharides, and when they reach the lower intestines, the bacteria begin to feed on them - that's why a lot of gases are formed. To reduce this, you can add mint or thyme to the water while boiling the beans. It is even known that British biologist Colin Leakey was able to grow a new type of beans that does not cause gas at all.
In addition, it also has contraindications. It is not recommended to use it when:
- gastritis and ulcerative lesions of the mucous membrane of the digestive organs;
- colitis, cholecystitis, pancreatitis;
- gout and nephritis (due to purine content).
Video about the benefits of beans:
