Bean composition
Beans are a type of legume whose pods are widely used in cooking. Like many other legumes, beans are rich in easily digestible plant proteins: 100 grams of the product contains about 21 grams of protein (the content depends on the type of beans), as well as 46 grams of carbohydrates and only 2-3 grams of fat. The bean contains a number of trace elements (copper, iodine, fluorine, iron, etc.), macronutrients (calcium, potassium, phosphorus, etc.), as well as a storehouse of vitamins necessary for the vital activity and functioning of the body (B1, B2, B3, B6, PP, E, A, K, C). 100 grams of beans contains the daily rate of fiber for an adult, which is why, when consumed, there is a quick satiety and burst of energy.
Beneficial features
Beans are recommended for use 1-2 times a week, because doctors classify them as dietary and medicinal products. As can be seen from the composition, beans have a high concentration of vegetable protein, and this concentration is surpassed only by meat products. Due to this amazing property, beans are prized among vegetarians, who often consume them as one of the main dishes.
The high content of the trace element iron in beans helps the body to produce more red blood cells, which contributes to oxygenation of the blood and therefore improves overall well-being and human health.
Green beans are especially useful for digestion. It has a beneficial effect on metabolism, enhances the production of gastric juice, lowers blood sugar and regulates water-salt metabolism. Therefore, people with diabetes mellitus, liver, kidney and gallbladder diseases should at least occasionally include it in their diet. A mild diuretic effect will help relieve swelling.
This legume product is valuable for stress and a weakened state of the nervous system, because the content of B vitamins restores strength and nerve cells and promotes early rehabilitation from ailments.
Contraindications and harm
It should be remembered that each product has its own minuses and caveats, and beans among them are no exception. In no case should you eat raw or undercooked beans, as they contain poisons that are dangerous for the secretion of gastric juice and intestinal mucosa. Excessive consumption of raw beans can cause vomiting and problems with the functioning of the gastrointestinal tract. Boiled or canned beans are completely cleaned of all poisons using hot water.
Even a slight consumption of beans can lead to such an unpleasant symptom as flatulence. This can be completely or partially avoided by soaking the product in a baking soda solution before cooking and serving it with fresh herbs. However, because of this side effect, eating beans is undesirable for nursing mothers, children under one year old, and the elderly. Limiting or completely eliminating the use of beans is worth people with gastritis, pancreatitis, ulcers, nephritis and colitis.
How beans are eaten
You can often find canned beans on store shelves. If there is no time to cook, then a can of beans as a side dish for dinner will be an excellent way out, because even in the form of canned beans, beans retain most of their useful properties. On the Internet, you can find many recipes for salads and side dishes with this product.
But the best way to cook beans is to boil them. Boiled beans can be a personalized dish if seasoned with your favorite sauce and herbs. The soup made from red beans, carrots, onions, garlic and other vegetables is very tasty.
Remember that any product has both pros and cons. Include beans in your weekly (but not daily) diet, carefully follow all the rules for their preparation.
