Beans - Benefits, Harm, Properties, Calorie Content, Nutritional Value

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Beans - Benefits, Harm, Properties, Calorie Content, Nutritional Value
Beans - Benefits, Harm, Properties, Calorie Content, Nutritional Value

Video: Beans - Benefits, Harm, Properties, Calorie Content, Nutritional Value

Video: Beans - Benefits, Harm, Properties, Calorie Content, Nutritional Value
Video: Beans - A Miracle Of Nutrition 2024, November
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Beans

Beans are a name usually denoting the fruits or seeds of any leguminous crop. In botany, the word "bean" denotes the fruit of plants of the legume family, which is commonly called a pod in everyday life. The homeland of beans is the Mediterranean countries, from where they spread to Africa, Asia and Europe.

The nutritional value Portion Beans 100 g Amount per serving Calories 347 Calories from Fat 11.07 % Daily value * Total Fat 1.23g 2% Saturate fats 0.24 g 1% Polyunsaturated. fats 0.41 g Monounsaturated. fats 0.23 g Cholesterol 0 mg 0% Sodium 12 mg 1% Potassium 1393 mg 40% Total Carbohydrates 62.55 g 21% Sugar 2.11 g Dietary fiber 15.5 g 62% Proteins 21.42 g 43% Vitamin B6 24% Vitamin C 11% Vitamin K 7% Niacin 6% Thiamine 48% Iron 28% Calcium 11% Magnesium 44% Phosphorus 41% Zinc 15% * Calculation for a daily diet of 2000 kcal

The ratio of BJU in the product

Beans
Beans

Source: depositphotos.com How to burn 347 kcal?

Walking 87 minutes
Jogging 39 minutes
Swimming 29 minutes
A bike 50 minutes
Aerobics 69 minutes
Household chores 116 minutes

Useful properties of beans

The main benefit of beans is the ability to get plant protein, which is contained in them in large quantities, which is especially important for those who for some reason do not eat animal products. In addition, beans contain vitamins PP, C, B, amino acids, enzymes, carbohydrates, carotene, potassium, sulfur, phosphorus, magnesium, iron, calcium, pectins, purines, and fiber. The calorie content of beans is 340 kcal per 100 grams.

Beans have been found to contain fiber that helps lower cholesterol levels, and molybdenum, which is another essential property of beans - they neutralize preservatives that are now found in almost any industrial product.

Thanks to pectins and fiber, beans remove salts of heavy metals, which is vital for those who live in areas with a high radioactive background.

Legume seeds can also be used for therapeutic purposes. They are anti-inflammatory and astringent.

Application of beans

To lower cholesterol levels, it is enough to eat 100-150g of beans per day. The vascular condition often improves after 2-3 weeks of regular consumption of beans.

It is believed that in order to maintain his health, it is advisable for a person to eat at least 15-20 kg of beans per year.

Boiled and mashed beans help with diarrhea, gastrointestinal diseases, strengthen blood vessels and muscles.

The boiled stems and leaves of beans are used for dropsy.

The anti-inflammatory properties of beans also appear when applied externally. For example, in order for boils to ripen faster, beans boiled in milk are applied to acne. Also, bean seeds boiled in milk help with abscesses. Beans show regenerative properties even in crushed form: hot bean flour heals skin inflammations and wounds that do not heal for a long time.

If there is irritation on the face, make a decoction of the flowers of the plant and wipe the skin with it. This remedy relieves itching from irritation well.

The usefulness of the beans depends a lot on how they are cooked. Do not eat raw or poorly cooked legumes. Therefore, it is important to adhere to some rules:

  • to reduce the duration of cooking, it is advisable to soak the beans for 4-5 hours in cold water. The soaking water should not be warm, otherwise the beans may sour;
  • for 1 kg of beans during cooking, there are 3 liters of water. Cook them without salt, with continuous and low boiling for 1-2 hours;
  • during cooking, it is undesirable to add sauces containing acid, vinegar, this can slow down their cooking. For the same reason, you cannot add cold water;
  • you can not add soda during cooking, supposedly accelerating cooking. It spoils the taste of legumes and destroys vitamin B1;
  • to check for readiness after 1-1.5 hours, you should try to crush the bean with your fingers: when ready, it breaks easily.

The harm of beans that are poorly boiled is that, with insufficient heat treatment, toxic substances remain in them that can cause poisoning.

Boiled beans
Boiled beans

Contraindications

The benefits of beans are in the trace elements they contain, but in some diseases, these components can be harmful. Purine compounds found in beans can be harmful for gout, acute nephritis, chronic circulatory failure, thrombophlebitis, acute inflammation of the intestines, stomach.

Beans with hepatitis should be used with caution, they are not recommended for those who have diseases of the pancreas, gallbladder. Suffering from flatulence, colitis, frequent constipation, it is better to abandon legumes altogether: they cause fermentation in the intestines and can worsen the condition in these diseases.

Beans can even harm a healthy person if, as already noted, they are poorly processed. Signs of bean poisoning: headache, brown urine, yellowed sclera, vomiting. If these symptoms appear, you need to seek medical help.

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