Beans: Useful Properties and Contraindications

This product is one of the most useful for a person, relatively inexpensive and very affordable during the year. Almost 20 varieties of beans are used (asparagus and cereals mostly), although there are almost 250 of them. This grain crop has become widely used by vegetarians and people who monitor the correctness of their diet. In this paper, we will describe what is the harm and benefit of beans for health, what substances are present in its composition and what type of product is more useful.

Composition and nutritional value of beans

Composition and nutritional value of beansThis culture, as a food product, is universal, because it contains most of the minerals and substances necessary for the normal functioning of the body, such as:

A number of vitamins (group B, ascorbic acid, retinol, and others);

Many minerals (especially copper, potassium, and zinc);

  • Pectin;
  • Cellulose;
  • Water;
  • Carbohydrates;
  • Fats;
  • Squirrels.

Thanks to this balanced composition, the benefits of beans for the body are ensured, with 25% of all substances contained in it being easily digestible protein. By the presence of protein, the plant is second only to meat, as a result of which beans are actively used by vegetarians and people who observe fasting.

This product has a unique property-despite the heat treatment, it still contains such necessary vitamins and useful elements.

Interesting fact: ascorbic acid in this amazing plant is more than in apricots and plums.

Calorie content of beans

Culture is widely used in dietary nutrition, it helps to reduce weight and improve digestive function. Depending on the variety the plant has a different energy value:

  • Green bean – 24 kcal;
  • Asparagus – 47 kcal;
  • Red – 93 kcal;
  • Black – 132 kcal;
  • White – 102 kcal.

Use the pods and seeds of the plant, which are stewed, boiled, fried, canned, while the calorie content of stewed beans – 111 kcal, boiled-123 kcal, fried-145 kcal, canned-99 kcal.

As you can see, when canned beans have the smallest energy value, and numerous studies have shown that in this form, the culture retains the highest percentage of nutrients, so the question whether canned beans are useful can be safely answered in a positive way.

Benefits of beans for the body of women and men

Doctors attribute this culture to the 10 most useful products for a person, because it has the following positive qualities:

  • As a result of the presence of arginine in the composition, the use of the plant helps to reduce blood sugar, shows an insulin-like effect on metabolism, and participates in the synthesis of urea;
  • Useful properties of beans in kidney pathologies due to diuretic function are noted;
  • The use of such a product in the diet for anemia helps perfectly, due to the presence of a large amount of iron;
  • The plant has an antimicrobial function, which makes it possible to use it for pathological processes in the oral cavity, and systematic use of the culture will reduce the likelihood of formation of Tartar and plaque on the teeth;
  • Boiled beans perfectly cope with intestinal infections due to the presence of sulfur, and a decoction of them helps to recover from nervous exhaustion and stress, while the calorie content of cooked beans is low;
  • Potassium, which is part of the fruit structure, has a beneficial effect on the cardiovascular system. dishes from this product are recommended for atherosclerosis and heart rhythm disorders;
  • Ascorbic acid and retinol contained in fruits have a positive effect on vision and improve it.
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The plant has remarkable cosmetic properties, for example, boiled fruits are mixed with lemon juice and vegetable oil, the resulting product perfectly rejuvenates and nourishes the skin, helps to disappear small wrinkles.

Which beans are more useful?

Which beans are more useful?There are a lot of varieties of this plant and they differ in their color. Green beans contain a lot of vitamins, useful amino acids, a high percentage of water, and at the same time have almost no fat. The plant is actively used in dietary nutrition, since it is the lowest-calorie among other species.

Red beans are known for their high fiber content, which quickly nourishes the body and is an energy product of prolonged exposure. The calories received during the use of this product are quickly absorbed and do not lead to fullness. In cooking, it is mainly used for preparing salads, sauces, and snacks.

The white variety of this crop contains a large amount of zinc, copper, amino acids (lysine, methionine, arginine, tryptophan), which are essential for good health, and coarse fibers help to remove toxins and harmful compounds. This bean has a delicate taste, it is used for canning and stewing.

A new type of bean, black, which has a piquant taste, is also becoming popular. In terms of protein content, this variety is superior to the others and is closer to the rest of the animal proteins. It contains more carbohydrates, so the person gets more energy. However, these fruits contain a lot of oligosaccharides, so their use stimulates the intestinal microflora, which can lead to increased gas formation and bloating.

Harm of beans and contraindications to its use

Despite the fact that beans are useful, improper and excessive use of them can lead to negative consequences for the body. So, the boiled product is not recommended in excessive quantities for people who have diseases such as pancreatitis, gout and various pathologies of the digestive tract, as it provokes increased gas formation. This side effect can be reduced if you eat dill with beans.

You can not use raw fruits, because they contain poisonous substances that can cause intestinal irritation and even poisoning. To eliminate these harmful elements, long-term heat treatment is necessary.

When using dishes from this amazing plant, it is advisable not to Supplement the meal with proteins and fats of animal origin, because this combination can reduce the digestibility of beans.

Did you know that the population of great Britain eats as many beans as the whole world does?

Thus, the correct preparation and use of legumes depends on whether the beans will benefit.

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