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Bean Composition
Beans are a type of plant from the legume family whose pods are widely used in cooking. Like many other legumes, beans are rich in easily digestible vegetable proteins: 100 grams of the product contains about 21 grams of protein (the content depends on the variety of beans), as well as 46 grams of carbohydrates and only 2-3 grams of fat. The composition of the beans includes a number of microelements (copper, iodine, fluorine, iron, etc.), macroelements (calcium, potassium, phosphorus, etc.), as well as a storehouse of vitamins necessary for vital functions and functioning of the body (B1, B2, B3, B6, PP, E, A, K, C). 100 grams of beans contains a daily fiber for an adult, which is why when it is consumed, it quickly saturates and a surge of strength.
Beneficial features
Beans are recommended for use 1-2 times a week, because doctors attribute it to the category of dietary and medicinal products. As can be seen from the composition, beans have a high concentration of vegetable protein, and this concentration is superior only to meat products. Due to this amazing property, beans are valued among vegetarians, who often use it as one of the main dishes.
The high content of iron microelement in beans helps the body to produce a greater number of red blood cells, which contributes to the saturation of blood with oxygen and, therefore, to improve 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, liver, kidney and gall bladder diseases should at least occasionally include it in their diet. A mild diuretic will help get rid of edema.
This bean 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 speedy rehabilitation from ailments.
Contraindications and harm
It should be remembered that each product has its drawbacks and warnings, 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 using hot water are completely cleaned from all poisons.
Even insignificant consumption of beans can lead to such an unpleasant symptom as flatulence. This can be completely or partially avoided if you soak the product in a soda solution before cooking and serve it with fresh herbs. However, due to this side effect, the use of beans is undesirable for nursing mothers, children under one year of age and older people. To limit or completely eliminate the use of beans is for people with gastritis, pancreatitis, ulcers, jade and colitis.