Beans - a plant belonging to the legume family.
Homeland bean is considered Latin America. In nature, there are 87 species of this plant, but the most widespread among cultivated received kidney bean. Phaseolus vulgaris, in turn, is divided into a large number of varieties, which differ natural habitat, appearance and yield.
Useful properties of beans
The high protein content substantially determines favor beans. On this important component, it surpasses many meat animals. This highly digestible protein beans. The percentage of protein digestibility it reaches 75%, which is quite a good indicator.
The benefits of beans can speak and given the wealth of the composition of trace elements contained in the seeds and pods of the plant. In 100 grams of bean seeds contain about 15% of the daily requirement of calcium daily rate of iron, 35% of the daily requirement of magnesium, and 10% of the daily requirements of zinc. Calcium plays a vital role in the formation of bone tissue, as well as taking part in the blood coagulation system. Iron is an important part of hemoglobin, which is carried out due to the oxygen delivery organs and tissues. Magnesium is involved in protein synthesis, and also affects the digestibility of many other trace elements. Useful properties of the beans due to the biological properties and zinc, which is involved in the synthesis of male hormones and is required for efficient metabolism of alcohol.
In addition, the use of beans is determined by the composition of vitamin product. It is rich in vitamins B5 and B9. In 100 grams of bean seeds contain up to 20% of the daily requirement of vitamin B5 and daily rate of vitamin B9. Vitamin B5 is essential for the biosynthesis of carbohydrates, fats and proteins, and vitamin B9 is involved in the maturation of blood.
Useful properties for human organism bean enclosed not only in seeds but also plant pods. It is worth noting that the biological value of bean pods are several times lower than the seed. At the same time the pods contain some useful components, which do not have seeds. For example, the green beans are rich in vitamins C and A, which are necessary for normal human activity.
When cooking beans you need to follow some simple rules that will help preserve the natural benefits of beans and high palatability. Before cooking is not recommended to soak the seeds, and in the process of cooking water is recommended not to add salt. Salt is already finished dish just before serving.
If misuse damage may occur beans. It is used only in boiled form, as raw beans contain a toxic substance fazin that is destroyed during cooking. Talking about the dangers of beans, it is worth mentioning that even when properly prepared, its seeds can cause bloating. In the event of such problems nutritionists recommend a long soak seeds, despite the general recommendations of chefs. In this case, a few drops of vitamins, but solved the problem with excessive flatulence.
Data on calorie beans are very diverse. On the one hand, it is very high in calories, if you look at the performance of raw seeds. Given that food is used exclusively boiled beans, then repelled from that of already moistened and steamed product. Calorie beans is 123 kcal per 100 grams of boiled beans. These figures allow us to recommend it to people who are watching their weight and those who are dieting.