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One of the first beans began to be used by humans for food. Undemanding to growing conditions, precocious and quite fruitful plants have become available and nutritious food for representatives of many nations. Haricot - is a native of South America, where the beans of this vegetable culture, archaeologists find in the layers belonging to the times of the ancient Aztec civilization. Since then, the culture has spread throughout the world, and thanks to its beneficial properties, the beans have become a welcome guest on the tables around the world.
The composition of the seeds of beans and its caloric content
What does the use of beans depend on, is it harmful if there are any health problems, and which illnesses are easier to heal by including dishes with this type of legumes in the diet? The nutritional and medicinal qualities of beans are determined by its composition, to which many products and pharmaceutical preparations can envy. Per 100 grams of bean seeds account for:
- 54.5 grams of carbohydrates, of which 4.5 grams are sugars, and the rest is starch;
- 22.5 grams of protein;
- 1.7 grams of fat;
- 14 grams of moisture;
- 3.9 grams of fiber.
Almost a quarter of a string bean consists of a protein valuable to the human body, which already determines its significant value in the diet of modern people. In addition, beans are rich in vitamins B1, B2, B3 and B6, B9, E and PP.What is useful beans still? Mature seeds and succulent flaps contain substances important for human life, such as fluorine and iron, phosphorus and calcium, potassium and molybdenum, iodine, manganese and magnesium, as well as copper, zinc and sodium.
The high calorie content of the beans must be considered if you want to lose weight, as well as controlling body weight for pregnant women. Per 100 grams of seeds, depending on the variety, accounts for from 298 to 301 kcal. But green pods with no less useful properties than shelling beans, contain only 31 kcal.
Beans, can rightly be considered a product containing almost all the substances necessary for a person in the most correct proportions.
Proteins of beans are absorbed surprisingly easily, which is facilitated by the presence of vitamins in the composition, the most important of which is ascorbic acid and compounds belonging to group B. Vitamin PP supports protein metabolism, contributes to the cardiovascular and nervous system. Also, nicotinic acid maintains the state of the intestinal mucosa, is involved in the digestive system and has a beneficial effect on pressure.
Useful properties of
beans Seeds of beans are useful and minerals that make up them. This is a natural source of iron, highly demanded in conditions close to anemia, when tissues and organs are threatened by oxygen starvation due to the lack of this element. The beneficial properties of beans are invaluable in infectious diseases, the threat of seasonal colds and viral diseases. Phosphorus and magnesium become an excellent support for vision, heart and blood vessels.
The main impact of bean dishes is on the digestive system, stimulating the body to cleanse pathogens, slags and toxins. The nourishing and tasty beans are the prevention of atherosclerosis, hypertension and diabetes. Therefore, beans are often recommended for people of mature and older age.
With the observed weakened intestinal peristalsis, the useful beans in the composition of culinary dishes necessarily activate digestion, make all organs involved in the process work efficiently and effectively. And besides, the intestines will leave all accumulated slags, undigested food debris and toxins.
The role of a kind of brushing beans also plays in relation to cholesterol. This useful property of beans has long been known to doctors, who advise the inclusion of legumes in the menu to everyone who is prone to atherosclerosis or who already feel its negative effects on themselves.
Despite its high caloric content, beans are a component of dietary and therapeutic nutrition with a lot of ailments and impaired metabolic processes. Also, the beans find a place in the diet of people experiencing the effects of prolonged physical and nervous stress. Dishes from the beans of this plant the power to restore strength, to restore composure and strengthen the immune defense. That is why doctors recommend beans with the threat or already developing tuberculosis.
The diuretic property of beans has been noted, which, together with the anti-inflammatory effect, suggests the use of beans for various diseases of the genitourinary sphere, including cystitis and urolithiasis.
There is a legend that the crushed seeds of legumes were part of the powder, which Cleopatra once used.
Today, more effective cosmetics are available for women, but it is quite possible to use the beneficial properties of beans for the benefit of the skin. Gruel of boiled bean seeds will help normalize the separation of sebum, relieve irritation and gently tighten wrinkles. Even a decoction of seeds has a similar effect.
Precautions
With the great benefits of beans, the harm from the use of beans is not less than the weight, if you do not take into account some simple rules. First of all, do not eat heat-treated seeds and sash. The fact is that, in addition to nutrients, beans contain a number of proteins and carbohydrates, which are extremely difficult or even impossible for the body to absorb. In addition, the brightly colored, red or black seeds of beans contain glycosides, which have a toxic effect on the body.
In order to feel the benefits of beans, not harm, they are not only boiled before being consumed, but also soaked for several hours. Such a measure allows the bulk of harmful substances to leave the product and go into the water.
Still, glycosides, an abundance of fiber and protein can have a negative effect on health, causing pain and a feeling of heaviness in the stomach. A vivid symptom after eating insufficiently boiled and soaked beans - excessive gas formation and even signs of poisoning. Considering these features, one should be extremely careful to eat beans during pregnancy, otherwise painful cramps, harmful to both mother and baby, are not excluded. When the expectant mother wants to pamper herself with her favorite dish of beans, you can add some fennel seeds or fennel to the water where the beans are boiled. And fresh greens of these spicy herbs, reducing gas formation, spice up your portion.
If there are such warnings against pregnant women, is it possible for a nursing mother to bean? Since a baby can get some harmful substances and allergens through milk, it is better to avoid bean in the presence of negative reactions to the product of the mother’s body during breastfeeding. The rest of the recommendations are similar to those related to bean dishes during pregnancy. It is important to remember that red beans are more dangerous for at-risk groups than white beans.
Also, you should not take the beans to older people, but with exacerbation of pancreatitis, gastritis and peptic ulcer, cholecystitis and colitis, this product is completely contraindicated.
