Useful qualities of beans. What is useful beans. Nutritional value, chemical composition and calorie content

25.11.2020

People discovered beans as a culinary ingredient 8 thousand years ago.

Until today, beans have gained such popularity that in some nations not a single feast, both solemn and everyday, can do without it.

For example, the Japanese very often cook cakes with bean paste, and the British always have beans in tomato sauce with fried sausages and bread for breakfast.

Species and nutritional value

Today, there are about eight hundred types of beans all over the world. In addition, there are also several classifications of this legume.

For example, classification by habitat divides beans into two types - Asian and American. The first type is characterized by the fact that its beans are quite small in size, but for the second, on the contrary, large beans are characteristic.

In our country, they mainly grow ordinary bush beans, which have their own classification.

This type of legume is eaten in whole pods, without extracting the seeds themselves. These bean pods come in a variety of shapes and sizes. It is these legumes that are most popular in the preparation of dietary dishes for both losing weight and diabetics.

In fact, asparagus beans are a type of green beans. But thanks to its popularity, culinary experts define it as a separate species. Green beans are useful both fresh and cooked. It tolerates freezing well, and under the influence low temperatures does not lose its useful properties.

This type of bean has a red or red-brown grain color. Red beans are used in soups, stews, cereals, pies. This type requires soaking for at least 15-20 minutes before cooking, and is not consumed raw, as it contains the toxic substance phasin.

Or whatever it is called "dragon tongues" - these are beans, the pods of which have a beautiful purple color, and the beans themselves are characterized small size and have a completely different color - olive. Purple beans are recommended to be eaten raw - this way they preserve both the beautiful color and useful properties.

This species is sometimes also called "wax" beans , because her beans really have the color of wax. In cooking, yellow beans can be used blanched, boiled, stewed or raw.

The grains of this type of beans themselves are characterized by a black and silky surface, but their inner part has White color. Black beans are quite firm, so they take much longer to cook than other types. And this can be attributed to its disadvantages. But there is also a huge plus - despite the long cooking, the beans do not boil at all, therefore they adequately decorate any dish.

Today, this type of bean includes all varieties whose beans are white. In fact, white beans can vary in size and shape. And it is precisely because of this diversity that we consider it the most delicious and most popular.

The nutritional value all types of beans are almost the same , there are slight differences in the content of trace elements and vitamins, but they are not so significant. calories raw beans is 298 kilocalories per 100 g of legumes, boiled - 110 kilocalories.

Nutritional value of 100 g of beans:

21.05 g - Proteins.
54.03 g - Carbohydrates.
2.02 g - Fats.
3.71 g - Pectin.
3.83 g - Fiber.
14.04 g - Water.
3.11 g - Mono- and disaccharides.
44.21 g - Starch.
3.53 g - Ash.

Vitamins found in beans:

2.02 mg - Vitamin PP.
0.44 mg - Vitamin B1.
0.14 mg - Vitamin B2.
0.9 mg - Vitamin B6.
85.04 mcg - Vitamin B9.
3.86 mg - Vitamin E.

Macro- and microelements contained in beans:

3.21 mg - Zinc.
5.91 mg - Iron.
44 mcg - Fluorine.
12.1 mcg - Iodine.
480 mg - Phosphorus.
1100 mg - Potassium.
38.03 mg - Sodium.
140.14 mg - Calcium.
103 mg - Magnesium.
39.08 mcg - Molybdenum.
18.21 mcg - Cobalt.
1.32 mg - Manganese.
578 mg - Copper.

Beneficial features

Thanks to such a rich vitamin and mineral composition, beans are an incredibly useful ingredient. Nutritionists even put it on the list Top 10 useful products for the human body.

The benefits of beans:

Beans, due to their nutritional value and calorie content, will help you gain strength after injuries or in case of low body weight.
Eating legumes at least 2-3 times a week will help get rid of discomfort with rheumatism - beans saturate the body with sulfur. In addition, it is thanks to sulfur that beans also help to cope with infections that occur in the intestines, skin rashes, and even bronchial diseases.
Due to the high fiber content, beans help prevent the occurrence of malignant tumors, remove toxins from the body,.
Beans are very useful for people who suffer from swelling of the legs, because the potassium contained in them regulates the condition. water balance in the human body and removes excess fluid, thereby relieving stress from of cardio-vascular system.
Beans help fight diseases of the genitourinary system with the help of iron, which has an anti-inflammatory effect.
Beans contain arginine, which has a positive effect on diabetic patients. Arginine is useful in both the prevention of diabetes and its treatment. The substance perfectly thins the blood, lowers blood pressure and improves the well-being of such people in general.
All legumes (including beans) stimulate the stomach, the production of gastric juice, and also prevent the appearance of tartar.
Red beans are very beneficial for women over the age of 40. It contains anthocyanins and quercetin, which perfectly counteract cancer cells, strengthen the walls of blood vessels, and normalize the hormonal background, which is very important for female body during the climax.

Harm and contraindications

Despite the large list of useful properties, beans can have a dangerous effect on your body.

Harm of beans:

Red beans should never be consumed raw, as they contain toxic substances. To get rid of their harmful effects is possible only with the help of heat treatment. To do this, red beans must first be soaked, and then boiled.
Beans contain purine compounds in their composition, so it is better for people suffering from it to exclude it from their diet.
It is also not recommended to eat beans for those diagnosed with nephritis, pancreatitis, cholecystitis, colitis, stomach ulcers or severe liver disease.

Can children eat beans?

Undoubtedly, beans are a storehouse of substances useful for the body, but it is also worth remembering that legumes have the ability to increase gas formation. That is why the use of the product by children is undesirable, because beans can lead to colic and flatulence, accompanied by pain.

In addition, the beans are quite difficult to digest by the children's stomach and are difficult to process by the intestines, which threatens to cause constipation.

note that we are talking specifically about the grains of beans, and not about the pods.

String beans are easily processed and digested quickly. Therefore, green beans can be given to children as complementary foods from 1 year old, starting with a very small piece and gradually increasing the portion to 20 g per meal.
But with grain beans, you should wait until 3 years. Only at this age can it be introduced into the children's diet, also starting with a small portion. Moreover, it is impossible to feed a child with beans every day, as this is a big burden on the work of the gastrointestinal tract. Nutritionists recommend children to give beans 2-3 times a week.

Beans are very useful for a pregnant woman, so they should be included in the diet. future mother.

The benefits of beans for pregnant women:

Since beans cleanse the body of toxins, it prevents the appearance of signs of toxicosis.
Beans fill the expectant mother's body's need for iron, and, accordingly, increase the level of hemoglobin, which has a beneficial effect on both the woman and the fetus.
Beans increase women's resistance to stress, help fight sudden mood swings, which are often characteristic of pregnant women.
Regular consumption of beans by a woman who is expecting a baby will prevent puffiness that occurs in late pregnancy. This is due to the diuretic action of legumes.

Despite the beneficial properties of beans, there are also negative aspects that expectant mothers should remember.

Harm of beans for pregnant and lactating women:

Raw grain beans, especially the red ones, contain the toxic substance phasin. It can cause poisoning, which adversely affects the health of both the mother and the fetus.
In addition, all types of beans contain oligosaccharides, and they are the cause of flatulence. To dissolve the oligosaccharides, the beans need to be soaked in water, and you can get rid of phasin by prolonged heat treatment.
As for nursing mothers, here you need to be extremely careful because of the increased gas formation after eating beans. If the child suffers from colic, mother should never eat beans. When the child has no problems with the work of the gastrointestinal tract, then mother can eat beans, starting with small portions, and observing the reaction of the child's body.

From all of the above, we can conclude: pregnant women can safely eat beans, you just need to follow the simple rules for choosing the type and cooking.

Can diabetics eat beans?

With diabetes, beans are not only possible, but also necessary. Patients with diabetes suffer from high blood pressure, weakness and lethargy, which negatively affects their way of life. Beans are excellent for all these symptoms.

Attention for diabetics!

Most useful for diabetes white look legumes. The fact is that it is white beans that perfectly lower blood sugar levels, strengthen blood vessels and regulate heart function. In addition, white beans have an antibacterial effect. And this means that the product promotes faster healing of wounds, which is very important for diabetics.
String beans also favorably affect diabetic patients. It quickly removes harmful toxins, regulates blood composition, lowers sugar levels. We can say that green beans are a kind of filter that diabetics need so much.
Nutritionists recommend that diabetics eat white beans boiled and stewed, and green beans raw. So the product most favorably affects the patient's body and reveals its healing properties.

Is there an allergy to beans?

Allergy to beans is extremely rare. As a rule, it happens to those who have noticed manifestations of allergic reactions to all legumes, such as peas or lentils.

The main signs of allergy after eating legumes are manifested in the form of red rashes or itching. If you notice such symptoms, it is necessary to exclude beans from the diet and seek help from an allergist.

How to choose and cook beans correctly?

The choice of beans should be approached in different ways, given that this product can be leguminous, grain and canned.

Here are a few simple tips choosing good beans:

To choose the right green beans, you must first pay attention to its appearance and on the quality of the pods themselves. They should not be limp, stained or cracked. When you break a bean pod, a slight crunch should be emitted.
When choosing grain beans, you need to pay attention to other factors. Firstly, the prescription of the collection is important - the longer the bean grains lie, the harder they are and the less useful properties they have, and it will take much more time to cook. The surface of the grains must be even and smooth, wrinkled or broken.
Canned beans must also meet certain criteria. First, it should only be stored in tins or glass jars. Secondly, it must have a marking indicating compliance with GOST. Thirdly, if beans are visible, they must be whole, uniform and in transparent refined sugar.

You can cook beans in different ways - boil, stew, pickle, and so on. The only thing to remember is that it is advisable to soak the grain beans for at least 10 minutes before cooking, and preferably for several hours. In this case, the beans lend themselves better to heat treatment and have an appetizing appearance.

Interesting fact!

In addition to cooking, beans are also used in cosmetology. Basically, bean puree is applied to the face in the form of masks. To do this, in the puree itself, you can add various cosmetic and essential oils. Beans have an amazing moisturizing effect and help fight the signs of skin aging.

What to cook with beans?

Beans are a very popular ingredient in many culinary recipes. For example, in Mexico and Brazil it is difficult to imagine a feast without legumes, they are consumed literally with every meal - for breakfast, lunch and dinner.

Dishes with beans:

By the way, one of the main ingredients of Georgian national dish under the name lobio is precisely the beans. But in the summer version of cooking, as a rule, they use green beans, and in the winter - grains.

bean diet for weight loss

Despite the fact that beans are a high-calorie product, they are often used in dietetics in order to get rid of extra pounds. The popularity of the product is due to the fact that it contains enzymes that have beneficial properties for weight loss.

The benefits of beans for losing weight:

Beans are an easily digestible protein, which in its composition resembles poultry or fish.
Beans are very nutritious, they saturate the body, even if they are eaten just a little.
beans speed up metabolic processes which contributes to rapid weight loss.
Eating beans releases a hormone that suppresses appetite. That is why beans allow you to permanently get rid of the feeling of hunger during the diet.
Beans help to cleanse the intestines, which rids the body of toxins.
Legumes inhibit alpha-amylase, because of this, the absorption of carbohydrates in the intestine worsens, sugar does not enter the bloodstream, and, accordingly, a person does not gain excess weight.

As such, there is no bean diet with scheduled meals. Nutritionists simply recommend including it in your diet more often, while removing fried, flour and confectionery products. If you replace at least one meal a day with beans, the result will not be long in coming - the extra pounds will gradually go away without harming the body as a whole.

Cook beans for yourself and your loved ones, because in addition to all its useful properties, it also has excellent taste.

The benefits and harms of beans are an interesting question, since these beans are often used in the daily diet as part of various dishes. It is necessary to carefully study their features in order to objectively evaluate the properties.

The history of the origin of beans

Science considers America to be the birthplace of beans - they began to cultivate the product on the territory of this continent about 7 thousand years ago, bean seeds are found during archaeological excavations of Inca settlements. The product was brought to Europe after Columbus discovered America. However, at first the plant was used for decorative purposes - it was grown on the facades of houses, since the long curly stems wrapped around the walls and columns very beautifully.

The product came to the territory of Russia only 200 years after the discovery of America and the spread of legumes around the world. And the first 100 years in Russian Empire beans in the same way performed only decorative functions. However, in the 18th century, the benefits and harms of beans for the body were still discovered - since then, the culture has been grown for use in cooking.

How and where do beans grow?

Currently, beans are grown in most countries of the world. Its cultivation is especially successful in warm regions. the globe with a large number of sunny days per year, light fertile soils and moderate rainfall. It is these conditions that the plant likes and, if available, shows the best yield.

Three countries are the leaders in the production of beans - China, Argentina and Egypt. In Russia, beans are also successfully grown, but they are not included in the list of main agricultural crops.

Types of beans and their beneficial properties

In stores and markets, you can find several varieties of beans. They differ not only in color, but also in useful properties.

Red

It is found on the tables very often - it is most common. Its useful properties lie in the increased content of fiber - only 100 g of the product allows you to get the daily norm of dietary fiber. Red beans are very satiating, and they also have the ability to remove toxins and prevent the development of cancer.

White

White beans are very beneficial for teeth. They have powerful antibacterial properties and improve oral health. If you use them regularly, the product will protect your teeth from the appearance of plaque and tartar. In addition, the product benefits the cardiovascular system and prevents the development of ailments.

Green (pod)

Green beans contain a huge amount of proteins, amino acids, vitamins and minerals. It strengthens the immune system and has a beneficial effect on blood vessels, improves the overall tone of the body. It would be appropriate to especially highlight the beneficial properties of beans for men.

At the same time, the abuse of the product can cause harm and lead to problems with the intestines. You need to eat beans little by little, especially with a tendency to constipation and diarrhea.

Black

Black beans are the leader in protein content. Of all the types, the product is the most high-calorie, but it can also be considered the most useful. Beans have powerful anti-cancer properties, prevent the development of cardiovascular diseases. When using, you need to remember only the dosages, do not get carried away with nutritious beans.

The benefits of beans for the body

Among the beneficial properties of beans for the human body, there are several main ones. Specifically, this product:

regulates the work of the intestines, eliminates problems with its emptying, contributes to the timely removal of toxins;
lowers cholesterol, thereby strengthening blood vessels and reducing harm to the heart system;
relieves headache, relieves fatigue, including chronic;
beneficial effect on the respiratory system - regular consumption of beans helps to relieve asthma symptoms;
helps with joint diseases - relieves pain and inflammation in arthritis;
improves immune resistance and helps cure colds;
beneficial effect on the nervous system and brain, prevents the development of Alzheimer's disease in old age;
strengthens bones, reduces the risk of osteoporosis;
improves the condition of the skin and generally rejuvenates the body;
helps with eye ailments, in particular, with cataracts.

The benefits of beans for the human body is that it lowers blood glucose. The product is highly recommended for use in diabetes mellitus.

women

The benefits and harms of beans for a woman's health are expressed in the effect of the product on the reproductive system. Beans reduce the harm from blood loss during menstruation, as they maintain hemoglobin at the right level, improve well-being during pregnancy.

The beneficial properties of beans for women also consist in the fact that the amino acids in this product strengthen the immune system and normalize work. endocrine system. The product protects women from the development of cancer, which women become especially susceptible to with age.

men

The benefits and harms of beans for men are that a protein-rich product helps build muscle tissue. In addition, the product contains vitamins responsible for the reproductive functions of men - the use of beans has a beneficial effect on potency and promotes successful conception.

The benefits of beans for the body of a man are also expressed in its positive effect on the intestines, blood vessels, heart and liver. The product protects male body from atherosclerosis, strokes and heart attacks. Regular consumption of beans helps to get rid of fat deposits that occur when there is a lack of exercise.

Is it possible for pregnant and lactating beans

The benefits of beans for pregnant women are great - the product protects women from the development of anemia, reduces toxicosis, and prevents constipation. support the muscle tone of a woman and protect the expectant mother from convulsions. The product also benefits the child - the fetus receives all the vitamins and minerals necessary for normal development.

However, beans in excess quantities can be harmful - they cause flatulence and discomfort in the intestines. Therefore, care must be taken when using them.

As for the lactation period, it is recommended to use a green variety of beans when breastfeeding, they will bring the greatest benefit. So that the product does not cause harm, you need to eat it little by little and no more than three times a week. A young mother should carefully monitor the reaction of the baby - if the product harms the child, it will have to be abandoned.

At what age can beans be given to children

The product rarely causes allergies, so it is allowed to introduce beans into the baby's diet from 8 months. It is best to offer the child beans along with pieces of boiled chicken - this way the body will receive the necessary amount of protein and easily absorb it.

It is best to give the child green or, since these varieties are easier to digest. Red and white beans should be introduced into the diet only after 3 years.

Attention! Since the beneficial properties and contraindications of beans complement each other, and they can potentially be harmful, you should consult a pediatrician before using the product for the first time in a child's diet.

Are beans good for weight loss?

Beans are of great benefit in losing weight, especially green legume varieties. The calorie content of such a product is reduced, therefore, when combined with vegetables and lean meat, beans become an excellent dietary dish.

It is important that when losing weight on beans, you do not have to starve - it saturates the product very well. Fiber in the composition contributes to regular bowel movements, so toxins and toxins cease to accumulate in the body.

How beans are used in folk medicine

The benefits of beans for human health are manifested with regular consumption of the product in food - beans prevent the development of many ailments. But in the same way, the product is beneficial for already existing diseases, it can have a healing effect.

For diseases of the vessels and the heart, it is recommended to make a decoction - 100 g of beans are boiled for 20 minutes in a liter of water, then the remedy is filtered and drunk before meals every day.
The healing properties of bean husks show themselves well with cystitis - 40 g of crushed leaves are poured with a liter of boiling water, insisted for an hour, and then taken three times a day for half a glass.
For rheumatism and other joint diseases, chopped beans are boiled for a quarter of an hour, the resulting remedy is filtered and drunk twice a day on an empty stomach.

It is useful to rinse your mouth with infusions and decoctions for gum disease and mechanical damage mucous membranes. The benefits of a decoction of beans help with disorders of the nervous system and gynecological ailments. Bean powder can be sprinkled on wounds and healing burns, has similar medicinal properties bean stalks.

The benefits of beans for diabetes are highly valued. Amino acid, which is part of the product, helps to reduce blood glucose and partly replaces insulin.

Consumption rates for beans

In order for the product not to cause harm, it is necessary to adhere to moderate dosages. It is best to consume beans twice or thrice a week, and a single serving should be no more than 150 g.

The benefits and harms of sprouted beans

AT last years sprouted cereals and beans are gaining popularity - this list includes beans. The benefit of bean sprouts lies in the fact that such beans contain much more vitamins B, C and E. Sprouts have antibacterial and rejuvenating properties, effectively tone the body and prevent cancer. It is useful to use them for weight loss, to maintain good condition of hair, skin and nails.

However, the benefits of raw beans with sprouts are not always clear. If you abuse such a product, it will lead to a decrease in blood pressure, to the occurrence of flatulence and diarrhea.

How to germinate beans at home

It is not necessary to buy a germinated product in specialized stores - you can get sprouts at home. The process looks like this:

beans intended for sprouting are carefully sorted out, leaving only the healthiest grains, and washed several times;
clean beans are placed in a container with a perforated bottom and placed in another larger container where water will drain;
the bottom of the germination container is covered with gauze folded in several layers, beans are poured on top - a fairly thin layer;
the beans are poured with water so that the liquid almost covers them from above, covered with another piece of folded gauze on top and cleaned in a warm place for several days.

As liquid accumulates in the lower container, it will need to be drained. After a couple of days, the first shoots should hatch - this means that you need to continue watering. After a few more days, the sprouts will become longer, after which their beneficial properties can be used for food.

Important! Not all varieties of beans are suitable for sprouts - it is recommended to germinate only golden or Indian beans.

The red and white varieties of the plant contain too many toxins that are harmful and disappear only with prolonged cooking.

How Sprouted Beans are Used

The benefits of bean sprouts are most clearly manifested when the product is added to salads. In combination with vegetables and herbs, sprouted beans have a particularly beneficial effect on the body.

Also, sprouts are added to soups and garnishes for meat and fish dishes. Sauces are made from sprouted beans, sometimes the product is even found in baked goods. The increased content of vitamins in sprouts enhances the beneficial properties of any dishes.

What type of beans is healthier

Beans are eaten in a wide variety of forms - boiled, stewed, canned. It is interesting to figure out which product retains the most useful properties.

In its raw form, the product is practically not consumed - most varieties of beans are toxic and require long soaking. Only sprouted golden beans can be eaten without pre-treatment.
The beneficial properties of the bean shells and the beans themselves are well preserved when frozen. Moreover, the frozen product becomes even more valuable - the protein content in it increases by about 2 times.
When preserved, the product retains up to 80% of useful properties. Canned beans are rich in fiber and minerals and have a positive effect on digestion. The only downside is that animal fats are often used in canning, so the product can be harmful if you are prone to obesity.
Useful properties of boiled beans, stewed and baked beans remain quite high. Before the cooking process, raw beans are soaked in water for several hours. This allows not only to neutralize the possible harm from the product, but also to preserve all its benefits - subsequently, when cooking, the vitamins and minerals in the composition of the beans are not destroyed.

Thus, the benefits of boiled beans, frozen pods and canned beans remain comparable to each other. It is the boiled product that is considered the safest for health - with a large number of valuable properties, it is the least likely to harm the body.

The use of beans in cooking

The versatile product has a very a wide range applications.

Beans go well with meat and fish, mushrooms and eggs, nuts and cheese. They can be used together with herbs, spices, herbs.
In a constant diet, bean soup with the addition of potatoes, carrots, tomatoes and pieces of meat will be of great benefit. Such a dish contains a large amount of vitamins B, A, E and C, minerals and fiber.
The benefits of stewed beans are great - it is easily digestible and has average nutritional values.

Added to many salads. In small quantities, it slightly increases the calorie content of the dish, but such a salad saturates very well.

Harm of beans and contraindications for use

With all the benefits in some situations, the product can be harmful. Beans have the most dangerous properties in their raw form - they contain lysine, which is toxic to the body and disappears only after heat treatment.

Contraindications for the use of the product are:

gastritis, ulcer and colitis in acute condition;
gout and pancreatitis;
severe liver disease;
cholecystitis;
cholelithiasis;
flatulence.

Excessive consumption of the product is harmful because it leads to increased gas formation due to the high fiber content.

Frequently asked Questions

A variety of product varieties and ambiguous properties lead to the fact that the use of beans raises many additional questions. Basically, they are about choice.

How to choose the right beans

It is not difficult to buy a quality product in a store. It is enough to pay attention to a few points.

The surface of the beans should be even, smooth and glossy, free of odd stains and dirt.
There should be no traces of mold on the beans; its presence indicates a gross violation of storage conditions.
String green beans should be uniform, without damage, dents or specks. When pressed, the pod should crackle slightly.

When buying packaged beans, pay attention to the expiration date and date of manufacture. The longer the product sits on the store shelf, the tougher it becomes to prepare it, it will take a lot of time.

What color of beans is healthier

beans different varieties have different properties. So, black and white beans are characterized by a high protein content, green beans are especially beneficial for diabetics, and red varieties store a large amount of fiber. The choice of product by color depends on the state of health and specific requirements.

Which is healthier: beans, peas or lentils

When buying legumes, people often find it difficult to choose between lentils, peas, and beans. But it cannot be said unequivocally that one of the products is more beneficial than the others.

Peas are the least likely to cause allergies, so they are ideal for a children's diet.
Lentils contain a lot of folic acid and can be cooked faster than beans. However, it often causes flatulence and the formation of stones in the kidneys and gallbladder.

Advice! The properties of legumes are similar, but none of the products has pronounced benefits.

Choosing between peas, lentils and beans should be based on the state of your own body.

Conclusion

The benefits and harms of beans depend on many parameters - on the presence of contraindications, the variety of beans, and the method of preparation. If you use the product in small portions and devote enough time to heat treatment, then the beans will have a beneficial effect on health and will not cause harm.

Beans are considered one of the healthiest leguminous plants due to the presence in it of various macro- and microelements, fiber, fats, proteins and carbohydrates. The birthplace of this amazing plant is South America, because it was from here that it came to Europe and other parts of the world.

Many call beans a vegetable analogue of meat. It is used as food in various salads, diet food, soups, etc. Nowadays, beans are included in many diets that promote fast and healthy weight loss.

Useful properties of beans

It is necessary to consider in more detail the question of how useful beans are for humans, this will help you appreciate its properties and effectiveness.

The composition of the beans includes all kinds of useful carbohydrates, fats, proteins, water and pectin.
The following elements are contained here in sufficient quantities: calcium, zinc, iodine, iron, fluorine, magnesium, phosphorus, etc.
It is impossible not to note the high content of vitamins of groups C, B and E.

Thanks to such a rich content, beans are an ideal product for the prevention of many diseases and disorders in the body.

The health benefits of beans are as follows:

with its help, you can cook diet meals that make it easy to lose weight;
these legumes are considered an excellent antidepressant due to the presence of certain amino acids;
recommended for use in hypertension and atherosclerosis;
regulates and restores metabolism;
is an indispensable product for people with weakened nervous system;
there is no doubt whether beans are useful, since they also have a beneficial effect on the human cardiovascular system;
lowers blood sugar levels in diabetes mellitus.

It is noteworthy that beans are often used for cosmetic purposes. Anti-aging masks are made from it, as well as other means to improve the condition of the skin.

The beneficial properties of beans never cease to amaze, and this applies to literally all areas of its positive impact on human health, the condition of his skin, and also to help with weight loss.

Beans: contraindications

Harm from beans can be as follows:

People who are predisposed to gout should completely eliminate or limit the amount of beans consumed, otherwise you will face a serious disease.
It is not recommended to use this product in large quantities for people in old age.
It is worth limiting the daily consumption of the product for gastritis, ulcers and people suffering from high acidity
There is also individual intolerance to the product, but it occurs in a minimum number of people.

As you can see, the contraindications of beans do not pose a danger to all other people, so you can safely eat this product without fear of any negative consequences.

Beans and weight loss

Beans for weight loss can be useful due to the following properties:

low calorie product;
rapid saturation of the stomach, which prevents the appearance of hunger;
beans are quite cheap, you can buy it in any store, on the market. If we compare it with other dietary products, then beans are the cheapest and most affordable;
does not contain cholesterol, it contributes to a complete and healthy diet while following any diet.

You can lose weight with the help of beans quite quickly. This product saturates the body for a long time. Thus, after eating a dish of beans, you will be full and will not want to eat other food. This will allow you to lose those extra pounds without really thinking about how many calories you consume daily.

There are several main types of beans that are used for food. It should be considered separately their qualities for weight loss.

Black Eyed Peas
She has a high nutritional value and very low calories. It contains a lot of fiber, which cleanses the body of toxins.
Fresh green string beans
Consists of a large number water, which has no calories in principle. Virtually no fat, which also has a positive effect on weight loss.
White beans
It can reduce appetite and improve weight loss results due to starch blocking.
Red beans
Perfectly breaks down and removes fats from the body. It is very useful in diets for weight loss because it prevents the appearance of body fat.

Ways to use beans

How to lose weight with beans? Your attention will be presented to the most effective ways lose weight with this product.

You can follow the following diet for a whole week: boil green beans (200 g) for breakfast, season it with olive oil. Cook for lunch vegetable soup with the addition of beans. Dinner will consist of boiled green beans (200 g) and fresh vegetable salad.
Boil red beans in water without salt (300 g). Fry the onion, chop the tomatoes and mix all the ingredients. Simmer beans with vegetables for 10 minutes.
You can make a salad with asparagus beans. To do this, you need 300 g of beans, parsley, olive oil, grated almonds.

Beans during pregnancy

You may be wondering: can pregnant women eat beans? The answer is obvious: of course, yes. This product cleanses the body of toxins and toxins, stimulates digestion, and is also an excellent anti-stress agent, which is so important for expectant mothers.

However, beans during pregnancy can also be harmful to women, especially for those varieties of the product that are consumed raw. Such beans may contain harmful substances if heat treatment is not carried out first.

As you can see, beans during pregnancy are not contraindicated, you just have to follow some rules for its use.

White beans is a plant of the legume family. Outwardly, they have an oval flattened shape and are arranged in several pieces in bivalve pods. For the first time, the good taste and benefits of this plant were appreciated by the inhabitants of India and Latin America.

Very important eat fully cooked food white beans, as the raw product contains toxic substances. In addition, it is recommended to pre-soak the plants to eliminate harmful substances.

Beneficial features

In white beans contains the most protein in comparison with other varieties. This plant has a lot of coarse fibers that are not fully digested in the stomach. They absorb all the toxins and harmful substances and then bring them out. Also, beans contain a lot of folic acid, which prevents the possible development of atherosclerosis. Due to the high content of calcium and magnesium, beans helps strengthen bones and teeth.

Thanks to certain substances white beans have a calming effect, which means that it will be useful to add this product to the menu for people who have problems with the nervous system. In addition, it has many gland, which helps in the formation of red blood cells and supplies the cells with oxygen. This increases the body's resistance to various infections and viruses. White beans have one more useful quality- she is dissolves and purifies urine.

White beans are widely used in cosmetology. The plant is crushed into a puree and made from it rejuvenating and nourishing face masks. Regular use of such a tool will help smooth out wrinkles.

Use in cooking

Many tasty and nutritious dishes can be prepared from white beans. Ready beans have a wonderful creamy taste. From white beans mainly cook soups and side dishes. It goes well with other vegetables, spices and sauces. Quite often, white beans are canned and then used to prepare various dishes, for example, salads, stews, hot and first courses. It also makes incredibly delicious casseroles.

In the countries of the East, white beans are made flour, from which various tasty and healthy pastries are made. In Japan, desserts made from this product are very popular.

Benefits of white beans and treatment

Many physicians prescribe a white bean diet to patients who have diseases of the stomach, intestines, kidneys, liver, Bladder as well as heart failure. It has been proven that the substances that are in this plant contribute to the dissolution and removal of stones that are in the gallbladder and kidneys.

Antimicrobial properties have a positive effect on inflammatory processes liver. Some doctors advise their patients who are undergoing treatment for tuberculosis to add white bean dishes to their menu. Also, this product is indispensable for sick people. diabetes, since it contains arginine, which takes part in nitrogen exchange processes and synthesizes urea.

Harm of white beans and contraindications

Because there are purines in white beans it is worth refusing to use it for the elderly and those who have gout and nephritis. In addition, a weighty argument for excluding this product from your menu is the presence gastritis, ulcers, pancreatitis and cholecystitis. Even white beans cause increased gas formation in the intestines.

Beans are one of the most popular representatives of the legume family, and many people like their taste qualities. Boiled beans are especially appetizing when they are saturated with the aromas of spices and other ingredients of the dish.

There are many varieties of beans, even very many. Without particularly going into botany, we distinguish between "red", "white", "asparagus". Although recently they began to understand what lima beans, mung beans, black eye, pinto and others are.

What is valuable in beans? And the most valuable?

Fat free high quality protein. Combined with dishes prepared from whole grains (for example, rice), beans will provide you with almost defatted high-quality protein, replenish vitamins, micro- and macronutrients, as well as molybdenum, which is responsible for detoxifying the body with the accumulation of sulfites.

Cellulose. Beans contain it in an ideal amount: 1 serving can provide us with a full daily requirement (200 g - about 50 g of fiber). What is fiber for? It removes toxins from the body, stabilizes blood sugar levels, and saturates without extra calories. Red beans are especially rich in fiber.

Molybdenum. Why is molybdenum important? Sulfites, which are a kind of preservative, are often found in prepared foods. People who are sensitive to them may experience palpitations, headaches, or disorientation. Meanwhile, just one serving of cooked beans (about 200 grams) supplies the body with 177% of the daily requirement of molybdenum.

Other nutrients. As a representative of legumes, beans are also rich in B vitamins (especially B6), vitamin PP, vitamin E, contain such macro- and microelements as manganese, sulfur, iron, magnesium, phosphorus, potassium, calcium. And this is not all, but only the most important.

Calorie content of beans. 100 grams dry contains 139 kcal, the calorie content of boiled beans is approx. 94 kcal.

Bean composition. 100 g of product contains 8.5 g of protein, 18 g of carbohydrates, 20 g of fiber

Useful properties of beans. Beans for various diseases

The beneficial properties of beans are in many ways similar to those of peas, and this is understandable - both products belong to the class of legumes. However, the unique ratio of nutrients in the composition of both makes their use, if not mandatory, then very desirable, just as the presence of phytoncides in both apples and cherries does not negate the value of the first or second. Even related products have uniqueness. It is no coincidence that nutritionists insist on the diversity of our menu.

Those who are accustomed to approach questions healthy eating with a meticulous feeling, sense and arrangement, it will be interesting to get acquainted with scientific research beneficial properties of beans. The issue has been well researched.

Eat Beans for Diabetes

One study, which involved two groups of people with type 2 diabetes, compared the performance of patients whose diet included foods high in fiber. Patients of one of the groups ate according to the standard American diet for diabetics, according to which the daily norm of fibers was 24 grams per person. The other group followed a diet that included 50 grams of fiber per day. As a result, people in the group that ate more fiber had lower levels of both blood sugar and insulin. In addition, their cholesterol levels decreased by almost 7% and triglyceride levels by 10.2%.

Beans help lower blood cholesterol

As a legume, beans are made up of both soluble and insoluble fiber. A serving of these beans (about 200 grams) will provide almost your entire daily fiber requirement.

Soluble fibers, due to the formation of gel-like substances in the digestive tract, remove bound bile from the body along with the cholesterol it contains. Insoluble fiber should be consumed by people prone to constipation and digestive disorders (eg, irritable bowel syndrome).

Add beans to your diet to reduce the risk of heart disease

Scientists have been testing the relationship between diet and mortality from coronary heart disease for two decades. The experiment involved 16,000 middle-aged men in the United States, Italy, Greece, Finland, the Netherlands, the former Yugoslavia and Japan for 25 years. Typical diets were: in Northern Europe dairy products were consumed in large quantities; in the USA - meat and meat products, in Southern Europe, the diet was more fish, wine, vegetables and legumes, and in Japan - fish and dishes from cereals, soy products.

An experiment has shown that eating legumes reduces the risk of death from heart disease by 82%!

Another American study confirms that eating high-fiber foods, such as beans, can help prevent heart disease. Nearly 10,000 American adults participated in this experiment for 19 years. People who ate a lot of fiber (21 grams per day) had 12% fewer cases of coronary heart disease (CHD) and 11% fewer cases of cardiovascular disease (CVD) compared with those in whose diet fiber was 5 grams per day. The groups that consumed only water-soluble dietary fiber were even more fortunate, with a 15% reduction in the risk of coronary artery disease and a 10% reduction in the risk of cardiovascular disease.

Beans have a significant amount of folic acid and magnesium, which is also important for the heart and blood vessels.. Folic acid helps to lower levels of homocysteine, an elevated level of which is one of the factors in the occurrence of a heart attack, stroke, or peripheral vascular disease. It has been calculated that 100% daily intake of folic acid reduces the risk of myocardial infarction by 10%.

Large supply of magnesium in beans- this is another fat plus for the human cardiovascular system. Having enough magnesium in the body improves the flow of blood, oxygen and nutrients throughout the body and reduces the risk of a heart attack. So eat more beans if you want to keep your heart healthy (especially if you have a heart diagnosis): one serving contains 19.9% of your daily magnesium requirement.

Beans replenish iron stores in the body. In particular, women during their menstrual cycle, when they are more at risk of iron deficiency, are advised to consume these beans also because, unlike meat (another source of iron), they are low in calories and practically fat-free. Iron - component hemoglobin, which carries oxygen from the lungs to all cells in the body, and is also part of key enzyme systems for energy production and metabolism. In pregnant or lactating women, the need for iron also increases. From one serving of beans, you will get 28.9% of the daily value of this element.

Vegetarians, voluntary or involuntary

Include beans in your diet if you do not eat meat. If you want to replace red meat on your menu, become a fan of beans. These beans, especially when paired with whole grain dishes such as durum wheat pasta or brown rice will provide you vegetable protein, similar to meat proteins, but without the extra calories and fats found in meat and dairy products. A serving of beans (about 200 grams) will supply 30.7% (15.3 grams) of your daily protein requirement.

By the way, the closest in composition to meat protein among plants is found in soybeans. Beans are inferior, but still confidently holding on among the protein champions.

How to choose and store beans

dried beans, as a rule, is available in prepackaged packages, and is also sold in sufficient quantities in the markets. The packaging must be strong and undamaged. Unpackaged beans should be inspected for stains, insect damage and bad smell, which indicates that the beans were stored in a warehouse with high humidity. The beans will last until the next harvest if kept in a dry place in an airtight container (you can simply glass jar). And the already boiled product remains edible for up to three days if placed in a closed container and refrigerated.

You can also buy canned beans.. This is more convenient because you save time on cooking, and the nutrients of such beans are no different from those that you cook yourself. However, such a product may contain additional salts and additives, and home-cooked beans are absolutely safe. And for some reason canned beans not so tasty. So the cons are significant.

To reduce the cooking time of the beans, improve its absorption by the digestive system (which oligosaccharides interfere with) and remove toxic substances from the beans (and they are, especially in red), it is recommended to rinse and pre-soak them. This can be done in several ways. The first method is to boil the beans for two minutes, remove from heat, cover and let stand for two hours. An alternative method is to simply soak the beans in cold water for eight hours or overnight in a cold place. Before cooking, beans, regardless of the pre-soaking method, should be rinsed with clean water.

In the pot, the beans should be covered with water 2 inches above the beans. You need to start cooking it in cold water over low heat, when the water boils, add salt. When using beans in the first courses, it must be brought to half-cooked in a small amount water, and then pour in the broth and other ingredients of the dish. It is important to remember that foods containing acid, such as vinegar, tomatoes or tomato paste, it is better to add at the end of cooking, when the beans are already soft. If these ingredients are added too early, they will slow down the cooking process of the beans.

Beware the purines

Beans contain natural substances called purines. The kidneys of some people are not able to remove the breakdown product of purines - uric acid, and then its level in the human body rises. With the constant accumulation of uric acid, a dangerous disease can occur - gout. People who are prone to gout, let alone those suffering from it, need to limit or eliminate foods that contain purines. However, some nutritionists consider this recommendation more than controversial. According to recent studies, only meat and fish purines can lead to the development of gout, and purines, which are found in plant foods, have practically no effect on the manifestation of this disease.

A bit of history

Common beans, like some other beans, descended from a common ancestor, whose homeland is Peru. Throughout South and Central America, these legumes spread thanks to the movement of Indian traders, who brought the beans from Peru. It was brought to Europe by Spanish explorers in the 15th century. Because beans are an inexpensive yet generous source of protein, they quickly gained popularity in many cultures around the world.