Useful properties of beans
The main benefit of beans - the possibility of getting vegetable protein contained in them in large quantities, which is especially important for those who, for whatever reason, do not eat animal products. In addition, the beans have vitamin PP, C, B, amino acids, enzymes, carbohydrates, carotene, potassium, sulfur, phosphorus, magnesium, iron, calcium, pectins, purines, cellulose. Calorie beans - 340kkal 100 grams.
It was found that beans contain fiber to help lower cholesterol, and molybdenum, whereby there is one indispensable feature legumes - they neutralize the preservatives that now there is almost any product produced in industrial conditions.
Because of pectin and cellulose beans derive salts of heavy metals, which is vital to those who live in areas with high radioactive background.
For therapeutic purposes can be used and legume seeds. They have anti-inflammatory and astringent.
To reduce the level of cholesterol a day is enough to eat 100-150gr beans. Vascular condition often improves after 2-3 weeks of regular use of beans.
It is believed that in order to maintain their health, it is desirable person per year to eat at least 15-20kg beans.
Cooked and pureed beans help with diarrhea, diseases of the gastrointestinal tract, blood vessels and strengthening muscles.
Brewed bean stalks and leaves are used in dropsy.
Anti-inflammatory properties of the beans are shown and their outdoor use. For example, to quickly boils ripe beans boiled in milk is applied to the acne. Also helps with abscesses cooked in milk bean seeds. Regenerating properties of beans showing even in powdered form: hot bean flour treats inflammation of the skin for a long time healing wounds.
If there is irritation on the face, make a decoction of the flowers of the plant and rub their skin. This tool is well relieves itching irritation.
Use beans depends largely on their preparation. Do not eat raw or poorly cooked beans. Therefore, it is important to follow some rules:
- to reduce the cooking time is desirable to soak the beans in cold water 4-5hours. Water for soaking should not be warm, otherwise the beans are sour;
- for 1kg of beans during cooking has to 3l of water. Cook them without salt, in a continuous and low boil for 1-2h .;
- during cooking is not desirable to add sauces containing acid, vinegar, it can slow down the cooking of them. For the same reason you can not refill cold water;
- You can not add when cooking soda, allegedly accelerating of cooking. It spoils the taste of beans and destroys vitamin B1;
- to check for readiness through 1-1.5ch should try to crush the bean with your fingers when ready, it breaks easily.
Damage beans which boil bad that when there is insufficient heat treatment in them are toxic substances which may cause food poisoning.
Use beans - in trace elements contained in them, but in some diseases, these components may harm. The purine compounds in beans can cause damage in gout, acute nephritis, circulatory failure in the chronic stage, thrombophlebitis, acute inflammation of the intestine, stomach.
Precautions should eat beans with hepatitis, and they are not recommended for those who have discovered the disease of the pancreas, gallbladder. Those who suffer from flatulence, colitis, constipation, frequent, it is better to abandon the beans: they cause fermentation in the gut and can worsen the condition in these diseases.
Beans can bring harm even a healthy person, if, as already noted, they are ill-treated. Symptoms of poisoning beans: Headache, brown-colored urine, yellowing of the sclera, and vomiting. If these symptoms are apparent, you should seek medical help.