According to some reports, beans, mostly fried, are in great respect among Americans. Many of the inhabitants of the overseas power can easily crush the jar or other “Binsov” in one sitting. In our own territories, this culture is not so popular, and therefore, almost not studied by culinary specialists.
To be fair, we also say that most professional chefs know what beans are, and how to cook them deliciously. However, not all of our readers can boast of their own diplomas received in culinary academies. So, it makes sense to “walk” along the beans along and across, affecting in passing their useful and harmful properties, chemical composition and, of course, culinary characteristics. So, let’s get started.
Chemical composition of beans
|Value||Amount per 100 grams|
|Caloric content of beans||57 kCal|
|Alimentary fiber||0.1 gram|
|Organic acids||0,7 gram|
|Mono- and disaccharides||1.6 grams|
|Vitamins||A, B1, B2, C, PP|
|Minerals||Fortfor: 44 mg; Iron: 1.1 mg.|
Benefits of beans
The beans contain an incredible amount of “everything at once,” starting with folic acid and calcium and ending with a solid list of amino acids. True, dried beans have one feature: all microelements and vitamins work for the benefit of the human body only after heat treatment. It is believed that in the raw form of dried beans are dangerous, because they contain toxins that can cause serious food poisoning. Although someone in their right mind will decide to gnaw dry beans …
In cooked same beans, researchers see a lot of advantages that you will like not only you but also your loved ones.
In addition to the general beneficial effect on the body, microelements, vitamins and amino acids contained in beans can significantly lower the level of cholesterol in the human blood – by 10-15% for the first week of daily consumption (250-300 grams of beans). This is due to the choleretic properties of the beans.
In addition, due to the peculiarities of digesting beans in the stomach, people who regularly consume beans lose weight quite well. For, being inside the gastrointestinal tract, the beans give a very long feeling of satiety. That in turn helps to avoid unnecessary snacks and gluttony.
In addition, beans miraculously reduce the level of sugar in the blood. Why wonderful? Yes, because scientists have not yet figured out how the beans have such abilities. Nevertheless, such a “confusion” does not detract from the merits of this magnificent culture.
They also say that beans are able to fight cancer cells, but these data are not confirmed by clinical studies. Therefore, you should not strongly hope, but you should not let it out of your sight either …
Harmful properties of beans
There are also harmful properties of beans, the most obvious of which is increased gassing, which has already become a byword. However, these unpleasant consequences of eating beans can be softened somewhat if you add dill, fennel or mint to the dish.
Do not recommend eating beans and medics, however, only certain groups of people. Or rather, those who have a sick liver, pancreas or gastrointestinal tract. Yes, despite all the benefits, beans should not be eaten by people suffering from constipation, colitis, gout and nephritis.
It turns out quite a sad picture … beans are very useful, but without special restrictions, they can only be used by healthy people. Such a paradox …
If you are not disturbed by the above mentioned ailments, and also all sorts of paradoxes, then select a portion of beans and fill them with water. What is prepared? So it does not matter. All dry beans need many hours of soaking. And every 2 hours it is desirable to change the water, otherwise there is a chance that the beans will deteriorate. Green beans do not need preliminary treatment.
Soaking allows to neutralize the majority of inhibitors of enzymes contained in beans, and also accelerates the subsequent preparation procedure.
By the way, we recommend that you allow exceptionally smooth, clean and bright beans to your kitchen. All the rest – most likely, overdried or completely spoiled.
Green beans are ideally combined with vegetables, so they can often be found in salads abroad.
Dry boiled beans are excellent thickeners for soups, as well as very well “get along” in one plate with stewed vegetables and meat.
Beans are used in bakery, however, in a frayed form, but nevertheless. Bean flour improves taste characteristics of sweet baking and bread.