Useful properties and contraindications of red beans

The plant culture of the legume family is known for its valuable nutritional properties.Protein, which is the main component of beans, belongs to easily digestible products and can even replace meat protein. Along with this, the beans have a number of useful properties and qualities that are widely used not only in cooking, but also in medicine, cosmetology, perfumery and other industries.

A diverse representative of leguminous leguminous beans comes from America. The Mayan and Aztec tribes cultivated this culture on an agronomical scale, considering beans as their staple food. She was like bread to us. In Mexico, it is still consumed with corn and pumpkin as an ingredient in national dishes.

This is an annual bindweed plant with fragrant color and bright dense pods of ovules.

Haricot is a gardener because of its simplicity and ease of cultivation and care. It can even be grown in an apartment as an ornamental plant. Fruits are beans of a beautiful rounded shape have a bright color of monophonic or motley color.

Her varietal palette is diverse. There are more than 200 types of white, yellow, red and even purple beans, which are also called Georgian. The most famous varieties: "Colorado", "Tashkent", "Skorospelka", "Tomatnaya", "Adzuki", "Ethiopian", "Kidney", "Middle Red" and others. Tasty juicy pulp of bean beans is used to prepare a variety of dishes: soups, side dishes, salads, desserts, various fillings and stuffing meat delicacies.

It canned, fried, stewed, boiled, baked in the oven, microwave, cooked in a slow cooker. Especially well it is prepared with tomatoes, cilantro, onions and garlic.

Useful qualities of beans are mainly due to the presence in its composition of chemical elements and vitamins of group B (in milligrams):

• B1 - 0.7;
• B2 - 0.17;
• B3 - 6.5;
• B5 - 1.3;
• B6 - 0.8;
• B9 - 89 micrograms.

Other vitamins / minerals:

• C, 4.4;
• E - 0.6;
• PP - 2;
• molybdenum - 39.5 mcg;
• phosphorus - 479;
• fluorine - 43 mcg;
• chlorine - 59;
• chromium - 9 μg;
• zinc - 3.21;
• aluminum - 641 mcg;
• iron - 5;
• iodine - 12.1 mcg;
• potassium - 1002;
• calcium - 151;
• vanadium - 198 mcg;
• cobalt - 19.6 mcg;
• silicon - 91 mcg;
• magnesium 1.23;
• copper - 581 mcg;
• sodium — 39;
• nickel - 174 mcg;
• selenium - 25 mcg;
• sulfur - 158 mcg;
• titanium - 149 mcg;
• boron - 409 mcg.

In addition, the red bean product contains amino acids, including lysine, tryptophan, methionine, histidine, tyrosine, arginine, and others.

The ratio of BU to 100 grams of the finished product is:

• proteins - 22.5 grams;
• fats - 1.1 grams, including saturated - 0.3 grams, polyunsaturated - 0.4 grams and monounsaturated - 0.2 grams;
• carbohydrates - 61.2 grams, and fiber - 15 grams and simple carbohydrates - 2 grams.

The water content in the specified amount - 14 grams, and solid dietary fiber - 12 grams. A portion of red beans averages 310 kcal, does not contain cholesterol, is able to satisfy the daily need of the human body in fiber. The ratio of KBDU allows you to assign this product to the diet series.

Red beans are used as a means to normalize weight and weight loss. This complete lean product is able to saturate without harm to health due to the content of all the necessary elements for the full functioning of human body systems. There is even such a motto among nutritionists: beans - and nothing more! It contains fiber, coarse fibers that can remove all excess from the body. Beans have a low glycemic index, therefore, is the basis of a lipid-lowering diet.

Constant use of this string bean stabilizes the nervous system. Therefore, it is absorbed in large numbers by the inhabitants of England, who are known to suffer most from a lack of sunlight, which is a source of good mood and well-being. In Bulgaria, there is even a Bean Holiday, which is traditionally celebrated at the end of November each year. Last Sunday, residents of the whole region gather, prepare bean dishes, share culinary secrets and arrange festivities with dances and fireworks.

Keep the beans should be in a closed form in a dry, dark place. The best way is in special ceramic cans. But you can also freeze in a special section of the storage chamber in the refrigerator. You can also dry the clean beans and then use it for cooking, after preparing.

The benefits of eating red beans are obvious. For more than three thousand years, humanity has been using this product to nourish and maintain vital vital functions of the body.

Having studied some useful properties of beans, you can successfully apply this knowledge in practice.

• Beans contain protein, which is an analogue of meat protein, and even exceeds it in a number of properties. Fiber retains minerals in the cells, contributing to their gradual absorption. The presence of complex carbohydrates gives a feeling of satiety, which allows the body in the usual mode to replenish the supply of nutrients for a long time.
• Eating red beans improves the cardiovascular system, strengthens the nerves and the immune system of the person.
• Its anthocyanins are capable of fighting such serious illnesses as cancer and oncology.
• The use of beans in any form restores the water-alkaline balance, increases hemoglobin and removes cholesterol. The blood is purified and saturated with oxygen, new cells are produced. Erythrocytes inform the cells of respiration and remove the decay products, which significantly affects the stabilization of pressure in hypertensive patients. Folic acid strengthens the vascular walls, which also contributes to the normal functioning of the circulatory system.
• The beans during the heat treatment process do not lose most of the nutritional properties and vitamins. Only fat, starch and sugar disappear. Therefore, experts advise eating boiled beans with diabetes, as well as people with obesity. Vegetable has almost no fat, and those that are well digested, removes sugar from the blood, reducing its level.
• Frozen beans retain protein several times more raw, and canned - a significant proportion of the vitamin complex, micro and macro elements, among other things - fiber, able to stabilize weight.
• Haricot stimulates the stomach and intestinal tract, improves secretion and has a positive effect on the intestinal microflora, so it should be used by people with congestion, constipation and other diseases of the stomach and intestines.

• In addition, beans are used in cosmetology as ingredients of creams and masks. Due to the hypoallergenic properties of the extract from the beans are used in the lines of domestic and foreign cosmetic products for women. And the extract from plant stem cells of this plant has a rejuvenating and skin regenerating effect.
• Red beans are widely used in traditional medicine. Healing remedies are created using all parts of this plant culture: pods, stem processes, inflorescences and roots. Tincture of flowers treat kidney stone disease.
• For the treatment of pancreatitis apply fresh juice from bean pods.
• Alcoholic infusion of peeled fruit pods removes excess fluid from the body, relieves swelling, is a good diuretic for urinary retention and other inflammatory processes in the human urinogenital system.
• For the treatment of purulent wounds and burns, powder is prepared from ground beans. This antiseptic agent contributes to the rapid resorption of postoperative sutures and cuts.
• The broth from the beans take athletes and people exposed to heavy physical exertion. This drink quickly restores power and gives energy. Protein and mineral complex restores the work of cells, protecting them from dehydration. Beans are the main dish included in the astronauts ration.
• Red beans are recommended for anemia in order to compensate for the loss of iron.
• The ability to clean the liver is another useful property of beans. Moreover, it has a complex effect on the process starting with the elimination of toxins and ending with the formation of new blood cells in the human blood-forming organs.

Don't forget that beans when used improperly can cause harm instead of benefit.

• This vegetable-rich vegetable can also accumulate toxins. Therefore, the beans can not be consumed raw.
• Before use, the beans must be soaked for 8, and best of all - 12 hours, and then washed well. Then the harmful substances will be washed out with water, and the product will retain its usefulness and will boil well.
• Bean dishes are quite difficult for the stomach, so their use is better to reduce or even exclude those with stomach diseases: ulcers and gastritis, especially in the acute stage, as well as everyone who suffers from flatulence and increased gas formation.
• Pregnant women in the second trimester, experts advise to completely exclude beans from the diet because of its properties to stimulate intestinal motility, which can cause premature birth.
• To reduce the use of dishes from this type of legumes should also be older people and young children. A coarse substance in the composition of the vegetable contributes to increased gas formation in the intestine. For this contingent, one-time consumption of vegetables per week is sufficient, and children should be given this product only from 12 years of age.
• Lactating mothers haricot is harmful, as it can cause allergies, intestinal disorders and other dyspeptic conditions in infants.
• People with a disease such as gout, legumes are not recommended for use because of the high content of purines. Recycling through a complex chemical process, these compounds release urea, unable to be excreted by the kidneys themselves. Thus, there is an accumulation of toxic substances, which may be the cause of the deterioration of the patient.

Knowing the features of this food, you can avoid many troubles.

Boiled red beans are used as a separate dish, as well as in various salads, side dishes and pastries. It is an indispensable ingredient for vegetarian and lenten dishes, and is also included in the athletes menu. Patties with boiled beans, all kinds of dishes and delicious desserts offer endless possibilities for culinary experiments.

This versatile product, classified as a long cooking time, can be prepared in any way. The main rule: the beans should be soaked in cold water before cooking for several hours, so that it swelled.It is cooked in different ways: in the microwave, multi-cooker, sauté pan, frying pan, saucepan - everywhere and everywhere the beans will be in place and cooked for glory. For example, for salads enough to cook for an hour.

There is a generally accepted method for the proper process of cooking this product. But first, the beans must be soaked in water. This process speeds up the preparation and promotes the absorption of nutrients, including carbohydrates, and also significantly reduces the risk of gastrointestinal disorders.

The water is taken only cold: two parts of water to one part of the beans. Soak it for about 8 hours. With a longer period there is a possibility of fermentation. To eliminate this undesirable process, it is recommended to place the product in clean water every three hours. In no case should you resort to actions that allegedly accelerate swelling, for example, add edible salt and soda, as well as other substances. This can lead to loss of beneficial properties of the product and undesirable chemical reactions.

Before cooking, rinse the beans and pour clean water with the expectation that the entire surface is hidden under water. You need to cook for at least an hour, and in some cases, two hours on low heat in a bowl with the lid open.

There are some features of cooking beans.

• In order for red beans to become dark brown, the pan in which it is cooked must be covered with a lid and cooked in a closed form.
• Salt significantly increases the cooking time. Therefore, if it is necessary that the beans turn out to be elastic, you should salt them at the beginning of cooking, and to get the boiled product it is worth salt at the very end of the cooking stage.
• Constant stirring during cooking contributes to the quick cooking of the beans. This method is good if you need to make mashed potatoes, pate, filling for the cake and other dishes with a soft texture.
• Determination of product availability is possible in one proven way that French chefs use. To do this, take from the tank, where the beans are prepared, a few things and alternately check for softness. Enough three pieces to determine the degree of readiness of the product. If the beans are soft, then the product is ready. If at least one remains raw - you should continue the process for a while. After 15 minutes, the procedure should be repeated.
• To remove the effect of excessive gas formation and abdominal distention, often arising from the use of beans, experts recommend putting a sprig of mint into the water when cooking.

Using our tips, you can safely cook a variety of culinary dishes from red bean beans. Be sure to succeed!

Nutritional value consists of a combination of all the properties of the product (proteins, fats, carbohydrates, vitamins and trace elements) that can satisfy the human need for them. Per unit of reference it is customary to take 100 grams of product per daily requirement.

Energy value is the amount of human energy released from a particular product, taking into account the needs of the human body. Both that, and other value depends on quality of a product and a way of processing. The caloric content of 100 grams of fresh red beans in raw form is 337 kcal.

In one portion of boiled or boiled beans contain 95 kcal.Moreover, the caloric content increases in stewed form, as the sum of the indicators increases due to vegetable oil, tomato sauce and seasonings, and will be about 100 calories.

A portion of stewed beans in its own juice will cost 79 kcal, which will be 330 kJ, and cooked on water in a slow cooker - only 46 kcal.

Cooking beans in a multicooker is very easy and simple. You just need to choose enough water to not worry about boiling it. Salt, cover, turn on the desired mode and wait for a signal of readiness. Cooking will take about an hour and a half. At this time, you can safely go about your business, and returning to the kitchen, just get the finished dish.

You can also cook a national Georgian dish - lobio.

For this you will need:

• 900 grams of red Georgian beans;
• two medium heads of garlic;
• fresh cilantro greens;
• crushed walnut - 70 grams;
• Bay leaf;
• a quarter cup of vegetable oil;
• salt and pepper to taste.

Beans are boiled to a very soft state, before readiness, bay leaf is placed in a saucepan. Garlic is peeled and rubbed on a fine grater. Separately chopped greens and mixed with garlic, nuts and salt. The crushed beans are filled with garlic-peanut mix with greens, add vegetable oil and spices. A delicious pasty consistency can be spread on bread, croutons, and can be used as a separate dish. For lovers of onions, you can additionally include an onion fried in vegetable oil.

The energy value of the finished dish is 119.2 kcal.

The caloric content of beans in canned form will be equal to 99 kilocalories.

From canned red beans you can make a salad with smoked chicken.

For this you will need:

• canned beans - 400 grams;
• smoked chicken breast - 200 grams;
• one boiled carrot;
• medium onion;
• salt;
• ground black pepper;
• prunes without stones - 100 grams;
• vegetable oil - three tablespoons;
• a few sprigs of parsley.

Chop onion with thin half-rings and fry in a pan until golden. Rinse prunes and pour boiling water for a few minutes. Then cut and send in a common dish for mixing the ingredients. Boiled carrots and chicken breast cut into cubes. Combine all the ingredients with beans from the jar, season with spices and vegetable oil. The finished dish is decorated with parsley.

Calorie portions of this salad will be 156.8 kcal.

The energy value of red dry beans is 265 kcal per 100 grams. The protein content is 22.34 g, fat - 1.72 g, carbohydrates - 63.85 g.

Dry beans before cooking well soaked in cold water. It may take at least 10 hours, the product may ferment. To avoid this process, the dishes are placed in the refrigerator.

Dry beans are cooked much longer raw, even after the soaking step. Cooking time will be at least two hours, and the calorie content of the product at the output will decrease to 88 kcal.

Such beans are suitable for diet chicken soup.

Ingredients Required:

• dry red beans - 500 grams;
• chicken broth - two liters;
• one medium tomato;
• bulb;
• three cloves of garlic;
• Bulgarian pepper - 1 piece;
• vegetable or olive oil;
• spices: salt, pepper, turmeric, nutmeg - to taste.

First you need to soak the main ingredient - beans. Swollen and well washed beans are boiled over low heat for about two hours. Then the water is drained and the product is taken out. A saucepan with strained chicken broth cooked in advance is put on the stove. In the heated broth, add beans and boil over very low heat.

Separately, in a saucepan, stew vegetables in oil: onion, garlic, pepper and tomato. All season with spices and salt. Vegetable mixture is added to the soup, bring to a boil, cover with a lid and let it brew. Serve the soup can be with sour cream and fresh herbs.

The calorie content of this first dish will be only 51.20 kcal.

Red string beans has its own beneficial properties and contraindications. This product is used not only in the field of cooking. The presence of vitamins, elements and minerals makes it an indispensable tool for the treatment of various ailments and restoration of health.

On the benefits of red beans, see below.