• Beans useful properties

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    Regular beans( Phaseolus vulgaris L.) - A well-known annual herbaceous garden plant, with a curly or erect stalk, belongs to the family of legumes. The leaves of the bean are triple, large, broad, odd-pinned, with sharpened leaves. Flowers are butterfly type, white, pink or purple. They are shorter than the leaves and collected in rare brushes located in the axils of the leaves.plant. Stem curly, less often straight, with odd-pinnate leaves and butterfly flowers, white and pinnate. Fruit - bean( pod) straight or sickle-shaped. Beans - pods 8-18 cm in length, contain a variety of the size, shape and color of the seeds, depending on the variety. The sugar varieties have the inner side of the beans without the parchment layer, and the lushy varieties have it. Plants from time immemorial cultivated both in the Old and in the New World. Seeds of beans were found during the excavation of the monuments of the pre-Inca culture. The earliest mention of this culture dates back to the second millennium. The ancient Greeks and Romans used this culture as a food and medicinal plant. In Europe, beans were first grown in botanical gardens, and only from the first half of the XVII century - in the gardens, and from the XVIII century - in the fields. The beans were brought to the territory of our country in the middle of the XVI century, but as culture became known in the XVIII century. Even later, it penetrated from Poland into Transcaucasia. In the southern and southwestern regions of the Russian Empire, bean crops appeared in the middle of the XIX century.

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    Now the bean is a cultivated plant that has many kinds: there are decorative, and fodder, and food, and even medicinal. Vegetable beans are grown on a scapula and on green beans. Bean grains are very rich in proteins( up to 20%), carbohydrates( 50%), mineral salts, vitamin C. In addition, they contain fiber, fat( 2%), B vitamins. In white beans more than in other vegetables, potassium salts - 535 mg% and phosphorus( 530 mg%).The pods also contain vitamins C, B and provitamin A. The bean protein is easily digested and contains a number of vitally important amino acids: tryptophan, lysine, arginine, tyrosine, methionine, so the nutrition of the mature bean seeds compensates to a large extent the lack of meat.

    Medicinal raw materials are pods( fruit leaves without seeds).

    Caloric content of bean boiled
    Caloric value 127,5 Kcal.
    Proteins 9.6 g
    Fats 0.5 g
    Carbohydrates 20.2 g

    Calorie content of green beans

    Caloric content 24 kcal
    Proteins 2,0 g
    Fats 0,2 g
    Carbohydrates 3,6 g

    Calorie content of red beans

    Caloric value93 Kcal
    Proteins 8,4 g
    Fats 0,3 g
    Carbohydrates 13,7 g

    Caloric content of beans of red canned

    Calories 99 kcal
    Proteins 6,7 g
    Fats 0,3 g
    Carbohydrates 17,4 g

    Caloric content of beanswhite canned
    Calories 92 kcal
    Carbohydrates 16 g
    Proteins 6 g
    Fats 0 g

    In the folkNoah medicine for therapeutic purposes, use pods that they prepare more fresh, not dried on the root( such pods give the best therapeutic effect).Decoction of dried and chopped pods without seeds( 1 tablespoon for 2 or 2.5 cups of boiling water) is consumed half a cup 3-4 times a day with rheumatism and as a diuretic for edema, especially if the edema is caused by kidney disease. Powder( flour) seeds are treated with burns, wounds.

    Useful kidney beans for inflammation of the kidneys. In such cases, it should be used equally with corn stigmas( "hair") or other similar means of action.

    Diabetes is a disease caused by malnutrition, namely excessive consumption of concentrated starches and sugars.

    It is recognized that insulin injections are not a cure for this disease. Diabetes is not a hereditary disease, it can be caused by the use of a large number of concentrated carbohydrates.

    It is established that the juice of string bean and Brussels sprouts contains elements that ensure the normal isolation of insulin for the maintenance of digestive organs.

    When diabetes is particularly effective mixture of pods of beans, blueberry leaves, flax seeds and oat straw. Decoction of pods of beans and blueberry leaves( equally) is indicated for pancreatic disease.

    Complex decoction( with diabetes): 2 parts of string beans, blueberry leaves and oat straw( finely chopped) and 1 part flaxseed;3 tbsp.spoon mixture for 3 cups of boiling water, boil for 20 minutes and drink a decoction of 3 tbsp.spoon 3 times a day.

    Simple broth: 15 g per 200 ml;2 tbsp.spoon 3 times a day.

    Infusion of leaflets: 30-40 g per 1 liter of water( daily dose) for rheumatism, edema, etc.
    Valves, pericarp and bean seeds are used for therapeutic purposes. Due to a special set of amino acids, bean proteins are well absorbed( more than half of the bean proteins are digested without the help of insulin).

    In folk medicine is used in the treatment of hypertension, rheumatism, diabetes mellitus, as well as inflammatory diseases of the kidneys and dropsy of various origins. Some phytotherapeutists recommend bean preparations to use in the treatment of chronic pancreatitis.

    Beans strengthen the secretion of gastric juice. Puree from beans as a dietary remedy can be given with gastritis with a decreased secretion of the gastric glands. In folk medicine of different countries, water infusion or decoction of pods is used in diseases of the kidney and bladder, hypertension, cardiac weakness with edema, chronic rheumatism, gout. When stones in the kidneys sometimes use a decoction of dried bean flowers.

    Carbohydrates beans - glucose and fructose - also easily digestible;so beans can be recommended in the diet of patients suffering from diabetes. Beans and preparations from it have a diuretic, hypotensive, sugar-reducing effect.

    STRAIGHT: 3 tbsp.l.dry beans flap pour 0.5 liters of boiling water and insist in a thermos for 6 hours. Strain. Take infusion of 150-200 ml three times a day for 30 minutes before meals.

    REFRACTORY DISASSEMBLY OF BEANS: 20 g of crushed raw material pour 1 liter of water, boil 2-3 hours, until half boil. Drink 150 ml three times a day for half an hour before meals. Drink the broth and infusion of bean pods in small sips at short intervals.

    Liquid and dry bean extracts lower the sugar content in the blood.

    In some areas with erysipelas, bean beans are ground into powder and sprinkled with this powder on the affected surface of the skin.

    Bean pericarp for use in the treatment of diabetes mellitus.2 tbsp.l.raw pour in a thermos in 0.5 liters of boiling water, insist 3-4 hours, strain and drink 0.5 cups twice a day before meals.

    Bean dishes are useful in atherosclerosis, hypertension, with heart rhythm disturbances, salt metabolism, rheumatism and gout.

    Bean puree is useful in gastritis with low acidity, with liver and kidney diseases( especially with kidney stones).

    Bean puree contains a large amount of potassium salts, so it is useful to use it for patients with cardiac disorders and atherosclerosis.

    In the case of kidney stone disease, folk medicine recommends the following recipe: bean curtains - 3 parts, blueberry leaf - 3 parts, color of the turn - 3 parts, yarrow - 3 parts, horsetail - 6 parts, St. John's Wort - 6 pieces.

    1 tbsp.l.mixture pour cold water, insist for 6 hours, then bring to a boil, strain and drink 1 glass 2 times a day. Drink in small sips throughout the day.

    In diabetes, folk medicine recommends collection: bean leaves, blueberry leaves, dandelion root, nettle leaves. All take equal, carefully mix. Mixture pour 2 cups of boiling water, boil for 15 minutes on low heat, cool 45 minutes, drain. Drink 0.5 cup three times a day.

    Chinese traditional medicine in diabetes recommends: oat straw - 2 parts, flax seed -1 part, beans pods - 2 parts, blueberry leaf -2 parts.

    3 tbsp.l.crushed mixture pour 3 cups of boiling water, boil 20 minutes, infuse 1 hour. Strain and drink 3 tbsp.l.decoction three times a day.

    Infusion of bean leaves and blueberry leaves in equal parts is used in the treatment of pancreatic diseases.1 tbsp.l.mixture pour 300 ml of boiling water, boil on low heat for 20 minutes, insist 45 minutes, drain. Drink 0.5 cup three times a day.

    As an diuretic drink an infusion of 40 g of chopped beans flaps per 1 liter of cold water. Insist night, drain. Drink 200 ml 3-4 times a day.

    Traditional medicine recommends a beanbot of bean powder and flour to increase lactation, as well as as a diuretic and tone-enhancing agent of the uterus.

    Beans are a popular vegetable crop of the legume family. This type of bean is also called green, asparagus, sugar - because of young, tender and juicy leaflets of pods that are used for food.

    String beans have a unique property: unlike other vegetables, it does not absorb harmful substances from the environment. Of course, compared with the beans, it is not too rich in protein, but contains much more vitamins, including vitamin C, provitamin A, B vitamins, vitamin E, folic acid, minerals and fiber. Thanks to a balanced combination of fiber, folic acid, magnesium and potassium, bean beans are a good way to prevent heart attacks. All the useful properties of green beans can not be counted. For example, it improves digestion, helps with bronchitis and rheumatism. A lot of beans and iron, why it is advised to use it in anemia. Especially necessary beans in the diet of diabetics, because it has the property to reduce blood sugar. In its composition is "arginine", the action of which is similar to the action of insulin. It also has a beneficial effect on the human nervous system. It is noticed that those who lay down for lunch on the dishes of beans, differ calm and good mood. In addition, green beans are an excellent diuretic, it removes excess salts from the body, helping to cope with gout and urolithiasis.

    Beans harvester bean grown in the field, cook not only flour and flour products, but also soups, mashed potatoes, bean cutlets, pies with bean filling and many other dishes.

    As a food product, beans are used by different peoples for thousands of years. It is added to garnishes, casseroles, salads, soups, borsch, etc.


    1 kg of beans in pods, 0.5 kg of onions and carrots, 2-3 Bulgarian pepper, 1 liter of tomato juice or mashed tomatoes, 3 tbsp.spoons of granulated sugar, 7-8 tbsp.spoons of 9% vinegar, salt, parsley and ground red pepper to taste.

    String beans boil in boiling water for 10-15 minutes.

    Grind onions and carrots and lightly put under the lid without oil.

    Add finely chopped Bulgarian pepper and a few more minutes to put out. Add the beans, chopped parsley, all seasonings, pour tomatoes. Stew on low heat for 15 minutes.

    Place on sterile cans, cool under a blanket. Keep refrigerated.

    600 g of meat, 600 g of beans, 3 tbsp.spoons of fat, 1 onion, 5-6 red tomatoes( or 3 tablespoons of tomato paste), 1 tbsp.a spoonful of flour, a little parsley, red ground pepper and salt to taste.

    Beans soak overnight. Cut the meat into pieces. Fry in fat. Onions finely chopped and added to meat. Tomatoes are scalded, peeled off, mashed, then added to meat. Pour a small amount of boiling water or broth, add salt to taste, pour in and stir the flour. Cook over medium heat until meat is ready. At this time, boil the beans in a small amount of salted water. Combine the meat with the beans, add to the taste, add the red pepper and boil for 10 minutes.

    500 g of green pods stew until half cooked with two tablespoons of butter, adding salt, sugar, cinnamon, lemon zest, 2 cloves and 1/8 l of water. Put there pears, cut into quarters, sprinkle them with lightly toasted flour, season with chopped thyme. Serve with potatoes.

    4 servings of

    50 g of butter or margarine, 1 cut onion, 175 g of white boiled beans, 175 g of boiled red beans,

    400 grams of cut tomatoes, salt and freshly ground black pepper, 1 tbsp.a spoonful of pumpkin seeds, boiled green tagliatelle noodles( noodles with spinach).

    Melt the butter or margarine in the pan and fry the onion for 3 minutes, stirring, add the remaining ingredients, except for tagliatelle, bring to a boil, cover and cook for about 8 minutes. Beans should be soaked in sauce. Serve hot with green tagliatelle.

    Preparation: 20 min. In one portion, 490 kcal.

    4 servings of

    1 bunch of cabbage, 1 lemon, 400 ml of vegetable broth, 800 g of freshly frozen beans, 200 g of butter, 2 egg yolks, salt, pepper, nutmeg.

    Savory wash, separate half the leaves, chop them and put them aside. Lemon wash, cut a few strips of zest and squeeze the juice. Boil the broth, add the beans with the remaining chaiber and cook for 5 minutes. Fold in a colander and collect the broth. Put the beans in a warm place. Melt the butter. Beat on the water bath with a decoction of lemon juice and yolks. Stirring, add the liquid butter. Mix with zest, chopped chaiber and season with pepper, nutmeg and, if necessary, salt. Put on the plates beans with sauce and, if desired, decorate with a chaiber.

    4 servings of

    450 g of pods of asparagus beans, 100 g of seasoned flour, 2 beaten eggs, frying oil, celery and salt mixture, chilli powder, flavored mayonnaise.

    Cook the beans in boiling salted water for 7 minutes. Strain, rinse with cold water, drain again and dry on a napkin.

    Pull the bean pods into 4 small bundles with string. Bunches dip into seasoned flour, then into beaten egg and again into seasoned flour. Deep-fry at 190 ° C for 3 minutes. Well strain on a napkin oil, sprinkle beans with a mixture of seeds of celery, salt and chili. Serve with any flavored mayonnaise.

    4 servings of

    425 g of red beans, 1 tbsp.spoon of tomato paste, 1 hour spoon of soy sauce, 1 hour.a spoonful of lemon juice, a few drops of Tabasco sauce, salt and freshly ground black pepper, paprika, toasts from wholemeal or rye bread.

    Put all the ingredients, except paprika and toast, into a mixer or food processor. For 2-3 minutes, cook the mashed potatoes. If necessary, moisten a small amount of vegetable broth. Pour into a bowl and refrigerate. Decorate with paprika and serve with croutons from wholemeal or rye bread.

    You can prepare a delicious and nutritious salad from red bean beans. This requires 1 green pepper, 1 red sweet pepper, 1 lemon juice, a can of corn( 300 g), a can of canned red beans( 600 g), lettuce leaves, salt. Finely chop the peppers. Mix lemon juice with corn, peppers and beans. Please salt. Put the resulting mixture on the leaves of the green salad

    A on the first you can make a bean soup with nuts: it requires 1.5 liters of water or broth, 100 g of beans, salt, onion, 100 g of nuts, ground pepper, butter, greens. Put the cooked beans in broth or cold water. When the bean becomes semi-soft, add onion rings fried in oil, pepper, finely ground nuts, salt and cook until the beans are ready. When serving, sprinkle with finely chopped parsley.

    Finally, beans are a great cosmetic. Boiled, sifted fruits through a sieve in combination with lemon juice and vegetable oil, give the skin the necessary nutrition, heals it, removes wrinkles.

    Green beans in cooking are always in high esteem. Fleshy bush beans are good for canning. Thin weaving - for soups and stews. From green pods you get an excellent garnish for meat and fish. It perfectly combines not only with eggs and potatoes, but also with many vegetables - Bulgarian pepper, broccoli, fresh tomatoes, onions, zucchini, eggplant. However, it is important to know and remember: before preparing any dish from green beans, it must be boiled, because it contains a toxic substance, faazin, which quickly breaks down when roasting, stewing, cooking, etc. By the way, the cooked beans can be frozen: cool pods,cut them into pieces and put them in a plastic bag in the freezer.