What vitamins are in beans? What are the health benefits and harms of red beans?

Beans, grain rich in vitamins and minerals such as: vitamin B1 - 33.3%, choline - 19.3%, vitamin B5 - 24%, vitamin B6 - 45%, vitamin B9 - 22.5%, vitamin PP - 32%, potassium - 44%, calcium - 15%, silicon - 306.7%, magnesium - 25.8%, phosphorus - 60%, iron - 32.8%, cobalt - 187%, manganese - 67%, copper - 58%, molybdenum - 56.3%, selenium - 45.3%, chromium - 20%, zinc - 26.8%

What are the benefits of beans and grains?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine ​​levels and the risk of cardiovascular disease.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

Red beans are one of the oldest cultivated plants; South America is considered its homeland. However, it is known for certain that beans were grown in ancient Rome and Egypt. Moreover, Chinese chronicles dating back to 2800 BC mention beans. Moreover, the product was used not only for food, but also for cosmetic purposes. Thus, the famous Cleopatra mask consisted, among other things, of beans. The “conquest” of Europe by beans began in the 16th century. It was brought to Russia from France. At first, beans were valued solely for their decorative qualities, and they were planted in gardens. Only after two centuries did they begin to eat the product; beans have not lost their relevance at this point in time.

Red beans have many beneficial qualities and are an indispensable food product. It stores well and does not spoil for a long time. The main advantage of beans is their high nutritional value, which exceeds the nutritional value of many food products of animal origin.

The health benefits of red beans are a proven fact. The product is a valuable source of B vitamins, vitamin C, vitamin E, vitamin D. Beans also contain many micro- and macroelements, including: zinc, copper, sulfur, iron, potassium, arginine, magnesium, calcium, tyrosine, carotene.

Despite the high nutritional value of red beans, they are a dietary food product and also contain a lot of plant fiber. The protein contained in beans puts it almost on par with fish and meat.

Red beans are a real storehouse of amino acids; they contain:

Tryptophan, which has a sedative effect on the body, helps fight depression, normalizes sleep, relieves stress and generally has a positive effect on the nervous system.

Arginine, which protects the female reproductive system. Arginine is also part of collagen, which is responsible for youthful skin.

Lysine, which prevents viruses from entering the body, helps in the fight against intestinal infections, with. Lysine prevents the development of cancer.

Tyrosine helps normalize the functioning of the endocrine glands, prevents excess weight gain, acts as a powerful antidepressant, improves the functioning of the adrenal glands, and reduces the severity of allergic reactions. Tyrosine is an antioxidant that binds free radicals.

Histidine is an assistant in the fight against anemia, as it is part of hemoglobin. This amino acid also supports the functioning of the auditory nerve, absorbs ultraviolet rays, and normalizes joint function.

Regular consumption of red beans will allow you to fully experience their health benefits, namely:

Separately, it is worth noting the possibility of eating red beans for weight loss. Almost all nutritionists recommend including it in the menu of their patients. Vegetable protein from beans is easily digestible, so you can eat dishes with it even for dinner.

It’s good to eat beans for breakfast while losing weight, or use them as a side dish at lunchtime. After such a dish, the feeling of satiety remains for a long time, due to the fact that blood sugar will not rise sharply.

Nutritional value of red beans

The calorie content of red beans per 100 g of product is 93 kcal. The nutritional value:

Proteins – 8.4 g.

Fats – 0.3 g.

Carbohydrates – 13.7 g.

Red beans can be used to prepare many different dishes.

This variety of legumes goes well with foods such as:

Vegetables: carrots, onions, zucchini, tomatoes, Bell pepper, beets and garlic.

Herbs: parsley, oregano, basil, cilantro and rosemary.

• Dairy products.

  All young cheeses.

  You can use any vegetable oil, tomato sauce or lemon juice as a dressing for beans.

Combinations of red beans with other products can be very diverse. For lovers of spicy food, you can use recipes from Mexican cuisine, in which not a single hot dish is complete without the addition of beans. She is a frequent “guest” in traditional Georgian, Armenian, Turkish and Hindu cuisine. The taste of red beans is simply excellent, so it is not surprising that they are widespread throughout the world.

Harm of red beans and contraindications to their use

It would seem that such a wonderful product cannot harm the human body. This actually won't happen if you cook red beans properly. The fact is that the raw product, when consumed as food, can cause poisoning to the body. Beans that have not been heat treated contain the toxic substance phenazine. This is why it is so important to boil or stew the beans for at least 45 minutes. During the cooking process, the poison is destroyed and the product becomes absolutely harmless.

It is worth paying attention to the amount of beans consumed, as they contain a substance called hemagglutinin. If it enters the body in excess, diarrhea, nausea, vomiting, and abdominal pain may develop.

Red beans are contraindicated for consumption if you have the following diseases:

Elderly people should use this product with caution. This is due to the fact that their enzymatic ability is reduced, which can cause certain difficulties in digesting beans. Women who are expecting a baby should not get too carried away with red beans, but pregnant women can consume beans in moderation. It is also necessary to carefully offer beans to children under 12 years of age. The precaution is due to the incomplete formation of the mucous membranes of the digestive organs in terms of the breakdown of coarse fiber.

Thus, we can conclude that red beans are a healthy product, combining many vitamins and microelements. However, it must be prepared correctly and not consumed in large quantities. It is also worth remembering the existing contraindications.

To make cooked red beans tasty and healthy, you need to soak them before starting heat treatment. To do this, use regular cool water.

Beans are kept in water for the following reasons:

Thanks to soaking, it is possible to get rid of some of the toxic substances that are present in the skins of legumes.

The beans will absorb water and increase in size.

Cooking time can be reduced.

The starch will be washed off the surface of the beans.

Soaked beans do not cook well.

Along with toxic substances, oligosaccharides will be partially removed from the beans. As a result, consuming the finished product will not cause flatulence.

You can cook beans in a saucepan, in a frying pan, or in a duck pot. The soaking time for the grains is about 6 hours. One glass of raw beans will require three glasses of clean water. You can change the water during the soaking process, although this is not a prerequisite. Nothing will happen if the grains are left soaked overnight.

Before cooking, the beans must be rinsed with running water. You can use a colander for convenience.

The average cooking time for red beans is 1.5-2 hours. Before turning off the gas, you need to taste the grains. If they are tough, then the cooking time for the beans needs to be increased.

You can cook red beans without first soaking them in water. But at the same time, the cooking time will be significantly increased. So, it can reach 3.5 hours or more. It is recommended to monitor the water level in the pan, as dry red beans will absorb more liquid than those that have been soaked. If the water boils away, it needs to be added. You should add boiling water, not cold water, since even the thick skin of red beans may not withstand such temperature changes and burst.

Since the cooking time for beans is several hours, it is very convenient to cook a large number of beans at once. They can be stored by packing them in small portions in plastic bags and storing them in freezer. These preparations are convenient to use, because you just need to defrost the beans and they will be ready for use.

Fresh beans should be stored in plastic containers, tightly closed with a lid. The place for storing grains should be dark and dry. A kitchen cabinet is perfect for this purpose. If storage conditions are not observed, the product may become moldy or sprout. Bean sprouts, unlike other grains, are not eaten, but they can be used as planting material.

So, red beans are a very healthy product. Regular inclusion of beans in the menu helps prevent the development of many diseases, lose excess weight and receive an impressive dose of vitamins and microelements. The main thing is to cook legumes correctly and not eat them if there are contraindications.

Expert editor: Kuzmina Vera Valerievna| Nutritionist, endocrinologist

Education: Diploma of the Russian State Medical University named after. N.I. Pirogov, specialty “General Medicine” (2004). Residency at the Moscow State Medical and Dental University, diploma in Endocrinology (2006).

Beans are among the ten most beneficial foods for the human body. It belongs to the Legume family and has several subspecies that differ both in appearance and in specific taste.

This product is specific, as it is not to everyone’s taste. There is also an opinion that beans are a “heavy” product that takes a very long time to digest, but this is not so. Despite taste preferences, every person is recommended to eat it in order to support their body and give it strength and youth.

Content of vitamins and minerals in 100 g of beans

Beans are the most balanced plant product that contains many vitamins and minerals. Despite its nutritional value, it is considered a dietary product that brings incredible benefits to the human body.

Its calorie content is only 23 kcal per 100 g of product, and the protein content is about 3% of the total mass, fat - 0.5% and carbohydrates - 3%.

How is this product useful?

It contains a lot of proteins that are easily digestible, in almost the same quantity as in meat. In order for protein to be absorbed, it contains substances predisposing to this - nicotinic acid and vitamin PP. These components have a positive effect on the nervous and cardiovascular systems, and also help lower blood pressure, maintain visual acuity and prevent the development of various skin diseases.

This product stimulates digestion processes, developing beneficial bacteria in the intestines, and also helps eliminate cholesterol, waste and toxins. It also has a mild laxative and diuretic effect, which helps relieve constipation and cure some kidney diseases.

Despite the long-term absorption of beans by the body, they are indispensable for eliminating excess fat deposits and help “withstand” any diet, since after eating them you don’t feel like eating for a long time. This product is indispensable for feeding people with diabetes, as its balanced composition contains arginine, which effectively lowers sugar levels in the body. Beans also normalize heart rhythm and help cope with any stage of hypertension and atherosclerosis.

The main unique quality is its influence on a person’s appearance! It is thanks to this product that the skin practically does not age and age spots disappear over time. Beans contain vitamins and minerals that have an antibacterial effect, which prevents the occurrence of dermatitis and rashes, and also eliminates acne already present on the skin. Many women value this food product for its anti-aging properties, which include getting rid of wrinkles, making the skin matte and elastic.

Stewed beans with vegetables

How is this product harmful?

Both green beans and their beans are eaten. This product should not be consumed in its raw form under any circumstances, as this can cause severe food poisoning, which is affected by the content of the glycoside phasin and phaseolunatin. These substances are extremely toxic and can cause diarrhea, vomiting and severe intestinal problems.

Because of these properties, you should not refuse a valuable product by not including it in your diet. You can weaken the effect of the glycoside and phaseolunatin by simply soaking it for 4-10 hours. Also, during cooking, the effect of these substances disappears, but the benefits of the product remain.

Soaking is necessary not only to get rid of the poisons contained in it. This procedure allows you to relieve the product of “heaviness” by dissolving polysaccharides - sugars and protease inhibitors, which are not absorbed in the body, but only cause gas formation and complicate the digestion process. People suffering from gout, pancreatitis and diseases of the stomach or intestines should limit the use of this product.

Benefits of green beans

Green beans have been popular for a long time; they were eaten 5 thousand years ago, as evidenced by ancient writings. The beneficial minerals and vitamins it contains have a beneficial effect on the functioning of the digestive tract, relieve bronchitis and rheumatism, and also prevent various skin problems. In the fight against infectious diseases, it occupies a leading position, as it contains a large amount of antioxidants, which also neutralize the effects of free radicals.

If hematopoietic functions are impaired, modern medicine and traditional healers recommend including this product more often in your diet, since the elements it contains increase the number of red blood cells in the blood.

Rules for eating green beans and “beans”:

• Before cooking, it should be soaked in a soda solution or in Borjomi, which will help reduce flatulence;
• Addition tomato sauce when cooking, it improves the absorption of nutrients and normalizes digestion;
• Consuming it with lactic acid products, dill and fennel also has a beneficial effect on the functioning and general condition of the digestive system.

Beans are a plant of the legume family with a long history. South America is considered the birthplace of beans, but, according to historical facts, this legume was especially popular in Egypt and Ancient Rome. Knowing about the beneficial properties of beans, they were used not only for cooking, but also as a base for cosmetics - powder and whitewash. Some sources claim that Queen Cleopatra herself practiced a face mask made from beans.

Beans are an excellent medicinal and cosmetic product.

Beans, the beneficial properties of which lie in their seeds and leaves, are considered a real dietary and medicinal product. Consumption of this legume can serve as a preventive measure against many diseases. Beans are recommended for those who suffer from atherosclerosis, hypertension, heart rhythm disorders, and other diseases of the cardiovascular system. It contributes to the rehabilitation process of seriously ill patients and is indispensable for people suffering from nervous disorders.

Considering the beneficial effects of beans on the body, one cannot help but note the beneficial effect of this plant on the digestive system - it is not just a dietary product, but a product that helps restore metabolic disorders. Beans are also recommended for those who suffer from tuberculosis - they serve as an excellent aid in its treatment, as well as in the prevention of this disease.

Those who suffer from diabetes should pay special attention to this product. Contained in it, synthesizing urea and participating in metabolic processes, thereby lowering sugar levels. To increase the effect, a decoction should be prepared from the beans and then taken before meals.

Beneficial features Beans as a medicinal product also extend to the genitourinary system. It helps remove kidney stones from urolithiasis. Having a diuretic effect, beans also help reduce swelling. Beans are also good as an antibacterial agent that helps fight tartar and is used to reduce inflammatory processes in the liver.

In addition to using beans for medicinal purposes, they are also effectively used in cosmetology. You can make miraculous moisturizing and rejuvenating face masks from beans. Women who have crossed the threshold of forty should pay special attention to such masks. It is very simple to prepare a rejuvenating mask; to do this, you need to mix boiled beans with a small amount of lemon juice. Beans should first be passed through a strainer. Regular use of this mask will give your skin radiance, freshness and elasticity.

Each of the substances that make up bean seeds is designed to perform its specific function. For example, iron plays the role of forming red blood cells, as well as saturating cells with oxygen and. Copper, in turn, promotes the production of adrenaline and. Sulfur provides invaluable benefits to the intestines and is effective in the treatment of skin diseases, rheumatism and bronchial disease. The function of zinc is to regulate carbohydrate metabolism.

Beans. Contraindications for use

Like most foods, beans are beneficial and harmful at the same time. Although there are much fewer contraindications to the use of this product than recommendations for its use.

Beans are not recommended for consumption by older people, those with peptic ulcers, gout, gastritis, colitis, cholecystitis, or those suffering from high acidity. Do not neglect the recommendations of experts who warn against eating beans raw, as this can cause serious poisoning.

It is a known fact that eating beans can lead to increased gas formation (flatulence). But this unpleasant effect can be significantly reduced if the beans are pre-soaked in a soda solution and subjected to longer heat treatment. In order to reduce gas formation, during the preparation of beans it is also worth using various spices that prevent the occurrence of flatulence, for example. Typically, white beans cause less gas than red beans.

There are different types of beans...

Proper cooking of beans

In the diet of vegetarians, as well as people who cannot afford to cook every day meat dishes, beans should occupy one of the main places. Because it is the richest source of protein. Unfortunately, not everyone knows how to cook beans correctly. And this is extremely important, because the properties of the product, which cleanses the intestines, strengthens muscles and nourishes the brain, depend on how correctly and for how long it is prepared.

Of course, ready-made canned beans are very convenient and practical. But, unfortunately, in most cases they are oversaturated with preservatives and sodium, which suggests that such food cannot be healthy. In addition, canned beans have a completely different taste than freshly cooked beans, and this taste is far from perfect. Therefore, it is better to cook beans yourself; they will be much healthier and cost less.

Healthy recipe with beans

Beans, which contain about 120 calories, are a universal product. It can be the main component of first courses, an ingredient in salads, a filling for baked goods, and so on.

Basic recipe proper preparation beans, designed for eight servings, includes the following ingredients:

— 2–3 liters of water;

- 1.5 - 2 cups sorted, sorted and washed beans;

- 1 medium onion, coarsely chopped;

- 2 medium-sized coarsely chopped;

- a small amount of olive oil;

To soften the beans, soak them overnight in cold water. In the morning, this water is drained and fresh water is added. Next, the pan with the beans is placed on the fire and brought to a boil, after which chopped garlic and chopped chili pepper are added, and the broth continues to cook until the beans become completely soft (about 2 hours). After confirming that the beans are ready, the remaining ingredients are added one by one in any order, and the whole thing is cooked for about another hour. The almost finished dish should be seasoned with salt and pepper. It is not recommended to add salt too early as the outer shell of the beans can become quite tough. Ready beans are used as an ingredient for preparing a wide variety of different dishes.

To speed up the process of cooking beans, you can use a pressure cooker. In this case, it is also worth soaking the beans overnight, but the cooking process itself will take about half an hour.

Bean and celery salad

Each of the components of the bean salad is a real storehouse of nutrients, and besides, preparing it is very, very simple.

To prepare the salad you will need the following:

- boiled beans: 200 - 300 grams;

— celery stalks: 6 – 8;

- grated low-fat cheese: 4 - 5 tbsp. spoon;

- almond flakes: 0.5 cups;

— white cabbage: 100 grams;

- vegetable oil;

— water: 1.2 liters;

The onion is finely chopped and fried in a sufficient amount of vegetable oil until a golden crust forms on it. Then add diced bell pepper. And all this is fried over medium heat for 5 minutes. Next, a celery stalk cut into thin slices is added to the same frying pan, everything is seasoned with salt and cooked for a couple more minutes.

The next stage of preparation is adding pumpkin cut into large cubes to the already fried ingredients, which should also be slightly salted. All this is cooked for another five minutes with occasional stirring. Then the tomato is cut crosswise and grated (the remaining skin should be discarded), and the resulting tomato is also added to the frying pan. All this is fried until the liquid is gone and oil comes out on top of the vegetables. After this, the vegetable mixture is mixed and seasoned.

At the end of the cooking process, the fried vegetables are poured into boiling water, beans and shredded cabbage are added to them. And all this is cooked over low heat until the cabbage becomes soft.

The benefits and harms of beans is 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 assess their properties.

History of the origin of beans

Science considers America to be the birthplace of beans - the product began to be cultivated 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 themselves very beautifully around walls and columns.

The product came to Russian territory only 200 years after the discovery of America and the spread of legumes throughout the world. And for the first 100 years in the Russian Empire, beans also performed only decorative functions. However, in the 18th century, the benefits and harms of beans for the body were discovered - since then the crop began to be grown for use in cooking.

How and where beans grow

Currently, beans are grown in most countries of the world. Its cultivation is especially successful in warm regions of the globe with a large number of sunny days a year, light fertile soils and moderate precipitation. It is these conditions that the plant loves and, in their presence, demonstrates better productivity.

The leaders in bean production are three countries - 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

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

Red

It is found on tables very often - it is the most common. Its beneficial properties include a high fiber content - just 100 g of the product allows you to get the daily requirement of dietary fiber. Red beans are extremely filling and also have the ability to remove toxins and prevent the development of cancer.

White

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

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.

However, abuse of the product can cause harm and lead to intestinal problems. You need to eat beans little by little, especially if you are prone to constipation and diarrhea.

Black

Black beans are the leader in protein content. Of all types, the product has the most calories, but it can also be considered the most useful. Beans have powerful anti-cancer properties and prevent the development of cardiovascular diseases. When consuming, you only need to remember 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, several main ones can be identified. Namely, this product:

• regulates intestinal function, eliminates problems with bowel movement, and promotes the timely removal of toxins;
• reduces cholesterol, thereby strengthening blood vessels and reducing harm to the cardiac system;
• relieves headaches, relieves fatigue, including chronic fatigue;
• has a beneficial effect on the respiratory system - regular consumption of beans helps relieve asthma symptoms;
• helps with joint diseases - relieves pain and inflammation in arthritis;
• improves immune resistance and helps cure colds;
• has a 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 diseases, in particular cataracts.

The benefit 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, since they maintain hemoglobin at the required level and improve well-being during pregnancy.

The beneficial properties of beans for women also include the fact that the amino acids in this product strengthen the immune system and normalize the functioning of the endocrine system. The product protects women from the development of cancer, to which the fairer sex becomes especially susceptible as they age.

Men

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

The benefits of beans for a man’s body are also expressed in their positive effects on the intestines, blood vessels, heart and liver. The product protects the male body from atherosclerosis, strokes and heart attacks. Regular consumption of beans helps get rid of fat deposits that occur due to lack of physical activity.

Can beans be consumed by pregnant and lactating women?

The benefits of beans for pregnant women are great - the product protects women from the development of anemia, reduces toxicosis, and prevents constipation. support a woman’s muscle tone and protect the expectant mother from cramps. 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, when using them you need to remember to be careful.

As for the lactation period, when breastfeeding It is recommended to use green beans, they will bring the greatest benefit. To prevent the product from causing harm, you need to eat it little by little and no more than three times a week. A young mother should carefully monitor the baby's reaction - if the product harms the baby, it will have to be discontinued.

At what age can beans be given to children?

The product rarely causes allergies, so beans can be introduced into a baby’s diet from the age of 8 months. It is best to offer beans to your child along with pieces. boiled chicken- this way the body will receive the required amount of protein and absorb it easily.

It is best to give your 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 cause harm, before using the product for the first time, children's diet you need to consult a pediatrician.

Are beans good for weight loss?

Beans are of great benefit for weight loss, especially green beans. The calorie content of such a product is reduced, so 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 - the product saturates very well. The fiber in the composition promotes regular bowel movements, so waste and toxins stop accumulating in the body.

How beans are used in folk medicine

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

1. For diseases of the blood vessels and heart, it is recommended to make a decoction - boil 100 g of beans for 20 minutes in a liter of water, then strain the product and drink it before meals every day.
2. The medicinal properties of bean husks work well for cystitis - 40 g of crushed beans are poured into a liter of boiling water, left for an hour, and then taken three times a day, half a glass.
3. For rheumatism and other joint diseases, boil the crushed beans for a quarter of an hour, strain the resulting product and drink it twice a day on an empty stomach.

It is useful to rinse your mouth with infusions and decoctions for gum diseases and mechanical damage to the mucous membranes. The benefits of bean decoction help with nervous system disorders and gynecological ailments. Bean powder can be sprinkled on wounds and healing burns; they have similar benefits. medicinal properties bean flaps.

The benefits of beans for diabetes are highly valued. The amino acid included in the product helps reduce blood glucose and partially replaces insulin.

Bean consumption rates

To ensure that the product does not 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

In recent years, sprouted grains and beans have been gaining popularity - this list also includes beans. The benefit of bean sprouts is that such beans contain much more vitamins B, C and E. Sprouts have antibacterial and rejuvenating properties, effectively tone the body and prevent the occurrence of cancer. Consuming them is useful for weight loss, maintaining good condition of hair, skin and nails.

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

How to sprout beans at home

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

• beans intended for germination are carefully sorted, 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 the water will drain;
• The bottom of the germination container is covered with gauze folded in several layers, beans are poured on top - in a fairly thin layer;
• The beans are poured with water so that the liquid almost covers them on top, covered with another piece of folded gauze on top and put 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 emerge - 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 in food.

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

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

How to use sprouted beans

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

Sprouts are also added to soups and side dishes 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 dish.

In what form are beans healthier?

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

• The product is practically not consumed in its raw form - most varieties of beans are toxic and require long soaking. You can only eat sprouted golden beans without pre-processing.
• The beneficial properties of bean leaves 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 its beneficial 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.
• The beneficial 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 you not only to neutralize possible harm from the product, but also to preserve all its benefits - subsequently, during cooking, the vitamins and minerals in the beans are not destroyed.

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

Use of beans in cooking

The universal product has a very wide range of applications.

1. Beans go well with meat and fish, mushrooms and eggs, nuts and cheese. They can be consumed together with herbs, seasonings, and herbs.
2. In a regular diet will be of great benefit bean soup with the addition of potatoes, carrots, tomatoes and pieces of meat. This dish contains a large amount of vitamins B, A, E and C, minerals and fiber.
3. The benefits of stewed beans are great - they are easily digestible and have average nutritional values.

Added to many salads. In small quantities, it slightly increases the calorie content of the dish, but this salad is very filling.

Harm of beans and contraindications for use

Despite all the benefits, in some situations the product can cause harm. 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 using the product are:

• gastritis, ulcers and colitis in acute conditions;
• gout and pancreatitis;
• severe liver diseases;
• cholecystitis;
• cholelithiasis;
• flatulence.

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

FAQ

The variety of product varieties and ambiguous properties lead to the fact that the use of beans raises many additional questions. Basically they concern choice.

How to choose the right beans

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

1. The surface of the beans should be even, smooth and glossy, with no strange spots or dirt.
2. There should be no traces of mold on the beans; its presence indicates a gross violation of storage conditions.
3. Green beans should be uniform, without damage, dents or spots. When pressed, the pod should crunch slightly.

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

Which color of beans is healthier?

Different varieties of beans have different properties. Yes, black and white beans It has a high protein content; green beans are especially beneficial for diabetics, and red varieties contain a large amount of fiber. The choice of product color depends on your health status and specific requirements.

Which is healthier: beans, peas or lentils?

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

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

Advice! The properties of legumes are similar, but neither product offers pronounced benefits.

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

Conclusion

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