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11Beans (lat. Phaseolus)
Eliseeva Tatyana, editor-in-chief of the EdaPlus.info project Alena Tarantul, nutritionist
E-mail: eliseeva.t@edaplus.info, tarantul.a@edaplus.info
Abstract. The article discusses the main properties of beans and its impact on the human body. A systematic review of modern specialized literature and relevant scientific data was carried out. The chemical composition and nutritional value of the product are indicated, the use of beans in various types of medicine and the effectiveness of its use in various diseases are considered. The potentially adverse effects of beans on the human body under certain medical conditions and diseases are analyzed separately . The scientific foundations of diets with its application are considered.
Keywords: beans, benefits, harm, beneficial properties, contraindications Beneficial features
Table 1. Chemical composition of beans (according to Food+).
Basic substances Raw beans contain (per 100 g):
Water 10.77 g
Carbohydrates 64.11 g
Squirrels 18.81 g
Fats 2.02 g
calories 343 kcal
Minerals (mg/100 g):
Potassium 1316
Phosphorus 304
Magnesium 188
Calcium 186
Sodium eighteen
Vitamins (mg/100 g):
Vitamin C 4.6
Vitamin B3 2.083
Vitamin B1 0.535
Vitamin B6 0.401
Vitamin B2 0.221
Dry beans (that is, fully ripe and dried seeds of Phaseolus vulgaris) are a rich source of protein, starch, some unsaturated fatty acids, dietary fiber, vitamins and minerals. On the Harvard Medical School website, the table of glycemic indexes for beans indicates a value of 24 ± 4 [2] , which makes it possible to attribute beans to foods with a low glycemic index.
The nutritional properties of beans largely depend on the amount of protein in them and, to a lesser extent, on the content of carbohydrates, vitamins and minerals. Depending on the variety, protein in beans can be from 15% to 35%. On average, one hundred grams of dry bean seeds provide a person with 20-25 grams of protein - that is, they provide about 20% of the recommended daily intake. By the amount of protein, beans are quite comparable to meat. In addition, the digestibility of dry bean protein is almost 80%. [3] The main protein fractions of beans are globulin (50-70%) and albumin (10%). The amino acids present in dry beans are dominated by lysine (6.5-7.5 g/100 g protein) and tyrosine with phenylalanine (5.0-8.0 g/100 g protein). [four]
Starch accounts for almost 50% of the weight of the seeds. In large quantities, oligosaccharides and dietary fiber were found in beans (14-19 g / 100 g of raw grain). [5] More than 50% of the fibers are insoluble and consist of pectins, pentosans, hemicellulose, cellulose and lignin. The lipid fraction of
beans is about 1.5-6.5 g per 100 g of raw beans and is mainly mono- and polyunsaturated fatty acids.
[6]
Like other edible legumes, beans are high in essential amino acids, including lysine, which is deficient in most grains. In addition, bean seeds have the highest content of vitamins and minerals compared to other legumes. [7]
Numerous bioactive compounds have been found in the fruits of the plant - galactooligosaccharides, protease inhibitors, lectins, phytates, oxalates and phenol-rich substances that play an important metabolic role in humans and animals. The mass of phenolic compounds is about 10-11% of the total mass of seeds. [8] At the same time, in terms of their chemical structure, they represent a very diverse group. In addition , they tend to differ depending on the color of the skin of the seeds and the variety of beans.
For example, since the color of seed skins depends on the presence of polyphenols, dark-colored beans (red, black) usually have the highest anthocyanin content. [9] But light yellow and pink spots on the seed coat indicate the presence of tannins. [10] Studies have shown that cooking common beans at high temperatures does not alter the phenolic acid content. [eleven]
Some of the compounds listed above have antioxidant and prebiotic activity and protect against DNA damage from various types of cancer. However, these same compounds can reduce protein digestibility, nutrient absorption, and mineral bioavailability, causing flatulence. Thus, in some cases, beans can cure, and in others, they can harm.
Medicinal properties
Most of the medicinal properties of beans are associated with the presence of polyphenols in the seeds of this culture, which have antioxidant properties and various biological activities, including antidiabetic, anti-inflammatory, antimicrobial, antitumor, hepatoprotective, cardioprotective, nephroprotective, neuroprotective and osteoprotective.
Regular consumption of beans, which contain total and soluble fiber, as well as resistant starches, lowers the glycemic index in humans. Studies have shown that bean diets lowered "bad" cholesterol,
increased "good" cholesterol, and had a positive effect on risk factors for metabolic syndrome, thereby reducing the likelihood of heart disease, diabetes, and obesity.
A study of eating habits among older Japanese, Swedes, Greeks and Australians (70+) found that beans are one of the few foods associated with a systemic reduction in mortality risk. [12] It has been observed that the health-promoting effects are directly proportional to the increase in the amount of beans eaten. More precisely, an 8% decrease in the mortality risk ratio occurred with an increase in the daily consumption of beans for every 20 grams (both with and without ethnicity).
The consumption of dried beans is largely responsible for many physiological and health-promoting effects, including the prevention of cardiovascular disease, obesity, diabetes, and cancer.
Antidiabetic activity
Clinical studies show that eating three or more servings of beans per week reduces the risk of diabetes by almost 35% compared to eating fewer or no beans. [13]
Epidemiological studies conducted in China suggest that the regular inclusion of beans in the diet proportionally reduces the likelihood of developing type 2 diabetes in women. [fourteen] In another study, the authors, based on a study of patients with diabetes, noted that regular consumption of black beans for three months lowers plasma glucose and glycated hemoglobin levels. It is assumed that the improvement in the condition of patients was due to the presence of phenolic substances, tannins and anthocyanins in black beans. [fifteen]
Animal experiments have also demonstrated the ability of bean phenolic compounds to reduce blood glucose levels, glycosylated hemoglobin, and elevated insulin levels. For example, it has been shown that long-term oral administration of an aqueous extract of bean pods to rats at a dose of 200 mg/kg resulted in a decrease in blood glucose and glycated hemoglobin against the background of chronic hypoinsulinemia. [16]
Cardioprotective action
Regular consumption of beans is beneficial for both healthy people and obese people. The therapeutic effect in this case occurs due to a decrease in the level of total cholesterol and low-density lipoprotein in serum, as well as due to an increase in the level of high-density lipoprotein. [17]
Epidemiological and clinical data suggest that increasing the amount of beans eaten (at least 4 times a week) reduces the risk of cardiovascular and coronary diseases. In particular, it is noted that the risk of coronary heart disease is reduced by 22%, the risk of myocardial infarction is reduced by up to 38% [18] , and the risk of cardiovascular disease in general is reduced by 11%.
The percentage of change in various physiological parameters in each new study varies, but treatment effects are noted by all study groups. For example, a decrease in low-density lipoprotein levels has been recorded with the use of:
• cups of baked beans for 8 weeks - by 5%, [19]
• baked beans by people with hypercholesterolemia - by 15%, [20]
• 275 g of dark blue beans for three weeks - up to 24%, etc.
Moreover, in healthy people, the level of "bad cholesterol" in the serum also significantly decreased, which ensured a decrease in the likelihood of cardiovascular diseases by 20%. To do this, it was enough to include in the menu 130 grams of boiled pinto beans (pinto) four times a week. [21]
Antimutagenic and anticarcinogenic activity
Several studies have shown that a diet rich in beans is a good prevention of various types of cancer, including colon, breast and prostate cancer. [22, 23, 24] This is also evidenced by the results of a large scientific project conducted in 41 countries. The percentages may vary, but the following figures can be used to illustrate: eating beans two or more times a week reduces the risk of colon cancer by 47% [25] , prostate cancer by 22% and breast cancer by 67%. [26]
The results of adjusting the diet of laboratory animals indicate that the incidence of all tumors in rats treated with black beans decreased by 54%, and the incidence of glandular gastric cancer by 75%. [27] For rats given the same regimen of purple beans, the values were slightly different: 59% reduction in overall tumor incidence and 44% reduction in adenocarcinoma risk (44%).
Beans have anticarcinogenic and antimutagenic properties due to their phenolic compounds interacting with mutagens and inhibition of the metabolism of the main mutagen.
Antioxidant activity
Beans have high antioxidant activity due to phenolic acids, flavonoids, stilbenes and tannins. First of all, this activity is due to the reducing ability of polyphenols, since they play an important role in neutralizing free radicals, trapping them or suppressing lipid peroxidation. In addition, polyphenols include chelation of metal ions, interrupting oxidative processes.
As a rule, antioxidant activity increases during the digestion and absorption of beans in the gastrointestinal tract. Phenolic compounds are better released in the stomach due to its acidic environment. Also, the acidic environment and enzyme-mediated hydrolysis promote higher solubility of polyphenols along with starch and proteins. [28]
Anti-inflammatory activity
The antioxidant and anti-inflammatory activity of beans is due to phenolic compounds (phenolic acids, flavonoids and anthocyanins) and indigestible fermentable components (short-chain fatty acid precursors).
In animal experiments, mice fed a bean diet saw a significant reduction in symptoms of colitis and colon inflammation. Inflammation indicators also decreased. The immunomodulatory effects of 20% dark beans fed to mice for two weeks showed a significant reduction in colonic mucosal damage and inflammation.
Randomized controlled trials in humans have also demonstrated healing effects as early as three days of taking 100 g of flour and black bean soup. Thanks to this diet, the condition of patients with arthritis has improved - pain and inflammation have significantly decreased.
With all this, it is still too early to declare beans a super-medicine, since along with the healing effects, the same bean component can cause an aggravation of a number of symptoms. Therefore, scientists do not tire of specifying that additional study of the product is necessary for any final statements. A serious and multifaceted study of the medicinal properties of beans, in fact, is just beginning.
In medicine
Despite the fact that medicines based on bean extracts are not yet used in treatment protocols, various herbal preparations, which include bean components, are widely available for sale. Such complex
preparations are most often recommended by the manufacturer as independent or auxiliary agents in the treatment of type 2 diabetes.
For example, the Arfazetin herbal collection, along with blueberry shoots, rose hips and various herbs, includes 20% of the common bean fruit leaves, which are taken as an infusion.
Various reference manuals (for example, the "Botanical and Pharmacognostic Dictionary" [29] ) indicate the possibility of using beans as a rich source of potassium in the diet for heart rhythm disturbances and atherosclerosis.
In folk medicine
In modern folk medicine, bean flaps are used to treat diseases of the genitourinary system, in violation of salt metabolism and rheumatism. In this case, the diuretic effect of the plant is directly or indirectly used. To increase the excreted volume of urine, it is necessary to drink half a liter of mood per day, which is prepared for 3-4 hours, pouring 10 g of bean pods with water. The same infusion is used to reduce pressure.
Hot infusions of bean leaves or decoctions of flowers are drunk for the treatment of bile and urolithiasis. A decoction of a combination of beans and blueberry leaves relieve inflammation of the pancreas and improve the general condition of the patient with diabetes.
In the Balkans, in folk medicine, it is customary to use decoctions of bean seeds to eliminate the symptoms of dysentery and normalize stools. In the same place, with the help of bean decoctions for oral administration and external lotions, pain was relieved with inflammation of the sciatic nerve and gout.
In the folk traditions of the Eastern Slavs, it is customary to treat skin diseases and injuries with beans. For example, roasted and ground into flour, the seeds are mixed with cream for application to burned skin. To remove the dried-up medical cover, it is softened with oil after 2 days.
A mixture of bean flour with honey is applied to the skin with erysipelas. And clean bean cakes are used to cover wounds and abscesses.
in oriental medicine
In the Arab East in ancient times there was a division into red and white beans. The first was considered hot and moist in the second degree. The second was defined as balanced in relation to cold and heat.
With the help of bean flour, they got rid of age spots and scars. When eaten, the beans drove fluids (urine, milk, semen) and made the body well-fed. With bean decoctions, doctors "expelled" the fetus from the womb of the woman in labor, strengthened the uterus. At the same time, a side effect of eating beans was nightmares and restless sleep.
Chinese medicine also separates red and white beans.
• Red beans. It is able to remove dampness, remove swelling, eliminate fever, restore digestion in case of disorders and diarrhea. In addition, it is used for painful urination. External use is practiced for fungal skin lesions, the appearance of numerous boils.
• White beans. With pathogenic cold in the stomach, it stops nausea and vomiting. Able to stimulate the lowering of muddy energy, moisturize the intestines, replenish the kidneys.
In traditional Chinese medicine, beans are generally often called the product of the elements of water and kidneys (including due to the external similarity of the organ and seeds of the plant). Bean powder has been used in medicines to strengthen Kidney Yin. For the same purposes, a decoction or infusion of bean pods was used. In addition, green teas were used to improve vision and restore eye health. To properly brew such a "tea", the pods need to be ground into a powder, after which one pinch of the powder should be poured into a glass of water and kept on low heat for 5 minutes.
In scientific research
Some biological characteristics of beans can be pronounced in some species (cultivars) of the plant and less pronounced in others. Since researchers usually work with one specific sample, the resulting property data is attributed to the studied species (variety). Below are examples of such studies.
• Sea beans, or "Navy" beans. These small, oval white beans were introduced to the diet of US Navy sailors in the 19th century, hence their name. The effect of "sea" beans was studied on experimental mice, which were given bean flour (20% in the diet) dissolved in water for two weeks. A diet containing these beans had both positive and negative effects during experimental colitis, reducing inflammatory biomarkers locally and systemically, while exacerbating damage to the colonic mucosa. [thirty]
• Roman beans, or Red beans. Its creamy, medium-sized, oval-shaped seeds are rich in phenolic compounds and indigestible fermentables that may help relieve experimental colitis and reduce the severity of other pathologies associated with intestinal dysfunction. [31] During the experiment on mice, improvements in a number of parameters were observed not only in mice with colitis, but also in healthy mice from the control group. In the colitis group, a 20% addition of bean flour in the diet reduced the severity of the disease and histological damage to the colon, increased the expression of genes that promote barrier function, and reduced colon inflammatory cytokines.
• Pied (piebald) Pinto bean. These are medium-sized, brown-skinned, oval-shaped beans. Hemagglutinins, defensins isolated from this bean, have antifungal, antidiabetic and antitumor activities. Scientists came to such conclusions after "in vitro" experiments (including on intestinal models).
However, experimental and sociological evidence has shown that diabetic patients and individuals with impaired copper homeostasis may be at increased risk of bean molybdenum poisoning. A self-administered meal frequency questionnaire found that in central Mexico, severe diabetic patients tended to consume certain types of beans more frequently than people with less advanced conditions. And pinto beans were not the safest in this regard. Researchers have even suggested eliminating bean broths for diabetic patients. [32]
Weight regulation
There are a number of studies on beans and bean extracts that describe different mechanisms of influence on conditions or processes associated with obesity and overweight.
Eating a baked snack that was 70% corn and 30% beans reduced serum cholesterol and triglycerides and blood glucose levels in mice fed a high-fat diet. In addition, this dietary supplement contributed to the reduction of lipid accumulation. The end results showed that consumption of cornbread reduced weight gain, fat accumulation, adipocyte (fat cell) size, and prevented non-alcoholic fatty liver disease in mice by inhibiting the nuclear proteins PPARy and SREBF2. [33]
In another human study, beans helped control weight through rapid satiety and appetite suppression. A blind, placebo-controlled study in twelve volunteers showed that the new purified bean extract, when
used as a supplement to a balanced mixed diet (60% carbohydrates, 25% fat and 15% protein), provided appetite control and increased satiety for 3 hours. after a meal than in the placebo group. Objective indicators confirmed the difference: the addition of bean extract reduced the release of glucose, insulin and C-peptide after a meal, and suppressed the secretion of the peptide hormone ghrelin. [34]
A pilot study in 60 overweight volunteers also demonstrated the effectiveness of a standardized dry bean extract in reducing waist circumference and in the fight against excess weight. [35] So the participants in the experiment received 50 g of the extract twice a day for 12 weeks, which in the group of subjects led to:
• weight loss (from 82.8 ± 9.1 kg to 78.8 ± 8.9 kg; p<0.0001),
• reduction in waist circumference (from 94.4 ± 10.3 cm to 88.2 ± 10.0 cm; p<0.0001),
• reduction in oxidative stress (from 380.4 ± 14.8 to 340.7 ± 14.8 carr units; p<0.0001).
However, despite such encouraging results, not all scientists consider beans and their extracts to be a promising dietary supplement. The British Journal of Nutrition, a peer-reviewed scientific journal dedicated to animal and human nutrition research, has published a systematic review and meta-analysis of randomized clinical trials related to the effectiveness of beans as a weight loss supplement. [36]
According to the authors, all analyzed studies had serious methodological flaws. A meta-analysis found no statistically significant difference in weight loss between bean supplement groups and placebo groups. True, a further meta-analysis found a statistically significant reduction in body fat in favor of the "bean" groups compared to the "placebo" groups. Based on the totality of data, the researchers were unable to draw any firm conclusions about the effect of bean supplementation on body weight. And they recognized that in order to objectively assess the effects of beans, larger and more thorough tests are needed.
In cooking
Beans, like some other vegetable crops, are not eaten raw. But here this is due not only to the low culinary and consumer qualities of the product, but also to the fact that many varieties of beans in their raw form are toxic. Therefore, throughout the history of bean cultivation, it was boiled, fried, stewed either separately or in combination with other products. So, for example, in the east - first in China, and later in Japan, India, Korea, boiled beans with rice are still very popular. But in general, beans are an almost universal food that goes well with fish, meat, seafood, cereals and almost all other vegetables.
Now it is customary to soak beans (including vegetable and sugar beans) in cold water for about 10-12 hours before cooking in a ratio of 1:5 (1 cup of beans to 5 cups of water). When soaking and boiling dry beans 2-3 times increase in size, so the saucepan for soaking should be of the appropriate size.
Some chefs suggest leaving beans in water for a whole day. This is done so that, firstly, the beans become softer and, having been saturated with moisture, cook faster, and, secondly, so that sugars that the human body does not digest can dissolve in the water. It is also believed that soaking beans leads to a loss of antinutrients that interfere with nutrient absorption. [37]
If there is no time to prepare the beans, you can use the "hot" soaking method. In this case, the beans are first boiled for about 3 minutes, and then they are kept in hot water for at least 1-2 more hours in a closed saucepan, and after that the "old" water is drained, the swollen beans are washed in running water and proceed to the main cooking stage.
To boil the beans in the pan must be completely covered with water. The lid is usually not tightly closed, sometimes adding water if it boils away. Most housewives add salt at the end of cooking so that the beans do not turn out too hard, but there is no reliable evidence that salt contributes to excessive compaction of the fruit, so it and other spices can be added immediately or later. But the acidic ingredients provided for by some recipes (vinegar, citric acid, wine, etc.) to give tenderness, it is better to really add after the beans are almost cooked. In addition, in order to reduce foaming during the boiling process, it is recommended to pour a spoonful of sunflower oil into it after boiling water.
When cooking in a saucepan over low heat, the beans cook from half an hour to an hour and a half (depending on the variety). The readiness of the beans is checked by pressure. Usually a few pieces are simply crushed on a plate with a fork or fingers. Ready beans are considered if they have already become soft enough and do not crunch, but still do not fall apart into porridge.
It should be noted that the cooking time of green (asparagus) beans is much less. After immersion in already boiling salted water, the pods are actively boiled for only about 5 minutes, after which they are immediately transferred to a cold environment so that they retain their characteristic crunch and color.
Green beans are called unripe green beans of the same common beans. They are also very popular in the cuisine of various European and Asian countries. For example, in Belgian cuisine they are often combined with aromatic herbs, low-fat cream or soy sauce. But since such beans are just valued for retaining their natural grassy color and bean flavor, they are boiled and fried for a relatively short time.
When stewing green beans, the boiling stage is usually skipped: the pods are first fried until half cooked, and then stewed in tomato or cream sauce over low heat for about 20 minutes.
Widely used in cooking and bean flour. Various soups are prepared on its basis. However, such flour is often added to dessert dishes: pies, strudel, muffins.
In cosmetology
People were able to consider the cosmetic potential of beans even in ancient times. In ancient Rome, beans were ground into flour, which served as a powder in the composition of a cosmetic product. The ability of bean flour to whiten the skin later led to its inclusion in the formulation of lady's white, which was reflected in one of the German names for beans - Schminkbohne. This compound word can be translated as "make-up, whitening or makeup beans."
Today, ready-made packaged bean flour is easy to purchase in online stores. In the field of cosmetology, manufacturers recommend using it to improve intercellular metabolism, tighten the skin, eliminate circles under the eyes, bruises, and also for whitening.
In addition to flour, on the free market you can find small bottles of bean protein hydrolyzate, which are also designed for effective express lifting, moisturizing, restoring water-fat metabolism and increasing skin turgor on the face, neck and decollete. It is believed that the strengthening of the walls of microvessels and the normalization of collagen occurs due to the neutralization of enzymes that have a destructive effect on the structural elements of the connective tissue.
Such a hydrolyzate is added in an amount of 2-4% to creams for problematic teenage skin, 5-8% to sunscreen cosmetics, anti-cellulite serums and lifting masks, 2-3% to restoring gels after shaving, 89% to products to strengthen nails and hair.
Protein bean hydrolyzate is a multifunctional product, but it is afraid of heating above 40 ° C. And since the manufacture of home cosmetics using extracts requires a certain skill, simple and quick face
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masks and bean-based masks, which perfectly cleanse and nourish the skin, have a smoothing and lifting effect, relieve fatigue and itching, and remove bags under the eyes, have become very popular. In addition, beans have bleaching properties, which helps to even out skin tone and surface.
The simplest yet most effective mask is prepared by mixing softened boiled bean puree (2 tablespoons) with olive oil (1 tablespoon) and lemon juice (^ tablespoon). This mask is applied to cleansed skin for 15-20 minutes, and then simply washed off with water. In cases of using a bean mask on dry skin, cream or oils are added to the recipe, and when applied to oily skin, buckwheat flour is used as an absorbent and a soft scrub.
Dangerous properties of beans and contraindications
Many types of beans are toxic when raw, but red beans are the most toxic. Its dangerous properties are due to the high concentration of lectins, which are neutralized in cooking by prolonged boiling (from half an hour). Since the beans usually still need to be cooked for at least 30 minutes to cook the beans, the risk of poisoning with such beans is minimal, although it remains.
No deaths have been reported in reliable sources. But the toxin from just 4-5 raw beans can cause severe nausea, diarrhea, and vomiting within 1-3 hours. In some cases, there may be acute pain in the abdomen - in the upper and lower parts of the gastrointestinal tract. After 3-4 hours, the symptoms usually disappear, although cases of hospitalization of victims are described in the literature. In particular, in the UK from 1976 to 1979. 7 cases of bean poisoning were recorded, and in 1988 two more.
Lectins are generally beneficial proteins found in many plants and animals, but when high concentrations are reached, they begin to act as toxins. Proper cooking destroys the toxin, but when using multicookers that cook at relatively low temperatures to boil the beans, the toxins can persist. According to research by British scientists, to reliably get rid of toxins, the beans should be soaked in water for at least 5 hours, then drain this water and boil the beans in the "new" water for at least 30 minutes.
The exact mechanism of toxicity is not known in detail, but there is experimental evidence that oral intake of lectins reduces intestinal absorption and causes weight loss, growth retardation, and diarrhea in several species of laboratory animals.
The main toxic agent in this process is phytohemagglutinin. It is found in many types of beans, but the highest concentration is found in red beans. Raw beans of this species have between 20,000 and 70,000 HAU (hemagglutination units, which measure the toxin), while fully cooked beans have only 200-400 HAU. By comparison, white beans contain about a third of the toxin found in red beans.
It should be noted that during the experiments, the researchers managed to completely destroy the toxin in 10 minutes of heat treatment, but for this they raised the temperature inside the product to 100 °C. At home, this is not always possible. In this sense, a separate problem is the preparation of green beans, which are intentionally subjected to heat treatment to a much lesser extent in order to maintain a crispy structure. Therefore, when eating dishes based on it, it is especially important to observe moderation.
Soaking for a period of 5 hours or more solves another "bean" problem - gas formation. During soaking, oligosaccharides that are insoluble in the alimentary tract are removed from the beans.
The uncontrolled use of bean extracts is also dangerous. In general, they are considered to be of low toxicity, but side effects (eg, increased liver and kidney mass) have been recorded with long-term use.
The nature of this phenomenon is also associated with the action of lectins, but, in addition, with the influence of phytates, saponins, and protease inhibitors. [38] The effect of these substances on the body is different from the allergic reaction that bean proteins can cause.
Finally, there is indirect statistical regional evidence that some types of beans, due to their high molybdenum content, can cause more severe complications in patients with diabetes and impaired copper homeostasis. The safest type of beans for this category of people is black beans, and the most unsafe is the Peruvian variety.
Selection and storage
Common beans are sold in two types:
• in the form of beans - ripened seeds of shelled beans,
• in the form of green pods, taken at an early stage and keeping inside the same beans, but still young, unripe.
Shelling beans can vary greatly in appearance. By color, they are white, purple-black, yellow, brown, marble, etc. They are symmetrically oval, curved, flat and "pot-bellied" in shape. The beans of some varieties are on average smaller than the fruits of other varieties, but for a number of dishes it is these relatively small beans that are better suited. You can buy any - the main thing is that they are whole, not wrinkled, and without traces of pest damage.
String green beans are best bought packaged in airtight packages. It is in the range of almost all major vegetable producers. In supermarkets, it is sold frozen. But if you can find fresh green beans in season, then preference should be given to crispy and dense pods.
Beans keep well in the refrigerator, but in practice there is almost never enough room for them, even in the vegetable section. Therefore, at home, other methods of storing shelled beans are more often used:
• In fabric bags. At the same time, it is important that the fabric bags themselves pass air well and provide ventilation, however, they are located in a dry, cool and dark closet. Light causes the beans to fade, and excess moisture causes damage or germination. Another threat to such storage is pest beetles. So that they do not start, 1-2 cloves of garlic or a few dill seeds are added to the bags.
• In a glass jar. Hermetically sealed dry beans are protected from pests, but in jars with clear glass they can still be damaged by light, so for storage you need to either use a container with dark glass or put the jar in a closed pantry. In addition, experienced housewives recommend putting some kind of neutral absorbent in the jar - for example, ash or activated carbon. This should keep the beans from getting wet if the beans weren't dried well enough before planting.
• In pods. Sometimes beans are not shelled at all, but stored directly in bundles of well-dried pods. But with this method it is more difficult to provide all the necessary conditions: humidity, protection from insects, etc.
Fresh green beans are either bought immediately before cooking or frozen for future use. There is, however, another way to store green string beans - in the form of a "semi-finished product". To do this, the ends of the pods are cut off, the fibers of the valves are removed, and then the workpiece is dipped in boiling water for 4-5 minutes and dried at a temperature of 60-70 degrees in the oven for 4-5 hours. Such almost ready-to-eat dry pods should also be stored in a room with low humidity and temperature.
Like other plants, the bean probably has many more mysteries and possibilities that people do not yet know about. Therefore, further study of the plant and its fruits, probably in the near future, will help people to fully use all its medicinal and nutritional potential.
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An extended HTML version of this article is available on the edaplus.info website. Beans - useful properties, composition and contraindications
Eliseeva Tatyana, editor-in-chief of the project EdaPlus.info Alena Tarantul, nutritionist
E-mail: eliseeva.t@edaplus.info, tarantul.a@edaplus.info
Received 07.01.202 1
Abstract. The article discusses the main properties of beans and its impact on the human body. A systematic review of modern specialized literature and relevant scientific data was carried out. The chemical composition and nutritional value of the product are indicated , the use of beans in various types of medicine and the effectiveness of its use in various diseases are considered. The potentially adverse effects of beans on the human body under certain medical conditions and diseases are analyzed separately. Considered scientific basics diets With her application.
