String beans - useful properties

Green, or asparagus beans belongs to the family of legumes. Initially, only grain was used for food. Whole pods in cooking for the first time began to be used in Italy, in the XVIII century. For decades, breeders brought out varieties with sugar pods, later they found their connoisseurs around the world. In the CIS countries, the most popular shrimp beans, because of unpretentiousness in growing and good taste.

Soup or stew with green beans perfectly matches with meat and fish dishes. It well combines with Bulgarian pepper, tomatoes, onions, potatoes, zucchini and eggplant.

Useful properties of green beans

Useful properties of this bean are determined by the content of a variety of vitamins, micro- and macroelements. An important feature of green beans is ecological compatibility. Grown even in contaminated areas, it does not absorb harmful substances

1. Vitamin C - supports the immune system and prevents the development of diseases.
2. Provitamin A supports the healthy functioning of the eyes, tightens the skin, increases the barrier resistance of the mucous membranes (prevents viruses and bacteria from actively developing in the throat and nose), strengthens bone tissue and teeth.
3. B vitamins participate in energy metabolism between cells, nourish the brain, improve the transmission of impulses along nerve cells.
4. Contained in the string bean vitamin E strengthens the organs of the cardiovascular system, eliminates hormonal disruptions, relieves fatigue, gives energy.
5. Folic acid is an indispensable food for the nervous system. Participates in the process of formation of blood corpuscles, a preventive and curative remedy for anemia.

The composition of green beans includes minerals - an integral part of all tissues in the body, falling into it, solely, with food.

1. The iron content increases the quality of red blood cells and their ability to gas exchange.
2. Zinc is necessary for the assimilation of protein, it acts no worse than cosmetic agents on inflamed skin, heals cracks, accelerates hair growth.
3. The sulfur in the bean restores the intestines after infectious diseases, improves the skin condition.
4. The great benefit of green beans for digestion processes from the fiber contained in it. It is softer than in dry beans, so it is available for use during exacerbation of digestive diseases. The use of green beans weakens the manifestations of bronchitis and rheumatism, has a diuretic effect, promotes the excretion of salts, treats gout and urolithiasis.

Green bean is a dietary product that is more useful than other legumes. Contained in such beans 2 grams of proteins, 0.2 grams of fat, 3.6 grams of carbohydrates. It has a very delicate "oil" taste, so it does not require the addition of a large amount of fat.

Cooking string beans is very simple and fast, as it cooks only 4-5 minutes. By the way, in winter it is possible to consume frozen string beans, and its benefits will remain with the preservation of freezing technology.

For cooking, choose young elastic light green pods, since the overripe lose their taste and are preparing longer. Before cooking, the pods are soaked for several hours in cold water, after hard ends are removed. Cook them under a closed lid, then rinse with cold water. Serve the finished dish with herbs, spices and a slice of butter.

Weight Loss Beans

Scientists have proved that the use of legumes blocks the digestibility of carbohydrates, especially those obtained from starch, which creates a feeling of satiety for a long time. Still such beans are a good ingredient for light salads, snacks and can adequately replace high-calorie side dishes. Perfectly suited for unloading days and various low-calorie diets, in which it replaces all the side dishes.