The number of bean species is simply amazing: white, spotted, black, yellow and so on, but the main opposition remains between two representatives of legumes. The question of which bean is more useful - red or white, remains relevant for many decades.
Useful properties of beans
Beans have high nutritional value, but at the same time it is a remarkable balanced dietary product, distinguished by a harmonious combination of proteins, fats and a whole complex of various vitamins and minerals that are necessary for the full functioning of all body systems.
It is difficult to answer, as the bean is better - white or red, because both these species are rich in vegetable protein, which is easily and quickly absorbed and saturates the body without loading the gastrointestinal tract. Also, these legumes contain dietary fibers that perfectly restore the functions of the stomach. With regular use of beans, the body is provided with a large amount of energy, the cardiovascular system is improving, the risk of blood clots is reduced, the elasticity of the vessels is maintained and the development of atherosclerosis and stroke is prevented.
Do not think that it's better - red or white kidney beans, as these beans contain a lot of B vitamins, in particular B5 and B6, which are responsible for nourishing the cells and maintaining the nervous system. In addition, the present bean product contains the amino acid arginine, which has a beneficial effect on liver cleansing, restoration of its cells and acceleration of metabolism.
Differences of red beans from white
Red in comparison with white beans is more nutritious, but because it is more useful for restoring strength or providing the body with energy. In addition, the red bean contains many times more amino acids,
Red and white beans are rich in vitamin C. However, in the second form, there is more. Therefore, the use of white beans promotes an increase in the immune system.
As for which beans are more delicious - white or red, then opinions differ. But it is worth noting that red beans are more often used to make piquant sauces, salads and snacks, and white ones for first courses.