The benefits and harms of eating green beans
Young pods of common beans, with thick juicy shells and still immature fruits, are called green beans or asparagus beans. Today, this product is well known to everyone who monitors their health, prefers a rational and healthy diet. And it is difficult to imagine that neither the useful properties of green beans, nor even their taste were known to Europeans until the end of the 18th century.
Feeling great in a variety of conditions, unpretentious and early ripening culture for many centuries has been used as an ornamental climbing plant, and then a source of nutritious beans. For the first time, the Italians decided to use unripe beans for culinary purposes. And a little later, a light fresh side dish even hit the table of French monarchs, giving rise to an interest in culture and laying the foundation for the agricultural cultivation of beans.
Already in the last century, the properties of the vegetable, its composition were seriously studied, and conclusions were drawn about the benefits of green beans and the harm that they can cause with illiterate use.
Biochemical composition of green beans
The set of vitamins consists of ascorbic, pantothenic and folic acid, thiamine and tocopherol, pyridoxine, riboflavin and vitamin PP... The list of macro- and microelements found in green beans contains calcium and phosphorus, sodium, zinc, selenium and silicon, iodine and iron, magnesium, potassium and sulfur.
The abundance of such different, but completely irreplaceable substances allows green beans not only to satisfy hunger, but to bring significant health benefits. And the taste of this dietary product attracts more and more people every year. Moreover, green bean dishes can be included in both adult and children's menus. If there are no medical contraindications, the product will not harm, and the benefits of green beans will be obvious.
Calorie content of green beans and their nutritional value
Fresh, only cut from the plant, green pods, like many vegetable crops, are very low in calories.
In 100 grams of such beans, there are only 24-32 kcal, while fat accounts for 0.3 grams, 2.5 grams is protein, and the proportion of carbohydrates in the product is 3.1 grams. The bulk of green beans is fiber and moisture.
But the calorie content of green beans, which to a small extent depends on the variety and degree of ripening of the vegetable, can change dramatically if the product is cooked. Since beans are used for food only after thermal exposure, which neutralizes the indigestible components of the plant, in taking care of your own health and well-being, it is important to choose dishes that preserve the benefits of green beans, but not harm from their use. Short-term, gentle boiling saves about 80% of all active substances in green pods, however, due to changes in the properties of carbohydrates, the number of calories almost doubles.
When frying the pods, the finished beans will already contain 175 kcal per 100 grams, and the stewed product dish will contain a little less - 136 kcal.
If we consider that culinary recipes include not only beans, but also salt, vegetable and animal fats, spices and other ingredients, then the total calorie content of green beans rises sharply.
Useful properties of green beans
The benefits of green juicy beans, first of all, are the abundance of fiber, proteins that are well absorbed by the body and complex carbohydrates.
- Vegetable fiber that enters the digestive system, like a hard sponge, removes food residues, toxins and other substances harmful to humans.
- Proteins are the building blocks of cells and tissues.
- And carbohydrates supplied with food carry energy and are responsible for performance.
With a low calorie content of green beans, it satisfies hunger well, without overloading the body with fats, but supplying everything necessary for life.
Green beans have a tonic and tonic effect, stimulate digestion and bowel cleansing.
An extremely useful property of green beans is its anti-inflammatory and antiviral activity, which is used by physicians in the prevention and treatment of dysbiosis, inflammatory diseases of the oral cavity, intestines and lungs. The inclusion of green beans in the daily menu helps to quickly cope with seasonal viral diseases and a number of skin problems.
The cleansing properties of green beans are useful for hypertension, atherosclerosis, the risk of developing other ailments of the cardiovascular sphere. When consumed regularly, healthy and tasty side dishes made from green pods are an excellent prevention of heart attacks and strokes, arrhythmias and iron deficiency anemia.
All these qualities are due to the presence of iron and sulfur in the green beans. But the presence of zinc will be especially useful for men suffering from sexual dysfunction or inflammatory processes in the urogenital area. The same element has a beneficial effect on the condition of the skin and hair, prevents the development of fungal and bacterial infections.
Dishes made from green beans will be a good help for the body in case of the threat of influenza or SARS during the season of mass morbidity.
Bean leaflets are well known for their ability to regulate carbohydrate metabolism and maintain blood sugar levels. This is also characteristic of the useful green beans, which, without harm to the body, improve the well-being of diabetics in the second type of disease.
Today, oncologists are seriously exploring the possibility of including green pods in dietary health food for patients diagnosed with a breast tumor. Already today, people who are being treated for urolithiasis, renal failure, edema and cystitis have felt the benefits of the product. This is made possible by the mild diuretic and anti-inflammatory properties of beans.
Boiled beans will help get rid of dental plaque, bad breath, and prevent tartar formation. This is the merit of the active acids and dietary fiber in the product.
And women may be interested not only in the benefits of the properties of green beans to maintain weight, but also to maintain hormonal balance, which is often disturbed before menstruation, during pregnancy and during menopause. The inclusion of dietary meals from this tasty product in the diet will have a beneficial effect on the state of the nervous system and on well-being.
For older people, beans are interesting because they successfully resist age-related changes in organs and tissues. As a natural antioxidant, green pods lower cholesterol levels, promote cell regeneration and prevent aging.
By introducing green beans into the diet, you can be completely sure that the beans do not contain any pesticides, nor nitrates, traces of heavy metals or other harmful impurities that get into vegetables from water or soil.
The pods are early ripening and may not be harmful, but the benefits of green beans are enormous.
Can green beans be harmful?
And yet, not everyone can feast on juicy, rich in active substances pods without fear of health.
Bean pod dishes can cause unwanted and painful reactions in patients:
- gastritis with high acidity;
- pancreatitis in the acute stage;
- gastric ulcer;
- cholecystitis;
- inflammatory processes and intestinal dysfunction;
- colitis.
Since legumes can cause increased gas production and stimulate the digestive process, caution in the use of green beans is necessary in the chronic course of these diseases, as well as at the stage of remission.
You should not get carried away with green bean dishes, especially flavored with spices and oil, with pancreatitis, in old age and in the last months of pregnancy. At the slightest discomfort, it is better to give up your favorite beans and consult your doctor.