Types of beans and their beneficial properties

Beans in Russia began to be eaten only in the 18th century, until that time the plant was grown exclusively for decorative purposes. There are two types of beans: large-fruited and small. Large-fruited beans were brought from South America by Columbus, and varieties of small beans were cultivated in the countries of Central Asia: China, Japan and northern India.

There are also three subspecies of this crop: red, white and asparagus (green) beans. Breeders have developed varieties of black beans, but in Russia they are not widespread.

Red beans

Red beans are the most popular food in Latin America. It contains the highest amount of protein and indigestible fiber. Red color indicates a high content of vitamin A, which is very beneficial for vision. There are about 200 types of red beans, but only 20 of them are used for food. Some types of red beans can grow up to 2.5m in height. They are classified as curly beans.

What's more, red beans contain two essential amino acids: lysine and tryptophan. These amino acids are not produced by the human body, and they can only be obtained by eating red beans or meat. But in addition to these essential amino acids, meat contains a large amount of fat and cholesterol.

The downside of red beans is that they are very high in calories.

But this is offset by the large amount of coarse fiber. It provides a long-lasting feeling of satiety and prevents the body from forming fat cells from the fiber in beans.

Green beans

IN green beans contains slightly less protein than red. Red beans have a protein percentage of 31%, and green beans have 28%, but green beans contain more fiber. Also, green beans contain more dietary fiber. They are a good sorbent - they absorb slags and harmful substances. Indigestible fiber stimulates bowel function.

White beans

White beans contain the highest amount of carbohydrates. The body converts them into energy. White beans contain the least amount of protein and indigestible carbohydrates. Some white beans, due to their low fiber content, do not need to be soaked before cooking. White bean varieties are the most thermophilic, but yield the highest yield.