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Green beans have gained popularity in our country relatively recently. Until then, only beans were used in our kitchens, long known as one of the best plant-based sources of protein.
Bean seeds have been used by people to prepare various nutritious dishes since ancient times, but they only guessed to taste the green young stem of this bean plant in the 17th century. This was done by inventive Italian chefs who, having discovered the amazing taste of young pods, began to add them to all kinds of dishes. It was not very easy to do this, since it was necessary to monitor the stage of ripening of the plant, so as not to pluck completely green fruits and at the same time prevent them from hardening. To avoid all these inconveniences, resourceful breeders eventually developed a special type of beans called "French beans". It is he who is now known as green beans and is widely eaten all over the world.
This bean variety is notable for its soft and very tender stems and no less tasty seeds that fill them. They contain less fiber than common beans, which makes them more tender and, importantly, less nutritious. Green beans are inferior to the classic variety of this type of legumes in terms of protein content, but at the same time they significantly surpass it in terms of the content of a variety of vitamins and microelements useful for the human body.
For example, green beans contain a huge amount of vitamin C, vitamins E and A, as well as a whole bunch of vitamins of group B. In addition, they contain such useful elements as zinc, folic acid, potassium, calcium, magnesium, iron, chromium and a number of other substances necessary for the human body. Thus, everyone who monitors their health and strives for proper nutrition should turn their attention to this wonderful representative of the garden culture. It is even more valuable for those who follow their figure and want to lose weight.
The fact is that the calorie content of green beans is a little less than 25 kcal per 100 grams, and fiber and a high content of vitamins and other nutrients make it an exceptional dietary product that can be safely included in the menu for everyone who cares about their appearance and health.
Regular consumption of green beans has a beneficial effect on digestion, as well as on the functioning of the genitourinary system. The active substances that make up this type of beans help cleanse the kidneys and can prevent a number of diseases. Beans are also useful for the cardiovascular system, and due to their ability to lower blood sugar levels, they are often recommended for people with diabetes.
In addition, it has an antimicrobial effect and is good to use for bronchitis and other similar diseases. Green beans are also recommended for rheumatism, as well as salt deposits, since this product helps to remove salt deposits from the body.
True, like many other products, green beans have their own contraindications. For example, it is not recommended for people suffering from certain intestinal diseases, as well as those who have an increased level of acidity in the body. It is not advised to eat it for diseases such as gout and colitis.
Cooking methods for beans
When it comes to cooking, green beans cook very quickly. It only needs to be dipped in boiling water and cooked for about 5 minutes. Steamed beans are also excellent. In this case, it will take about 10 minutes to cook. It should be noted that the finished beans must be firm enough without crunching. When overcooked, green beans will become too soft, watery, and lose their excellent taste.
You can serve green beans as a side dish for meat and fish dishes, since they can perfectly complement them, while being easily digested and without overloading the dish with extra calories. Often, such beans are also used in salads, vegetable stews, and even some soups.
Another benefit of green beans is their ability to retain their excellent flavor and nutritional properties when frozen. That is why everyone who grows green beans should not worry about the reserves of this valuable product for the winter. In order to provide yourself with vitamins in the cold season, it will be enough just to freeze part of the crop, and in winter, take the beans out of the freezer and cook as needed.