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Video: Boiled Beans
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Boiled Beans
Boiled Beans
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Boiled beans

Boiled beans
Boiled beans

Calories, kcal: 123 Protein, g: 7.8 Fat, g: 0.5 Carbohydrates, g: 21.5

Boiled beans are not as common in European countries as in Central and Latin America, where many national dishes are prepared on the basis of beans. Of the whole variety of legumes, beans are second only to peas, which have long been present in both daily food and festive meals. Cooked beans, depending on the type and variety, retain their shape or are boiled, have a soft, dense, elastic or oily pulp consistency. You need to store boiled beans in the refrigerator for no more than 3 days.

Calorie boiled beans

The calorie content of boiled beans is 123 kcal per 100 grams of product.

Composition and useful properties of boiled beans

Cooked beans are a useful and practically dietary product, since they have a low calorie content and a high content of dietary fiber, which takes a lot of energy to digest, that is, the resulting calories are spent. The vitamin and mineral complex of the product contains: choline, B vitamins (B1, B2, B6,) C, E, PP, as well as potassium, calcium, magnesium, iron, sulfur, iodine, phosphorus and sodium. Boiled beans have a diuretic effect, relieving edema and helping to stabilize blood pressure (calorizator). The product helps to eliminate excess "bad" cholesterol, toxins, increases the body's resistance to infectious diseases. The vegetable protein found in boiled beans is of high quality, but it is not fully degraded, causing excessive flatulence.

Composition and useful properties of boiled beans
Composition and useful properties of boiled beans

The harm of boiled beans

Cooked beans are not recommended in large quantities for those diagnosed with gout, pancreatitis, colitis and various diseases of the gastrointestinal tract. White beans less than other types are the cause of flatulence, this should be taken into account in the preparation of the menu.

How to cook beans

Beans are among those legumes whose seeds should not be eaten raw. Traditionally, dry beans are soaked before boiling to speed up the cooking process. The soak time ranges from an hour to 8-10 hours. To reduce flatulence, you can soak the beans in an alkaline solution (such as baking soda) and cook a little longer. After soaking, the water is drained, the beans are poured (as a rule, their skin wrinkles, during cooking it will disappear) with cold water, bring to a boil and cook over medium heat until tender.

Boiled beans in cooking

Boiled beans are a full-fledged independent dish, an excellent side dish, an addition to salads, soups, stews and complex snacks. Beans go well with fresh herbs, especially cilantro, fennel and dill, spices, hot peppers, tomatoes and tomato sauces. By adding aromatic herbs, spices and tomatoes, we not only enhance the taste of the dish, but also reduce gas formation in the intestines.

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