Properties of beans

Due to characteristics and nutritional value, fresh, originating in the Middle East, beans are a necessary food in a balanced diet, and highly valued today for their peculiar taste, especially those freshly harvested, have a sweet taste with a slightly bitter touch. Not in vain, its beneficial and culinary utilities not overlooked to many civilizations of antiquity, such as Egyptians, Greeks and Romans, who were major consumers of this legume.

More entering the "interior" beans, we face an energy pulse, but four times less than the dry beans, which is considerably less caloric and most appropriate if you follow diets slimming. " In addition, its contribution of carbohydrates (mainly starch) is much lower than in dry beans. In case outside little, this vegetable contains little fat.

On the other hand, the beans are a good source of vegetable protein, but as with the rest of vegetables, lack of an essential amino acid. This can easily be mixing legumes with cereals such as rice and thus get a much more complete dish in nutritional terms. It also highlights the important contribution of fiber, from the skin, vitamin Bl, B3, folic acid and vitamin C. In terms of minerals, stands out among all the presence of iron.

Fresh beans, both pods and seeds are consumed, if the former are small, they can be eaten whole, as if they were green beans. If they are larger, it is preferable to address them before cooking. The quality assurance of a sheath passes through check if it is crispy (if you bent it, it breaks) and has a bright green color. Seeds, .to turn, must be white or pale green. In terms of its conservation, beans endure well 3 or 4 days in a cool, dry and protected from the light atmosphere, or a week if stored in the refrigerator.