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Cooking beans, do it right!
Table of Contents
1. The nutritional value of beans
In addition, some of the starch in beans is called resistant starch, which acts similarly to dietary fiber which nourishes the gut microflora and supports its functioning. It has a very good amino acid content, in particular it contains a lot of lysine amino acid, which is the most scarce in the plant diet. Not to be overlooked are the nutrient-rich compounds found in the beans.2. Selected nutritional value of dried white bean seeds
Fitinic acid combines magnesium, calcium and iron into unhealthy complexes. In turn, hemagglutinins and hydrogen cyanide glycosides are poisonous compounds. These compounds are harmful to humans and exhibit the ability to stack red blood cells. Also, unprepared or cooked at too low a temperature (about 80°C) foods containing red beans can be harmful for health, so this product should only be consumed after processing.3. The health properties of beans
The high content of dietary fiber reduces the level of glucose in meals. It also helps to maintain proper body weight. Secondly, beans are characterized by a high saturated index, which eliminates the feeling of hunger for a long time, which is very desirable in the weight loss diet. Beans have a low glycemic index, so it reduces diabetes, but also has a beneficial effect on the regulation of blood sugar levels in samples.4. How to cook beans
Urination is a very important and, above all, mandatory stage in the preparation of beans for consumption. It is easy to observe that the antioxidant activity of the seeds of the beans after cooking is 4070% lower compared to that of the raw counterpart. With less urination, seeds are cooked and digested more easily as the sugars reducing and the trypsin and chemotripsin inhibitors pass into the water. However, it has been observed that the oxidation in 0.1% of the bean acids reduces the loss of oxidizing ingredients.
