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How to use it in the kitchen? Valuable properties and suggestions for interesting dishes
Table of Contents
1. Fauvism
The Latin name of the boa Vicia faba probably gives the origin of the term favism. Pythagoras in the 5th century B.C.E. observed that for some people the consumption of boa can be deadly. Today we already know that people with a genetic mutation resulting in a deficiency of the glucose-6-phosphorase dehydrogenase enzyme (G6PD) are at such a risk. Certain compounds that arise as a result of the breakdown of glucosides contained in the boa (divicin and isouramil) after entering the bloodstream cause the production of a reactive form, or strong oxidizing agents.2. Season for beans, nutritional value
The bean season starts in late June and lasts until the end of August. However, there is little time to enjoy it freshly. Why is it worth it? Here are the main reasons: as the bean vegetable contains a lot of protein (7 g/100 g), the same amount of absorbent carbohydrates and up to 5.8 g of fiber. In medieval Europe, the bean was mainly a primary source of protein due to the limited availability of meat. The bean will be a great snack for people on a reduced diet.3. Antibiotic compounds in the beans
In addition to the macronutrients, vitamins and minerals present in beans, there are also alpha-galactosides, i.e. galactose-containing compounds (raffinose, stachyose, verbascose). These are the ones that are often responsible for causing bloating after eating onion plants. Fitinic acid, also present in the bean, can hinder the absorption of the elements in the intestines. Fortunately, its content can be reduced.4. Health properties of α-galactosides
α-galactosides are water-soluble oligosaccharides. They are widely distributed in the plant world. They accumulate mainly in the reserve tissues, e.g. in seeds, roots. They can be found in bulk in pulp plants. Cabbage contains slightly less α-Galactosides than other pulps, such as beans or peas. These compounds are responsible for the adverse effects of pulp consumption, which are the most common cause of their elimination from the diet.5. How to cook a bean?
The younger the beef, the shorter it is to be cooked. The older it gets, the lighter its colour, the less intense it becomes. The colour will determine whether it is an old beef or a young one. If there is only one occasion, it is worth buying beef in strips. They should be bright green and hard, which indicates their freshness. The beef should be harvested from the strips, then poured into boiling water with a little salt. The cooking time is from 3 to 20 minutes depending on the season's maturity. The oldest beef is cooked the longest.6. I'm going to be grilled
Ingredients: a handful of bean sprouts, 4 tablespoons of olive oil, ?? a pinch of salt. The beans should be mixed with oil previously added to the salt. Then put the beans on the grill and grill for about 5 minutes on each side.7. Cream of bean soup
Ingredients (2 servings): 1.5 cups sliced onion, 2.5 cups of vegetable broth, ?? 2.5 glasses of blended bean sprouted leather, 1⁄4 cup of crispy parmesan, 1 tablespoon of olive oil, salt and pepper.8. Pasta with beans and toast
Ingredients (four servings): 1.5 cups of bubble juice in the skins, 200 g of dry macaroni cheese. 2 tablespoons of olive oil, ?? 1.5 cup of sliced red onion, 8 toothed garlic, 100 g of baked goods cut into thin wrappers, 2 teaspoon of lemon juice, 1 cup of salt cheese, 5 cup of pecorino cheese.
