Common beans first appeared in South and Central America. Beans are an annual herb. There are about 150 species of this plant (black, white, red, leguminous and others). Since olden times, the French have used beans as an ornamental plant. They decorated the windows of houses with delicate and beautiful flowers of lilac, white, cream and pink shades. Each of the pods of the plant contains kidney-shaped seeds. Bean seeds vary in size and color. Bean seeds are an excellent source of nutrients and nutrients. Due to the ability to harmoniously combine with food products, delicate taste and fairly low calorie content, beans are widely used in cooking. The seeds of the plant are used for making salads, side dishes, bean soup, casseroles, mashed potatoes, cutlets. Nutritionists have become interested in beans for weight relatively recently. With a fairly low calorie content, beans satisfy hunger well, which is important for dietary nutrition.

Benefits, composition and calorie content of beans

One hundred grams of beans contains 13 g of water, 53.5 g of carbohydrates, 22 g of fat, 1.5 g of fat, 3.5 g of fiber. The seeds contain vitamins of group B, E, A, as well as starch, micro- and macroelements. The calorie content of beans is 290 kcal per 100 g of product. Therefore, the seeds are quite nutritious and fill up quickly.

With a relatively low calorie content, beans help to normalize the function of the digestive tract. The seeds are good for both the male and female body. Their use relieves the signs of menopause, reduces the risk of developing breast cancer. It is useful for men to use beans to prevent the development of prostatitis.

The seeds of the plant have wound healing, antioxidant and diuretic properties. With regular use of beans in food, it helps to reduce the concentration of cholesterol in the blood plasma, normalize glucose levels in diabetics, and lower high blood pressure. When you add beans to the diet, the supply of vital energy increases, and bones are strengthened. It is better not to use seeds for colitis, cholecystitis, gout and stomach ulcers.

The benefits and calorie content of green beans

Green beans are a storehouse of various microelements and vitamins. This type of beans does not absorb toxic substances from the environment. With a low calorie content, green beans help to stabilize hormones. Therefore, it is advisable to include it in the diet of adolescents, pregnant women, as well as women during menopause.

Green beans are great for treating anemia and anemia. It normalizes the activity of the kidneys, liver, digestive tract, respiratory system, cardiovascular system.

Due to their low calorie content, green beans can be included in various dietary programs.

If you include this type of beans in your daily diet, then small stones can dissolve in the kidneys. Therefore, green beans are a useful dish for gout and urolithiasis.

With diabetes, it is advisable to drink freshly squeezed juice from the plant. The juice can be mixed with carrot, Brussels sprouts and lettuce juices in equal proportions. For bursitis, it is very useful to eat dishes with beans. Before cooking, boil the beans in salted water. Young product should be cooked for about five minutes, overripe beans for about ten minutes.

The benefits and calorie content of canned beans

Canned beans are great for preparing a variety of dishes. It makes a great addition to poultry, fish or meat. Due to their low calorie content, canned beans can be used in dietary meals. Bean seeds after heat treatment retain up to 70% of vitamins and up to 80% of original minerals. In dietary food with a low calorie content of beans, it is worth stopping the choice in favor of dishes that are prepared without the use of animal fats.

The ideal composition of canned beans is considered to be one that includes beans, salt, sugar and water. Acetic acid is the only preservative allowed for canning beans.

Slimming beans

Slimming beans have not been used very long ago. American scientists have found that this plant contains a substance that slows down the synthesis of the enzyme alpha-amylase. And alpha-amylase, as you know, breaks down polysaccharides to monosaccharides, which are then absorbed from the small intestine into the blood plasma. With a lack of this enzyme, carbohydrates are not absorbed and are excreted from the body in an undigested form.

With a bean diet, the body produces a large amount of cholecystokinin, a hormone that improves metabolic processes and reduces appetite.

When using beans for weight loss, it is very important to saturate the diet with it as much as possible. Boiled beans can be added to ready-made dishes, since this product does not have a specific smell and taste.

Red beans for weight loss

Red beans are best for a bean diet. With a low calorie content, red beans contain many useful vitamins and minerals. The low calorie content of this type of beans is explained by the fact that it contains only about two percent of fat. Due to their low calorie content, red beans are often recommended for use in dietary meals. There is a special diet for women, regardless of health status and age, as it has no side effects.

When dieting during dinner, you need to drink a glass of decoction of beans. You can eat any fruit along with the broth. To prepare the bean broth, soak the red beans in cold water for an hour. Then put it in boiling water and cook until tender. Then strain the broth and drink it.

Beans, grain rich in vitamins and minerals such as: vitamin B1 - 33.3%, choline - 19.3%, vitamin B5 - 24%, vitamin B6 - 45%, vitamin B9 - 22.5%, vitamin PP - 32%, potassium - 44%, calcium - 15%, silicon - 306.7%, magnesium - 25.8%, phosphorus - 60%, iron - 32.8%, cobalt - 187%, manganese - 67%, copper - 58%, molybdenum - 56.3%, selenium - 45.3%, chromium - 20%, zinc - 26.8%

What is useful Beans, grain

• Vitamin B1 is a part of the most important enzymes of carbohydrate and energy metabolism, which provide the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. Lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the conversion of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B9 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine ​​levels and the risk of cardiovascular disease.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Silicon is a structural component of glycosaminoglycans and stimulates collagen synthesis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the course of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin-deficient atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Content:

The content of proteins, carbohydrates and fats in beans. Useful remedies and possible harm to this product.

Beans are an invariable element in the diet of millions of people. At the same time, the most popular was the legume, which has a dark red color (red beans). Its homeland is considered to be South America, where the plant has been cultivated for many millennia. In the 15th century, beans of unique properties fell into the hands of colonists from Spain, who brought the famous product to Europe. Today it is widely known in the world for its unique nutritional value and high amount of vitamins.

At the same time, there is still debate: are beans a carbohydrate or protein? Let's look at the composition and benefits of the product in more detail.

Beneficial features

One of the main features of beans is a wide range of effects on the body, namely:

• Protection of the cardiovascular system, as well as the removal of dangerous toxins from the body. It has been proven that taking a representative of legumes promotes the elimination of homocysteine, a substance whose action leads to heart problems.
• Saturation of the body with antioxidants that slow down the aging process and prolong life. Also, their action is aimed at protecting the body from the effects of free radicals. The brightest representatives are flavonoids, which are present in sufficient quantities in red beans.
• Stabilization of blood sugar levels. Today, the medicinal properties of beans are well known. Proteins, fats, carbohydrates in its composition have a complex effect on the body, normalizing metabolic processes and excluding diseases such as hypoglycemia or diabetes. Normalizing sugar levels especially helps people who are overweight.
• Replenishment of amino acid deficiency. Professional athletes know how much protein is in beans, so they actively include the product in the diet. When combined with dairy products and meat, it is possible to completely cover the body's need for protein. And protein is the main building block for muscles, nail plates and skin.

Compound

When creating an individual diet, people are interested in how many kcal are in beans. On average, the calorie content is 300-320 kcal based on 100 grams of product. Moreover, this legume contains many vitamins, including B9, B2, B1 and others. It is also rich in fiber, which improves the functioning of the digestive tract and eliminates many problems with the digestive tract. According to the recommendation of the health organization, the daily rate of fiber for a person is 30-40 grams. Red beans supply 25 grams of this substance to the body.

The main functions of fiber:

• elimination of toxins from the body;
• normalization of blood sugar levels;
• fight against malignant tumors;
• providing satiety.

The product also contains starch and carbohydrates ( 54.5 g). It should be noted that the protein content in beans is also important during the growth period. The considered representative of legumes is rich in vitamins and minerals that our body needs.

Separately, it should be noted the presence of a wide range of amino acids:

• lysine;
• tyrosine;
• histidine;
• arginine and others.

Large amounts of protein in beans ( 22 g) Is not the only plus. The product is considered to be the main supplier of sulfur and iron. The first element helps with rheumatism, intestinal infections and diseases of the bronchi, and the second improves the flow of oxygen to every cell of the body and strengthens the immune system.


The general composition of the product is as follows:

• proteins - 22 g;
• fats - 1.7 g;
• water - 14 mg;
• carbohydrates - 54.5 mg;
• calorie content - 300-320 kcal;
• fiber - 3.9 g;
• thiamine - 0.5 mg;
• riboflavin - 0.18 mg;
• tocopherol - 3.8 mg;
• folic acid - 90 mg;
• niacin - 2.0 mg;
• calcium - 150 mg;
• iodine - 12 mg;
• ash - 3.6 g;
• iron - 5.94 mg;
• starch - 43 g;
• magnesium - 103 mg;
• cobalt - 18.7 mg;
• copper - 580 mg and others.

Knowing how much protein is contained in beans, what volume of carbohydrates, fats and other elements it has, it is easier to form an ideal diet and cover the deficiency of many nutrients in the body.

Is there any harm?

It should be noted that beans it is forbidden to eat raw... This is due to the high content of toxic elements, which are destroyed only under the influence of high temperatures. The cooking time is 12-15 minutes. Before cooking, it is recommended to soak the beans, which speeds up the cooking process and allows you to remove harmful elements from the product.

Features of boiled beans

The properties of beans, the content of proteins and carbohydrates, the presence of vitamins and trace elements - all these are important nuances that must be taken into account during the intake process. It was mentioned above that this representative of legumes is eaten only in boiled form. Moreover, it is allowed to use it separately or in combination with other dishes.


Boiled beans are suitable for fasting diets. The main value of the dish lies in the high content of protein and complex carbohydrates. Beans, even boiled, contain a sufficient amount of minerals and vitamins. The meal is recommended for diabetics and people with protein deficiency. It is also a great meat substitute during fasting or for vegetarians. From the legumes under consideration, tinctures are also prepared to help rejuvenate the face and eliminate skin problems.

Many people wonder how much protein is in boiled beans. As a rule, this indicator remains unchanged after cooking. The only thing that determines the composition of the legume is its appearance.

Outcomes

If you know how many carbohydrates are in beans, how to cook and take this product, you can easily saturate the diet with useful substances and avoid many diseases. The main thing is to understand the properties of the product, take into account contraindications and properly prepare bean dishes.

The product is saturated with B vitamins, fiber, vitamins C, PP, copper, zinc, potassium, sulfur, iron and other vitamins and minerals.

The calorie content of green beans per 100 grams is only 24 kcal. 100 g of product contains 2 g of protein, 0.2 g of fat, 3.6 g of carbohydrates.

The vitamin and mineral composition of green beans is represented by vitamin C, provitamin A, B vitamins, folic acid, potassium, magnesium.

The low calorie content of green beans in 100 g makes them an indispensable component of dozens of dietary meals.

Calorie content of white beans per 100 grams

The calorie content of white beans per 100 grams is 102 kcal. The product contains 7 g of protein, 0.5 g of fat and 17 g of carbohydrates.

Such beans are perfectly absorbed by the body, surpassing most vegetable products in zinc and copper content. The benefits of white beans are due to the presence in its composition of such essential amino acids as tyrosine, arginine, methionine.

Calorie content of canned beans

The calorie content of canned red beans is slightly higher than that of fresh food. 100 g of such beans contains 99 kcal, 6.7 g of proteins, 0.3 g of fat, 17.4 g of carbohydrates. The product is saturated with vitamins of group B, C, PP.

Calorie content of boiled beans per 100 grams

The calorie content of boiled beans per 100 grams is 123 kcal. 100 g of product contains 7.8 g of protein, 0.5 g of fat, 21.5 g of carbohydrates.

It is important to remember that beans should never be eaten raw. The destruction of toxic components of legumes occurs only when exposed to high temperatures, while the minimum cooking time cannot be less than 10 minutes.

It is interesting that even after heat treatment, more than 75% of nutrients are retained in beans.

Calorie content of stewed beans per 100 grams

The calorie content of stewed beans with carrots and tomatoes per 100 grams is 182 kcal. 100 g of a dish contains 5.8 g of protein, 10.7 g of fat and 16.4 g of carbohydrates.

The benefits of boiled beans

The benefits of boiled beans are as follows:

• the product has a fairly low calorie content, it perfectly knocks down appetite, therefore it is recommended for those who are on a diet;
• the benefits of boiled beans have been proven to stimulate metabolism and cleanse the intestines from toxins;
• bean dishes are recommended for gastritis, atherosclerosis, as well as for the prevention of heart disease;
• the property of beans to remove stones from the kidneys has long been known;
• the product is shown for diabetes mellitus. Arginine in beans reduces glucose levels and synthesizes urea production;
• the sulfur in the product is useful for the prevention of bronchial diseases, rheumatism, skin diseases.

The harm of boiled beans

The harm of boiled beans is manifested only with individual intolerance to the product or its abuse. It is better to refuse boiled beans with a slow metabolism, a tendency to bloating and flatulence.

It is not advisable to use boiled beans in case of problems in the digestive tract, ulcers, colitis, gastritis.

Beans are a very healthy product containing a significant amount of vitamins; macro and micro elements. Of the most significant, it should be noted the content of B vitamins, vitamin PP. Vitamin C is not taken into account at all, since it is canceled during the drying or cooking process. But dry beans are an excellent source of phosphorus, iron and potassium - for these components, beans and other legumes are always at the top of the tables for the composition of useful properties of products. One large serving of bean soup, which contains about 150 grams of cooked beans, can satisfy the body's need for iron, zinc, potassium by almost 50%.
In addition, beans, like all legumes, contain a significant amount of dietary fiber, which, unfortunately, is a deficiency in modern food.

But the emphasis of this note is not on the significant content of "macro-micro-vitamins-fiber" in this excellent product. Here you can find information about the protein component of legumes, in particular beans. The information was taken exclusively from serious sources published by academic publications and recommended for official use by employees of children's and sanatorium institutions.

Vegetable protein - how much of it is in plant food and how fully it can replace animal protein.
To be or not to be a vegetarian.

The most accessible food nutrition tables necessarily contain columns with information on the protein, fat, carbohydrate content of the product and its calorie content. Sometimes they are accompanied by additional columns with information about how much% of the daily value will be covered when eating 100 grams of this product.

Table 1
Composition and calorie content per 100 g of product

PRODUCT	PROTEINS grams	FATS grams	CARBOHYDRATES grams	CALORIES kcal
beef fillet	21	9	-	150
lean pork fillet	15	15-20	-	200-220
chicken white meat	20	5	-	130
Red caviar	30	18	-	280
Russian cheese	22	30	2	350
peanut	28	45	10	500
dried beans	20	1	50	300
canned beans	8	1	15	100
isolated soy protein	90	1	4	350

In different tables, you can find very different data on the calorie content of beans. In some, the meaning of a dry product is given, in others it is already boiled. At the same time, a correlation has not always been carried out for the content of protein, fats, carbohydrates. It should be something like this: for dry beans, the calorie content is 300 kcal and higher, while the protein content is about or more than 20 g. For boiled beans, the calorie content is from 80 to 150 and protein is only about 8 g.
Soy protein isolate is just for information - comparing it with "normal" foods is very incorrect.

Looking at such a table, one can decide that refusal from dairy and meat food in no way will infringe on the right of our body to receive adequate nutrition. Probably yes, but unfortunately everything is not so simple. First:
100 grams of raw meat is not the same as 100 grams of dried beans. A fry-uvarka will leave 70-75 grams of meat at best. But beans in edible (boiled form) will weigh all 300 (approximate weight, but not less than 250 grams).
Secondly:
There is such a thing as protein digestibility. And according to this indicator, beans are great loses to products of animal origin.

table 2

Thirdly:
It is not only the total amount of protein and amino acids in a particular product that is important, but their composition is even more important. The table below shows a list of amino acids for a healthy adult daily requirement. The total amount of protein should be 90-100 grams, of which 50 grams must be of animal origin.
Vital amino acids include:
Essential and non-essential amino acids:

amino acid	daily naya sweat (g)	sod-e in beans (mg per 100 g):	in beef (mg per 100 g):	more in total in:
essential amino acids (not synthesized in the body)
tryptophan	1	260	250	Red caviar -960
leucine	4-6	760	1750	Soybeans 2800
isoleucine	3-4	1000	900	Soybeans 1800
methionine	2-4	280	520	Cheese 865
valine	3-4	1100	1100	Soybeans 2000
threonine	2-3	850	900	Cheese 1200
phenylalanine	2-4	1100	900	Cheese 1300
nonessential amino acids *
histidine	1,5-2	630	750	Cheese 1500
arginine	5-6	2100	1400	Pumpkin seeds 5000
cystine	2-3	240	390	mustard seeds 700
tyrosine	3-4	600	1200	soy 1400
alanine	3	1800	2000	beef
serine	3	1200	1350	hard cheese 1700
glutamic acid	16	3000	5200	hard cheese 6400
asparagine	6	2500	3200	soy 5000
proline	5	900	1500	hard cheese 3700

* division of amino acids into nonessential and irreplaceable is rather arbitrary, for example, with some features of metabolism, nonessential amino acids can become irreplaceable.

And based on the data of this table, having made an adjustment for digestibility from Table 2, we will conclude how fully, without prejudice to a balanced diet, it is possible to replace animal products with plant foods with a high protein content.

Total:
BEANS are an excellent supplier of vegetable protein, but they cannot completely replace meat.

I am for variety in life and food. Therefore, among the recipes published on this site, there are many both meat dishes and recipes for a lean vegetarian menu, including those made from beans.

PS
Beans and beans (seeds of some varieties) are eaten only when cooked because of the substance they contain, called phaseolunatin, which causes poisoning. Raw asparagus beans are put in dishes only if the seeds have not yet been formed, it is in them with a low protein content that there is a large amount of vitamin C.

**Precursor - a substance that participates in a reaction leading to the formation of some kind of target substance.