The green beans, called beans in the north of China, are one of the common vegetables on the table. The price is cheap, delicious, whether it is fried alone, or stewed with meat, or cooked, it is in line with people's tastes. Moreover, you can know that green beans have extremely high nutritional value, and it has 6 effects such as beauty, refreshment, and weight loss.
The nutritional value of green beans
Copper-rich, copper is an indispensable micronutrient for human health. It has an important influence on the blood, central nervous system and immune system, hair, skin and bone tissues, and the development and function of the brain and liver, heart and other internal organs.
Six major bean consumption effects
1, cool off
Eat some green beans in the summer to relieve the heat and clear the mouth.
2, the role of beauty
Eating green beans is good for skin and hair. It can increase the metabolism of skin, promote detoxification of the body, and make the skin look younger.
3, lose weight, promote fat metabolism
The saponins in the green beans can reduce the function of fat absorption and promote fat metabolism. The dietary fiber contained in the beans can also speed up the passage of food through the intestines. The dieters who eat more green beans will achieve the purpose of light weight.
4, improve immunity
The green beans contain unique ingredients such as soap, urease, and a variety of globulin, which improve the body's own immunity and increase disease resistance.
5, spleen
Applicable to spleen weakness, loose stools, loss of appetite, limb fatigue fatigue embolism.
6, tumor suppressor
The seeds of green beans can activate lymphocytes of tumor patients and produce immune antibodies, which have very specific damage and inhibition effects on cancer cells, that is, have anti-tumor effects.
Precautions for cooking green beans
1. The bean ribs should be removed before cooking, otherwise it will not only affect the taste, but also not easy to digest.
2, cooking time should not be too short, to ensure the beans cooked thoroughly, otherwise it will occur poisoning.
3, in order to prevent poisoning, lentils should be treated before eating, can be boiled through boiling water or hot oil, until the color is ripe, before they can eat safely. The toxic components of the green beans are mainly saponins and trypsin inhibitors. When cooking, the beans should be cooked and then removed. Adding the seasoning seasoning will help to eliminate the toxicity.
4. If the green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain prothrombin, which has a coagulation effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the body's stomach, causing food poisoning and gastrointestinal symptoms. To prevent the poisoning of green beans, be sure to cook and cook the green beans.
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Ningxia Pure Biology Technology Co., Ltd. , http://www.pure-biotechnology.com
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