Beans are herbaceous climbing plants of the legume family (Latin name fabaceae), the closest relatives are beans and peas. In botany, the word “bean” can refer to the fruit of any plant in the legume family. They are cultivated and used in the food industry in many countries. Brazil is currently the world leader in their supply, India and China also occupy a significant share in this market.

The composition of the beans
The calorie content of beans is not high – about 60 kcal per 100 grams of product. However, they cannot be classified as dietary products, as they are digested for a long time, while remaining in the stomach for more than 4 hours, which can cause irritation and fermentation processes. Based on this, the use of beans is not recommended for dietary and baby food. Nevertheless, the beneficial properties of beans are very much appreciated for their composition and the presence of trace elements.

Beans are a universal product, since their composition contains the whole complex of substances – proteins, fats and carbohydrates (dietary fiber, fiber and starch). Monosaccharides, organic acids, phosphorus, potassium, calcium and iron. Beans are rich in vitamins: group B (B1, B6, B2), carotene, ascorbic acid, vitamin PP.

Benefits of beans for the body
Regular consumption of food reduces blood sugar levels, these beans are especially useful for diabetics. Legumes have a mild diuretic and laxative effect, anti-inflammatory and antispasmodic effects. They are recommended for people suffering from diseases of the urinary tract, cystitis and inflammation of the bladder.

Nutritionists also believe that daily consumption of beans (including canned ones) reduces blood cholesterol levels by 13-15%. These fruits are able to prevent the occurrence of beriberi, improve the quality of the blood and increase the level of hemoglobin.

However, do not forget that due to the content of coarse fiber and long digestion in the stomach, beans are contraindicated for people suffering from peptic ulcer, indigestion, poor intestinal patency, having problems with the gallbladder and pancreas. And because they contain a certain amount of purine compounds, they are contraindicated in arthritis, gout and atherosclerosis.

Application in cooking
Beans are eaten after a thorough heat treatment. They are eaten boiled, baked, stewed; soups and salads, vegetable snacks and sauces are prepared from them, and canned. Bean flour is used for baking by mixing it with wheat and rye flour. And fried and ground are quite capable of replacing coffee or cocoa. Beans are an indispensable product for vegetarians.