Among the beneficial foods known to mankind is one that is usually overlooked and bypassed because it has long since lost its popularity, associated with tasteless meals and outdated eating patterns. We're talking about green beans. This is completely undeserved because this food is healthy, affordable and traditional.
The annual, heat-loving and moisture-loving plant is suitable for eating both fresh and canned. It is harvested in summer when its pods are fresh and green.
It is a low-calorie food, without saturated fat, and in nutritional value it is close to meat because of the vegetable proteins characteristic of all legumes. Vegetarians and vegans include it in their diet.
The wealth of nutrients is diverse and deserves special attention.
- vitamins are represented by A, C, B complex, E and K;
- of the minerals in the content, iron, calcium, potassium, manganese, magnesium should be mentioned;
- amino acids are represented by lysine, arginine, tyrosine, methionine, tryptophan;
- from the antioxidants it contains lutein, zeaxanthin, beta-carotene;
- useful substances are fibers, fibers, cellulose and starch in the composition.
Regular consumption of green beans leads to a balance of immunity thanks to agglutinin.
Green beans regulate blood sugar levels, being able to reduce it by up to 40 percent and thus protect against diabetes.
For disorders in the functions of the pancreas and chronic pancreatitis, this food is useful. It is also good to be consumed by diabetics.
Green beans lower bad cholesterol, regulate hypertensive attacks and lower blood pressure, so they are good for heart health.
For urinary retention and swelling, consumption of green beans is recommended.
It is a suitable food for kidney problems and problems with the urinary tract, cystitis, inflammation of the bladder.
Green beans support the body in gastrointestinal problems, alleviate gout attacks, rheumatic pains, prevent colon and stomach cancer.
The richness of carotenoids makes it important for eyesight, the antioxidant action strengthens the body and stimulates metabolic processes.
Its consumption should be avoided or severely limited in cases of gastritis, ulcers, enteritis and other disorders of the digestive system.
