Red beans: properties and benefits
The Red beans They are some vegetables which, precisely, differ from the green beans and the black beans not only in its form and appearance, but in the different properties and benefits that contribute from a nutritional and dietary point of view.
In fact, unlike the two beans mentioned above, the Red beans Raw contain toxic substances that can cause a lot of damage to the person if they are not cooked in boiling water for at least 10 minutes. Otherwise, most likely they can cause stomach discomfort, in addition to diarrhea and vomiting.
As far as the use of this type of beans in the kitchen is concerned, surely in many moments you will have seen them accompanied by meat (in fact, it becomes the ideal ingredient for the preparation of a delicious chile con carne).
Benefits of red beans
The Red beans they differ from a nutritional point of view of the white or black beans in their high iron content, an ideal mineral for the prevention of anemia, which is why they are especially recommended for women with menstruation.
Due also to its high zinc content, they are ideal vegetables not only for increase defenses, if not then strengthen the immune system and even enhance and maintain fertility.
Just like the black beans are especially rich in fiber, so they are also interesting for satiate the appetite, prevent the constipation and the colon cancer, and in the Regulation of insulin release in diabetics.
Remember that if you want to enjoy all the flavor of the red beans, it is best to cook them in boiling water for at least 10 minutes.
Nutritional values of red beans
Calories | 200 kcal. | ||
Proteins | 13.7 g. | ||
Carbohydrates | 36 g. | ||
Total fat | 0.8 g. | ||
Fiber | 10 g. |
Images | adactio / cookbookman17 This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesFood Legumes
