List of articles: 1. What are the advantages and disadvantages of green beans? 2. Can white Mi Dou and starch be cooked together? 3, the efficacy and role of green beans What are the benefits and hazards of green beans? First, the benefits of green beans:
1, diet:
(1) Mung beans are sweet, light and slightly warm, and enter the spleen and stomach meridians;
(2) Dryness is not dry, spleen is not stagnant, and it is often used for spleen deficiency and dampness resistance;
(3) It has the effects of harmonizing viscera, nourishing spirit, benefiting qi, invigorating spleen, relieving summer heat, promoting diuresis and reducing swelling;
(4) Indications are spleen deficiency with dampness, eating less loose stool, and excessive leukorrhagia in women. It can also be used for damp-heat injury, vomiting and diarrhea, and tendon rotation.
(5) It has anti-hepatitis B virus effect. Fresh pods can be used as vegetables, dehydrated or canned.
2, good for the heart: green beans contain soluble fiber that lowers cholesterol, and are also rich in vitamin A and vitamin C that prevent cholesterol.
At the same time, green beans are an important source of trace elements potassium and magnesium, which can stabilize blood pressure and reduce the burden on the heart.
3, strong bones: although the calcium content of green beans is not too much, it contains a lot of vitamin K.
Studies have shown that vitamin K can increase the bone density of patients with osteoporosis and reduce the risk of fracture.
4, iron supplementation, anti-infection: green beans contain a lot of iron, which is very suitable for people with iron deficiency.
Because green beans contain many antioxidants and carotene, green beans are also good "anti-inflammatory" ingredients for infections caused by rheumatoid arthritis.
5, beneficial to diabetic patients: green beans can reduce the glycemic index, or vegetables with high dietary fiber can prevent blood sugar from changing greatly.
Second, the disadvantages of green beans: eating immature green beans is easy to be poisoned.
The cooking time should be long rather than short, and the green beans should be cooked thoroughly, otherwise it will be poisoned.
(1) In order to prevent poisoning, lentils should be treated before eating. You can blanch it with boiling water or hot oil until it changes color and is cooked, so you can eat it safely.
The toxic components of kidney beans are mainly saponins and trypsin inhibitors.
When cooking, you should first cook the beans, then take them out and stew them with spices to detoxify them.
(2) If the green beans are not cooked, the saponins in the beans will strongly stimulate the digestive tract, and the beans contain coagulin, which has a clotting effect.
In addition, green beans also contain nitrite and trypsin, which can stimulate the human stomach and cause food poisoning and gastroenteritis.
In order to prevent kidney bean poisoning, kidney beans must be cooked thoroughly.
Extended data:
Practical green beans are poisoned, what should I do:
1, mild poisoning, just lie still and rest, and drink a small amount of sugar water or strong tea water many times.
2, severe poisoning, if there is vomiting, dehydration or hemolysis, should be promptly sent to the hospital for treatment.
3. The folk side uses licorice and mung bean decoction as tea, which has a certain detoxification effect.
The most important thing is to go to the hospital in time.
Baidu encyclopedia-mung bean
Can white Mi Dou and starch be cooked together? No
White Mi Dou is kidney bean, which has two shapes. One is the seed of kidney bean, a leguminous plant, which has good medicinal value.
This white Mi Dou can be made into rice kidney bean rice and black rice kidney bean porridge, but it can't be cooked with starch.
For example.
Another kidney bean, also known as kidney bean or kidney bean, is an edible plant kidney bean. The method is as follows: fried ham sausage with fungus and kidney beans, jiaozi stuffed with pig kidney beans, stewed kidney beans with potatoes and fried kidney beans with bacon. This kidney bean will not be cooked with starch, which can be used for thickening.
For example.
Efficacy and Function of Mung Bean The efficacy and function of Mung Bean
The efficacy and function of mung beans are familiar to everyone. Green beans are common vegetables on the table of every household. They can be fried and stewed in many ways and have high nutritional value.
Let's learn about the efficacy and function of mung beans.
Efficacy and function of mung bean 1
1. What are the nutritional values and health effects of green beans?
Generally speaking, the nutritional value of green beans mainly includes these nutritional elements. First, the variety and quantity of vitamins contained in green beans have certain advantages, which can completely meet the human body's demand for vitamins.
Second, green beans are also rich in amino acids. These amino acids are also essential for human body, and cannot be synthesized by human body itself, so they are essential amino acids.
In addition, green beans also have high health care value, which can strengthen the spleen and stomach and protect the liver. These are all well-known health-preserving methods, and green beans can also be used.
In addition, green beans have certain effects on beauty beauty and anti-aging.
2. What are the specific ways to eat mung beans?
One of the more common ways to eat is also a classic way to eat, which is to stir-fry green beans. This kind of production method can be said to be inexhaustible.
Of course, in addition to this way of eating, some people like to cook green beans in water and then mix them with other foods. This way of eating is also very good.
In addition, frying green beans with pepper and meat can give consideration to both taste and nutrition. It is also a very popular dish and is deeply loved by the public.
Of course, with the deepening of people's understanding of green beans, I believe there will be more classic production methods in the future.
3. Several problems that should be paid attention to when eating green beans
Although green beans are healthy, you still need to pay attention to some problems when eating them at ordinary times.
First of all, green beans are rich in saponins and other substances, which are harmful to the body, so when frying green beans, it is best to soak them in hot water first;
Secondly, when eating green beans, you must fry them. Half-baked green beans are prone to diarrhea, so this is also an important reason why many people eat green beans and are prone to gastrointestinal discomfort.
Third, when eating green beans, it is best to eat them while they are hot. Don't eat cold green beans, especially those fried with animal oil, which are not suitable for eating cold, otherwise they will have diarrhea.
Therefore, we must keep these health tips about green beans in mind at ordinary times, so as not to burden our bodies. Only by learning these eating methods can we truly and reasonably use the nutrition of green beans and serve our health.
Efficacy and function of mung bean II
Main nutritional value
Mung bean, alias kidney bean, white bean, pink bean and white Mi Dou.
Green beans are mainly composed of protein and crude fiber, and also contain amino acids, vitamins, calcium, iron and other trace elements.
Main efficacy and function
Green beans are flat and sweet.
Spleen meridian and stomach meridian.
Nourishing, antipyretic, diuretic and detumescence.
1. Treating spleen and stomach weakness: Green beans are home-cooked vegetables and can be used as food to treat anorexia, loose stool, beriberi, edema, etc. It is caused by spleen and stomach weakness and water dampness.
2. Prevention and treatment of tumor: Green beans contain unique components such as saponins, urease and various globulins, which have the functions of improving human immunity, activating T lymphocytes and promoting DNA synthesis.
It can inhibit the development of tumor cells, so it has attracted the attention of the medical community.
The urease contained in it has a good therapeutic effect on patients with hepatic coma.
3. Improve cardiovascular function: Green beans are also rare foods with high potassium, high magnesium and low sodium. Every100g of green beans contains potassium1520mg, sodium193.5mg, and sodium is only 0.8mg..
This feature is very useful in nutritional therapy.
Green beans are especially suitable for patients with heart disease, brain sclerosis, hyperlipidemia, hypokalemia and salt aversion.
4. Beauty: Eating green beans is good for skin and hair, which can accelerate the metabolism of the body, promote detoxification and keep the skin young. Saponins in green beans can reduce the body's fat absorption function and promote fat metabolism; The fiber contained in it can also speed up the passage of food through the intestine, and people who want to lose weight will definitely achieve the goal of intellectual fitness by eating green beans too much.
Common sense of food conditioning
Suitable for all kinds of edema and edema; Suitable for obese people; Suitable for people with diabetes, cancer, hyperlipidemia, coronary heart disease and hypertension.
Green beans can be vegetarian, stir-fried and fried with sliced meat.
Because of its excellent color, fragrance and taste, mung bean is the most popular vegetable in beans. They are boiled into porridge, or they can be made into a famous folk snack-kidney bean rolls.
Kidney bean rolls are white in color, soft and delicate in texture, and sweet and refreshing in filling.
1. Kidney beans contain a saponin substance, which has a stimulating effect on gastrointestinal mucosa. It must be cooked thoroughly, otherwise it will easily cause poisoning.
In addition, green beans should be stewed with strong fire. Stewing for too long will cause a large loss of minerals, which is not conducive to nutrition.
2. Not only green beans, but all dried beans must be cooked and thrown away.
This can remove the astringent liquid on the leather surface. If the astringent liquid is not removed, it will not only have bitterness, but also cause coagulation or hemolysis caused by inorganic salts and alkaloids contained in the astringent liquid, which is harmful to the body.
3. The only disadvantage of green beans is that protein contains less essential amino acids such as methionine and cystine, so it should be cooked with meat to supplement the shortage of amino acids.
4. Green beans can be eaten as vegetables, fried, roasted, braised, pickled or dehydrated, or processed into cans for storage.
The seeds of old mung beans can be boiled or stewed to make bean cakes, and the usage is the same as that of red beans.
5. Soak the green beans in water for one night, first heat them on the fire to remove the astringent liquid, and then stir-fry them with the fried smoked pork, onion, pork, tomato and celery.
Stewed meat for a long time can supplement the amino acids that protein lacks in mung beans. Because they are all vegetables with delicious ingredients, as long as there is salt in bacon, there is no need to add salt, just add a little pepper and Indian Chili sauce.
6. Fried pork slices with green beans can be made of 350g green beans and 150g lean pork, and seasonings such as lard, soy sauce, sugar, yellow wine, monosodium glutamate and water starch.
This dish is a home-cooked dish with harmonious color, which is very suitable for dinner and drinking.
The key to the operation of this dish is to quickly scald the green beans in a boiling water pot in advance to remove the beany smell and make it easy to cook.
Taboos and concerns about food
Mung beans must be thoroughly cooked.
Because there are saponins and hemagglutinin in green beans, the former exists in the epidermis of pods and the latter exists in beans.
Therefore, eating immature green beans can cause poisoning, manifested as dizziness, nausea, vomiting and diarrhea, which can be fatal in severe cases.
So much for the introduction of the efficacy and function of White Mi Dou. Thank you for taking the time to read the contents of this website. Don't forget to find more information about the nutrition, efficacy and function of white Mi Dou on this website.