First, the basic information of broad beans

Broad bean is an official Chinese name, which originated from Food Materia Medica, and Flora of China was confirmed as an official Chinese name in 2006. Alias names are also recorded in Compendium of Materia Medica as fighting in the south and fighting in the tiger; It is recorded as vertical beans and Buddha beans in the "Family Tree". We often call them soybeans and big peas.

It is millet of leguminous broad bean.

It is grown in China, Europe, Southwest Asia to North Africa and all over China, especially in the south of the Yangtze River. Uses of broad beans: the seeds are edible and contain oil; The stems and leaves contain nitrogen, which is perishable and can be used as green manure; Flowers, pods, seed shells, seeds and beans can all be used as medicine, which has the functions of hemostasis, diuresis, detoxification and detumescence.

Second, the nutritional value of broad beans

According to the research of relevant units, broad beans are rich in nutrition, including protein 28.2%, fat 0.8% and carbohydrate 48.6%. The broad bean contains protein 28.2g, fat 0.8g, carbohydrate 48.6g, crude fiber 6.7g, vitamin B 6mg, vitamin P 2mg, valine 1376mg, threonine 1268mg, leucine 2399mg and isoleucine/kloc-0. Broad beans also contain calcium, phosphorus and iron.

Judging from these ingredients, eating broad beans can increase nutrition and keep fit. Rich in protein, it has a good regulatory effect on chronic nephritis and can delay the symptoms of arteriosclerosis; Cholesterol and phospholipids can enhance the transmission of nerve cells and enhance memory; Dietary fiber can lower cholesterol and promote gastrointestinal peristalsis.

Broad beans are nutritious and can be eaten raw or fried. Cooking or something. It can also be eaten after processing. Make food, dishes, snacks, condiments, etc.

Fried broad beans with loofah

Ingredients: loofah, broad bean petals, salt, sugar, chicken essence, cooked lard and sesame oil.

Blanch the broad bean petals in salt water and let them cool for later use.

Remove the head and tail of the loofah and peel it for later use.

Cut the towel gourd into 3mm slices, soak the slices in salt water to prevent the towel gourd from oxidation and blackening.

Sit in a pot and put half of oil, lard and cooking oil. The fried loofah is softer and more waxy. When the oil is hot, put the broad bean petals first, and then put the drained loofah. Turn over and add sugar to taste fresh, add salt to taste, cover and stew for half a minute, add chicken essence to taste after opening the cover, and turn over and pour sesame oil to improve the taste and brighten it.

This dish is green in color, the loofah is fragrant, sweet and smooth, and the watercress is delicious. It is one of the delicious dishes chosen at home.