There are many varieties of beans, mainly soybeans, broad beans, mung beans, peas and red beans. According to their nutrition and quantity, beans can be divided into two categories.

1, high-protein and high-fat beans represented by soybeans.

2. Beans are characterized by high carbohydrate content, such as mung beans and red beans. Fresh beans and bean products are usually used in cooking, which can be used not only as the main and auxiliary materials of dishes, but also as the raw materials of condiments.

Extended data:

According to Dr. George Fahe Jr., a scientist at the University of Illinois in the United States, legumes contain high content of persistent starch, which is not easy to digest.

Therefore, it will reach the colon through the stomach and small intestine, and the bacteria in the colon will break down these persistent starches into butyrate with anticancer effect and rich protein.

The advantage of bean food is that it contains a lot of dietary fiber and durable starch. For example, 63% of the starch in black beans is durable starch. However, generally processed foods, such as flour, have poor durability of starch.

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