Despite the external similarity of white and red bean varieties, the latter has some advantages over its white counterpart. Red beans have a denser structure, which makes it worse to boil. Therefore, white beans are used to make soups, and red is added to second courses, salads and sauces.
How useful red beans?
The use of red beans in some positions exceeds the useful properties of white. It contains a large number of vitamins , minerals, dietary fiber and calories. Thanks to this red bean has such useful properties:
- Dietary fiber clears the intestines of toxins, and the vessels - from bad cholesterol.
- Minerals improve the work of the heart, which makes red beans a good product for the prevention of cardiac and vascular diseases.
- Vitamins contained in red beans have a positive effect on the functioning of the nervous system.
- Amino acid arginine restores the liver and enhances metabolic processes.
- Biologically active substances interfere with the reproduction of cancer cells.
- Red beans help to improve the work of the urinary tract, removes excess fluid from the body.
Red string beans - BJU
Red beans have such nutritional value:
- proteins: 8.5 g, which is 12% of the daily norm;
- fats: 0.68 g;
- carbohydrates: 18 g, which is 6% of the daily rate.
Calories in red beans are not much more than in white. When you use a hundred grams of this type of beans, the body gets a little more than a hundred calories. Therefore, beans are great for a diet with the goal of losing weight or a therapeutic diet.
Harm Red Beans
Red beans, like white, can not be eaten raw, since it contains poisonous substances that decompose during cooking.
In addition, red beans can not be used by those who have serious diseases of the digestive system, cholecystitis, ulcers, gastritis.