Beans

Bean is an annual plant (climbing or bush) belonging to the legume family. Due to its rich chemical composition, it is used in cooking, traditional medicine, cosmetology, and diet therapy.

Homeland beans - India, Central and South America. In the UK, it is consumed mainly in a fried form, in China and Korea it is ground into flour, on the basis of which sweets and pies are made, in Greece they are boiled stew. Japanese perfumers make powder and shampoos from it.

Beans are an analogue of vegetable meat. It has a diuretic, cleansing effect, strengthens bone tissue and provides oxygen to the cells.

Let us consider in more detail what useful beans are, the subtleties of their preparation, and their role in cosmetology.

Species

Bean is a heat-loving leguminous crop, the seeds of which germinate at a temperature of 10-12 degrees above zero. When frost sets in, seedlings die.

Beans are sown on neutral or slightly alkaline soils, where tilled products (tomatoes, cucumbers, cabbage, potatoes) were previously cultivated. A young plant is moistened extremely rarely (only during a drought period), since early watering provokes the fall of the ovaries. After opening the buds, the intensity of "moisture saturation" of the soil is tripled. In place of a withering flower, a pod gradually forms, inside which kidney-shaped seeds ripen (5 - 12 pieces).

The length of the bean fruit ranges from 7 to 25 centimeters (depending on the plant variety).

By structure, beans are of 3 types:

  1. Shelling (grain). A characteristic feature is the presence of a parchment layer on the inside of the pod flaps. Fruit color varies from white to dark red with patches. Shell beans are grown mainly for their seeds.
  2. Semi-sugar. There is a parchment layer in the fruits of the beans, but it is noticeable only when the grain is dried. Young soft seeds of the plant, which are at the stage of milky-wax ripeness, are used for food.
  3. Asparagus (sugar). This bean is called a vegetable because a green pod with underdeveloped soft seeds is used for food.

It is interesting that leguminous crops enrich the soil with nitrogen, as a result of which its fertility increases (due to the reproduction of nodule bacteria).

Chemical composition

Beans are a protein product belonging to the category of complex carbohydrates. The energy value of 100 grams of legume seeds is 335 kilocalories. Interestingly, a similar amount of green beans contains only 30 kilocalories.

Table No. 1 "Nutritional value of common beans"
Name Nutritional value per 100 grams of product, grams
Starch 43.2
Water 14
Fiber 3.8
Pectin fibers 3.6
Monosaccharides 3.0
Ash 0.95
Saturated fatty acids 0.90
Fats 2.0
Proteins 21.0
Carbohydrates 54.0
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Table No. 2 "Chemical composition of common beans"
Ingredient name Element concentration in 100 grams of fruits, milligrams
Vitamins
Vitamin B1 (thiamine) 0.46
Vitamin B2 (riboflavin) 0.16
Folic acid 0.085
Vitamin E (tocopherol) 0.6
Vitamin B3 (nicotinic acid) 2
Vitamin B5 (pantothenic acid) 1.2
Vitamin B6 (pyridoxine) 0.19
Vitamin K 0.0056
Vitamin C 18.8
Macroelement you
Potassium 1090
Phosphorus 470
Sulfur 150
Calcium 140
Magnesium 100
Chlorine 58
Trace elements
Iron 5.9
Zinc 3.2
Manganese 1.32
Aluminum 0.64
Copper 0.578
Boron 0.49
Nickel 0.173
Silicon 0.092
Fluorine 0.04
Molybdenum 0.039
Sodium 0.038
Selenium 0.025
Cobalt 0.0182 [2 09]
Iodine 0.012
Chromium 0.01

Beans contain amino acids ( arginine, tyrosine, lysine, leucine, tryptophan, histidine ), organic acids ( malic, manol, citric ), flavonoids and tannins.

Interestingly, in terms of the amount of easily digestible proteins, beans “compete” with fish and meat.

Benefits

Beans are an excellent source of protein, iron, potassium, magnesium, phosphorus and zinc.

What is its use for a person?

  1. Reduces the increased concentration of sugar in the blood (due to the content of arginine).
  2. Participates in the regulation of salt metabolism (potassium is "responsible" for the osmotic pressure of the intracellular fluid).
  3. Calms the nervous system, increases resistance to stress (due to the presence of B vitamins and amino acids).
  4. Regulates hormonal levels (due to the presence of protein structures).
  5. Improves vision by optimizing the energy exchange of the eye and prevents photooxidation in the retina (these processes are controlled by carotenoids and B vitamins ).
  6. Prevents the deposition of tartar in the mouth (due to the presence of calcium, phosphorus and potassium).
  7. Accelerates the regeneration of tissues and mucous membranes of organs (due to the content of fat-soluble vitamins A and E).
  8. Increases male potency (by maintaining the natural level of sex hormones, for which zinc is “responsible”).
  9. Relieves inflammation in the kidneys and liver (organic acids have an antimicrobial effect)
  10. Normalizes metabolic processes, prevents atherosclerosis (saturates the body with essential nutrients, prevents hypovitaminosis).
  11. Increases the secretion of gastric juice.
  12. Removes toxins from the body by supplying pectins and fiber to the body.
  13. Strengthens the immune system, potentiates the synthesis of red blood cells, prevents the development of anemia (due to the presence of iron).
  14. Protects genetic cells from mutations (natural antioxidants neutralize the action of free radicals that cause DNA damage).
  15. Accelerates the excretion of urine from the body, reduces swelling (potassium normalizes the correct water-salt balance).
  16. Strengthens bones and teeth (due to calcium and magnesium content).

Beans are used in dietary nutrition for heart rhythm disorders, diabetes, atherosclerosis, renal edema, hypertension, rheumatism, nervous overexcitation, salt metabolism dysfunctions, tuberculosis, cystitis, urolithiasis. In addition, beans are included in the menu of weight loss programs.

Use in folk medicine

Seeds, pods and buds of beans are used for medicinal purposes.

Consider the most popular recipes:

  1. Infusion of bean leaves for hypertension, gout, diabetes. The healing extract is prepared as follows: 20 grams of dried bean husks are ground, then poured with half a liter of boiling water. After that, the broth is infused in a thermos for 40 minutes. The drug is taken 15 minutes before meals, 100 milliliters four times a day. The course of treatment is 21 days.
  2. Bean fruit powder for the treatment of burn wounds, weeping eczema, skin rashes. Dry seeds of the plant are ground into fine dust. To accelerate the regeneration of the dermis, the damaged areas are sprinkled with the resulting powder 3 times a day.
  3. Bean leaf decoction for rheumatoid arthritis. 20 grams of dry raw materials are poured with 250 milliliters of water. After that, the composition is boiled over low heat for 10 minutes. The decoction is taken 100 milliliters three times a day 40 minutes before a meal.
  4. Bean husk tea for edema, urolithiasis, inflammation of the kidneys. Healing broth is prepared immediately before use. To do this, 15 grams of dry leaves are poured with 250 milliliters of boiling water. Tea is infused for 5 minutes, after which it is filtered and drunk. Healing extract is consumed in between meals (2-3 times a day). In addition, bean tea is used to prevent urolithiasis.
  5. Bean puree for atherosclerosis, heart rhythm dysfunctions. Before preparing the "gruel", the beans are soaked for 6 - 8 hours in water. Then the seeds are thoroughly washed and put on low heat. After boiling, the beans are transferred to a pot with "fresh" water, in which the beans are boiled until fully cooked. Warm fruits are kneaded with a fork, salt and oil are added to taste. To eliminate functional disorders, the daily menu includes at least 150 grams of dietary bean puree.
  6. Herbal tea for liquefying kidney stones. The components of the medicinal collection are bean leaves, blueberry leaves, thorns, yarrow grass, horsetail, St. John's wort. Herbs are mixed in equal proportions, with the exception of the last two, which are taken 2 times more. After that, 20 grams of the collection is poured with 300 milliliters of cold water and infused for 5-7 hours in a thermos. The herbal extract is then brought to a boil and immediately cooled.

Healing potion is taken 120 milliliters 3 times a day before meals. If you experience lower back pain, the tea dose is reduced to 60 milliliters. After the disappearance of discomfort in the back, the daily portion of the infusion is brought to normal.

  1. Blood purifying tea. To create a collection, you will need 20 grams of bean wings, 15 grams of birch leaves, 10 grams of yarrow, 5 grams of horsetail, 5 grams of peppermint. After mixing herbs, 20 grams of dry raw materials are poured with 400 milliliters of boiling water. The composition is left in a warm place for 2 - 3 hours. Tea is taken 100 milliliters 4 times a day.
  2. Bean juice for the treatment of chronic pancreatitis. Nectar is prepared from the fresh fruits of a legume plant. To reduce inflammation in the pancreas, juice is taken at least 4 times a day, 70 milliliters each. If necessary, natural honey is added to the liquid (5 - 10 milliliters).

Remember, these prescriptions should only be used after consulting your family doctor.

Contraindications

Cooked bean seeds and pods are used for culinary purposes. However, with a weakened intestinal microflora, even boiled beans cause gas, bloating and heaviness in the stomach. To neutralize side effects, beans are consumed with fresh herbs, and fennel or dill seeds are added to the water where the fruits are boiled.

Beans are excluded from the menu for the following diseases:

  • nephritis;
  • gastritis;
  • colitis;
  • gout;
  • gastric ulcer;
  • acute pancreatitis;
  • increased acidity of gastric juice;
  • cholecystitis.

Also, do notit is worth leaning on beans for pregnant women, young children and the elderly.

Remember, it is strictly forbidden to eat fresh fruits of the plant, because they contain poisonous substances.

Application in cosmetology

Beans have been successfully used in cosmetology for many centuries. In ancient times, flour was obtained from it, on the basis of which women's powder was created. Interestingly, the Egyptian queen Cleopatra included beans in her weekly body care program. Currently, beans are used as an anti-age remedy for mature, aging and problematic facial skin.

  1. Nourish. Beans intensively soften the skin of the face, eliminate redness, restore the hydrolipid mantle of the dermis (due to the content of vitamins, amino acids, natural antioxidants).
  2. Lighten. Considering that organic acids are present in beans, products based on them are used to even out skin tone, reduce the severity of freckles and age spots.
  3. Pull up. Bean masks help in the "fight" with fine wrinkles, and also improve facial turgor.
  4. Clear. Home remedies with beans are used to dissolve blackheads on the skin (comedones) and dry acne.

Nourishing mask for combination dermis

Ingredients:

  • 20 grams of boiled carrots;
  • 60 grams of boiled beans;
  • 25 ml sour cream;
  • 10 milliliters of lemon juice.

Carrots and beans are ground to a mushy state, after which they are combined with the rest of the ingredients. The composition is thoroughly mixed. The finished mixture is applied to the skin for 15 - 20 minutes. With regular use of the mask, the dermis acquires a fresh healthy shade, age spots lighten, and the “microrelief” of the face is leveled.

Purifying Bean Mask

Ingredients:

  • 60 grams boiled beans;
  • 50 milliliters of dill water (30 grams of herb is poured with 50 milliliters of hot water, infused for 15 minutes).

Beans are mashed with a fork and then combined with dill infusion. The finished composition should resemble thick sour cream in consistency. The mask is applied to cleansed skin, bypassing the area around the eyes and lips, for 15 minutes. After that, the mixture is washed off with dill broth, diluted half with water.

Bean Firming Facial Mask

Active Ingredients:

  • 30 grams boiled red beans;
  • 35 grams of oatmeal;
  • 8 milliliters of lemon juice;
  • 30milliliters of homemade cream.

These components are mixed and then applied to the face, neck and décolleté. After 20 minutes, the mixture is washed off with warm water. The mask is most effective for mature fading dermis.

Composition for oily skin

Ingredients:

  • 30 grams of bean puree;
  • 1 egg white (beaten);
  • 15 grams of wheat flour.

These components are ground and then applied to the cleansed skin. After 20 minutes, wash with warm water. The mask is used to eliminate oily sheen, cleanse pores, even out the tone of the face.

Intense Cleansing Mask

The composition of the mixture includes:

  • 15 grams of grated cucumber;
  • 15 grams of cottage cheese;
  • 30 grams of bean puree.

This mixture is applied to a moistened face, gently massaging problem areas. The mask is kept on the skin for 15 minutes, then washed off. To obtain a stable result, the procedure is done every 2 days.

Useful tips:

  1. The optimal frequency of mask application is 1-2 times a week.
  2. For cosmetic purposes, it is better to use white beans.
  3. The beans are boiled just before making the mask.
  4. To obtain bean puree, the warm product is passed through a fine sieve.
  5. Thoroughly cleanse the skin before the procedure.
  6. For maximum effect, the ingredients are added to warm beans.
  7. The mixture is applied to the skin in a thick layer, avoiding the area around the eyes.
  8. It is advisable to use the water in which the beans were boiled for washing the face.
  9. The mask is washed off with warm water, after which the dermis is toned and a nourishing cream is applied.

Along with cosmetic masks, it is advisable to use professional products containing bean extract. Namely: skin tone correcting serum (Mary Kay), soothing skin gel with black bean extract (Beautykor), whitening face cream mask with green beans (Meitan), sheet mask based on fermented beans (Innisfree).

Cooking tips

To speed up the cooking of beans, reduce the concentration of harmful oligosaccharides, and improve its absorption in the intestinal tract, beans are pre-cooked.

Initially, the product is boiled for 2 minutes over low heat. Then cover the pan with a lid and leave for 2 hours on the stove. After that, the beans are soaked in cold water, insisted for 6 - 12 hours.

Regardless of the method of seed pretreatment, the beans are washed under running water before cooking. After that, the swollen fruits are poured with cold liquid and boiled over low heat. For first courses, the duration of cooking beans is 10 - 20 minutes, for side dishes - 30 - 60 minutes. Beans, most often, are brought to half-cooked (in a small volume of water), and then added to the broth or vegetable stir-fry. Tomatoes, tomato paste, sauces are best put in the dish after cooking, since the acid increases the cooking time of the beans.

Common beans are salted 10 minutes before the end of cooking, and asparagus after boiling. This way you will keep the color of the pods.

Remember, the cooking time of beans depends on their freshness. Therefore, when buying beans, pay attention to the date of packaging of raw materials.

Conclusion

Beans are a natural source of easily digestible protein, an excellent alternative to meat. It contains essential amino acids, vitamins, antioxidants, organic acids, micro and macro elements.

For the prevention of functional disorders, beans are included in the menu 2-3 times a week (100-150 grams each). In addition, beans are an “indispensable” product for people suffering from rheumatism, diabetes, intestinal disorders, bronchial pathologies, dysfunctions of the genitourinary organs, and neurological diseases. Given that the "protein" plant has a low calorie content, it is successfully used in dietary nutrition, especially in the fight against overweight. However, to get the most benefit from the product, it should be soaked for 6 to 8 hours in cold water before cooking.