What are the benefits of eating green beans?

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With a geographical location located in a hot and humid tropical climate, cool dishes are an indispensable part of Vietnamese cuisine, especially green beans. The information about what green beans do or some remedies from chickpeas hope to help readers improve the health of their families through the hot season.

1. Nutritional value of green beans

Since ancient times, green beans have been used in many dishes from rustic to high-class because of the great nutritional value that it brings. According to some content analysis, in about 202g of boiled chickpeas contains the following nutritional ingredients:
Calories: 212 Fat: 0.8g Protein: 14.2g Carb: 38.7g Fiber: 15.4g Folate (B9 ): 80% DV Manganese: 30% DV Magnesium: 24% DV Vitamin B1: 22% DV Phosphorus: 20% DV Iron: 16% DV Copper: 16% DV Potassium: 15% DV Zinc: 11% DV *DV (Daily) Value): Recommended daily intake
In addition to the above vitamins and minerals, green beans are also rich in vitamins B2, B3, B5, B6, E, selenium, flavonoids and carotenoids. This legume also contains a variety of essential amino acids such as isoleucine, valine, lysine, phenylalanine, leucine, arginine...

2. What are the benefits of eating green beans?

With the above nutritional statistics, it is not too difficult to answer the question "What are the benefits of eating green beans?". For the body, when eating green beans will bring some benefits such as:

2.1. Prevent, prevent some chronic diseases, cancer, strengthen the immune system

Green beans contain many healthy antioxidants such as phenolic acids, flavonoids, caffeic acid, cinnamic acid... In vitro studies have shown that these mung bean antioxidants can reduce the risk of oxidative stress. development of cancer in the lungs and stomach due to free radicals; strengthen the immune system, reduce the risk of colorectal cancer, reduce the recurrence of prostate cancer. The high content of fiber in green beans helps to support the digestive system to maintain stability, reduce pressure on the intestinal tract, thereby also preventing colon cancer and gastrointestinal cancer.

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2.2. Support to reduce blood pressure, prevent heart disease

With the high fiber content in green beans, it helps to reduce cholesterol in the body by reducing the absorption of fat, maintaining cholesterol levels in the allowable range. Plus, the potassium and protein in chickpeas can inhibit enzymes that naturally raise blood pressure.

2.3. Green beans help limit heat shock

Green bean tea must have become a favorite dish of many people. In addition to the refreshing feeling, the anti-inflammatory properties of green beans also help you prevent heat stroke, increase body temperature, thirst... Animal studies have also shown the antioxidants vitexin and isovitexin in Green beans may help protect cells from heat-shock damage. Besides green beans, do not forget to add enough water every day to avoid electrolyte imbalance of the body.

2.4. Supports digestive system, stomach, weight loss

The fiber found in green beans helps to speed up the digestion of food, reduce acid reflux in the esophagus, hemorrhoids, constipation and peptic ulcers. Not only that, the resistant starch in mung beans is also beneficial for intestinal bacteria. These beneficial bacteria will digest resistant starch and turn this starch into short-chain fatty acids like butyrate that nourish the colon cells, strengthen intestinal immunity and even reduce the risk of Colon cancer .
For those who want to lose weight, keep fit, when eating beans will help you feel 31% more full than when eating pasta or bread. So, thanks to the high fiber content of green beans, you can control your hunger and reduce your calorie intake, thereby losing weight more easily.

2.5. Nutritional supplements for pregnant women and babies

Eating green beans can provide the pregnant mother's body with up to 80% of the daily need of folate (over 202 grams of green beans), iron, protein, multi-vitamins and fiber. However, pregnant women should avoid eating raw bean sprouts made from green beans because the traditional method of making bean sprouts can harbor harmful bacteria that cause inflammation. In addition, folic acid in green beans supports fetal development, plays an important role in the development of the heart, brain and respiratory system of infants.

3. Notes when eating green beans

Although not all, but some people may experience side effects, allergic phenomena when eating green beans.
Phytate - phytic acid binds calcium, zinc and other important minerals and prevents absorption of these substances causing nutritional deficiencies. Lectins are carbohydrate-binding proteins found in many foods but often in legumes, which can cause indigestion when consumed in excess. Similar to phytic acid, green beans should be cooked and softened to reduce lectins.
For some people, the pods of beans, including chickpeas, if not cooked or removed, have a negative effect on the digestive system.

4. What should green beans do?

Not only are you interested in the benefits of green beans, but these nutritious foods have also received a lot of attention from modern medicine to Eastern medicine. Turning green peas adds many benefits:

4.1. Treat heatstroke, sunstroke

Wash green beans, put in a pot, pour boiling water over, drain the water, let it cool and then drink. The effect of bean juice will be less if cooked too cloudy.

4.2. Treat thirst, detoxify, heat, diuretic, clear heat, lower gas.

100g green beans, cooked with shell porridge with 200g plain rice

4.3. Cure urinary retention due to heat

200g green beans, washed and cooked with 100g sesame, bare skin 10g, divided into 2 meals a day, used for 5 days.

4.4. Measles prevention

30g sharp green beans with 30g fresh grass roots with 700ml of water, divided into 3 drinks a day, used continuously for 3 days.

4.5. Support in the treatment of diabetes

Cook 200g green bean soup with 2 pears and 250g radishes and eat daily for a 10-day course in a row.
Green beans are nutritious foods used to prepare many dishes. You can use green beans in your daily menu or process them into medicinal dishes.
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This article is written for readers from Sài Gòn, Hà Nội, Hồ Chí Minh, Phú Quốc, Nha Trang, Hạ Long, Hải Phòng, Đà Nẵng.