broad bean

Broad bean (Vicia genus), also known as Luohan bean, Hu bean, Nan bean, vertical bean, Buddha bean, is an annual herb of Leguminosae and Vicia genus. It is a food, vegetable, feed and green manure crop. It is native to the Mediterranean coast of Europe, southwest Asia to North Africa. It is said that Zhang Qian of the Western Han Dynasty introduced it to the Central Plains from the Western Regions. Broad bean is rich in nutritional value and contains 8 essential amino acids. The carbohydrate content is 47% to 60%. It is edible and can also be planted as feed, green manure and nectar plant. It is a food, vegetable, feed and green manure crop.

Nutritional value of broad beans

Chickpeas are highly nutritious legumes, rich in a variety of plant proteins and amino acids, vitamins, crude fiber, calcium, magnesium, iron and other ingredients. In addition, the seeds also contain adenine, choline, inositol, starch, sucrose, glucose and so on. The pure protein content is as high as 28%, fat 5%, carbohydrates 61%, fiber 4-6%. Chickpeas contain more than 10 kinds of amino acids, including all 8 essential amino acids for the human body, and the content is more than 2 times higher than that of oats. Every 100 grams of protein contains 16.0g of glutamic acid, 4.6g of leucine and 4.6g of lysine.

According to the data provided by the Xinjiang Institute of Physics and Chemistry of the Chinese Academy of Sciences, which is responsible for the national chickpea research project, chickpeas are very rich in nutrients, which greatly exceed other beans in terms of variety and quantity. It contains rich protein (all high-quality globulin), up to 18 kinds of amino acids (including all 8 kinds of amino acids that the human body must have but cannot synthesize by itself), and a variety of nutrients and trace elements, such as calcium, iron, zinc, magnesium, phosphorus, etc. In particular, chickpeas contain up to 350 mg of calcium and 320 mg of phosphorus per 100 grams, which is higher than most beans. The iron content is 47 mg, which is 90% higher than other beans. The content of vitamins C, B1, and B2 is as high as 12 mg, and the dietary fiber content is higher than others. Chickpeas are also a very good plant amino acid supplement with high medical and health value. They have an inestimable role in children's intellectual development, bone growth, and physical fitness for middle-aged and elderly people. Comparative studies have shown that chickpeas have the highest protein efficacy ratio, bioavailability value, and digestibility and absorption rate among other beans, so they have won the title of "King of Beans".

The efficacy and function of broad beans

1. Brain Health

If you are dealing with mental problems or are a mental worker, eating broad beans properly may have some effect. Broad beans contain important components such as calcium, zinc, manganese, phospholipids, etc. that regulate the brain and nerve tissue, and are rich in choline, which has the effect of enhancing memory and strengthening the brain.

2. Lowers Cholesterol

The crude fiber in broad bean skin can lower cholesterol and promote intestinal peristalsis.

3. Prevent cardiovascular disease

Broad beans are rich in protein and contain no cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases.

4. Replenishing Qi and Strengthening the Spleen

Traditional medicine believes that it can replenish qi and strengthen the spleen, eliminate dampness and reduce swelling.

5. Delaying arteriosclerosis

The vitamin C in broad beans can delay arteriosclerosis.

6. Promotes Bone Growth

The calcium in broad beans is beneficial to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones.

7. Anti-cancer

Broad beans are also one of the anti-cancer foods and play a certain role in preventing colon cancer.

Traditional medicine believes that broad beans are sweet and neutral in nature, and can enter the spleen and stomach meridians; they can replenish qi, strengthen the spleen and stomach, clear away heat and dampness, stop bleeding and lower blood pressure, and stop leukorrhea; they are mainly used to treat symptoms such as insufficient qi, fatigue and poor appetite, hypertension, hemoptysis, epistaxis, and leukorrhea in women. Cooking porridge with young broad beans can soothe the stomach, moisten the intestines and relieve constipation, and is effective for habitual constipation. Broad bean stems stop bleeding and diarrhea; leaves are astringent and hemostatic. Flowers cool blood and stop bleeding; seed skins are diuretic and infiltrate dampness; pod shells are astringent and hemostatic.

Medicinal value of broad beans

Traditional medicine believes that broad beans are sweet in taste, neutral in nature, and enter the spleen and stomach meridians; they can tonify the middle and replenish qi, strengthen the spleen and stomach, clear away heat and dampness, stop bleeding and lower blood pressure, astringe semen and stop leukorrhea; they are mainly used to treat symptoms such as insufficient qi in the middle, fatigue and poor appetite, hypertension, hemoptysis, epistaxis, and leukorrhea in women.

Young broad beans cooked into porridge can soothe the stomach, moisten the intestines and relieve constipation, and are effective for habitual constipation. The stems of broad beans stop bleeding and stop diarrhea; the leaves are astringent and stop bleeding. The flowers cool the blood and stop bleeding; the seed skin is diuretic and moisture-infiltrating; the pods are astringent and stop bleeding.

1. For edema: 60g broad beans and 15g wax gourd peel, decocted in water.

2. Applied to hemoptysis caused by pulmonary tuberculosis: Wash the broad beans, mash them to extract the juice, take 20 grams each time, twice a day.

3. For drunkenness: take appropriate amount of broad bean sprouts, add oil and salt to make soup, and drink it orally.

4. For watery diarrhea: decocted 30g broad bean stems in water.

The seeds of the herbaceous plant broad bean of the Leguminosae family. Also known as broad beans, southern beans, horse-tooth beans, cabinet beans, and summer beans. They are cultivated in most parts of my country. In summer, the immature or mature pods are harvested, the pods are removed, and used fresh or dried.

Side effects and contraindications of broad beans

People with weak spleen and stomach should not take it.

"Compendium of Materia Medica": "Do not take it if you are suffering from cold and dampness, or if you hate cold and like heat."

"Compendium of Materia Medica" says: "If it is not a real heat or fire evil, do not use it lightly to arouse the spleen. It is fine to apply it externally."

"Mindong Materia Medica": "Avoid using iron tools. Avoid using it if you have cold and loose stools."

How to make delicious broad beans

Fried broad beans with shrimp

Ingredients: 500 grams of shrimp, 120 grams of tender broad beans, 1 egg, 600 grams of lard (actual consumption is about 50 grams), 4 grams each of salt and MSG, 15 grams of cooking wine, 1 gram of pepper, 3 grams of ginger, 5 grams of green onions, 20 grams of wet starch, and 25 grams of soup.

practice

(1) Mix the shrimp with scallion, ginger, salt, 1.5g each of MSG, 1g of pepper, and 5g of cooking wine, and cover with a paste. When cooking, remove the scallion and ginger, and coat with wet starch (12g) and egg white.

(2) Peel the broad beans and break them in half. Boil them in two boiling waters and then rinse them in cold water. Slice the green onions and ginger. Add 3 grams each of MSG and salt, 8 grams each of wet starch and cooking wine, and mix with the soup to make juice.

(3) Leave a little oil in the stir-fry, quickly stir-fry the broad beans, then add the shrimps and stir-fry for a few more times. Pour in the cooked sauce and stir well after the sauce boils.

Fried broad beans with garlic sprouts

Ingredients: garlic sprouts, broad beans, salt, MSG

Production

(1) Blanch the garlic sprouts in boiling water.

(2) Heat a hot pan over high heat, add a proper amount of vegetable oil, and when the oil starts to smoke, add the broad beans and fry until the broad beans change color. Add a small amount of water and simmer for three to four minutes. Add salt and MSG, and finally add the garlic sprouts and stir-fry for a few times before serving.

Features: Fresh, tender and green, both delicious and palatable.

Key point: The garlic sprouts must be blanched first. Otherwise, both will turn yellow if you stir-fry them together.