Nutritional value and cooking methods of cowpea

Cowpea is also called green beans and beans. Do we know the nutritional value of cowpea when we eat it? Here are some nutritional values ​​and cooking methods of cowpea:

Nutritional value of cowpea

Green beans are rich in protein and multiple amino acids. Regular consumption can strengthen the spleen and stomach and increase appetite. Eating more green beans in summer can relieve heat and clear the mouth. Green bean seeds can activate lymphocytes of tumor patients and produce immune antibodies. They have very specific damage and inhibitory effects on cancer cells, that is, they have anti-tumor effects. Legume vegetables mainly include lentils, sword beans, peas, cowpeas, etc. Most people only know that they contain more high-quality protein and unsaturated fatty acids (good fats), and the content of minerals and vitamins is also higher than other vegetables, but they don’t know that they also have important medicinal value.

According to traditional Chinese medicine, legumes are generally neutral in nature and have the effect of removing dampness and tonifying the spleen, which is especially suitable for people with weak spleen and stomach. However, depending on the type, their therapeutic effects are also different.

Target Group

It is more suitable for women with excessive leucorrhea, itchy skin, and acute enteritis. It is also suitable for people with cancer, acute gastroenteritis, and loss of appetite; it is not suitable for people with abdominal bloating.

Dosage

Whether stir-fried alone, stewed with meat, or blanched and served cold, green beans are very popular among people.

1. The bean tendons should be removed before cooking, otherwise it will affect the taste and be difficult to digest.

2. The cooking time should be long rather than short. Make sure the green beans are cooked thoroughly, otherwise poisoning will occur.

3. To prevent poisoning, lentils should be processed before eating. They can be blanched in boiling water or stir-fried in hot oil until they change color and are cooked through. Only then can they be safely eaten.

Edible effects

Green beans are sweet, light and slightly warm in nature, and enter the spleen and stomach meridians; they can eliminate dampness without being too dry, and strengthen the spleen without being greasy, and are commonly used to treat spleen deficiency and dampness; they have the effects of harmonizing the internal organs, calming the mind, invigorating qi and strengthening the spleen, relieving heat and eliminating dampness, and promoting diuresis and reducing swelling; they are mainly used to treat spleen deficiency and dampness, poor appetite and loose stools, dampness and turbidity, excessive vaginal discharge in women, and can also be used for symptoms such as summer-heat and dampness damaging the middle, vomiting, diarrhea, and convulsions.

Tips

1. Good quality green beans have plump pods and green or reddish brown beans that are shiny, tender and fragrant. Otherwise, the quality is poor.

2. Lentils, especially fresh lentils that have been frosted, contain a large amount of saponins and hemagglutinins. If they are not cooked thoroughly, poisoning will occur. With timely treatment, most patients can recover within 2-4 hours and have a good prognosis.