What are the nutritional values ​​of green beans and their therapeutic effects

French beans are also called string beans, kidney beans, sword beans, lentils, jade beans, and green beans. They are called Qingming beans in Quzhou, Zhejiang, and beans in northern China. They are one of the common vegetables on the table. Whether stir-fried alone, stewed with meat, or blanched and served cold, they are very popular.

What are the nutritional values ​​of green beans?

French beans are rich in protein and multiple amino acids. Regular consumption can strengthen the spleen and stomach and increase appetite. Eating more French beans in summer can relieve heat and clear the stomach. Traditional Chinese medicine believes that French beans have the effects of harmonizing internal organs, soothing the spirit, replenishing qi and strengthening the spleen, relieving heat and dampness, and promoting diuresis and reducing swelling.

Suitable for

It is suitable for most people, and is more suitable for women with leucorrhea, itchy skin, acute enteritis and other gastrointestinal discomfort.

Applicable amount:

50 to 70 grams each time.

Editor's Tips:

The bean tendons should be removed before cooking, otherwise it will affect the taste and be difficult to digest. The cooking time should be long rather than short to ensure that the lentils are cooked thoroughly. Lentils, especially fresh lentils that have not been frosted, contain a large amount of saponins and hemagglutinins. If they are not cooked thoroughly when eaten, poisoning will occur. With timely treatment, most patients can recover within 2 to 4 hours. 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 thoroughly. Only then can they be eaten safely.

Instructions:

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, and the green beans should be 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.

Therapeutic effects of green beans

1. French beans are sweet, light, and slightly warm in nature, and enter the spleen and stomach meridians;

2. It can eliminate dampness without being too dry, and strengthen the spleen without being too greasy. It is a commonly used product for treating spleen deficiency and dampness.

3. It has the effects of harmonizing the internal organs, soothing the mind, replenishing qi and strengthening the spleen, relieving heat and dampness, and promoting diuresis and reducing swelling;

4. It is mainly used to treat spleen deficiency and dampness, poor appetite and loose stools, dampness and turbidity, excessive vaginal discharge in women. It can also be used for symptoms such as summer-heat and dampness injury, vomiting, diarrhea and convulsions.

How to identify the quality of green beans?

French beans contain two toxins, saponins, saponins, and protease inhibitors, which are irritating to cell membranes and can destroy red blood cells. They are irritating to the gastrointestinal tract, causing local congestion, swelling, and hemorrhagic inflammation of the gastrointestinal tract, and can cause human red blood cells to agglutinate and hemolyze.

But these toxins are not terrible. As long as they are heated to above 100°C and cooked thoroughly, the toxins will be destroyed. If the processing method is improper, the toxins are not completely broken, and the green beans will easily cause poisoning after entering the human body. Some collective canteens have small pots but process more green beans, which are not evenly stir-fried and heated, making it difficult to remove the toxins. Some chefs like to blanch the green beans in boiling water first and then stir-fry them with oil, mistakenly believing that heating them twice is safe. In fact, if the heating is not thorough, the toxins cannot be destroyed. Other chefs covet the beautiful color of the green beans and are afraid that the green beans will become soft after being cooked thoroughly and will not taste crispy, so they do not heat them thoroughly. These are common reasons for poisoning caused by insufficient heating of green beans.

The incubation period of green bean poisoning is generally 30 minutes to several hours. The main symptoms are gastroenteritis such as nausea, vomiting, abdominal pain, diarrhea, accompanied by neurological symptoms such as headache, dizziness, cold sweats, etc. Sometimes numbness of the limbs, burning sensation in the stomach, palpitations and back pain.