The role and efficacy of broad beans

When we eat broad beans, what effects and functions do broad beans have? Let me tell you about them in detail today:

Nutritional value of broad beans:

Young broad beans can invigorate the Qi and strengthen the spleen, and eliminate dampness and swelling. In addition, it is rich in nutrition. Every 100 grams of broad beans contains 9 grams of protein and 19 grams of carbohydrates. It is also rich in dietary fiber, calcium, phosphorus, potassium, vitamin B, carotene and other nutrients that are beneficial to health. The protein in young broad beans is second only to soybeans among various beans. It also contains phospholipids, an important component of the brain and nerve tissue, and rich choline, which has the effect of enhancing memory and strengthening the brain. In addition, broad beans are low-calorie foods. They are high-quality green foods for patients with hyperlipidemia, hypertension and cardiovascular diseases. Modern people also believe that broad beans are one of the anti-cancer foods and have an effect on preventing colon cancer.

Seasonal vegetables: Tender broad beans are a very seasonal vegetable and should be eaten as soon as possible. After peeling, if the crescent-shaped fingernail-like top of the bean is light green, it means that the broad beans are very tender and can be eaten with the shell; if it has turned black, it means that it is old and the vitamin C content will decrease slightly. The tenderness of broad beans varies, and the way to eat them is also different. Tender broad beans can be boiled or stir-fried with a little oil, which is tender and delicious. Old broad beans can be made into bean paste or cooked with eggs, which is smooth and delicate. In the southern region, there is also a tradition of cooking rice and porridge with broad beans and rice, which can increase the protein content in the rice and reduce nutritional loss. Edible effects:

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.

Classification: Broad beans can be divided into green-skinned broad beans, white-skinned broad beans and red-skinned broad beans according to the color of their seed coats. Broad beans can be divided into three types according to the size of their seeds: large-grain broad beans, medium-grain broad beans and small-grain broad beans: Large-grain broad beans are wide and flat, with a thousand-grain weight of more than 800 grams. For example, the large white broad beans produced in Sichuan and Qinghai are of good quality and are often eaten as food or vegetables.

How to eat broad beans:

1. Broad beans can be eaten in many ways, such as boiled, stir-fried, deep-fried, or soaked and peeled to make stir-fried dishes or soups;

2. Made into broad bean sprouts, the taste is more delicious;

3. Broad bean flour is the raw material for making vermicelli, rice noodle skin, etc. It can also be processed into bean paste to make cakes;

4. Broad beans can be steamed and processed into canned food, and can also be made into soy sauce, bean paste, sweet sauce, hot sauce, etc. It can also be made into various snacks;

5. Shelling broad beans: Put dry broad beans into a ceramic or enamel container, add an appropriate amount of alkali, pour boiling water and simmer for one minute, then you can peel off the broad bean skins, but the peeled broad beans need to be rinsed with water to remove the alkaline taste.

Note: Broad beans contain allergens. A very small number of people with allergic constitutions (mostly boys) will experience varying degrees of allergies, acute hemolysis and other poisoning symptoms after eating them, which is commonly known as "favism". This is because the body lacks a certain enzyme, which is a genetic defect. People who have been allergic to broad beans must not eat them again. It is not advisable to eat fresh and tender broad beans, and they should be cooked as the main food.

Broad beans are stagnant in nature and should not be eaten raw. Raw broad beans should be soaked or blanched several times before cooking. Do not eat too much to prevent bloating and damage to the spleen.

Broad bean storage:

Cook fresh broad beans (not too cooked), filter out the water, put them in a dustpan to dry the surface water, divide them into small portions, and freeze them in the refrigerator. When you want to eat them, thaw them and you can process them. This way you can eat them all year round!