Nutritional value of green beans

Green beans are the unripe version of soybeans and have very high nutritional value. They are usually fried and eaten.

Green Beans Introduction

Green peas are the tender fruit of soybeans (soybeans). They are rich in protein, including many essential amino acids for the human body, especially lysine.

Soybean is an annual herbaceous plant of the genus Glycine max in the Leguminosae family, native to my country. It has been cultivated in my country since ancient times, with a history of 5,000 years. It is now widely cultivated throughout the country, and is produced in Northeast China, North China, Shaanxi, Sichuan and the lower reaches of the Yangtze River. It is cultivated more in the Yangtze River Basin and Southwest China, and the quality of soybeans in Northeast China is the best. Soybeans cultivated in various countries around the world are directly or indirectly spread from my country.

Green Beans Nutritional Value

1. Green beans are rich in unsaturated fatty acids and soybean lecithin, which can maintain blood vessel elasticity, strengthen the brain and prevent the formation of fatty liver;

2. Green beans are rich in saponins, protease inhibitors, isoflavones, molybdenum, selenium and other anti-cancer ingredients, which have inhibitory effects on almost all cancers such as prostate cancer, skin cancer, colon cancer, esophageal cancer, etc.

Green beans edible effects

Soybeans are sweet, neutral in nature, and enter the spleen and intestine meridians;

It has the effects of strengthening the spleen and tonifying the stomach, moistening dryness and eliminating water;

It is mainly used to treat malnutrition, diarrhea, abdominal distension and emaciation, pregnancy poisoning, sores, carbuncles, swellings and pus, and traumatic bleeding.