Basic introduction of kidney bean
The response of kidney bean to the length of sunshine is of middle-day nature. Under the condition of long sunshine or short sunshine, it can blossom and bear fruit. Therefore, most parts of China can be cultivated in the two seasons of spring and autumn. Kidney beans are plump, bright-colored, nutritious, and can be cooked and stewed. They are high-quality raw materials for making cakes, bean stuffing, sweet soup and bean paste, and have high medicinal value.
Nutritional value of kidney bean
1. kidney bean is also a rare food with high potassium, high magnesium and low sodium. This characteristic is very useful in nutritional therapy. Kidney bean is especially suitable for heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and salt free patients.
2. The main components of kidney beans are protein and crude fiber, but also contain amino acids, vitamins and calcium, iron and other trace elements. Among them, protein content was higher than chicken, calcium content was more than seven times that of chicken, iron content was four times, and vitamin B content was higher than chicken.
3. Modern medical analysis shows that kidney bean also contains saponins, urease and a variety of globulins and other unique components, which can improve the immune capacity of the human body, enhance disease resistance, activate lymphocyte T cells, promote the synthesis of deoxyribonucleic acid and other functions, and inhibit the development of tumor cells.
Purchase of kidney bean
When choosing, you should select beans that are full and well proportioned, with smooth skin and no insect marks. Pilado is wrinkled, yellowish or milky white, and has many tendons.
Storage and consumption of kidney bean
Store in a cool and dry place.
Kidney beans must be thoroughly cooked, because raw kidney beans contain saponins and lectins, the former in the pod skin, the latter in the beans. So. Eating raw kidney beans can cause poisoning, characterized by dizziness, nausea, vomiting, diarrhea, and can be fatal when severe.
Article from: Dietitian net