Eliminating dampness without dryness, strengthening the spleen without stagnation, is commonly used for spleen deficiency and dampness stagnation.
It has the effects of harmonizing viscera, tranquilizing mind, invigorating qi and spleen, eliminating summer heat and dampness, promoting diuresis and reducing swelling.
Indications: spleen deficiency with dampness, anorexia, loose stool, turbid downward flow of dampness, and excessive leukorrhagia of women. It can also be used for diseases such as summer-heat dampness injury, vomiting and diarrhea, and tendon transfer.
Other functions:
1, beneficial to the heart, green beans contain soluble fiber to reduce cholesterol, and are also rich in vitamin A and vitamin C to prevent cholesterol. At the same time, green beans are an important source of trace elements potassium and magnesium, which can stabilize blood pressure and reduce the burden on the heart.
2, strong bones, although the calcium content of green beans is not too much, but it contains a lot of vitamin K. Studies have shown that vitamin K can increase the bone density of patients with osteoporosis and reduce the risk of fracture.
3, iron supplementation, anti-infection, green beans contain a lot of iron, which is very suitable for people with iron deficiency. Because green beans contain many antioxidants and carotene, green beans are also good "anti-inflammatory" ingredients for infections caused by rheumatoid arthritis.
4, suitable for diabetic patients, green beans can reduce the glycemic index, or vegetables with high dietary fiber, which can prevent blood sugar from changing greatly.
Extended data:
Whether green beans are stir-fried alone, stewed with meat, or cooked cold salad, they are very suitable for people's tastes. But it should be noted that:
1, bean gluten should be removed before cooking, otherwise it will not only affect the taste, but also be difficult to digest.
2, the cooking time should be long and not short, to ensure that the green beans are cooked thoroughly, otherwise poisoning will occur.
3. In order to prevent poisoning, lentils should be treated before eating. They can be blanched with boiling water or hot oil until they are discolored and cooked, and then they can be eaten safely. The toxic components of green beans are mainly saponins and trypsin inhibitors. When cooking, the beans should be cooked first, then fished out, and then stewed with seasoning to detoxify.
4. If the green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain coagulin, which has a clotting effect. In addition, green beans also contain nitrite and trypsin, which can stimulate the human stomach and make people suffer from food poisoning and gastroenteritis. In order to prevent kidney bean poisoning, it is necessary to cook the kidney beans thoroughly and thoroughly.
Baidu Encyclopedia-Green Bean