Beans are the best plant proteins with high protein content, good quality and nutritional value close to animal proteins.
Amino acid composition is close to human needs, and it is a good source of protein in China's diet. Soybean has the highest fat content, up to 18%, which can be used as raw material of edible oil, while other beans contain less fat.
Broad beans, red beans, mung beans and peas have high sugar content (50% ~ 60%), while soybeans have low sugar content (about 25%). Therefore, the heat provided by beans is also quite high.
B vitamins are the most in beans, and the content is higher than that in cereals. In addition, it also contains a small amount of carotene. Beans are rich in inorganic salts such as calcium, phosphorus, iron, potassium and magnesium, and are rare foods with high potassium, high magnesium and low sodium in diet.
Extended data:
I. Nutritional components of broad beans
Broad beans are extremely nutritious, with an average protein content of 30%. It is a high-protein crop, second only to soybean in edible beans, and is considered as an important source of plant protein. Broad bean protein contains various amino acids. Among the eight essential amino acids, except methionine and tryptophan, the other six are very high, especially lysine.
Among them, saturated fatty acids account for 1 1.4% and unsaturated fatty acids account for 88.6%. Broad bean has a complete range of minerals, including sulfur 0.23%, phosphorus 1.2%, iron 0.5%, magnesium 0. 14% and calcium 0. 19%. It is also an important source of vitamins and nicotinic acid. Therefore, compared with the characteristics of high protein and high fat in soybean, broad bean is a high protein, low fat and starch-rich crop.
Second, the nutritional value
Broad beans strengthen the brain. Broad beans are rich in nutrients, such as dietary fiber, calcium, potassium and carotene. It also contains phospholipids and choline, which are important components of brain and nerve tissue, and have the functions of enhancing memory and strengthening brain.
Broad beans also have the effects of invigorating qi and spleen, promoting diuresis and reducing swelling, and are especially suitable for hot and humid summer. Young broad beans can be eaten directly after being cooked, and old broad beans can be used for cooking and porridge.
Baidu Encyclopedia-Broad Bean
People's Health Network-Six kinds of bean foods that must be eaten in summer: brain-nourishing broad beans and summer-heat mung beans.