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Table of nutritional value of various beans ...

Mung bean, also known as adzuki bean, is the seed of leguminous plant mung bean and is a traditional bean food in China. Inorganic salts such as vitamins, calcium, phosphorus and iron in mung beans are higher than those in japonica rice. Every 100g mung bean contains protein 22. 1g, fat 0.8g, carbohydrate 59g, calcium 49mg, phosphorus 268mg, iron 3.2mg, carotene 0.22g, thiamine 0.53mg, riboflavin 0. 12mg and nicotinic acid/kloc-. Protein is mainly composed of globulin, which is rich in the whole protein of methionine, tryptophan, lysine, leucine and threonine.

Mung bean is not only nutritious, but also a good summer product. Chinese medicine believes that mung beans are sweet and cool, enter the heart and stomach meridian, and have the functions of clearing heat and relieving summer heat, diuresis and stranguria, detoxification and detumescence. It is suitable for fever, polydipsia, sores, swelling and toxin, etc. It is a good product for relieving summer heat and vexation, clearing away heat and promoting fluid production in summer. "Compendium of Materia Medica" records that "it is an important drug in food to cure acne toxin and promote swelling; Removing all the poison of stones, arsenic and vegetation ... is really a good valley for the world. " People who often work in a toxic environment or come into contact with toxic substances should often eat mung beans to detoxify their health. Calcium and phosphorus in mung beans can supplement nutrition and enhance physical strength.

According to modern research, mung bean has the functions of detoxifying, preventing acidosis, promoting hair growth, forming tissues, hardening bones and teeth, and helping blood coagulation. Pharmacological analysis shows that mung bean can prevent experimental atherosclerosis and increase blood lipid in rabbits, and can quickly reduce the increased blood lipid. Its extract has obvious detoxification and liver protection effects. In addition, mung bean skin has a good inhibitory effect on staphylococcus. Mung beans as medicine can be described as the treasure of the whole body. Mung bean powder can clear away heat and toxic materials, treat sores and swelling, and treat burns; Mung bean skin can clear away heat and toxic materials, improve eyesight, and can sleep with chrysanthemum to lower blood pressure and improve eyesight; Mung bean flower can relieve alcoholism; A little mung bean boiled juice or mung bean leaf twisted juice plus vinegar can cure vomiting and diarrhea; Mung bean sprouts are good food for beauty and weight loss.

Nutrition of pea

Release date: June 28, 2006, has been accessed 38 times.

Peas, also known as peas, snow beans, winter beans, wheat beans, cold beans and so on. Pea seedlings, also known as asparagus, are cultivated in two varieties: white pea, also known as vegetable pea; Purple peas, also known as red peas or cereal peas. In addition, there are a few hybrids of purple flowers and white flowers, and the seeds are smaller than the above two. Among these kinds of peas, purple peas have high yield, strong stress resistance and slightly lower sowing amount, which is more conducive to green manure cultivation. Pea is rich in nutrition, and its seeds contain 20-24% protein, more than 50% carbohydrate, fat and multivitamins. Every100g of grain contains 0.04mg of carotene, 0.0 mg of vitamin B20.1.1.02mg of vitamin B20.1.02mg.

Peas are sweet in taste and flat in nature, and have the effects of regulating middle qi, promoting diuresis to relieve sore poison and removing oil on skin surface. It is suitable for young women with oily skin and makes women's skin shiny.

Pea is a kind of nutritious food, especially containing more trace elements such as copper and chromium. Copper is beneficial to hematopoiesis and the development of bones and brain. Chromium is beneficial to the metabolism of sugar and fat and can maintain the normal function of insulin. Choline and methionine contained in peas help prevent arteriosclerosis; Moreover, the vitamin C contained in fresh peas ranks first among all fresh beans. People with diabetes, hypertension and coronary heart disease, the elderly, children and eating peas are all beneficial. The phytohemagglutinin contained in peas is similar to the lectin contained in beans and lentils, which can agglutinate human red blood cells and promote mitosis. It can activate lymphocytes of tumor patients and produce lymphotoxin, which has non-specific damage to many animal cells. Therefore, it has the function of preventing and treating tumors. The remedies for treating diseases with peas are:

1, diabetes: green peas, cooked and light; Or mashed pea seedlings and squeezed juice, half a cup each time, twice a day. 1.

2. Hypertension coronary heart disease: pea seedlings, washed and mashed, juiced, half a cup each time, lukewarm, 1, twice a day.

3. Anemia and constipation: Cook fresh peas, mash them into mud, add fried walnuts and white sugar, stir well, boil, and add appropriate amount of lotus root powder to make soup, each time 1 spoon, 2-3 times a day.

Kidney bean, scientific name kidney bean, belongs to kidney bean. Kidney bean originated from Mexico and Argentina in America, and was introduced and cultivated in China at the end of 16.

Kidney beans are rich in nutrition. According to the determination, every100g of kidney bean contains 23.1.3g of protein, 56.9g of carbohydrate and 76mg of calcium, which are rich in B vitamins, and fresh beans are also rich in vitamin C. From the nutritional point of view, the content of protein is higher than that of chicken, and the content of calcium is 7% of that of chicken. Vitamin B is also higher than chicken.

Kidney beans can be used as raw materials for developing new varieties of nutritious staple food of grain beans. Kidney bean granules are full and fat, and can be cooked and stewed. Kidney beans also have high medicinal value. According to the records of ancient Chinese medical books, kidney bean is sweet in taste and warm in nature, and has the effects of warming the middle warmer, reducing qi, benefiting the stomach, stopping hiccups, tonifying kidney and benefiting qi. It is a good product for nourishing and dietotherapy.

Kidney bean is also a rare food with high potassium, high magnesium and low sodium. Every100g contains 65,438+0,520mg of potassium, 65,438+0,93.5mg of magnesium and only 0.8-0.9mg of sodium, which is of great use in nutritional therapy. Kidney beans are especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and salt aversion.

According to modern medical analysis, kidney bean also contains saponins, urease, various globulins and other unique components, which can improve human blood immunity, enhance disease resistance, activate lymphocyte T cells, promote DNA synthesis, and inhibit the development of tumor cells, so it has attracted the attention of the medical community. The urease content in it has a good effect on patients with hepatic coma.

Kidney bean is a nutritious food, but its seeds contain a poisonous protein, which can only be destroyed at high temperature. Therefore, eating kidney beans must be cooked, eliminating unfavorable factors, seeking advantages and avoiding disadvantages, and giving full play to its nutritional value.

References:

Qin-Qing 10

Nutritional value of broad bean

Author: Anonymous article Source: jk366 Click Update Time: July 2, 2006110144 Article Item: rangelshine Editor: zhlov

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Broad bean, also known as kidney bean, summer bean and Podocarpus, belongs to Leguminosae and Vicia. Native to Africa and the eastern Mediterranean, the young pods are green with velvety fluff inside, which turns brown or black when mature. The seeds are oblate and oval, and the hilum is black. The seed coat contains tannins. A little astringent. At present, more than 400 countries in the world have planted broad beans, with Asia planting the most, followed by Africa and Europe.

nutritive value

The solid content of mature broad beans is more than 3 times that of immature beans. Therefore, the calories, protein, minerals and some vitamins of mature beans are much higher than those of immature beans, but immature beans are an excellent source of vitamins A and C.

Broad bean contains a lot of protein, and its amino acids are relatively complete, especially lysine.

Broad beans are rich in dietary fiber.

Broad beans are rich in folic acid and vitamin A.

Effects on disease and health

Broad bean contains phospholipids, an important component of brain and nerve tissue, and is rich in choline, which has the functions of strengthening memory and strengthening brain. If you are studying for an exam, or if you are a mental worker, eating some broad beans properly may have some effect.

Protein in broad bean can delay arteriosclerosis, and crude fiber in broad bean skin can reduce cholesterol and promote intestinal peristalsis.

Modern scientific research has also found that broad beans are also one of the anti-cancer foods and have an effect on preventing intestinal cancer.

Chinese medicine believes that broad bean can invigorate qi and spleen, induce diuresis to reduce swelling, stop bleeding and detoxify, bean flower can stop bleeding, stop leukorrhagia and lower blood pressure, broad bean stem can stop bleeding, broad bean skin (broad bean skin) can strengthen spleen and promote diuresis, and silkworm cocoon can be burned and ground for external use to treat burns and impetigo.

Diet should be avoided.

I or my family members with a history of fava bean allergy should not eat it. Broad beans contain allergic substances, and some people will have different degrees of allergies, acute hemolysis and other poisoning symptoms, which is also commonly known as "silkworm disease." This is because these people lack glucose 6- phosphate dehydrogenase, and the disease is related to heredity.

Broad beans should not be eaten raw, because broad beans contain protease inhibitors and hemagglutinin, which is very harmful to human body and can be inactivated after soaking in water and blanching, so raw broad beans should be soaked or blanched several times before cooking.

Don't eat more broad beans to prevent abdominal distension from hurting the spleen and stomach. Broad beans, like most beans, also contain some indigestible carbohydrates, which produce gas under the action of gas-producing bacteria in the lower intestine. Some people even have diarrhea when they eat too much.

Methods of selection, preservation and consumption

Choose uniform, full, clean and flawless broad beans.

Fresh dried broad beans will gradually turn black after being stored for a period of time. To prevent the discoloration of broad beans, as long as the broad beans are placed in a low temperature (below 5℃), dry and dark environment, and then the container containing broad beans is sealed and covered, the discoloration speed of broad beans can be delayed.

Dry or fresh broad beans can be cooked directly or cooked with vegetables such as meat.

Related recipes and food collocation

Stir-fried fresh broad beans in Sichuan cuisine

Peel and wash the fresh broad bean skin; Wash the winter vegetables and cut into pieces. Put the pot on the fire, put oil on it and heat it. Stir-fry broad beans and winter vegetables in a pot. After cooking, add soy sauce, sugar and other seasonings and stir fry a few times.

This dish contains protein, fat and vitamin B? Vitamin B2, vitamin C, nicotinic acid, calcium, phosphorus, iron and other nutrients, especially phosphorus and iron, are rich in health dishes for preventing and treating iron deficiency anemia.

Diced broad bean ham

Peel the fresh broad beans and cut the ham into pieces. Heat the oil, add pepper and Jiang Mo into the wok, add broad beans and stir-fry until 70% cooked, add salt and stir-fry a few times, and add diced ham and stir-fry until the broad beans are cooked.

Nutrients (per kloc-0/00g)

Three nutrients

Heat 345 kcal

Protein 25.8 grams

Fat1.5g.

57 grams of carbohydrates

Cholesterol free

Dietary fiber1.2g.

mineral

Calcium 49 mg

Iron 4.4 mg

Phosphorus 339 mg

Potassium 992 mg

Sodium 2 mg

Copper 0.64 mg

Magnesium113mg

Zinc 2.84 mg

Selenium 2.02 micrograms

vitamin

B 1 0.37 mg

B20.12mg

C 16 mg

E 1.2 mg

Pantothenic acid 0.48 mg

Nicotinic acid 1.5 mg

85 micrograms

Folic acid 260 micrograms

K 13 μ g

Carotene 0.5 1 mg

For the public.

Most people can eat it.

Manifestation of silkworm bean disease

The incidence of silkworm bean disease is sudden, and hemolysis occurs within 1 ~ 2 days after eating fresh broad beans, the shortest is only 2 hours, and the longest is 2 hours.

Nine days apart. For example, if people get sick from inhaling human broad bean pollen, symptoms will appear within a few minutes. The incubation period has nothing to do with the severity of symptoms.

The anemia degree and symptoms of silkworm bean disease are mostly serious. Symptoms include general malaise, fatigue, chills, fever, dizziness, headache, anorexia, nausea, vomiting and abdominal pain. The sclera is slightly yellow, and the urine color is like strong black tea or even soy sauce.

Symptoms usually last for 2 ~ 6 days. In severe cases, there are symptoms of acute circulatory failure and acute renal failure, such as extreme pallor, general failure, weak and fast pulse, decreased blood pressure, mental retardation or irritability, oliguria or urinary incontinence. If not treated in time, it may be fatal.