Green bean is one of the popular food in Indonesia, green beans you can find almost all of our society as one of the frequently consumed foods. Green beans can be processed in a variety of delicious foods. But be careful in processing of green beans so you do not lose the benefits of nutrients.
Green beans in a group including beans, different kinds of nuts. In Indonesia, green beans are very familiar. Various foods such as dumplings, compote, porridge can be made from green beans. More special green beans can be used as green pea flour or regular flour called hunkwe. Hunkwe flour used in making various kinds of cakes, ice cream, traditional, glass noodles and noodles. Green beans are also very easy to sprout, mung bean sprouts usually familiar with the bean sprouts. Mung bean sprouts in the form containing the active enzymes amylase one who helps in the metabolism of carbohydrates. In addition to the savory taste and delicious, green beans and kecambahnya has many health benefits.
Green beans Nutrient
* High protein
Green beans are an alternative source of vegetable protein. Green beans contain high protein as much as 7 gr/100 gr. Protein contained a complete amino acid. Protein in mung bean sprouts have reduced the number of gr/100 only 3 grams, but some of the amino acids in the free form of rapidly absorbed the body.
* High in fiber
Green beans have a high fiber content of about 7.6 grams gr/100. Fiber is sufficient for your daily fiber by 30%. Fiber is useful to help aid digestion and prevent constipation.
* Low-carb
Carbohydrates contained in green beans is 19 gr/100 gr. Low and good enough to be consumed in the diet and muscle building programs
* Contains essential fatty acids
Essential fatty acids contained in green beans are omega-3 (0.9 mg/100 g) and omega-6 (119 mg/100 g). Omega 3 fatty acids which are useful for lowering cholesterol in the blood.
* Low-fat
Very good for people who want to avoid high fat consumption. Low fat levels in the green beans causing food or drinks made from green beans rancid is not easy, because the green beans contain almost no fat.
* Rich vitamin
Green beans contain folic acid and vitamin B1 (thiamin) high. 159 of folic acid and thiamin μg/100 g of 0.2 mg/100 gr. It is also rich in other B vitamins such as riboflavin, B6, pantothenat acid, and niacin. Vitamins contained in it helps increase energy and metabolism.
* Rich mineral
Green beans are rich in minerals, in like 100 grams contain potassium (266 mg), phosphorus (99 mg), manganese (48 mg), calcium (27 mg), magnesium (0.3 mg), iron (1.4 mg) , zinc (0.8 mg), selenium (2.5 mcg).
* Rich active enzymes
Green beans are in the germination period. Rich in active enzymes such as amylase that improve the absorption and the formation of energy. Enzymes are destroyed at temperatures above 400 C, heating to avoid high temperatures.
* Rich antioxidant
Mung bean sprouts contain Phytosterol (15 mg/100 g) that functions as an antioxidant.
Benefits of Green Bean
* The growth and formation of new cells
Green beans contain complete proteins that help the formation of body cells, the cells of organs, muscle, and brain
* Improve nutrient absorption
Indirectly this role is related to the effect of improving the growth of the body. The study revealed that vitamin B1 deficiency caused gastric emptying time and intestinal two times slower to indicate the difficulty of digesting food happens that these foods may not be absorbed properly. In the green bean sprouts contain active enzymes that enhance the absorption of nutrition and metabolism.
* Improve the digestive tract and prevent constipation
Green beans, high fiber cleanse the digestive tract functioning, increase intestinal peristalsis, thereby reducing waste of time accumulated in the intestine, fiber also plays a role in lowering levels of bad cholesterol in the body.
* Sources of energy
Vitamin B complex is useful for helping the process of growth. Vitamin B deficiency may interfere with the digestion of food and then could be bad for growth. Vitamin B is part of the enzyme that plays an important role in the oxidation of carbohydrates to convert into energy. Without the presence of vitamin D the body will have difficulty in digesting carbohydrates.
* Assists the absorption of protein in the body
One theory is that vitamin B2 may help the absorption of protein in the body. The presence of vitamin B2 will increase the utilization of protein so that absorption becomes more efficient.
* Maximizing the nervous system works
The first signs of a deficiency of vitamin B1 is the decline in neural work. Disrupted neural activity cause is one of the blocked carbohydrate digestion. Research on a group of people who consume less vitamin B1 in a short time the symptoms appeared unable to concentrate and less enthusiastic.
* Assist the formation of bone cells
Green beans contains calcium and phosphorus for the regeneration of cells of bone and teeth.
* As an antioxidant
Green beans and kecambahnya contain antioxidants to prevent premature aging and various diseases degeratif. Also also contain mineral selenium functions as an antioxidant to prevent cancer.
* Increased activity physiology
Minerals contained in the green beans a role in improving the balance of enzymes in the body. Function of iron minerals produce red blood cells, prevent anemia blood. Zinc helps to form the balance of hormones & lymph system. Manganese as a supporter of the enzymes work to digest carbohydrates.
Tips
* Sajikanlah green beans boiled way, do not be mixed with coconut milk. For those of you who consume green beans boiled manner or as a porridge try these simple tips. Green beans take a long time to soft boil. Soak the green beans during the first night, then boiled peanuts to boil over low heat, then lift. Set aside some time to cool slightly. After it boiled again for the second time with a small fire. Drink boiled water along with green beans to get all the nutrients.
* To sprouts from mung beans should be washed clean and then served raw, because the active enzymes in the sprouts are susceptible to damage caused by cooking treatment.
Green beans in a group including beans, different kinds of nuts. In Indonesia, green beans are very familiar. Various foods such as dumplings, compote, porridge can be made from green beans. More special green beans can be used as green pea flour or regular flour called hunkwe. Hunkwe flour used in making various kinds of cakes, ice cream, traditional, glass noodles and noodles. Green beans are also very easy to sprout, mung bean sprouts usually familiar with the bean sprouts. Mung bean sprouts in the form containing the active enzymes amylase one who helps in the metabolism of carbohydrates. In addition to the savory taste and delicious, green beans and kecambahnya has many health benefits.
Green beans Nutrient
* High protein
Green beans are an alternative source of vegetable protein. Green beans contain high protein as much as 7 gr/100 gr. Protein contained a complete amino acid. Protein in mung bean sprouts have reduced the number of gr/100 only 3 grams, but some of the amino acids in the free form of rapidly absorbed the body.
* High in fiber
Green beans have a high fiber content of about 7.6 grams gr/100. Fiber is sufficient for your daily fiber by 30%. Fiber is useful to help aid digestion and prevent constipation.
* Low-carb
Carbohydrates contained in green beans is 19 gr/100 gr. Low and good enough to be consumed in the diet and muscle building programs
* Contains essential fatty acids
Essential fatty acids contained in green beans are omega-3 (0.9 mg/100 g) and omega-6 (119 mg/100 g). Omega 3 fatty acids which are useful for lowering cholesterol in the blood.
* Low-fat
Very good for people who want to avoid high fat consumption. Low fat levels in the green beans causing food or drinks made from green beans rancid is not easy, because the green beans contain almost no fat.
* Rich vitamin
Green beans contain folic acid and vitamin B1 (thiamin) high. 159 of folic acid and thiamin μg/100 g of 0.2 mg/100 gr. It is also rich in other B vitamins such as riboflavin, B6, pantothenat acid, and niacin. Vitamins contained in it helps increase energy and metabolism.
* Rich mineral
Green beans are rich in minerals, in like 100 grams contain potassium (266 mg), phosphorus (99 mg), manganese (48 mg), calcium (27 mg), magnesium (0.3 mg), iron (1.4 mg) , zinc (0.8 mg), selenium (2.5 mcg).
* Rich active enzymes
Green beans are in the germination period. Rich in active enzymes such as amylase that improve the absorption and the formation of energy. Enzymes are destroyed at temperatures above 400 C, heating to avoid high temperatures.
* Rich antioxidant
Mung bean sprouts contain Phytosterol (15 mg/100 g) that functions as an antioxidant.
Benefits of Green Bean
* The growth and formation of new cells
Green beans contain complete proteins that help the formation of body cells, the cells of organs, muscle, and brain
* Improve nutrient absorption
Indirectly this role is related to the effect of improving the growth of the body. The study revealed that vitamin B1 deficiency caused gastric emptying time and intestinal two times slower to indicate the difficulty of digesting food happens that these foods may not be absorbed properly. In the green bean sprouts contain active enzymes that enhance the absorption of nutrition and metabolism.
* Improve the digestive tract and prevent constipation
Green beans, high fiber cleanse the digestive tract functioning, increase intestinal peristalsis, thereby reducing waste of time accumulated in the intestine, fiber also plays a role in lowering levels of bad cholesterol in the body.
* Sources of energy
Vitamin B complex is useful for helping the process of growth. Vitamin B deficiency may interfere with the digestion of food and then could be bad for growth. Vitamin B is part of the enzyme that plays an important role in the oxidation of carbohydrates to convert into energy. Without the presence of vitamin D the body will have difficulty in digesting carbohydrates.
* Assists the absorption of protein in the body
One theory is that vitamin B2 may help the absorption of protein in the body. The presence of vitamin B2 will increase the utilization of protein so that absorption becomes more efficient.
* Maximizing the nervous system works
The first signs of a deficiency of vitamin B1 is the decline in neural work. Disrupted neural activity cause is one of the blocked carbohydrate digestion. Research on a group of people who consume less vitamin B1 in a short time the symptoms appeared unable to concentrate and less enthusiastic.
* Assist the formation of bone cells
Green beans contains calcium and phosphorus for the regeneration of cells of bone and teeth.
* As an antioxidant
Green beans and kecambahnya contain antioxidants to prevent premature aging and various diseases degeratif. Also also contain mineral selenium functions as an antioxidant to prevent cancer.
* Increased activity physiology
Minerals contained in the green beans a role in improving the balance of enzymes in the body. Function of iron minerals produce red blood cells, prevent anemia blood. Zinc helps to form the balance of hormones & lymph system. Manganese as a supporter of the enzymes work to digest carbohydrates.
Tips
* Sajikanlah green beans boiled way, do not be mixed with coconut milk. For those of you who consume green beans boiled manner or as a porridge try these simple tips. Green beans take a long time to soft boil. Soak the green beans during the first night, then boiled peanuts to boil over low heat, then lift. Set aside some time to cool slightly. After it boiled again for the second time with a small fire. Drink boiled water along with green beans to get all the nutrients.
* To sprouts from mung beans should be washed clean and then served raw, because the active enzymes in the sprouts are susceptible to damage caused by cooking treatment.
0 comments:
Post a Comment