bean

Beans are one of the most present legumes in our traditional diet.

The first image that comes to mind when thinking about beans is sure to be in the form of stews or stews so typical of our elders, although nowadays it is increasingly common to add them to different dishes, both hot and cold, in the form of a salad or as an accompaniment, sautéed with what we most want.

The continuous presence of beans over the years within the typical gastronomy in different communities, has caused them to have many denominations: fabes, beans, beans, fabas, beans...

And not only do they have different denominations, but we also have a great variety, formerly divided by region, but now available to everyone, such as the white bean, the ironed bean, the Palmeña bean, the black bean , the blackeye bean, the pint, red bean etc.

Properties of beans

• High content of vegetable proteins.
• Provides carbohydrates.
• High iron content.
• Vitamins of group B and C.
• High fiber content.
• Great source of minerals such as sodium, potassium, calcium, magnesium and zinc.
• Low fat and cholesterol content.

Benefits of beans

Beans have a low calorie intake, so if we combine them correctly, they are a very good option in hypocaloric diets that seek to lose weight. In addition, they have great satiating power and the ability to block the absorption of carbohydrates in the body.

Thanks to their alpha-amylase inhibitors, as well as their high iron content and low fat content, beans are great allies of cardiovascular health. They help us maintain optimal blood sugar levels, control triglycerides, stimulate metabolism and reduce cholesterol along with fiber.

The amount of fiber and protein that beans provide us favors intestinal movement, improving transit and digestion.

On the other hand, beans are beneficial natural antioxidants that help and protect against skin aging due to sun exposure.