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Peas, beans, corn and other vegetables
Vladimir Serchenko
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Beans - At every cottage
Beans are a favorite dish of many inhabitants of the planet. Do gourmets realize the full extent of the benefits and harms of their favorite dish? Everyone knows beans, they can present them according to a general description, gardeners can name its types, nutritionists talk about the benefits and dangers of this vegetable, but you can get the most complete information by reading this article.
- What are beans?
- Interesting Facts
- Types of beans
- Beans that are not beans
- What is the value of Phaseolus beans?
- Product benefits
- Folk "bean" recipes
- Recipes for leather
- What varieties of beans are the record holders for the content of nutrients?
- White and red grain varieties
- Contraindications
- Green beans
- Popular varieties of asparagus and green beans
- Decorative beans
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What are beans?
It's a vegetable! What has this representative of the legume family (Fabaceae lat.) Brought more - harm or benefit, over the long 5 thousand years that a person has been growing it?
The Latin name for beans is Phaseolus vulgáris - vulgar, that is, ordinary
A little less than 100 species of this vegetable are successfully cultivated in warm regions of both hemispheres of the Earth.
Almost all types of herbaceous lianas with feathery leaves bear fruit - bivalve hanging beans, commonly accepted as "pods", inside which contain from 2 to 10 seeds-grains, which are called "beans". Each half of an open bean with unripe grains is commonly referred to as a "shovel".
The beans themselves with shoulder blades and their bean seeds are also used for food. Beans, like beans, can be small (4-5 mm) or large (15-20 mm). Just like the pod beans, they have mottled, white, mosaic, purple, pink, solid and even black colors.
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Definition
Bean (garden, ordinary, horse, Russian, Fava, Aquadulche) - a plant of the legume family (genus Peas).
Garden (or common) bean seeds
Beans - fruits (seeds) of leguminous crops.
Beans - a plant of the legume family (genus Beans).
Bean seeds of different types
Interesting Facts
Where Phaseolus came to Europe - opinions differ... Some pundits suggest that this herbaceous one-year-old (most often) sailed from America with potatoes and tomatoes. Others point out that even Ancient Rome and Egypt were well aware of the taste and benefits of this culture.
Still others do not get tired of repeating that in ancient China they knew well how to grow beans and what to do with them further.
The mention of a plant, very similar in appearance and fruit, is indeed in archaeological documents from different eras and from different countries.Moreover, there is evidence that noble ladies (in particular, Cleopatra) used beans as a rejuvenating agent for the face and body, powder was made from grains ground into fine flour, and face lapping was made from juice.
In ancient Greece, grains were used to prepare cheap and nutritious food for warriors
In Asian countries, bean flour is popular, from which airy cookies and pies are baked, along the way making special sweets with fruit and butter, somewhat reminiscent of our "bars" or halva.
Some legumes have even been made into soap.
After the Spaniards and the Dutch introduced the rest of the world to the American-Indian species of this plant (XVI century), only 2 centuries passed and the "middle" Europe finally tasted the taste of rounded strong grains. In the truest sense! - Until now, Phaseolus flowers have adorned gardens and hairstyles, while the seeds were considered "terribly poisonous."
Who ate the first pot of beans is unknown, but it is known that:
In the British Isles, fried beans are held in high esteem. And in a year this vegetable is eaten there as much as the rest of Europe eats it.
This amount can only be compared with that which Americans eat. True, they prefer these stewed legumes. And best of all - with tomatoes, which were also considered "terribly poisonous" in Europe at one time.
Bean bushes
In Bulgaria, legumes are also loved. On the last Sunday in November, they even celebrate the Bean Festival. In Bulgarian there is no word for "beans", there they call it "zrno" or "bean". What kind of bean dishes are not prepared there! They say that local varieties have a special taste!
And from what beans and what do we cook?
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Comparative characteristics
To understand the difference between beans and beans, it is necessary to consider their comparative characteristics. First of all, the presented cultures differ in the area of origin. Beans originated on our continent, and common beans - came to us from across the ocean.
A bean is not only a food, but also a fodder crop. The beans grow in the form of a bush. Most are curly. The fruits of this culture are used by humans for food purposes.
For medicinal purposes, beans are used with fruits, flowers and valves. This is a great honey plant. In beans, only the valves differ in medicinal properties. Beans also have a more irregular shape. The beans are oval, smooth. The beans are flattened.
Thus, we found out that the bean is the general name of the fruit of a whole family of plants and at the same time an independent culture. It is distinguished from beans by its appearance, taste, and methods of application.
Types of beans
Strictly speaking, all beans are divided into only two types:
- Curly legumes
Curly beans
- Bush
Bush beans
Each of these types has 3 subdivisions:
Shelling beans
Shelling beans
- These varieties are grown for the sake of "Schhob Bulo!" - thanks to a specific protective parchment layer covering the grain, such beans can be stored for more than one year.
- These are late-ripening varieties, in the middle lane they do not have time to fully ripen.
- And in the southern regions, ripe seeds from dried leguminous valves are removed with the help of friction - they are husked.
Semi-sugar beans
Semi-sugar beans
- These varieties are mid-season - from 90 to 150 days.
- They cannot lie for a long time, although some of them have a thin shell parchment.
- Mostly they are eaten right away by removing the pod.
- The pod itself does not go to people for food (there are too many coarse fibers), but the cattle is happy with such a delicacy.
- Therefore, semi-sugar beans are also called "fodder".
Sugar variety
Sugar variety
- The second name is "asparagus", although this early-ripening bean has nothing to do with the Asparagus family.
- It's just that it is eaten along with the shoulder blades, is juicy, easy to prepare and has a pleasant sweetish aftertaste.
- In the middle lane, for obvious reasons, preference is given to early and mid-season varieties according to the timing of their ripening.
- Bush beans are held in high esteem, however, if you plan to harvest a large harvest, then it makes sense to put trellises for climbing varieties, even in a small area.
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Beans that are not beans
Interestingly, many "varieties" of beans grown in our orchards do not belong to the Phaseolus genus, although they are in the Fabaceae family - Legumes.
The most popular "defectors" will be, perhaps, Vigna, Mash and Azuki, which actually refer to some types of peas (Písum lat.).
Vigna is the most widespread legume crop in South, Southeast Asia, the North Caucasus, India, Pakistan, South America, etc., etc. Cowpeas (as this "beans" is called) come from the African West, but found a second home in China from where he settled all over the world.
Vigna, Radiant
You can often hear the following names:
- chinese cowpea
- bora
- snake beans
- cob beans
- horse or Russian beans
There are a little more than 15 of them. And all this variety is different subspecies of VignaVicia faba peas!
Mash - Vigna radiata (lat.). Previously called Phaseolus radiatus or Phaseolus aureus, which means beans. However, it is now well established - peas! In addition, it is well known in Tajikistan, Uzbekistan, Turkmenistan, the Caucasus, Kazakhstan, Asia and beyond: Turkey, India, Egypt, America, Australia.
Other names:
- gave
- chickpea or Turkmen peas
- golden beans
- mung beans
- dhal
- pea beans
Mash is valuable for its unique health properties. Culinary experts distinguish it for its delicate exquisite nutty flavor.
Azuki or Red Bean turns out to be a different kind of pea on check. Písum - Vigna angularis (lat.)! Very small grain - only 5 mm! The birthplace of Vigna angularis is the Himalayas.
Azuki, red beans
Azuki is the Japanese version of the name Vigna, where it is the 2nd most common dish.
Is there some more:
- chyori - Himalayas
- xiaodou or hundou - China
- phat - Korea
- dai-do - Vietnam
- lal chawali - india
- kambu - Somalia
Azuki's most popular recipes are sweet fillings, ice cream filler, drinks, pasta.
All types of non-bean beans can be soaked in water for 1.5-2 hours to facilitate cooking. And you don't have to soak it - bad things won't happen!
For grains of real beans, this process cannot be skipped! - The reasons:
- Raw beans are toxic to the digestive tract. Soaking removes toxic substances
- Oligosaccharides dissolve in water, which complicate digestion and cause flatulence
- Speeds up cooking time. Dry grain regains lost moisture in 8-10 hours
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Outcomes
Are beans a berry, vegetable or fruit? After all, beans are primarily beans. So says the science of botany, a separate category of products stands out Legumes. It also includes other familiar plants: soybeans, lentils, peas, chickpeas, peanuts.
The concept of "vegetable" does not exist in botany, it is rather a culinary and folk term. Beans fit the generally accepted description of vegetables. It will not be a mistake if you classify beans as vegetables, this is permissible. Therefore, you can safely call beans and peas vegetables.
As for fruits and berries, beans do not fully meet these concepts, they cannot be counted in these categories.
Now, knowing such nuances about beans and beans, you can confidently operate with these concepts in your life, without being afraid of mistakes. Wherever you take beans and peas, these are the vegetables you need for a balanced and healthy diet. Legumes, along with cereals and dairy products, should be in the diet of a healthy person.
What is the value of Phaseolus beans?
Can beans replace meat?
This product is highly respected by people who, for some reason, cannot eat meat. Meat contains all amino acids, fats, and other "building materials" that are essential for the proper functioning of the body. When eating without meat, this entire set will have to be recruited from other food products.
Common beans (Phaséolus vulgáris) will not be able to provide them in sufficient, but sufficient quantities:
Thanks to breeding work, now there are varieties in which proteins make up 30% or more; carbohydrates monosaccharides - 50% or more; fatty omega acids - 4% or more.
The content has also been increased:
- carotene
- phosphorus
- copper
- calcium
- zinc
- sulfur
- gland
- magnesium
- nitrogenous substances
Accordingly, the amount of organic acids and vitamins C, B1, B2, B6, PP increases.
The whole range of nutrients contained in legumes is assimilated by the human body by 75-80%.
The only thing that beans cannot provide a person is vitamin B12!
This vitamin is produced by bacteria that live in the intestinal tract of herbivores. This means that a person can get it from the outside only by eating a piece of meat.
So, it is wrong to represent beans as a complete analogue-substitute for meat products.
Chemical composition and calorie content
The fruits of beans, known back in the first millennium of our era, contain a huge amount of useful components, which are indicated by modern scientists.
Each fruit contains:
- a small amount of water;
- 40% vegetable proteins;
- fats;
- carbohydrates (including sugars);
- starch;
- fiber (dietary fiber);
- ash product;
- enzymes;
- essential amino acids;
- provitamin A (beta-carotene);
- retinol (or rather, the retinol equivalent of vitamin A);
- a line of B vitamins (riboflavin, thiamine, niacin, choline, pyridoxine, folic and pantothenic acids);
- ascorbic acid (antioxidant vitamin C);
- tocopherol (vitamin E);
- phylloquinone (or vitamin K);
- minerals - calcium, potassium, sodium, magnesium, manganese, phosphorus, iron, selenium, copper, molybdenum, zinc.
Available phytates and purines are found exclusively in raw grains, indicating the need for heat treatment.
The total calorie content of 100 grams of legumes is no more than 35-57 kilocalories.
What varieties of beans are the record holders for the content of nutrients?
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White and red grain varieties
Small, similar to white peas are produced by the Nevi variety. Small beans are real record holders in terms of vitamin and fiber content!
Slightly flattened oily lima grains have a slightly greenish tint, which disappears as the grain dries.
This is the usual for us "white beans", related to the shelling varieties, the high content of starch, protein and fiber makes them a real dietary product.
And the ease and simplicity of cultivation made Lima one of the favorite varieties of gardeners and summer residents. Can be dried or eaten in pods!
White beans with large white grains - Chali, favorites for potassium and calcium with high antimicrobial content
The favorite of gardeners of the middle lane is the early maturing (90 days) Gribovskaya. In a short period, accumulates the maximum possible amount of vitamins and minerals
Snow-white Swallow, covered with lilac-copper specks inside (grain) and outside (pod), is good both as a shelling option and as an asparagus. The main thing is to keep track of the degree of maturity! Has a high content of copper and zinc
Another variety to watch out for is Red Kidney
It tastes good in both beans and seeds. The seeds are shaped like a human kidney, and, by the way, is great for treating the genitourinary system.
Fava - a variety that tempts with its "antique" beauty of pale colored seeds and leaves
It is used as an asparagus side dish and as a peeling type.Like all red varieties, it has wound healing and anti-inflammatory properties.
No matter how the lovers and healers of this vegetable praise the beans, it must be admitted that there are contraindications to its use.
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Contraindications
Fortunately, there are much more recommendations for the use of legumes than contraindications.
They are as follows:
- Do not eat all types of fresh beans! At best, it can cause heartburn and an upset bowel movement called diarrhea. At worst, it can cause serious poisoning. The trouble is all - lectins, massively contained in red fruits, in white ones there are fewer, but not much.
- Older people should not go on a bean diet. - possible exacerbations of chronic senile diseases, stomach ulcers, stagnation of bile and acute inflammation of the walls of the gallbladder.
- Pregnant women should not abuse Phaséolus vulgáris dishes, breastfeeding and babies up to 3 years old.
- The fourth point explains the limitations of the third - with the use of legumes, increased gas formation occurs. Flatulence can be reduced by soaking the beans not in ordinary water, but in a weak soda solution. Dill well reduces intestinal gas.
White-fruited varieties cause less trouble than red-grain varieties
Additional fact. Beans do not lose their healing properties after hot processing and canning.
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Green beans
Asparagus or leguminous differs from the ordinary one in juicy plump shoulder blades, which can and should be eaten whole, along with small, soft grains.
Italians were the first to taste this dish.
They also bred the first varieties of asparagus beans, calling them "French" for their tenderness and sophistication of taste.
Just like grain, this variety contains exactly the same amino acids, vitamins and trace elements... Plus - asparagus regulates the water-salt balance of the body much more efficiently than grain varieties.
Unlike grain, green beans, on the contrary, are strongly recommended for people over 50. And they recommend making such dishes more regular - up to 2 times a week.
What will it give?
- Firstlydue to the high content of iron, copper and zinc, the boiled pod will help improve blood formation and hematopoiesis.
- Secondly, already known to us arginine will have a positive effect on the cardiovascular system with all the ensuing consequences.
- Thirdly, will increase the body's sensitivity to insulin and normalize sugar levels.
- Fourthly, blood pressure is normalized.
- Fifth, will remove toxins from the body.
- At sixth, will improve memory and brain performance.
- Seventh, will help to remove excess body fat.
- Eighth, will help to cope with depression.
- Ninth, strengthens the immune system.
- Tenth, eleventh, etc. thanks to its antibacterial properties, it will help to cure tuberculosis, hepatitis, gastrointestinal tract, genitourinary system.
And also the juice of asparagus varieties helps to relieve pain in inflammation of the joint capsules - bursitis. The applied compress from the gruel of fresh pods relieves the condition in a few minutes.
To enhance the effect, you can drink the brewed juice for several days.
Juice recipe
- Pre-soaked beans are passed through a meat grinder or juicer.
- In an enamel saucepan, let the resulting mass boil and immediately remove from heat.
- As soon as the broth cools down, you can drink 1-2 tsp. while eating.
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Popular varieties of asparagus and green beans
Early maturing (50 days) bush Saxon surprises with pink grain inside pale green shoulder blades almost devoid of fibers. Pod length - 12 cm
Another early ripening variety is the Oil King. The variety is not just fruitful, it is a delicacy
The yellow beans are well filled and up to 25 cm long.
The medium early variety Purple Queen (Purple King) gives good yields of 15-meter purple-lilac beans on any soil
Panther, contrary to its name, has yellow pods and has a medium late ripening period.
All varieties have a wonderful buttery-sweetish taste, are intended primarily for consumption freshly boiled, but do not lose taste and properties in the marinade or when frozen.
Green beans must be soaked for at least 30-40 minutes before hot processing. for the same reasons that cereals are soaked - toxins.
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Plant features
The natural habitat from which the vegetable crop was brought to other continents is South America. In their small homeland, beans have been cultivated for a long time. The indigenous population already then used protein-rich beans to create medicinal decoctions, infusions.
Building type
In dicotyledonous plants on straight or climbing stems, paired-pinnate leaves develop, and after flowering, instead of inflorescences, fruit-pods with seeds inside are formed. The bases of the herbaceous shoot in some varieties become lignified with age. Bean flowers, according to the description, can be of various different colors and shapes.
In a culture that belongs to vegetables, the fruits have a straight or curved elongated shape - up to 20 cm. There can be 6-8 beans in a pod, depending on varietal characteristics. The underground part is represented by a branched root.
Useful qualities
Due to its rich composition, beans are nutritious and healthy for the body. It is used in the preparation of various soups and side dishes, snacks. Beauty recipes with the addition of beans can be found in cosmetology.
Structure:
- proteins - 25%;
- carbohydrates - 66%;
- fats - up to 2%;
- calcium, magnesium, phosphorus, iron and many vitamins.
Caloric content per 100 g of product - 330 kcal.
The chemical composition of the beans turns them into a highly nutritious food with numerous health benefits:
- Lowers cholesterol and blood sugar levels.
- Regulates metabolism.
- Helps to strengthen the immune system and restore strength after illness.
Adding beans to face and hair masks helps tone the skin and maintain excellent hair structure.
Decorative beans
There are beans that are grown for beautiful flowers under the general name "Turkish beans".
The most frequent visitor of the "Turkish women" in our latitudes is Phaseolus coccineus - fast-growing vines (3.5-5 m) with beautiful bright red inflorescences, playing the role of a hedge or arched decoration.
Popular "Turkish bean" and other colors: white, salmon, two-color, burgundy.
As an introduction, we can offer the following:
Vigna caracalla
Dolichos purple (Lablab purpureus)
Although they all belong to decorative species, they are quite suitable for food, after soaking in water for at least 8-10 hours. In any case, the types of these legumes, well known in Thailand, Guinea and Goa, are used by the local population for cooking and in traditional medicine.
The medicinal properties of the juicy green shoulder blades and their seeds have also been confirmed by European medicine.
You cannot eat ornamental beans without pre-soaking! Fresh pods and grains are hazardous to health!
