Green beans is one of the few vegetables that contain few calories, only 23 calories per 100 grams, however it contains a lot of iron and other valuable ingredients such as potassium, calcium, phosphorus, magnesium and zinc.
Why should you eat more green beans:
Due to the considerable amounts of iron it has, green beans are recommended to regularly be part of the diet of men and women who suffer from anemia. Half a plate of cooked green beans contains milligram iron and only 20 k-calories, compared to beans that have 215 calories.
But if we consider the small amount of fat and sodium, and a lot of calcium and fibre, green beans are thought very healthier and beneficial food.
Green beans should more frequently be part of the diet of healthy people, but should also be regularly consumed by those individuals who have a problem with raised blood pressure, blood sugar and cholesterol. The arginine in green beans reduces the level of sugar in the blood and urine.
By boiling, arginine gets destroyed. Green beans are recommended to regularly be part of the diabetics menu in the form of stews. Fibers contained in green beans improve digestion and reduce blood cholesterol.
Due to the wide range of potassium, green beans is a good diuretic which helps in the excretion of fluids and harmful substances from the human body, so it is recommended to people who have dilemmas with rheumatism and in subjects with elevated urea in urine.
How to prepare green beans:
– boiled: it is added to several types of salads such as salads with sardines, tuna, chicken salad.
– chopped: it is put in stews and stewed dishes.
Green beans can be spiced with garlic, thyme, peanuts and served with cheese, fish, chicken, and with any other form of meat.
Fresh, uncooked green bean contains protein (phasin) which can be poisonous, which means that you have to boil it before use, and you should not really try uncooked or raw, thermally unprocessed green beans!
