Bean

Bean

Botanists say that there are more than five hundred varieties of beans, and the most popular types in our country are two such as blancer beans (prose) and eagle beans, and the second type has more nutritional value than the first, due to its large protein contents and the lack of its fibres, but people prefer the first type for the lack of long veins. Nagging in it.

Beans are eaten in one of three cases: either fresh, dried, or preserved in cans.

Dr. Leclerc provided a table between the differences between fresh and dried beans, and from it it is advised to us that the nutritional and calorific value of beans varies according to the state in which they are eaten .. This is the table.

Dried beans	Green Beans	Materials
12,63 1,54 20,77 3,50 61,56	89,17 0,21 2,50 0,70 7,52	Water  Fatty materials  Starchy substances  Grey materials materials hydrocarbon

  From this table, it becomes clear that dried beans give minerals and vitamins, especially vitamins (A), (C), protein and iron, n. Since the mineral elements in beans contain small amounts of (oxalates) n, there are those who advise replacing meat with beans in those with stones Bladder, but this opinion is wrong, because it is necessary for a person to abstain, during a pain attack, from eating any food that contains any amount of oxalate. And there is an opinion that says that dry beans are difficult to digest, especially for those with indigestion, ulcers, intestinal rot and infections. Perhaps the reason for this is that they contain many sugars that delay the digestion process in the intestine. As for the green beans, they are not prohibited even for those who complain of these symptoms. Rather, it is prescribed to them specially, and specifically for children, the elderly, and convicts, due to its great richness in proteins, because beans and their fellow peas are the richest vegetables in this substance, whose percentage in them increases to three times that of other vegetables, and sometimes to five times.

The beans are kept in cans after boiling or cooking and salting them, thus preserving many of their nutritious features and properties.