Choosing beans by color: which beans are healthier than white or red and how they differ from each other

We meet on the shelves of grocery stores every day beans... Its availability is not surprising, it has long ceased to be a rarity. But what do we know about her? Is this product helpful? Are we preparing it correctly? Should I eat it at all? We will understand these and other issues in more detail.

White beans

The beneficial properties of white beans are due to the content of a number of vitamins: A, B, K, PP, C and vitamin E, better known as the "natural antioxidant". It also contains vitamin B9, which helps the body fight atherosclerosis.

The product contains sulfur, magnesium and calcium. Sulfur has a beneficial effect on the body, weakened by intestinal infections, with diseases of the skin, bronchi and rheumatism. Magnesium and calcium help to strengthen bones and teeth.

reference... The calorie content of white beans is 102 kcal per 100 g of product.

Energy value:

1. Proteins - 7 g.
2. Fat - 0.5 g.
3. Carbohydrates - 16.9 g.

The presence of iron in white beans helps to increase the number of red blood cells in the blood, thereby improving the flow of oxygen to the cells.

Copper in white beans improves the production of hemoglobin and adrenaline in the body.

Beans contain amino acids such as tryptophan, arginine, lysine, tyrosine.

Properties of white beans

The protein included in the product is absorbed by more than 70%, while animal protein is less digestible. The high fiber content allows a person to stay hungry longer. About 200 grams of beans can provide the body with a daily fiber requirement.

Rough, difficult to digest dietary fiber helps cleanse the body... They absorb harmful substances and toxins, and then take them out. The shell of the grains has a diuretic effect.

Substances from the plant help in dissolving and removing kidney and gallstones. Therefore, beans are often found in the dietary menu of patients with gastrointestinal diseases, diseases of the kidneys, liver and genitourinary system.

The antimicrobial properties of the product contribute to the cessation of inflammatory processes.

Arginine is an insulin-like substance that has a sugar-reducing effect, which is very important in diabetes and high cholesterol levels.

Red beans

Red beans are a valuable source of vitamins C, E, D and group B. There are many trace elements in the product, including zinc, copper, sulfur, iron, potassium, magnesium and calcium.

reference... The calorie content of red beans is 93 kcal per 100 g of product.

Energy value:

1. Proteins - 8.4 g.
2. Fat - 0.3 g.
3. Carbohydrates - 13.7 g.

Red beans are a treasure trove of amino acids. It contains:

1. Tryptophan, which has a sedative effect on the nervous system of the body, relieves stress and helps in the fight against depression and sleep disturbances.
2. Arginine, which is responsible for the youthfulness of the skin. Additionally, arginine protects the female reproductive system.
3. Lysine, which actively fights intestinal infections and various viruses, including the herpes virus. Lysine also prevents the development of cancer.
4. Tyrosine acts as a powerful antidepressant, normalizes the work of the endocrine glands, improves the work of the adrenal glands.
5. Histidine is an assistant in the fight against anemia, as it is part of hemoglobin.This amino acid supports the functioning of the auditory nerve, absorbs ultraviolet rays, and normalizes joint function.

Properties of red beans

This plant has many beneficial properties, combines many vitamins and minerals, which makes it an irreplaceable food product.

Bean proteins that are easily digested in terms of nutritional properties, beans are placed on a par with fish and meat... Therefore, dishes with it can be eaten without harm, even for dinner. This is why vegetarians and athletes regularly include beans in their menu.

Despite their high nutritional value, beans are a dietary food product. A bean dish will leave you feeling full for a long time. Almost all nutritionists recommend that their patients include red beans in their diet.

In addition, red beans will help flush harmful and toxic substances from the body. To reduce the risk of malignant tumors in the body, it is enough to eat 100 g of red beans daily.

Athletes and hard workers know that this product is a valuable source of energy. It contains soluble fiber, which, when processed in the intestines, forms fiber and produces short-chain fatty acids from it. They play an important role in the production of energy in the body.

Eating beans: benefit or harm

Do not forget about the properties of white beans, which can adversely affect the body.

For the most part, contraindications are associated with intestinal diseases: colitis, gastritis, ulcers, increased secretion. It is not recommended to eat beans for gout.

The content of folic acid in the product prevents the possible development of atherosclerosis. It is known that folic acid is an essential element for the formation of the fetal neural tube.

Important! A pregnant woman and a child under 3 years old should eat beans with caution. In some cases, the harm from it can be more than the benefit.

With frequent consumption of white beans, there is an increase in intestinal motility, which can lead to gas formation and heaviness in the stomach.

Red and white varieties contain a large amount of complex carbohydrates, due to which the product is digested slowly. For people with diseases of the gastrointestinal tract, this is bad, but for insulin-dependent people - on the contrary, because glucose is released more slowly during digestion, and blood sugar rises gradually.

If we talk about red beans, they are definitely a healthy product. However, it is important to remember about the existing contraindications, you should not use it in large quantities.

Due to the purine content of beans, it is advisable for the elderly to eat them in small quantities. With kidney disease, the body may not be able to cope with the elimination of purine breakdown products, which can lead to a dangerous disease - gout.

It is very important to eat white beans cooked until cooked, as the raw product contains toxic substances... Pre-soaking (6-8 hours) beans removes some of the toxins with water. Also, after the first boiling of the beans, it is recommended to completely replace the water. It should be remembered that toxic substances are destroyed only after a long heat treatment.

What is the difference between white beans and red

Despite the fact that red and white beans are representatives of the same species, and their basic properties are identical, there are a number of minor differences between them that will help you figure out which beans are healthier.

In terms of calorie content, white and red varieties are almost the same.... However, athletes usually prefer white varieties, as they are better and faster absorbed by the body.

The benefits of beans in maintaining youth and beauty are undeniable: white beans are actively used in cosmetology, and red beans slow down the aging process of cells.

It is better for pregnant women to eat red beans. It is in it that contains a large amount of folic acid, which is necessary for hematopoiesis and promotes cell proliferation.

For people with diabetes, it is better to give preference to white beans. It helps to lower blood sugar levels and helps to normalize metabolic processes in the body.

In cooking, the red variety of beans is used as a base for soups, sauces, winter or summer salads, and snacks. Because of their delicate taste, white beans are often used for making soups, salads, and mashed potatoes.

In what form to use

Unlike most products, beans retains its beneficial properties after heat treatment, so it has a beneficial effect on the body both in boiled and canned form.

It is important to know about a few nuances when preparing this product. After boiling, it is recommended to drain the water in which the beans are boiled. Then pour clean cold water with a small amount of vegetable oil. Beans are cooked over low heat, without stirring during the cooking process. Salt is added after readiness.

Canned beans can also be eaten. It's convenient, and the nutrients in these beans are the same as boiled beans. However, do not forget that the canned food contains acetic acid, salt and other additives.

Conclusion

Red and white beans are incredibly healthy foods. They are not only rich in vitamins and other beneficial substances, but also help in the fight against many diseases. Which beans are better - white or red? The answer to this question lies in the individual characteristics of the organism. Remember that excessive consumption of even the most useful product can harm the body.

Eating beans in moderation will strengthen your body, and a wide variety of beans recipes will delightfully diversify your menu.