Haricot belongs to bean cultures which the person eats. The imagination of cooks allows to use it as a main course, as a component and decoration of various foods.
Despite unsightly appearance, structure of haricot it is rather rich. It is a complex of vitamins (And, B, E, K, PP, C), a wide range of minerals (sodium, iodine, zinc, potassium, phosphorus and others), useful acids (lemon), cellulose, etc. Respectively, haricot which caloric content is about 300 Kcal is irreplaceable food product as positively influences work of internals and systems, improves a condition of hair, nails and integuments.
It should be noted that bean cultures are considered as one of the most useful products. Caloric content of this product depends not only on a grade, but also on process of preparation of a dish. For example, in boiled or stewed haricot contains much less calories, than in fried in oil or with addition of meat products.
The high content of cellulose is one more advantage which the red beans which caloric content practically doesn't differ from white have. And process of preparation doesn't differ. Only gustatory qualities. For example, the red beans are fleshier, and the white beans which caloric content is low have more mild and delicate flavor, boil soft quicker and don't paint water in brownish color. Special attention needs to be paid to the fact that the contained protein almost completely is acquired by an organism at the expense of what a small amount of a dish fills the daily need of an organism for this substance. The sulfur which is contained in haricot effectively promotes process of restoration at intestinal infections, skin diseases, diseases of the upper airways, etc. Iron is a part of blood, it is necessary for enrichment with oxygen and improvement of immune protection of an organism. To reduce sugar level in blood, also use haricot. Dish caloric content low, it is easily acquired, and the general condition of the patient as bean cultures possess insulinopodobny action without use of medicines as a result improves. It is expedient to use also shutters of haricot that promotes improvement of exchange processes and synthesis of urea. It is proved that haricot which caloric content allows to include it in various diets for weight loss positively influences work of an alimentary system. Due to receipt in an organism of cellulose there is a disposal of extra kilos. The green beans in addition possess also diuretic action, bringing a congestion of liquid and hazardous substances out of an organism. The advantage of haricot is noted also in the field of stomatology as beans have anti-inflammatory and antibacterial effect. It interferes with formation of a scale. The same properties promote healing of mechanical damages of skin, remove inflammations of internals of the person (liver, kidneys, a gall bladder, etc.). It isn't necessary to use haricot in a dry form as it is a toxic product without preliminary thermal treatment. Crude seeds can perniciously be reflected in a condition of all system of a human body, and the red beans in this plan are more dangerous, than white. Before process of cooking of a dish it is necessary to wet previously beans at several o'clock that will accelerate further process of preparation and also will eliminate a part of hazardous substances. Use not only seeds of haricot, but also pods which are also exposed to thermal treatment in water and are incredibly tasty and useful food product.