Lately "" peas, haricot and lentil become fashionable again. In no small measure it is promoted by emergence of new technologies which eliminated need of long soaking of bean and accelerated process of their preparation.
It is known that bean are inexpensive, very nutritious and from them it is possible to prepare a lot of the most various tasty dishes. But there is more to come advantages of peas, haricot or lentil. If you want to dump, for example, couple of kilograms of weight and at the same time not to subject itself to a hungry diet, surely include bean in the diet. They contain few calories, but thanks to carbohydrates well satisfy hunger.
The major nutritive matters
The structure of bean meets the most strict requirements which can only be shown to tasty and healthy products: they are rich with the vegetable proteins full on amino acid composition; carbohydrates, mineral substances and vitamins. For example, in 100 g of haricot 22 g of protein and 54 g of carbohydrates contain, and in 100 g of beans – according to 6 g and 8 g. From mineral veyoshchestvo it is necessary to emit first of all the potassium and phosphorus playing an important role in maintenance of activity of an organism, and from vitamins – group B and витамин to PP. Bean are rich with also ballastyony substances which play the stabilizing role in maintenance of constant level of sugar in blood. BlaYogodar to influence of ballast substances, goes down as well the level of a holesteriyon in an organism.
As it is correct to store and prepare bean
Boboyovy can be stored in a dry, dark and cold spot from six to nine months. If previously the menyyosha has to wet, cook them much. It is also necessary to know that salt and acidiferous products, such, say, as tomatoes or vinegar, prepyatyostvut to softening and therefore it is better to add them how the dish buyodt it is ready.
Peas
The most popular of all bean – peas. It is on sale, as a rule, in the form of yellow or green peas. The high content of starch does peas neyomny dryish. Best of all it podhoyodit for puree or potages.
Haricot
Haricot – the most numerous group bean. The grades entering it otlichayotsya by considerable variety of forms and the sizes which in the ocheyored also differ with both taste, and a kayochestvo. For example, the white beans otyolichatsya by a mild flavor and, as a rule, strongly boil soft. Therefore most often do a potage of it, dobavyoly, depending on flavoring addictions and imagination, garlic, fat, pomiyodor or other components. The red beans are used in a fried or peyocheny look and also it is frequent as a stuffing.
Lentil
Each grade of lentil has the osoyoby color and, first of all, the size. IzYovestna types, different bolshiyom, average and small razmerayom of seeds. First of all the cover gives a characteristic lentil smell. And still, the more small lentil, the it is more tasty. As a rule, from it cook soup or porridge.