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 | "Description" by Whiz35 (11828 pt) | 2019-Jul-27 12:55 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
The bean (Phaseolus vulgaris L.), is one of the most important plants for human nutrition and is also one of the vegetables with more protein.
In richer countries, the consumption of beans consumption has decreased even though meat production is much more expensive and is considered, by comparison, less healthy.
Red meat has important health contraindications as it appears to be associated with cardiovascular disorders and cancer. The scientific literature agrees on this.
To counter this trend, it is suggested to replace meat, in particular red meat, with vegetables that provide the human body with the proteins necessary for healthy development, i.e. beans.
Even with regard to one of the most common health problems in high-tech countries, obesity, beans play an important role.
The content of the beans includes (1):
In addition to providing nutrients such as multifaceted carbohydrates, high protein, dietary fiber, minerals and vitamins, these also contain a rich variety of polyphenol compounds with potential health benefits (2).
In a comparison between white beans and beans of different colors, white beans were shown to be richer in dietary fiber, uronic acid (a product of sugar oxidation), and calcium (3).
With regard to the problem of high blood sugar an extract of white beans proved effective in lowering the glycemic index (4).
References___________________________________________
(1) Dry beans of Phaseolus. A review. Part 1. Chemical composition: proteins. Sathe SK, Deshpande SS, Salunkhe DK. Crit Rev Food Sci Nutr. 1984;20(1):1-46.
(2) Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview. Hayat I, Ahmad A, Masud T, Ahmed A, Bashir S. Crit Rev Food Sci Nutr. 2014;54(5):580-92. doi: 10.1080/10408398.2011.596639.
(3) The Spanish Core Collection of Common Beans (Phaseolus vulgaris L.): An Important Source of Variability for Breeding Chemical Composition. Rivera A, Plans M, Sabaté J, Casañas F, Casals J, Rull A, Simó J. Front Plant Sci. 2018 Nov 13;9:1642. doi: 10.3389/fpls.2018.01642.
(4) Lowering the glycemic index of white bread using a white bean extract. Udani JK, Singh BB, Barrett ML, Preuss HG. Nutr J. 2009 Oct 28;8:52. doi: 10.1186/1475-2891-8-52.
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