The benefits and harms of black beans for the human body

Bean plants, which are known to man today, number nearly ninety species. Black beans are considered to be a unique but not widely used legume. Its useful and harmful qualities are somewhat different from the varieties we know, but from the point of view of nutritional and medicinal qualities, such a plant is recommended for use. Let's take a closer look at this bean representative, what benefits and harms such beans have for the human body.

Description and characteristics of black beans

At first, this plant was grown by the Romans, Egyptians and Chinese, but more than two hundred years ago it came to our territory, having made a long journey from South America through France. Today, people in Brazil and Mexico continue to use it as the main ingredient in their diet. But if you think about it, then this role is most suitable for black beans, because they are considered the most nutritious variety.

Both the pods and their contents are black. At first glance, it may even seem that they are just dirty or spoiled by some kind of disease. The grain size is influenced by the cultivation conditions and the particular cultivar. There are some that are the largest among the legumes.

Bean grains are silky black, dense structure. They taste slightly sweet, with hints of smoked meats, which is considered a special business card of this plant. In cooking, black beans are perfectly used as an additive to meat and fish dishes, in soups, served with baked or fried vegetables.

Beneficial features

The plant has a record calorie value when compared to other bean varieties. One hundred grams of the product accounts for 314 kcal, which is almost sixty more than in red. The main nutrients are proteins, fats and carbohydrates. In addition, beans contain a lot of fiber, and if you eat one hundred and forty grams of the product per day, then you can freely replenish the need for dietary fiber.

The plant is also affected by the level of trace elements. The entire list consists of twenty-three items, the main of which are:

• zinc;
• iron;
• magnesium;
• potassium;
• phosphorus.

Some metals are heavy and can harm the body, for this reason the product is subjected to serious heat treatment before useto boil off all toxic substances. From this, the calorie content and the content of useful components are reduced by three times.

Amino acids are also present in beans, the role of which in health and life expectancy cannot be overestimated. It is they who help tissue renewal, maintain stability in the metabolism of proteins and carbohydrates, and prevent the development of oncology.

The beneficial components contained in beans affect the entire body, not being limited to certain systems:

• potassium helps with various puffiness, strengthens blood vessels, reduces stress on the heart;
• for women, beans are very useful because they contain vitamin B group considered a source for beauty and youth. In combination with other vitamins and mineral components, their anti-aging properties are manifested quite strongly - they improve tone, remove toxins, give a healthy look to the skin and nails, normalize the nervous system;
• beans helps to cleanse the body of toxins, removes cholesterol from blood vessels, dissolves kidney stones;
• participates in blood clotting;
• with regular use of the product improves brain function, the aging process slows down.

Beans are considered to be a good aid in the battle against overweight and obesity. But before using it, it is still recommended to consult a doctor.

Harm and contraindications for use

With all its positive advantages, the plant can also have a harmful effect on the body. These beans are considered the most nutritious and heavy food to digest. so it should not be consumed by those suffering from intestinal colic, ulcers, gout and an increased level of acidity in the stomach. Another contraindication is considered to be an allergenic effect on people with individual intolerance.

Use in traditional medicine

To lower blood sugar levels, it is recommended to take infusions and decoctions made on the basis of bean leaves. The high-quality protein that enters the body in this way is involved in the construction of insulin.

Besides, infusions are excellent as anti-inflammatory and antirheumatic agents, are diuretic compounds that can reduce pressure in the arteries and dissolve stones in the bladder and kidneys.

Application during pregnancy and lactation

Legumes are often excluded from the list of recommended vegetables during breastfeeding due to the fact that they can cause colic and bloating in the baby. But beans are still considered a nutritious food that can even increase the amount of breast milk. And if this vegetable is introduced into the diet correctly, you can significantly diversify a woman's diet and enrich her milk with useful vitamin compounds.

In addition, the salts and beneficial trace elements contained in beans will help stabilize the reproductive system of a nursing mother, and will generally strengthen the entire body.

Bean recipes

Preparation of infusions

• the beans are ground into a powder in a coffee grinder. 50 g of it is poured with boiling water (400 ml), infused in a thermos overnight. It is necessary to take half a glass about twenty minutes before meals;
• crushed leaves in the amount of three tablespoons filled with cold water (1 liter), insisted for eight hours, filtered. Take one glass before meals.

Decoctions

• a spoonful of powder from the bean flaps is poured with a glass of boiling water, boil for twenty minutes in a water bath. The broth should be cooled, filtered and squeezed. Reception is carried out three times a day, three spoons;
• a kilogram of bean flaps is boiled in three liters of water, filtered. It should be consumed on an empty stomach for a long time, one glass at a time.

These beans can be grown on a personal plot. It is recommended to use the Kindi variety, which is characterized by a black shade and a sweet aftertaste. with the presence of a slight bitterness. To keep the beans for a long time, they should be dried by spreading them out on sheets and placing them in a dry room with good ventilation. Further storage is carried out in jars or cloth bags.