What is the effect of green beans? Nutritional Dishes From Green Beans

Green beans, also known as green beans, are native to Central Asia and India. They are usually distributed mainly in the tropics and grow favorably in Asia.
This bean is extremely adaptable to climatic conditions. Therefore, in Vietnam they are selected and cultivated quite a lot.
Characteristics of green beans
Green beans are herbaceous plants, depending on the bean variety, the stem will be green or turn purple-red. The stem is quite hairy and less so towards the base. Each mature tree has an average height of 30-60cm.
The leaves are compound and also hairy on both sides of the leaf. Green pea flowers grow in the leaf axils, are white and gradually turn pale yellow when in full bloom. Green beans are oblong about 6 – 10cm long, each fruit has many seeds inside. The seed part has more uses than the outer shell.
characteristics of green beans
2. Nutritional value of green beans
An average of 220 grams of green beans contains the following nutrients:
Energy: 212 kcal
Fat: 0.8 gr
Protein: 14.2 gr
Fiber: 15.4 gr
Vitamin B1: 24% of the RDI
In addition, green beans are also a rich source of other nutrients such as folate, phosphorus, iron, etc.
Nutritional value of green beans
3.Effects of green beans
Contains antioxidants, prevents chronic diseases
Chickpeas are a rich source of antioxidants such as phenolics, flavonoids, caffeic acid and many more. These substances have the ability to limit the formation of free radicals by destroying harmful molecules.
A test-tube study demonstrated that the antioxidants in chickpeas have the ability to neutralize free radical activity. This helps your body fight chronic diseases like lung cancer or stomach cancer.
Green beans contain antioxidants
Prevent stroke
Two active ingredients vitexin and isovitexin abundant in green beans are also 2 antioxidants. They help fight free radical damage that forms heatstroke, stroke when body temperature rises suddenly.
Consuming green beans in moderation can help your body fight stroke effectively thanks to the anti-inflammatory properties of these two active ingredients.
Green beans prevent the risk of stroke
Reduce the risk of heart disease
The level of cholesterol in the blood is directly proportional to the risk of cardiovascular diseases and green beans are one of the foods that are very beneficial for heart health, as they can reduce bad cholesterol.
An animal example has shown that the active ingredients in mung beans have the ability to protect the LDL particles from interacting with unstable free radicals.
Green beans reduce the risk of heart disease
Helps lower blood pressure
High blood pressure is also a leading cause of cardiovascular disease and can lead to death. Chickpeas can lower blood pressure thanks to potassium, magnesium and fiber.
When tested on animals, certain proteins in chickpeas can block enzymes that increase blood pressure. Not only that, consumption of chickpeas has also been shown to reduce blood pressure in adults and people without high blood pressure.
Green beans help lower blood pressure
AIDS digestion
Green beans are an extremely rich source of fiber and resistant starch, which will be a great help for your gut.
Resistant starch and fiber help nourish and support the growth of beneficial bacteria in the gut. These beneficial bacteria can digest fiber and resistant starch into short chains of fatty acids.
Not only that, the carbohydrates in mung beans are easier to digest than other foods. Consuming green beans can help the digestive system work “easier”.
Green beans support the digestive system
Reduce blood sugar
Elevated blood sugar can have serious effects on your health. They are also one of the factors associated with other diseases such as heart disease or blood pressure.
Animal studies also show that chickpeas are rich in protein and fiber, which can maintain blood sugar at a stable level by slowing the release of sugar into the bloodstream.
Green beans help lower blood sugar
Help lose weight
Green beans are also one of the best weight loss foods thanks to their ability to prolong satiety and prevent hunger hormones from developing.
A review of nine studies found that when eating green beans, about 39% of study participants felt fuller and hungrier for longer.
Green beans support weight loss
Support pregnancy health
Folate active ingredient in green beans helps pregnant women and fetus develop stably and optimally. Mung beans contain up to 80% of the RDI of folate, which helps prevent birth defects in the fetus.
Not only that, adding green beans (cooked) to the menu of pregnant women can provide significant iron and protein content. However, pregnant women should avoid eating bean sprouts because they can carry bacteria that are harmful to health.