Healthy with Green Beans

Green bean is one of the popular food in Indonesia, the green beans you can find in almost all of our society as one of the most frequently consumed foods. Green beans can be processed in a variety of delicious food. However, caution in the process so that the green beans you do not lose the benefit nutrisinya.

Including green beans in the pod-polongan, with different types of nuts. In Indonesia, green beans are very familiar. Various foods such as onde-onde, compote, porridge can be made from mung bean. A special green beans can be a green bean seed flour or regular flour called hunkwe. Hunkwe flour used in making various types of cakes, a traditional ice cream, and noodles soun. Green beans are very easy to germinate, sprout green beans we know with the usual bean sprouts. Mung bean sprout in the form of the enzyme-active enzyme amilase one who helps in carbohydrate metabolism. Besides that it's tasty and delicious, green beans and kecambahnya has many benefits for health.

Gynecology Nutrition Green Beans

* High protein
Green beans are an alternative source of vegetable protein. Mung bean protein contains a high of 7 gr/100 gr. Protein has the amino acid complete. Protein in mung bean sprout has reduced the amount that is only 3 gr/100 gr, but the acid aminonya partly in the form of a free body quickly absorbed.

* High fiber matrix
Green beans have a high fiber contents of 7.6 gr/100 gr. Per fiber is sufficient your daily fiber requirement of 30%. Fiber useful to help smooth digestion and prevent constipation.

* Low carbohydrate
Carbohydrate in the green beans is 19 gr/100 gr. Quite low, and good to be consumed in the diet and muscle building program

* Contains essential fatty acid
Essential fatty acid in the green beans are omega-3 (0.9 mg/100 g) and omega-6 (119 mg/100 g). Omega 3 fatty acid that is useful to reduce cholesterol in blood.

* Low fat
Very good for people who want to avoid high consumption of fat. A low fat content in green beans cause of food or drinks made from green beans is not easy rancid, green beans because almost no fat.

* Rich vitamin
Green beans contain folat acid and vitamin B1 (thiamin) is high. Acid folat of 159 μg/100 g of thiamin, and 0.2 mg/100 gr. It also rich in B vitamins, like riboflavin, B6, acid pantothenat, and niasin. On the vitamin to help increase energy and metabolism.

* Rich mineral
Mung bean is rich in minerals, in the 100 gramnya such as potasium (266 mg), phosphorus (99 mg), Manganese (48 mg), calcium (27 mg), magnesium (0.3 mg), iron (1.4 mg) , zinc (0.8 mg), selenium (2.5 μg).

* Rich enzyme active
Green beans that are in the perkecambahan. Kaya akan enzyme is active as amilase the absorption and increase the formation of energy. Enzyme is destroyed at a temperature above 400 C, avoiding the high temperature heating.

* Rich antioxidants
Mung bean sprout has a womb fitosterol (15 mg/100 gr), which function as antioxidants.


Benefits of Green Beans

* The growth and formation of new cells
Green beans contain complete protein that helps the formation of the body cells, the cells of organs, muscle, and brain

* Improve absorption of nutrients
No direct role in this effect is related to the improvement of the growth of the body. Research revealed that defisiensi vitamin B1 causes the stomach and bowel evacuation twice slower that a difficulty in the process of digestion of food occurs, so the possibility of food can not be absorbed properly. In the mung bean sprout containing enzyme-active enzyme that improve absorption of nutrition and body metabolism.

* Improving the alimentary tract and prevent constipation
Green beans contain fiber that works to clean high alimentary tract, increasing intestinal peristalsis, so reducing the time the dirt pile in the intestine, fibers also play a role in lowering bad cholesterol level in the body.

* Source of energy
Vitamin B complex, useful to help the growth process. Defisiensi B vitamins can disrupt the process of digestion of food and could have a bad impact for growth. Vitamin B is part of the enzyme that plays an important role in carbohydrate oxidation to be converted to energy. Without the presence of vitamin B akan body to have difficulty in mencerna carbohydrate.

* To help the absorption of protein in the body
One theory states that vitamin B2 may help protein absorption in the body. The presence of vitamin B2 will increase the utilization of protein so penyerapannya become more efficient.

* Maximizing system of nerve
The first signs of the lack of vitamin B1 is a decrease of nerve. Nerve activity disrupted one of the causes of carbohydrate digestion is hampered. Research on a group of people who consume less vitamin B1 in a short time the symptoms appear not able to concentrate and less vibrant.

* Helps the formation of bone cells
Green beans contain calcium and phosphor regeneration for bone cells, and tooth.

* As antioxidants
Kecambahnya and green beans contain antioxidants to prevent oxygen penuaan early degeratif and various diseases. In addition, selenium also contain minerals that act as antioxidants to prevent cancer.

* Increase the body's physiology liveliness
Minerals contained in the green beans have a role in improving the balance of enzyme-enzyme in the body. Iron minerals produce functional red blood cells, prevent anemia blood. Zinc helps shape the balance of hormones & gland system. Manganese as a supporter of the enzyme carbohydrate mencerna.


Tips

* Sajikanlah green beans boiled in a way, be mixed with coconut milk. For you who consume green beans with a boiled as a porridge or trying to do these simple tips. Green beans take longer to boil software. Rendam green beans during the first night, then boil until the beans boiled with a small fire, and lift. Diamkan quite some time until cold. After that boiled again for the second time with a small fire. Drink water stew along with the green beans to get all nutrisinya.

* To shoot from the green beans should be washed clean and then served raw, for the enzyme-active enzyme that is easier to shoot in the damage treatment concoction.