Age of haricot very respectable – about 7 thousand years. In such countries as Ancient Egypt and China, haricot always enjoyed popularity. And haricot came to Russia from South America. Several millennia ago the bean plant was eaten not only, but also included in structure of raw materials in production of powder and whitewash. Historians claim that the queen Cleopatra had the recipe of the rejuvenating mask on the basis of haricot which it disclosed to nobody.
In Russia for the first time the bean plant appeared at the end of the 18th century, and before haricot was considered more as an ornamental plant and was not used for cooking. A bit later the white and red beans began to be added to many dishes and to use as an independent dish.
The warm climate therefore in the Crimea, South America and China this culture is grown up in large quantities is necessary for receiving a good harvest of haricot. In Russia it is accepted to land the grades, steady against cold possessing the mass of useful properties. It is ordinary haricot of white color. It grows practically in any soil in cool climate. The bean culture ripens much earlier, than thermophilic grades of haricot.
The fourth part of all useful substances containing in haricot – protein. If to compare two ingredients by amount of this useful substance: haricot and meat, bean culture will occupy the second step, and on the first place by amount of protein there is a meat. It means that it is possible to fill up a daily reserve of protein not only meat dishes, but also haricot, having prepared various dishes.
Haricot contains a large amount of pectin, fats, carbohydrates and cellulose. Besides, haricot and is rich in such microcells as iron, iodine, copper, zinc and fluorine; and macrocells – calcium, potassium, phosphorus magnesium and potassium.
The bean culture in a large number contains vitamin C, and also vitamins of group B and PP. Caloric content of haricot (seeds) differs from nutritious properties of haricot in pods. So, 100 grams of kernels of haricot contain nearly 300 kilocalories, and in the same amount of siliculose haricot – only 30 kilocalories.
Medicinal properties of haricot
As haricot contains a large amount of sulfur, by means of this plant it is possible to cure diseases of skin, an inflammation of bronchial tubes, and even to overcome intestinal infection. The iron containing in kernels of haricot helps an organism to cope with infections during a season . Besides, the bean plant long since is considered good diuretic natural medicine, and also is capable to clear an organism of toxins. As haricot belongs to dietary dishes, she can be met as a part of various medical diets - for improvement of a condition of the patient at heart failure, diseases of kidneys, a bladder and liver. Help to improve haricot dishes as the plant well influences nervous system. If you have a bad mood, you feel a breakdown, InfoAdvisor.net suggests to remember haricot and to prepare salad with haricot and vegetables.
In what advantage
Haricot is considered very useful and is applied to treatment of a set of diseases. InfoAdvisor.net recommends to pay attention to useful qualities of haricot:
- As as a part of haricot is present arginin, it promotes decrease that is very important at . For improvement of indicators it is necessary to use both haricot kernels, and a shutter.
- Has beneficial influence on .
- Haricot helps at and diseases of heart.
- As in haricot there is a lot of cellulose, it is possible to say goodbye to ease with an excess weight.
- Haricot is included often in structure of diets for restoration of balance of a salt exchange.
- The bean plant has good diuretic effect.
- Calms nervous system.
- Prevents formation of a scale and raid in a mouth.
- Promotes dissolution of stones in kidneys.
- Is good wound healing means.
- Removes inflammatory processes in a liver and kidneys, helps to dissolve stones.
- Haricot dishes help to lift .
- It is applied in cosmetology as the wound healing, nutritious and rejuvenating means. Try to make a mask from wrinkles of boiled haricot, vegetable oil and lemon juice. Haricot needs to be boiled, ground through a sieve and to mix with above-mentioned ingredients. Apply a mask on the cleared skin once a week. Instead of oil and juice of a lemon it is possible to add liquid honey and sea-buckthorn juice. After the first application skin will be smooth, and small wrinkles will disappear. Such masks need to be done to the women who reached a 40-year boundary.
According to nutritionists – haricot is a valuable useful product for health of the person and enters ten useful products. It is important to know, what even at heat treatment in a product useful properties therefore haricot can be frozen and preserved remain. Use beans not more often than 2 times a week.
Remember! In the raw haricot is it is strictly forbidden as it contains poisonous components. At preparation they collapse and do not bear threat for human life.
How to choose a qualitative product
As on sale it is possible to meet some grades of haricot which differs in the size and color, pay attention to appearance of a product. Haricot should not have damage, to be smooth to the touch and brilliant.
If you decided to stock up with siliculose haricot, choose green pods without spots. Break one – you have to hear a characteristic crunch, it and will indicate quality of a product. If in a supermarket you met the frozen haricot, look at an expiration date and availability of ice. Its presence indicates a numerous freezing. It is better not to take such product.
Upon purchase of tinned haricot it is worth paying attention, of what components it consists. If it is water, salt, sugar and haricot – such tinned product is considered the most useful. Preservatives, muddy sauce and the broken-up grains are inadmissible.
To whom is haricot contraindicated?
Haricot is that product which causes formation of gases in intestines. It is caused by that when the digested product falls down to the lower departments of intestines, bacteria which feed on them "get" not up to the end digested polysaccharides, forming a big congestion of gases. To reduce amount of polysaccharides, at preparation of haricot it is possible to add some leaves of mint or a thyme to water. Besides, to get rid of a similar side effect, haricot needs to be subjected to long processing. At first grains presoak for 5-8 hours in water with soda addition (depending on a grade). Nutritionists recommend to use the prepared haricot with the products suppressing , for example – with fennel. It is possible to try some grades of haricot, but only white will cause smaller gas generation, in comparison with other grades.
It is not recommended to use haricot at such diseases:
- stomach ulcer of a stomach;
- at the increased acidity.
It is interesting
In Ancient Greece from haricot cooked nutritious soup is there was the main food of poor segments of the population. Now haricot will be read in many countries and put it on the first place along with other useful products.
In Japan, China and Korea small grades of the bean enjoy popularity. They are crushed in a flour, bake flat cakes and do candies, and in Japan let out powder and shampoo from haricot.