The nutritional value of green beans

Contains high protein content up to 20% of its dry mass. Its Amino Acid composition and proportion are also relatively reasonable. It contains 18 kinds of essential amino acids for the human body, including essential amino acids, especially high lysine content. In addition, beans are also rich in dietary fiber, a variety of vitamins and minerals.

The effect and role of beans

Phaseolus vulgaris L. is a high-quality bean variety unique to northeastern China (Heilongjiang and Jilin Provinces) and contains high protein content, which can reach more than 20% of its dry mass. Its amino acid composition and proportion are also relatively reasonable. It contains 18 kinds of essential amino acids for the human body, including essential amino acids, especially high lysine content. In addition, beans are also rich in dietary fiber, a variety of vitamins and minerals. From the aspect of taste and nutrition, beans are high quality beans. Soybean is a kind of cold-sensitive vegetable, which is prone to physiological injury when placed under unfavorable low temperature conditions for a long time. The surface water-soaking depression is the most important cold injury symptom, which seriously affects the quality of the snap beans. The main problem that tendons are prone to occur during storage is the appearance of brown spots on the surface, yellowing of the outer layer of the soybean meal, aging, increased fibrosis, seed growth, and dehydration of the soybean meal. In order to better meet the needs of consumers and reduce the losses of producers and operators, it is urgent to solve the problem of keeping fresh beans. The preservation management of snap beans should be a complete system, which includes several aspects such as pre-harvesting, harvesting, post-harvest commercialization, storage, transportation and sales. For each of these links, fine control is required. Each step affects the storage life of the snap beans. If only controlling a certain link and ignoring other links, it will seriously affect the storage tolerance of snap beans.

Precautions for beans

When cooking beans, because the beans contain saponin, they are poisonous and cannot be eaten raw. They must be cooked so as to be edible. Heat it until it is cooked, otherwise it will poison.

How to buy beans

In the purchase of beans, generally uniform thickness of beans, bright color, transparent and shiny, full grain is better, and there are cracks, skin wrinkles, too thin without children, skin with insect traces of beans should not be purchased.

Amino Acid

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