Haricot – the plant relating to family bean. Latin America is considered the homeland of haricot. In the nature there are 87 species of this plant, but the greatest distribution among cultivated was gained by haricot ordinary. Haricot ordinary in turn is divided into a large number of the grades differing in a distribution area, outward and productivity.
High content of protein in an essential measure defines advantage of haricot. It surpasses meat of many animals in this important component. At the same time proteins of haricot are well acquired. In a percentage ratio comprehensibility her squirrel reaches 75% that is rather good indicator.
It is possible to speak about advantage of haricot and considering wealth of structure of the microelements which are contained in seeds and pods of this plant. 100 grams of seeds of haricot contain about 15% of standard daily rate of calcium, standard daily rate of iron, 35% of daily need for magnesium, and also 10% of daily requirements of zinc. Calcium plays an important role in formation of a bone tissue, and also takes part in work of coagulant system of blood. Iron is an important component of hemoglobin thanks to which oxygen delivery to bodies and fabrics is carried out. Magnesium takes part in protein synthesis, and also influences comprehensibility of many other microelements. Useful properties of haricot are caused also by biological properties of zinc which participates in synthesis of male sex hormones and is necessary for effective metabolism of alcohol.
Besides, the advantage of haricot is defined by vitamin structure of a product. It is vitamin-rich B5 and B9. 100 grams of seeds of haricot contain about 20% of standard daily rate of B5 vitamin and standard daily rate of B9 vitamin. B5 vitamin is necessary for biosynthesis of carbohydrates, fats and proteins, and B9 vitamin participates in maturing of elements of blood.
Useful properties of haricot for a human body are concluded not only in seeds, but also in plant pods. It should be noted that the biological value of pods of haricot is several times lower, than seeds. At the same time pods contain some useful components which are not in seeds. For example, pods of haricot are vitamin-rich With and And which are necessary for normal life activity of the person.
At preparation of dishes from haricot it is necessary to follow simple rules which will allow to keep natural advantage of haricot and high tastes. Before preparation seeds do not recommend to presoak, and in the course of cooking water is recommended be not to salted. Salt already ready dish, just before giving on a table.
The haricots given about caloric content are very different. On the one hand, it is very caloric if to look at indicators of crude seeds. Considering that exclusively boiled haricot is eaten, make a start already from indicators of the steamed-out and humidified product. Caloric content of haricot is equal to 123 kcal on 100 grams of boiled haricot. These indicators allow to recommend it to the people watching weight and that who keeps to a diet.
At misuse harm of haricot can be shown. It is used only in the boiled look as crude haricot contains toxic agent фазин which collapses when cooking. Speaking about harm of haricot, it is worth mentioning that even at the correct preparation, its seeds can cause abdominal distention. In case of similar problems nutritionists recommend long soaking of seeds, despite the general recommendations of culinary specialists. In this case the amount of vitamins decreases a little, but problems with excess gas generation are solved.
Scientists from the Oxford university conducted a number of researches during which they came to a conclusion that vegetarianism can be harmful to a human brain as leads to decrease in its weight. Therefore scientists recommend not to exclude completely from the diet fish and meat.
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