Beans are a berry, vegetable or fruit: growing features

Delicious, nourishing beans are not only a food product, but also a method of treatment for many diseases. Pods with flat seeds strengthen the body, improve metabolism, and are suitable for dietary nutrition. Archaeologists claim that this crop was grown in South America 5 thousand years ago. Mention of legumes is found in ancient Rome. Beans appeared in Europe in the 16th century, brought by Spanish sailors. And in the 18th century, a beautiful flower appeared in the gardens of rich nobles of Russia - the bean. The legume plant began to be consumed as food later.

Kinds

Beans are a heat-loving leguminous crop, the seeds of which germinate at a temperature of 10–12 degrees above zero. When frost occurs, the seedlings die.

Beans are sown on neutral or slightly alkaline soils, where row crops (tomatoes, cucumbers, cabbage, potatoes) were previously cultivated. A young plant is moistened extremely rarely (only during periods of drought), since early watering provokes the ovaries to fall off. After the buds open, the intensity of “moisture saturation” of the soil is tripled. In place of the fading flower, a pod gradually forms, inside which kidney-shaped seeds (5 - 12 pieces) ripen.

The length of the bean fruit ranges from 7 to 25 centimeters (depending on the plant variety).

There are 3 types of beans according to their structure:

1. Hulling (grain). A characteristic feature is the presence of a parchment layer on the inside of the pod flaps. The color of the fruit varies from white to dark red with splashes. Shelling beans are grown mainly for their seeds.
2. Semi-sugar. There is a parchment layer in bean fruits, but it is noticeable only when the grain is drying. Young soft seeds of the plant, which are at the stage of milky-waxy ripeness, are used for food.
3. Asparagus (sugar). These beans are called vegetable beans because the green pod with underdeveloped soft seeds is used for food.

Interestingly, leguminous crops enrich the soil with nitrogen, as a result of which its fertility increases (due to the proliferation of nodule bacteria).

History of origin and homeland of beans

As already mentioned, the common bean is quite an ancient plant, and among the ancient farmers of Mexico and Peru it occupied a position among the main ones. Therefore, it is not surprising that the plant’s homeland is Central and South America.

Bernandino de Sahagún spoke about the variety of vegetables in his work “General History of the Affairs of New Spain.” He took the basic information (properties of plants) for his work from information provided by the Aztecs.

What would we do if it weren't for Christopher Columbus?

Christopher Columbus brought interesting beans to Europe after his second voyage. After spreading throughout Europe, the legume vegetable appeared in Russia. At first they called it that way: “French beans.” For a long time, due to ignorance, the plant was used as a wild shrub, and only starting from the end of the 17th century. finally spread as a vegetable crop from the legume family.

On a note . Why are beans beans? The name of the plant comes from the Latin word Phaseolus, which translates as “long bean”. At first, various legumes were called this - peas, beans, lentils, but after the appearance of our vegetable in Europe, the name stuck with it.

Chemical composition

Beans are a protein product that belongs to the category of complex carbohydrates.
The energy value of 100 grams of legume seeds is 335 kilocalories. Interestingly, the same amount of green beans contains only 30 kilocalories. Table No. 1 “Nutritional value of common beans”

Name	Nutritional value per 100 grams of product, grams
Starch	43,2
Water	14
Cellulose	3,8
Pectin fibers	3,6
Monosaccharides	3,0
Ash	0,95
Saturated fatty acids	0,90
Fats	2,0
Squirrels	21,0
Carbohydrates	54,0

Table No. 2 “Chemical composition of common beans”

Ingredient name	Element concentration in 100 grams of fruit, milligram
Vitamins
Vitamin B1 (thiamine)	0,46
Vitamin B2 (riboflavin)	0,16
Folic acid	0,085
Vitamin E (tocopherol)	0,6
Vitamin B3 (niacin)	2
Vitamin B5 (pantothenic acid)	1,2
Vitamin B6 (pyridoxine)	0,19
Vitamin K	0,0056
Vitamin C	18,8
Macronutrients
Potassium	1090
Phosphorus	470
Sulfur	150
Calcium	140
Magnesium	100
Chlorine	58
Microelements
Iron	5,9
Zinc	3,2
Manganese	1,32
Aluminum	0,64
Copper	0,578
Bor	0,49
Nickel	0,173
Silicon	0,092
Fluorine	0,04
Molybdenum	0,039
Sodium	0,038
Selenium	0,025
Cobalt	0,0182
Iodine	0,012
Chromium	0,01

Beans contain amino acids (arginine, tyrosine, lysine, leucine, tryptophan, histidine), organic acids (malic, manolic, citric), flavonoids and tannins.

Interestingly, beans “compete” with fish and meat in terms of the amount of easily digestible proteins.

Summarize

• Although beans technically belong to a separate food group called legumes, they are very similar to vegetables due to their high levels of fiber, vitamins, minerals and health-promoting phytonutrients.
• However, beans and other legumes differ greatly from most vegetables in their high levels of protein.
• Essentially, beans can be considered a legume, a protein food, or a vegetable.
• No matter which category you place them in, regularly consuming beans and other legumes can contribute to a healthy, balanced diet.

Beans

Beneficial features

Beans are an excellent source of protein, iron, potassium, magnesium, phosphorus and zinc.

What are its benefits for humans?

1. 
   Reduces elevated blood sugar concentrations (due to arginine content).

2. Participates in the regulation of salt metabolism (potassium is “responsible” for the osmotic pressure of intracellular fluid).
3. Calms the nervous system, increases resistance to stress (due to the presence of B vitamins and amino acids).
4. Regulates hormonal levels (due to the presence of protein structures).
5. Improves vision by optimizing the energy exchange of the eye and prevents photo-oxidation in the retina (these processes are controlled by carotenoids and B vitamins).
6. Prevents the deposition of tartar in the mouth (due to the presence of calcium, phosphorus and potassium).
7. Accelerates the regeneration of tissues and mucous membranes of organs (due to the content of fat-soluble vitamins A and E).
8. Increases male potency (by maintaining the natural level of sex hormones, for which zinc is “responsible”).
9. Relieves inflammatory processes in the kidneys and liver (organic acids have an antimicrobial effect)
10. Normalizes metabolic processes, prevents atherosclerosis (saturates the body with essential nutrients, prevents hypovitaminosis).
11. Strengthens the secretion of gastric juice.
12. Removes toxins from the body, supplying pectin and fiber to the body.
13. Strengthens the immune system, potentiates the synthesis of red blood cells, prevents the development of anemia (due to the presence of iron).
14. Protects genetic cells from mutations (natural antioxidants neutralize the effects of free radicals that cause DNA damage).
15. Accelerates the excretion of urine from the body, reduces swelling (potassium normalizes the correct water-salt balance).
16. Strengthens bones and teeth (due to calcium and magnesium content).

Beans are used in dietary nutrition for heart rhythm disorders, diabetes, atherosclerosis, edema of renal origin, hypertension, rheumatism, nervous overexcitation, salt metabolism dysfunctions, tuberculosis, cystitis, urolithiasis. In addition, beans are included in the menu of weight loss programs.

Use in folk medicine

The seeds, pods and buds of beans are used for medicinal purposes.

Let's look at the most popular recipes:

1. Infusion of bean leaves for hypertension, gout, diabetes. The healing extract is prepared as follows: grind 20 grams of dried bean husks, then pour half a liter of boiling water. After this, the broth is infused in a thermos for 40 minutes. The drug is taken 15 minutes before meals, 100 milliliters four times a day. The course of treatment is 21 days.
2. Powder from bean fruits for the treatment of burn wounds, weeping eczema, skin rashes. The dry seeds of the plant are ground into fine dust. To speed up the regeneration of the dermis, sprinkle the damaged areas with the resulting powder 3 times a day.
3. A decoction of bean leaves for rheumatoid arthritis. 20 grams of dry raw materials are poured with 250 milliliters of water. After this, the composition is boiled over low heat for 10 minutes. The decoction is taken 100 milliliters three times a day 40 minutes before meals.
4. Bean husk tea for edema, urolithiasis, and kidney inflammation. The healing decoction is prepared immediately before use. To do this, 15 grams of dry leaves are poured with 250 milliliters of boiling water. The tea is steeped for 5 minutes, then filtered and drunk. The healing extract is consumed in between meals (2 – 3 times a day). In addition, bean tea is used to prevent urolithiasis.
5. Bean puree for atherosclerosis, heart rhythm dysfunctions. Before preparing the “porridge,” the beans are soaked in water for 6–8 hours. Then the seeds are thoroughly washed and placed on low heat. After boiling, the beans are transferred to a pan with “fresh” water, in which the beans are cooked until fully cooked. Warm fruits are mashed with a fork, salt and butter are added to taste. To eliminate functional disorders, the daily menu includes at least 150 grams of dietary bean puree.
6. Herbal tea to loosen kidney stones. The components of the medicinal collection are bean leaves, blueberry leaves, blackthorn, yarrow herb, horsetail, St. John's wort. Herbs are mixed in equal proportions, with the exception of the last two, which are taken 2 times more. After this, 20 grams of the collection are poured with 300 milliliters of cold water and infused for 5 - 7 hours in a thermos. The herbal extract is then brought to a boil and immediately cooled.

The healing potion is taken 120 milliliters 3 times a day before meals. If lower back pain occurs, the tea dose is reduced to 60 milliliters. After the discomfort in the back disappears, the daily portion of the infusion is adjusted to normal.

1. Blood purifying tea. To create a collection you will need 20 grams of bean leaves, 15 grams of birch leaves, 10 grams of yarrow, 5 grams of horsetail, 5 grams of peppermint. After mixing the herbs, 20 grams of dry raw materials are poured with 400 milliliters of boiling water. The composition is left in a warm place for 2 - 3 hours. Take 100 milliliters of tea 4 times a day.
2. Bean juice for the treatment of chronic pancreatitis. Nectar is prepared from the fresh fruits of a legume plant. To reduce inflammation in the pancreas, take the juice at least 4 times a day, 70 milliliters. If necessary, add natural honey (5 - 10 milliliters) to the liquid.

Remember, it is advisable to use these recipes only after consultation with your family doctor.

What are beans

First, let's define what is meant by this word.

It all depends on the context. There are three options:

• name of the fruit;
• relation to the botanical family;
• plant.

Here's what the beans look like - photo of the plant.

Like fruits

This is the fruit of a plant of the legume family, consisting of two closed valves, inside of which there are seeds. They are attached to the bottom seam using seeds. Their shape can be different: short and long, straight and curved, twisted into a spiral and 4-sided with wavy wings.

From a botanical point of view, beans differ from pods in that the latter have an internal partition. And legume seeds are attached to it, and not to the doors.

Ripe fruits dry out, burst, and the seeds spill out onto the ground. But in some plants they do not open. But peanuts generally develop and ripen in the soil.

Like a family

The legume family is very large and includes plants from grass to trees. It includes beans, peas and Russian beans, but the whole list is much more extensive:

• soy;
• chickpeas;
• lupine;
• acacia;
• lentils;
• wisteria;
• Vika;
• alfalfa;
• sweet clover;
• clover;
• mimosa;
• acacia;
• and some other exotic plants.

These are food, fodder, ornamental plants, honey plants and even trees (for example, amaranth, doussia, merbau).

The additional value of representatives of this family lies in the ability to increase the fertility of even the poorest soils by enriching them with nitrogen. Legume symbionts are responsible for this - nodule bacteria that settle on the roots of these plants and bind atmospheric inorganic nitrogen, converting it into organic matter.

We only eat legume seeds (the exception is the asparagus form, which uses the stem). Of the seeds we are used to, lentils have the smallest seeds, Russian beans have the largest.

Seeds vary in shape, size and color:

• lentils - small flattened, green, brownish, yellow, orange;
• peas, chickpeas, soybeans - round, green, yellow;
• beans - oblong, have the richest range of colors - white, yellow, brown, red, black, speckled, two-color;
• garden beans are wide, flattened and large, green, light brown, purple, almost black.

Like a plant

These fruits are called ordinary, garden, Russian and horse.

In agriculture they are divided into fodder and vegetable. The former are more productive than the latter.

Plants reach a height of 0.5 to 1.5 m. The flowers are located in the axils of the leaves. This is where the fruits are formed.

Common beans are one of the most ancient crops on Earth. They were grown in Ancient Egypt, Ancient Greece, and throughout the Mediterranean. They are not found in the wild.

In Russia, this plant has been cultivated for more than 1000 years. It grows in almost all climatic zones, except the Far North.

Contraindications

For culinary purposes, bean seeds and pods that have undergone heat treatment are used. However, with weakened intestinal microflora, even boiled beans cause gas formation, bloating and heaviness in the abdomen. To neutralize the side effects, beans are consumed with fresh herbs, and fennel or dill seeds are added to the water where the fruits are boiled.

Beans are excluded from the menu for the following diseases:

• jade;
• gastritis;
• colitis;
• gout;
• stomach ulcer;
• acute pancreatitis;
• increased acidity of gastric juice;
• cholecystitis.

In addition, pregnant women, young children and the elderly should not consume beans.

Remember, consuming fresh fruits of the plant is strictly prohibited, since they contain toxic substances.

How is it different from beans, are they the same thing or not?

Let's consider whether beans are legumes or not, whether there is a difference between them and what it is. The difference is that beans and beans are different species of the same legume family. They are often confused with each other. Beans belong to the legume family. Its fruits are also called beans, like other representatives.

And if we look at what family beans belong to, we will see that these are legumes from the pea family, these are the fruits of leguminous crops.

There are signs by which these plants are distinguished:

• Beans are a bush plant, while pole beans are a climber.
• The homeland of beans is Mediterranean countries; beans came to Europe from Latin America.
• Bean seeds are round, while those of beans are slightly flattened.
• Beans have a much higher percentage of vegetable protein than beans.
• In addition to using these products as food for people, beans can also be fed to livestock.
• Inflorescences, seeds and leaves of beans are used in folk medicine to treat many diseases. In beans, only the pod flaps can be used for these purposes.

Application in cosmetology

For many centuries, beans have been successfully used in cosmetology. In ancient times, flour was obtained from it, on the basis of which women's powder was created. Interestingly, the Egyptian queen Cleopatra included beans in her weekly body care routine. Currently, beans are used as an anti-age agent for mature, aging and problematic facial skin.

What are the benefits of bean masks?

1. Nourish. Beans intensively soften facial skin, eliminate redness, and restore the hydrolipidic mantle of the dermis (due to the content of vitamins, amino acids, and natural antioxidants).
2. Lighten up. Considering that beans contain organic acids, products based on them are used to even out skin tone and reduce the appearance of freckles and age spots.
3. They pull up. Bean masks help in the “fight” against fine wrinkles and also improve facial turgor.
4. Cleanse. Home remedies with beans are used to dissolve blackheads on the skin (comedones) and dry out acne.

Nourishing mask for combination dermis

Ingredients:

• 20 grams of boiled carrots;
• 60 grams of boiled beans;
• 25 milliliters of sour cream;
• 10 milliliters of lemon juice.

Carrots and beans are crushed to a mushy state, and then combined with the rest of the ingredients. The composition is thoroughly mixed. The finished mixture is applied to the skin for 15 – 20 minutes. With regular use of the mask, the dermis acquires a fresh, healthy shade, pigment spots are lightened, and the “microrelief” of the face is evened out.

Purifying bean mask

Components:

• 60 grams of boiled beans;
• 50 milliliters of dill water (30 grams of herb are poured with 50 milliliters of hot water, left for 15 minutes).

The beans are mashed with a fork and then combined with dill infusion. The finished composition should resemble thick sour cream in consistency. The mask is applied to cleansed skin, avoiding the area around the eyes and lips, for 15 minutes. After this, the mixture is washed off with dill decoction diluted half with water.

Firming face mask with beans

Active components:

• 30 grams of boiled red beans;
• 35 grams of oat flour;
• 8 milliliters of lemon juice;
• 30 milliliters homemade cream.

These components are mixed and then applied to the face, neck and décolleté. After 20 minutes, the mixture is washed off with warm water. The mask is most effective for mature, aging dermis.

Composition for oily skin

Ingredients:

• 30 grams of bean puree;
• 1 egg white (whipped until foamy);
• 15 grams of wheat flour.

These components are ground and then applied to cleansed skin. After 20 minutes, wash with warm water. The mask is used to eliminate oily shine, cleanse pores, and even out facial tone.

Intensively cleansing mask

The mixture includes:

• 15 grams of grated cucumber;
• 15 grams of cottage cheese;
• 30 grams of bean puree.

The specified mixture is applied to a moistened face, gently massaging problem areas. Leave the mask on the skin for 15 minutes, then wash off. To obtain a lasting result, the procedure is performed every 2 days.

Helpful Tips:

1. The optimal frequency of using masks is 1 – 2 times a week.
2. For cosmetic purposes, it is better to use white beans.
3. The beans are boiled immediately before preparing the mask.
4. To obtain bean puree, the warm product is passed through a fine sieve.
5. Before the procedure, thoroughly cleanse the skin.
6. To achieve maximum effect, the ingredients are added to warm beans.
7. The mixture is applied to the skin in a thick layer, avoiding the area around the eyes.
8. It is advisable to use the water in which the beans were cooked to wash your face.
9. Wash off the mask with warm water, after which the dermis is toned and a nourishing cream is applied.

Along with cosmetic masks, it is advisable to use professional products containing bean extract. Namely: serum for correcting skin tone (Mary Kay), soothing skin gel with black bean extract (Beautykor), whitening face cream mask with green beans (Meitan), fabric mask based on fermented beans (Innisfree).

What varieties are there?

In total, there are more than 230 types of beans in nature, and not all of them are suitable for consumption. Among the most common, it is worth highlighting 4 varieties:

• Capsicum or asparagus. Beans with thick, juicy blades that consist of an edible pod and soft grains. Unlike shelled varieties, it has a delicate and refined taste.
• Red. Shelling beans have high nutritional value, but are classified as toxic plants. It should not be consumed raw.
• White. The shelled beans are oval in shape with a dense texture and milky white color. They have a thin, glossy shell that wrinkles when left in water for a long time.
• Purple. It is also called "Dragon's Tongues" because it has variegated yellow-purple pods with olive-green seeds. When heat treated, the skin acquires a yellow color and a dense structure.

Red beans
Before preparing dishes, it is recommended to soak shelled beans for 4-8 hours, and then cook until tender in salted water.

Cooking tips

To speed up the cooking of beans, reduce the concentration of harmful oligosaccharides, and improve their absorption in the intestinal tract, the beans are subjected to preliminary preparation.

Initially, the product is boiled for 2 minutes over low heat. Then cover the pan with a lid and leave on the stove for 2 hours. After this, the beans are soaked in cold water and left for 6 to 12 hours.

Regardless of the method of pre-treatment of seeds, beans are washed with running water before cooking. After this, the swollen fruits are poured with cold liquid and boiled over low heat. For first courses, the duration of cooking beans is 10-20 minutes, for side dishes - 30-60 minutes. The beans are most often cooked until half cooked (in a small volume of water), and then added to the broth or fried vegetables. It is better to place tomatoes, tomato paste, and sauces in the dish after cooking, since the acid increases the cooking time of the beans.

Regular beans are salted 10 minutes before the end of cooking, and asparagus fruits are salted after boiling. This will preserve the color of the pods.

Remember, cooking time for beans depends on their freshness. Therefore, when purchasing beans, pay attention to the packaging date of the raw materials.

Growing

Common beans are an unpretentious plant. However, here too there are nuances of cultivation. This plant is not suitable for acidic soils or those with groundwater close to the surface. It should not be planted in a space previously occupied by peas, beans or other members of the moth family. Good predecessors are cucumber, tomato, potato, cabbage.

The area intended for cultivation must be dug up in the fall and complex mineral fertilizers with a low nitrogen content must be applied. In the spring, a few days before planting the seeds, the soil is dug up again and loosened.

Common bean seeds remain viable for 6 years. Before sowing, you need to fill them with hot water for 10 minutes and then disinfect them in a boric acid solution.

Sowing should be done only when the soil warms up to +10°C. The seeds are placed in furrows to a depth of 4–5 cm, sprinkled with earth, and carefully watered. Shoots appear in a week. When growing climbing varieties, you need to take care of supports.

Since the plant is self-pollinating, different varieties can be grown on the site to produce seeds without the risk of unnecessary hybridization. The fruits are harvested when the valves wrinkle. They are dried in a well-ventilated area, husked, and stored at a temperature of +18–20°C.

Conclusion

Beans are a natural source of easily digestible protein and an excellent alternative to meat. It contains essential amino acids, vitamins, antioxidants, organic acids, micro- and macroelements.

To prevent functional disorders, beans are included in the menu 2–3 times a week (100–150 grams each). In addition, beans are an “indispensable” product for people suffering from rheumatism, diabetes, intestinal disorders, bronchial pathologies, genitourinary dysfunctions, and neurological diseases. Considering that the “protein” plant has a low calorie content, it is successfully used in dietary nutrition, especially in the fight against excess weight. However, to get maximum benefit from the product, it should be soaked in cold water for 6 to 8 hours before cooking.

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