Green beans: benefits, contraindications and recipes

a brief description of

The legume plant is considered one of the oldest, since it began to be grown in Ancient Egypt. Since then, the product has become very popular and has survived to this day. Green beans are beneficial for the human body, which is why many people now include them in their diet.

How does it grow?

Green beans are a heat-loving plant, so they are planted late compared to other crops. As a rule, if weather conditions permit, planting is done at the end of May, when the ground has warmed up well enough.

Green beans are unpretentious in care, but require such measures as:

• control of constant heat, since hypothermia can lead to the death of the plant;
• regular hilling and periodic mulching;
• regular and abundant watering.

When the plant reaches two meters in length, the top is pinched so that all the juices go to the fruits and not to the foliage.

Harvesting green beans is an important part in growing the plant, as it should not be allowed to become overripe. If beans have time to form in the pods, they will no longer be green beans. Once the pods have set, they can be cut off after a week. The more often you cut bean pods, the more harvest the plant will produce, so you need to inspect the crop every four to five days.

Worth knowing! The best time to harvest is early in the morning, when it is not yet hot. It is believed that during this period the maximum amount of useful substances is collected in the fruits.

What does it look like?

Modern breeding has achieved great success in breeding plants, and beans are no exception, so there are many options for what a pod variety can look like. As a rule, these are not fully ripened pods (quite fleshy) of ordinary grain beans. Length and color may vary depending on the type and variety. However, you can rarely find whole green beans on sale, since almost immediately after harvesting they are cut into small pieces, which are used for cooking.

Taste

If you eat green beans fresh (although not everyone likes them in this form because of their specific taste), then they are sweetish, crunchy and very watery. Some compare it to a cucumber or ordinary grass. © https://ydoo.info/product/zelenaya-struchkovaya-fasol.html The prepared product has a more pronounced bean flavor. The taste of green beans largely depends on the ingredients that are added during cooking.

Worth knowing! When eating green beans raw in large quantities, there is a risk of poisoning, since the vegetable contains poison. Therefore, many advise treating the product thermally.

How to choose a variety for your region

The climate in central Russia is, of course, not subtropical, but rather mild. It is quite rare for gardeners to be very unlucky with the weather in the summer. Accordingly, under these conditions it is possible to grow almost all varieties of beans, even climbing beans, which have the longest growing season. But still, to be on the safe side, it is better to plant the latter as seedlings. Consequently, when choosing, you can focus mainly on the yield, taste and size of the plants.

The Urals and Siberia are rightfully considered a “risky farming zone.” When grown in open ground, only early and mid-early varieties of beans have time to ripen there. You will have to abandon climbing varieties, unless they are planted solely for the purpose of decorating the site. It is advisable to plant beans as seedlings in open ground in these regions.

Varieties of green beans

All types of green beans belong to the same family - legumes. The first criterion by which green beans are distinguished is the method of growth:

• bush;

• curly;

• semi-climbing (different from the previous height of the bush - no more than two meters).

Each type of bean has its own advantages, for example, bush beans are characterized by early ripening and ease of care. Climbing green beans are very easy to care for and do not take up as much space on the site as bush beans.

Depending on what part of the beans is used for food, the following types are distinguished:

• grain (hulling) has a rough surface layer;
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• asparagus (vegetable) has the softest surface layer, which allows it to be used for food while still very young;

• semi-sugar (the surface layer is softer than that of peeling, therefore it is more valued in its unripe form).

Sugar beans and green beans are most valued because they are softer and do not contain coarse fibers in the unripe fruit.

The varieties of green beans depend on which variety was planted. But there are a lot of them: according to some sources, there are more than 50 of them, and according to others, more than 80. In addition, the vegetable boasts a fairly wide color range, for example, not only classic green, but also purple, red, yellow and even pockmarked colors are found.

Calories and nutritional value

The plant is characterized by low energy value: 100 g of product contains about 26 kcal. Contains:

• carbohydrates – 7 g;
• fats – 0.2 g;
• proteins – 2.1 g;
• plant fibers – 2.7 g;
• water – 88 g.

The calorie content of a product is influenced by the cooking methods and composition of the dish. Low energy value has an undoubted benefit of green beans in the diet.

While white beans contain large amounts of vegetable protein, green beans contain slightly less. But there are much more vitamins and other useful substances.

The composition of nutrients (per 100 g) of the product is as follows:

• proteins – 2.5 g
• fat – 0.5 g
• carbohydrates – 3 g
• organic acid – 0.1 g
• starch – 0.6 g
• fiber – up to 1 g
• ash – up to 2 g
• water – more than 90 g

Green beans are a storehouse of vegetable protein.
The vitamin composition of green beans is very diverse. Product contains:

• Vita A, C, E, RR
• vita group B
• iron, potassium, calcium, magnesium, sodium, sulfur, phosphorus

The energy value of French beans is 30 kcal per 100 g.

Green beans are low in calories.
The calorie content in green beans depends on the variety and ranges from 23–31 kcal/100 g.

The nutritional value and nutritional value of 100 g of vegetables are as follows:

• proteins - 2.5 g;
• fats - 0.3 g;
• carbohydrates - 3 g;
• organic acids - 0.1 g;
• dietary fiber - 3.4 g;
• water - 90 g;
• ash - 0.7 g.

Did you know? The vast majority of green beans are grown by the Chinese (70%). The largest exporter is Kenya.

What is the difference between green beans and asparagus beans?

Criteria for distinguishing string beans, asparagus and regular beans:

1. Appearance. Green beans are represented by unripe fleshy pods, which, when growing, contain beans of regular beans. Green beans are a type of green bean that has a more elongated shape and soft leaves. Regular beans are beans that ripen in pods.
2. Color. Green beans have a wide variety of colors: from green to purple. Green beans are usually only green. The color range of regular beans can also vary: purple, red, and yellow beans are also found. But green ones are unlikely to be found, since this color indicates an unripe vegetable.
3. Taste. It is acceptable to consume green beans raw. The taste is sweetish, watery. Green beans have a sweet taste, more pronounced and very similar to green beans. Beans are consumed only after heat treatment. Tastes sweetish, with bean notes

It is not difficult to distinguish regular beans from green and asparagus beans, since the first are already mature beans. But the biggest problem is to distinguish capsicum from asparagus, since they are very similar.

But there are several secrets that will help determine what species it is:

1. To begin with, it’s worth looking at the valves of the fruit: those of the asparagus are softer, and those of the capsicum are rougher.
2. When you break apart green beans, you can see a round cross-section, but for green beans it will be oval.
3. The pods of green beans are more round in shape, while those of green beans are flat.
4. There are practically no formed beans visible inside the asparagus, just a white mass. This is due to the fact that the pods are collected very young, and the fruits simply do not have time to form.
5. Another very characteristic difference between asparagus and green beans: the latter is still more often amenable to heat treatment.

Important! Don't confuse green beans and asparagus, as they are two completely different vegetables.

Features of cultivation

The rules for growing green beans and asparagus beans are essentially the same. The only difference is that the asparagus species (in other words, vegetable) is grown for the purpose of collecting young pods - blades. Other species are grown for the sake of the beans themselves. However, the rules for planting and caring for plants are generally the same.

The legume grows like a vine: it wraps around a support, which must be placed next to the planted bush. This can be either a stick/peg driven into the ground, or a mesh fence - in this case, the bush will grow like a vine, creating a beautiful green wall.

It is better to plant legumes in loose, moist soil, since they grow poorly in clay and rocky soil.

Almost all species bear fruit very abundantly: one bush is harvested 5-6 times per season. Fruiting lasts from July to the end of September.

Use in cooking

The use of beans in cooking began a very long time ago, and to this day the vegetable remains popular. In fact, green beans are a universal vegetable, as they can be boiled, fried, canned, or pickled. The taste of the product allows it to be used in combination with others, which allows you to prepare a wide variety of side dishes. The vegetable is especially good for those who are on a diet or proper nutrition, as it is incredibly healthy, but at the same time low in calories, which allows you to diversify the diet of someone losing weight.

What vegetables does it go with?

Green beans are a universal product that goes well with almost all vegetables, mushrooms, as well as meat and seafood. In fact, this is an excellent side dish for any dish.

Classic options for combining vegetables are green beans and: garlic; zucchini; Bell pepper; eggplant; corn; broccoli; onion; potatoes (especially young ones); tomato.

Green beans can be added as a dressing:

• soy sauce;
• cream (not very fatty);
• lemon juice;
• dry herbs (Provencal herbs complement the taste of the vegetable very well).

Unlike mature beans, which do not go well with porridge, green beans are more functional in this regard; they can be served with rice, buckwheat, quinoa and sometimes bulgur.

What to serve with?

Green beans can be an independent dish that can be seasoned with sauce and eaten. However, it harmonizes wonderfully with other products. For example, it is often served with meat or fish. In fact, what to serve green beans with depends on the imagination and taste preferences of the cook. For example, in Mexico there is a classic vegetable appetizer, which is complemented by corn kernels and canned pineapple. The contents are sprinkled with lemon juice and wrapped in a corn tortilla. For spiciness, you can add chili pepper - and it turns out very tasty.

What can be substituted in the recipe?

Green beans have a distinct bean flavor, so replacing them in a dish is not so easy. However, you can use green beans; they are a subspecies of green beans. It is also acceptable to use green young peas in pods and in some cases broccoli or asparagus.

How to cook properly?

It is important to understand that green beans are sold in several types:

• cheese (fresh);
• frozen;
• canned.

The processing technology will depend on what product is purchased. Fresh green beans deserve the most attention, since frozen ones have already been processed and even cut (even more so than canned ones).

Proper preparation of the product consists of the following steps:

1. Before cooking, each pod is washed well under running water, since it is not known how it was stored. The stems, if any, are also removed.
2. After this, the ends are cut off; there is no need to use them for food.
3. Next, the pod is cut into pieces of 5-7 centimeters.

After cutting, the vegetable can be used for its intended purpose: boiled, fried or stewed.

Green beans are a young vegetable and they cook quickly. Therefore, you must not over-expose the product, otherwise it will not taste very good and will lose all its beneficial properties.

Boil

Most often, green beans are boiled. This processing method is quite fast and allows you to preserve the maximum amount of useful substances. In order for the vegetable to turn out tasty, you should not use too much water.

Green beans should only be immersed in boiling and salted water. Immediately after immersing the pods, you need to wait five minutes, no more, otherwise the product will be overcooked. Moreover, if the vegetable is overexposed, it will lose its beautiful color and become unappetizing even in appearance. After the required amount of time has passed, drain the water and place the green beans in ice or very cold water. This method will preserve the structure and color of the vegetable.

If, five minutes after cooking, the green beans are still crispy, then they do not need to be refrigerated, but it is better to drain the water. The beans will arrive on their own under the influence of the temperature that remains in them; just let them stand for a few minutes. Bringing the product to the desired taste in boiling water, there is too great a risk of getting an overcooked and disintegrating vegetable.

Fry

For frying, you need to choose the main ingredient especially carefully: the younger, the better. Overripe green beans are not suitable for this processing method, since, despite all efforts, they will remain hard and dry.

An important step before frying beans is boiling the vegetable. Here it is also worth keeping an eye on the time so as not to overcook the green beans, since they will be brought to taste in a frying pan. After lightly boiling, the vegetable is sent to an already preheated frying pan with vegetable oil; your favorite vegetables, for example, onions, garlic, and sweet peppers, are added if desired. Green beans are fried for no more than 10 minutes, so other vegetables must be finely chopped in order to have time to cook along with the main ingredient.

Stew

Stewed green beans are a little less common than boiled or fried, but this method of processing is also acceptable. You can stew beans as a single-component dish, or as an assortment with other vegetables. To stew, there is no need to boil the vegetable, as water is added to the pan. Initially, all vegetables are fried in vegetable oil until half cooked, and only then tomato, cream or other favorite sauce is added. The resulting mass is filled with water, covered with a lid and simmered for 20 minutes.

Bake

Baked green beans are a low-calorie dish, since this method of cooking does not require the use of vegetable oil. The baked vegetable turns out tasty, moderately crispy and also retains maximum nutrients.

It is better to avoid boiling green beans before baking, as this may result in the vegetable simply turning into a puree. An oven-baked omelette or simply a mix of vegetables with green beans, sprinkled with hard cheese on top, turns out to be very tasty.

To ensure that the vegetables cook evenly, it is better to cover the baking container with foil. The steam that will form under it will warm up the green beans very quickly.

Steam

Steaming is a wonderful way to cook green beans. In this case, optimal conditions are created for the vegetable, and it turns out moderately crispy and juicy. Steaming is also one of the simplest methods, as it only requires processing the vegetable and then placing it in a steam bath. If you have a steamer at home, then this is great, since you can set a timer on the device, and you no longer have to run around and control the degree of readiness of the product.

It is worth knowing that steaming takes longer (on average 15 to 20 minutes depending on the size of the green beans). And if a previously frozen vegetable is steamed, the time may increase by 5-10 minutes.

Cook in the microwave

Microwave cooking differs only in speed; for example, green beans will need no more than three minutes to reach the desired state. The only thing that may be required is special microwave-safe dishes. The higher the power of the device, the faster the green beans will be ready. At low power, the vegetable can be cooked in two stages. First 10 minutes, after which spices are added, and the dish is placed in the microwave for another 5 minutes.

How to marinate?

Beans have been pickled for a very long time, and therefore there are many options for how to do it. Some people like quick preparation methods, while others prefer to stock up for the winter. In both cases, it is very important to choose the main ingredient correctly: it should not be overripe, it is advisable to choose the youngest pods so that they do not fall apart and are tasty.

In almost every variant, the main preservatives are salt and 9% table vinegar. Next, everything is added to taste and according to the recipe; do not forget about the correct proportions. It is worth noting that for pickling it is permissible to use not only chopped green beans, but also whole ones.

The process itself is classic: first the vegetable is boiled, and at the same time the marinade for it is prepared. If you are preparing for the winter, you should also take care of the jars. Green beans are placed in containers, filled with marinade and rolled up, and in some recipes the vegetable is immediately boiled in the marinade.

Cooking in a quick way is no different from classic pickling, but the product is not put into jars, but sent to the refrigerator to cool, after which it is served.

What to do with frozen beans?

Cooking frozen green beans is practically no different from fresh ones. It can also be boiled (if frozen raw), fried, stewed, steamed and pickled. The only difference is the cooking time: frozen vegetables take 5-10 minutes longer to cook. In addition to being a side dish, frozen green beans make an excellent base for soup, salad, stew, and an excellent filling for pies.

Storing green beans

Green beans do not last long when fresh, so there are several options for extending the life of the vegetable.

Conditions

There are three possible storage conditions.

• fresh (in the refrigerator);
• freezing (the most popular and easiest method);
• pickling (during long-term storage, most of the nutrients are lost).

Alternatively, you can place the green beans in a cool cellar: it has a suitable temperature and humidity in the range of 80-90%. However, all methods have their own timing and certain advantages and disadvantages.

Term

As for the timing, they directly depend on the conditions in which the vegetable is stored. For example, at room temperature, fresh green beans can be stored for no more than 12 hours. In the refrigerator, the period increases to two to three days, after which the product becomes unsuitable for food.

Frozen beans also have specific deadlines. As a rule, storage in the freezer lasts no more than six months.

The canned product has the longest shelf life - from one to three years. However, in this form it is unlikely that the beneficial substances will enter the human body in full. This method is valued more for its taste.

Freezing rules

Green beans are one of those products that are prepared for future use by freezing. If all technological stages are followed, then most of the nutrients are retained in the vegetable.

For freezing, it is better to use special vacuum bags or plastic containers that will close tightly. This is necessary so that the smell of the refrigerator does not penetrate into the vegetable.

You can freeze not only fresh green beans, but also already boiled ones. The main thing is not to put wet product in containers; after washing or cooking, you need to give time for excess moisture to drain. To prevent the beans from becoming lumpy during freezing, you can spread them out in one layer on a board and put them in the freezer for an hour, then take out the slightly frozen vegetable and pour it directly into the container in which it will be stored.

If you haven’t bought or collected a lot of green beans, you can prepare them as a mix of vegetables and put them in the freezer. This option is quite common in stores.

How to prepare for the winter?

Preparing green beans for the winter involves two methods - freezing and canning. But, besides the classic methods, there are also quite unusual ones:

1. Drying green beans. First, the vegetable is blanched by steam: the pods are placed in a colander and kept over steam for 5-10 minutes (until they become soft). After this, the beans are laid out on towels in one layer and left until all the moisture is absorbed. When the pods are dry, they can be cut, laid out on a wire mesh and placed in the oven at a temperature of 70 degrees. Green beans take an average of five hours to dry. You can store it in paper bags or glass jars, but keep it out of sunlight. Dried green beans can be added to salads, soups and stews.

2. Salting green beans. For such a preparation you will need salt brine; it is prepared at the rate of 250 grams of salt (table salt) per 1 liter of purified water. Before pouring brine over green beans, they should be boiled until tender, and only then placed in rows in a container and poured. In order for the vegetable to be completely immersed in liquid, you need to make a load. In this form, the product can easily stand in the cellar or refrigerator if the container is small. The same principle works here as with sauerkraut or pickled apples. Green beans prepared in this way will be an excellent snack on any table.

These two methods are not very popular because not everyone knows about them. However, dried and salted green beans are very tasty. You can add any spices and herbs to such preparations, for example, when drying, you can sprinkle the beans with sesame seeds, and you can add black peppercorns, bay leaves and other aromatic spices to the salt solution.

Interesting! In Armenian cuisine there is such a dish as “tursha” (emphasis on the last syllable). These are green beans drenched in salt brine, which are infused under pressure.

CULINARY RECIPES. Pickled green beans

Rinse the pods, remove the ends, and place in boiling water for 3-4 minutes. Place in a colander and rinse with cold water. Place the prepared pods in clean jars, add garlic, bay leaf, cloves, allspice and fill the jar with boiling marinade, to prepare which you need to take 2 tbsp per 1 liter of water. spoons of salt and 3 tbsp. spoons of sugar. Add vinegar essence to each jar at the rate of: 1 teaspoon per 1 liter jar, 0.5 teaspoon per half-liter jar, respectively.

Sterilize the filled jars for 10 minutes, then roll them up, turn them upside down and leave them like that until completely cooled.

Benefits of green beans

Like most vegetables, green beans are very healthy, so regular consumption of them has a beneficial effect on the human body. One of the main features of any bean is that it does not absorb any toxic or harmful substances, which means that a person has little chance of being poisoned by it. The unique composition of the vegetable allows it to be used during weight loss, and thanks to amino acids, it is well digested and absorbed by the body, which allows it not to burden the gastrointestinal tract. Green beans are also a good alternative to meat products, as they are high in protein, making them a staple in the diet of vegetarians.

Green beans also:

1. Helps lower blood pressure and improves the functioning of the cardiovascular system. This is possible thanks to the large amount of potassium contained in the pods.
2. Normalizes the level of carbohydrates in the intestines.
3. Improves hormonal levels.
4. Enriches the blood with useful elements, such as iron, which is very abundant in green beans.
5. Strengthens joints and prevents arthritis.
6. Stabilizes the functioning of the nervous system. With regular use, it was noted that people's sleep improved and fatigue passed faster.

According to research, green beans prolong life. This is due to the large number of amino acids that are found in unripe vegetables.

For women

Green beans are an incredibly healthy product specifically for women, as they help maintain the beauty and elasticity of the skin thanks to antioxidants. In addition, it is recommended to eat the vegetable to prevent breast cancer.

Folic acid and vitamin E, which are contained in green beans, not only help improve hormonal levels, but also generally have a beneficial effect on the reproductive system, which contributes to the speedy conception of a child.

The diet of a pregnant woman should be balanced and correct, but expectant mothers are concerned about the question of whether beans can be consumed by pregnant and nursing mothers. Unlike regular beans, green beans can be eaten both by pregnant women and while breastfeeding, since the vegetable does not yet contain heavy substances. And for nursing mothers, green beans are a godsend, as they promote the production of breast milk.

For men

Green beans are especially recommended for men over forty who have problems with their reproductive system. The vegetable contains a sufficient amount of zinc, which is essential for men's health. Regular consumption of green beans will help prevent prostate adenoma.

Is it possible for children?

Children can only be given sugar types of green beans, as they are softer, sweeter and are well absorbed by the child’s body. Ideally, green beans can be given after a year, but there are some brands that produce a monopure that is allowed from nine months. But it’s better not to risk it and consult a pediatrician. Sometimes children under one year old are allowed to eat vegetables in the form of puree, for example, in case of underweight.

Green beans do not cause allergies, and this is undoubtedly its advantage. However, of all the cooking methods, boiling and steaming are considered the best.

Green beans for weight loss

Green beans for weight loss are useful primarily because they:

• removes excess moisture from the body;
• reduces the risk of edema;
• improves and accelerates metabolism;
• unlike regular (bean) beans, it practically does not cause bloating, constipation or any other discomfort in the stomach.

At the same time, you can cook the vegetable in any way (only for frying it is better to use olive oil). The legume vegetable is a low-calorie product that fits into both a sports diet and a diet for weight loss.

Even diets based on vegetables have been developed, but you should not get carried away with them. Only three days or a week's worth of food is allowed.

The classic diet includes:

1. Breakfast - 200 grams of porridge and 200 grams of green beans, steamed or boiled. Adding toast is also acceptable.
2. Snack - 2 fruits (but not banana or grapes).
3. Lunch - green bean soup, 150 grams of cheese and 200 grams of fish, turkey or chicken.
4. Snack - a glass of kefir.
5. Dinner - vegetable salad, seasoned with olive oil, and 200 grams of green beans.

This is just one of the few green bean menu options. You can diversify your diet if you know the recipes for preparing this vegetable.

The best bean varieties for Siberia

The climate of Siberia places certain demands on the timing of crop maturation, as well as on its ability to withstand short-term cold spells and a small number of sunny days per year. Preference is given to early species with a small amount of green mass. Below is a description of bean varieties for growing in Siberian conditions.

Caramel. A mid-early variety with a technical ripeness of 45 days. It is considered an unpretentious plant that tolerates many growing problems well. The pods are short, 7-8 cm in length, containing large fruits of a white-green hue. The yield is average - up to 150 kg per hundred square meters. Refers to sugar types that have virtually no fiber. A universal product, consumed raw and canned. Has high resistance to diseases and pests.

Neringa. An early ripening variety, the ripening period of which is about 50 days. Belongs to the asparagus type. The height of the bushes is up to 60 cm. The length of the pods is from 14 to 16 cm. They are very juicy, there is no parchment layer. The plant is very unpretentious and can tolerate short-term frosts. Versatile in use - suitable for canning and freezing. Productivity up to 200 kg per hundred square meters.

Mascott. A variety bred in France. Ripening time is about 50 days. A low-growing bush (no more than 40-50 cm in height) with a large number of pods. The pods are up to 16 cm long and have fiberless walls. A characteristic feature is the crunch when they are eaten. The yield of the plant is average, up to 200 kg per hundred square meters.

Harm and contraindications

Despite the fact that green beans have a lot of positive properties, there are also contraindications to its use. The greatest harm to the human body can be caused by excessive consumption of vegetables. If you eat more than you can, you will experience bloating, flatulence, and other consequences that do not appear when consumed correctly.

It is worth remembering that fresh green beans contain a poison called phasin and other harmful substances such as apheolunatin. Therefore, doctors still recommend not consuming the vegetable raw, but subjecting it to heat treatment.

Those who have problems with high acidity should consume green beans in small quantities, as the vegetable speeds up the digestive system, more gastric juice is released, and the person may experience discomfort.

Green beans contraindications

Before creating a daily menu, you should consider the benefits and harms of green beans. Dishes with the addition of green pods are not recommended for gastritis, ulcers, cholecystitis and irritable bowel syndrome, as they can cause increased gas formation.

In addition, you should eat the plant no more than once a week if you have frequent attacks of flatulence and a tendency to diarrhea. In these cases, in order to minimize the harm of green beans to the intestines and avoid gas formation, it is better to cook them in two waters and for at least 10 minutes.

For young children, green beans are allowed as complementary foods only after 8 months. First, you can make homogenized baby puree from it, and then carefully boil it into small pieces so that the child can chew them on his own.

Green beans for diseases

Some diseases, especially in acute form, may be contraindications to the use of green beans. During the remission stage, it is permissible to consume vegetables, but in small quantities. In any case, you should first consult with your doctor, and only then eat green beans.

Gastritis

Gastritis is an inflammation of the stomach walls, and if such a problem exists, controlling your diet is extremely important. The doctor decides whether to eat green beans or not. As a rule, vegetables are allowed to be eaten, but only boiled or steamed. Baking is also acceptable, but only without the use of vegetable oils. The peculiarity of gastritis is that the stomach has a very difficult time digesting animal protein, so green beans can be an alternative.

Constipation

When the gastrointestinal tract is disrupted, unpleasant and even painful sensations arise, so constipation requires immediate elimination. In emergency cases, you can use medications, but it is better not to bring the body to such situations. There is only one way out - proper and balanced nutrition.

Green beans are one of those foods that help relieve constipation. This is possible due to the large amount of plant fiber, because it helps to improve the functioning of the gastrointestinal tract.

Pancreatitis

Pancreatitis is a disease of the pancreas. Here, as with gastritis, it is very important to control the diet. When a person has an acute form of the disease, any consumption of beans is excluded: neither beans nor pods in any form should be eaten. And there is a good reason for this: the vegetable can provoke increased secretion of gastric juice, and this is an extra burden on the pancreas. Increased work of the organ can lead to a crisis and ending up in the hospital.

Contrary to the misconception that green beans can be eaten during remission, this is not the case. Gastric juice will also be released heavily and will put a lot of stress on it, which can cause a relapse. Doctors strongly recommend excluding beans in any form from the diet for people with pancreatitis.

Gout

Gout is one of the most unpleasant and terrible diseases. It affects the joints, and gradually they become incapacitated. The diet in this case is very important, since the destructive component in this disease is salt, and only a balanced diet in tandem with medications will help control the disease.

Unfortunately, one of the foods that is not allowed for gout is beans, any beans: regular beans, green beans, asparagus beans. Moreover, green beans contain a lot of purine (100 grams of vegetables contain 75 milligrams of this substance), and it is harmful to the body with gout. If purines accumulate in the joints, then the person begins to feel pain, swelling, and blood tests are alarming with an elevated level of leukocytes and ESR.

Diabetes

Diabetes mellitus is not a disease that prevents the consumption of green beans. However, this is only if the disease is type 1 or 2. Regular consumption of vegetables in moderation helps:

• activate metabolism;
• reduce blood sugar levels;
• improve emotional background;
• increase immunity;
• strengthen bones and joints;
• minimize the load on the heart.

Green beans are rich in arginine, which helps lower blood sugar. If you have diabetes, it is permissible to consume any legumes, so including them in your diet is not only possible, but also necessary.

Cholecystitis

Cholecystitis is an inflammation of the gallbladder, and doctors do not recommend eating green beans and other legumes for this disease. This is due to the load on the body when consuming such products. When you are sick, it is very important to eat at least 4-5 times a day, drink a lot of water and eat only baked and boiled foods. The use of fatty meat and vegetable oil is unacceptable.

Stomach ulcer

Since a stomach ulcer is a gastrointestinal disease, green beans should not be eaten. Too much production of gastric juice can not only provoke a relapse of the disease, but also lead to a disastrous result. Green beans also contain a lot of fiber, which is difficult for a sick stomach to digest. As a result, the disease worsens.

The unique composition of green beans can not only be beneficial, but also harmful to the body, so you need to use the vegetable wisely, and most importantly - in the correct proportions and properly prepared.

Description of climbing beans

Climbing beans are usually grown as an annual plant, but there are varieties that are perennials.

Climbing bean has a long stem, its length can reach 5 meters. Medium-sized leaves are located along the entire length of the stem. The leaves are heart-shaped and bright green. Also, flower stalks are formed along the entire length of the stem, which subsequently form into pods.

Fruits are formed in the pods. There are varieties of decorative and edible climbing beans.

Climbing beans are divided into three types:

• Grain beans. The plant produces pods that form beans. These beans are eaten, but the pod is too hard to eat.
• Black Eyed Peas. It is also called bean or sugar. This species is notable for its pods. The beans in the pods are small, and the pods themselves have a delicate structure. The pods are added to fresh salads, boiled for soup and frozen for future use. The pods are collected until they are fully ripe.
• Half-sugar beans. This species has the benefits of grain and green beans. The pods at an early stage of maturity can be eaten; as they ripen, they become tougher. When the beans are fully ripened, the inner beans can be eaten. Planting this type is more advantageous because you can get all varieties of vegetables from it.