Beans
Young unripe beans in the form of pods with thick juicy leaves are called green beans. Legumes of this type are famous for their content of ascorbic and folic and pantothenic acid, thiamine and tocopherol, pyridoxine, riboflavin and ...
With the onset of cold weather, everyone wants to diversify their diet. But after bright summer dishes, the winter table does not seem so attractive. A unique method of food preservation - freezing - will help solve this problem. Having prepared...
Green beans have a delicate sweetish taste and do not have a hard longitudinal vein. This is the variety that is considered most suitable for consumption. In this article we will tell you how to properly prepare...
Canned homemade beans are used as an independent dish, as an additional component for borscht or soup, or as a side dish for meat and fish. These legumes are rich in protein, starch, minerals and slow carbohydrates,...
Humanity has been cultivating beans for about five thousand years. However, this culture came to Europe and Russia only in the eighteenth century. The seeds and pods of beans, rich in proteins, are eaten...
In Asia, bean sprouts are called the “elixir of life” for their large amount of useful substances. But only two varieties can be consumed in this form - mung bean and adzuki. Eating white or red bean sprouts...
Pickled beans are not only tasty, but also healthy. Few people know that the dish contains a large amount of zinc, potassium and fiber, which are necessary for the healthy development of the body. ...
Homemade preparations allow you to save money and provide owners with healthy and high-quality products for the cold season. All varieties of beans contain vitamins B, C and T, carbohydrates, easily digestible protein, calcium and ...
Green beans are rightfully considered one of the most valuable and useful legumes. Its homeland is Central America, but today the crop is grown all over the world, including in our ...
