Types of beans - large, small, red, white, green, useful properties of each type

In ancient times, beans were considered only an ornamental plant and were not eaten in any way. But at the beginning of the 18th century, a miracle happened and it began to be used in cooking.

Types of beans: description

There are two types of beans - large and small (depending on the size). For large-fruited beans, we must say thanks to Columbus, but small beans were grown in Central Asian countries.

These two common types include three more subspecies - these are white, red and asparagus... There is also black beans, but they are not very popular in Russia.

Types of beans: photo

Red bean

Red beans are the most common food in South America. It contains a lot of protein and indigestible fiber. She got her rosy color due to the high content of vitamin A, which has a good effect on vision. Just imagine there are more than 200 types of such beans and only 20 of them are used in cooking.

There is such a subspecies as curly beans and their height can reach 2-3 meters.

Important: This type of beans contains two very important amino acids, lysine and tryptophan, which are not in our body. Therefore, consuming the red kind is very beneficial for our well-being. After all, these useful substances are also in meat, but there is still a huge amount of cholesterol.

But still, there is one drawback to such beans - it is its high calorie content. Although there are benefits here, too, you can eat a little, but the feeling of fullness will not leave you for a long time.

Red beans: photo

Green beans

It is not as rich in protein as red. The difference is certainly not significant, about 5 percent, but this variety has more fiber and dietary fiber. They are excellent collectors of slags and other nasty things. This improves bowel function.

Green type of beans: photo

White beans

White beans are rich in carbohydrates. And our body perfectly converts them into energy. But these beans contain the least amount of proteins and those carbohydrates that are not digested. Because of this, some beans do not need to be soaked before cooking, they cook quickly. This type of white beans is very fond of heat and does not tolerate a cold snap. Her harvest is the most notable, other types of beans cannot boast of such.

White beans: photo