Kenyan and green beans: what's the difference?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Beans are of particular value to human he alth. It is an irreplaceable source of vegetable protein, amino acids and rare trace elements. The nutritional value of legumes is extremely high. Vegetarians replace meat and fish with the fruits of this plant. There are many types of beans, each of which has its own taste, cooking features and useful properties. The price of legumes also varies depending on the variety. For example, the most expensive is Kenyan beans, which have a huge amount of vitamins and antioxidants.

Benefits of beans

It contains a lot of useful trace elements. Red beans are high in iron, while white beans are high in calcium and potassium. Dry beans, which are commonly used for cooking first courses, contain virtually no vitamin C. Unlike grains, green beans have a huge supply of this important element. This product also contains vitamins B1, B2 and B6, A, PP and K.

One hundred grams of asparagus beans contain over 50 grams of carbohydrates, 22 grams of protein and only 3 grams of fat. The calorie content of Kenyan beans is 30 kcal.

DoctorsIt is advised to use this vegetable for the following diseases:

• Violations in the work of the sexual sphere. It has been observed that men who regularly eat beans are less likely to suffer from erectile dysfunction.
• In diabetes, the plant helps lower blood sugar levels.
• Beans have a positive effect on the cardiovascular system, heals and restores its function. Due to a sufficiently large amount of potassium, this vegetable strengthens the heart muscle and prevents the formation of cholesterol plaques on the walls of blood vessels.
• Recommended to use it for kidney diseases, as it perfectly regulates the water-s alt balance and acts as a mild diuretic.

Due to the presence of essential amino acids, beans rejuvenate the body and improve the condition of the skin and hair. No wonder this product makes great face masks.

Types of beans

She has a lot of varieties. Many of them are unaware of some of them. In total, there are about 1 thousand varieties of this plant in nature, many of which are of no nutritional value for humans. Wild beans can still be found in North America. This continent is home to legumes.

Ornamental varieties

Purple string beans, otherwise known as "Dragon's Tongue". Its appearance is extremely attractive, so such fruits are often used as hedges. The pods of this plant are quitelong and are about 16 cm.

Another type that is grown to create hedges is red ornamental beans. It is quite possible to eat it, but only at the green stage.

For diet food

Indian small beans called "Mash" are most often used in sprouted form. It is added to salads or side dishes without subjecting to prolonged heat treatment. Thus, the maximum amount of useful substances is preserved in the fruits.

Long yellow beans are low in calories and are used in diet food. It is taken as food in the early stages of maturation. Thanks to a short and gentle heat treatment, it retains all the beneficial substances. Yellow bean pods are extremely long and sometimes reach 20 cm.

Japanese Azuki variety

The Japanese consider this type of bean a source of he alth and longevity. He is credited with unique healing properties. Adzuki beans belong to cereal varieties that are grown to produce grains. Its fruits are rich red-brick in color and small in size. It is extremely easy to grow such a plant, as this variety is unpretentious and frost-resistant. Fruits and stores "Azuki" quite well.

Asparagus Saxa

The feature of this variety is the complete absence of fibers. Thanks to this quality, Saksu beans are used in restaurants for cooking. It has excellent taste and high yield. Usually the first shoots appear a month and a half after planting. This bean is not demanding on soil quality and watering. bushesgrow tall and strong. Sometimes their length reaches 60 cm. The pods are short, up to 10 cm in length.

Kenyan green beans

This green bean is extremely popular in Africa. She has long thin pods, reaching a diameter of no more than five millimeters. Preserving the intense green color of Kenyan beans is essential when cooking. To do this, it is not boiled, but only slightly dipped in boiling water. Fresh Kenyan beans are practically not used. The taste of the fruits of this plant is sweetish and very pleasant. Ready-made pods are preferred to be added as a side dish to meat dishes or salads.

Bean color

There are four types of grain color of this plant: white (cream), red, black and spotted.

• Red beans contain amino acids and B vitamins. They are extremely beneficial for the nervous system, as well as the condition of hair and teeth.
• Black is recommended for the prevention of cancer. It has a savory taste reminiscent of smoked meat.
• The most common white bean contains a huge amount of protein. It is often used by vegetarians as an alternative to meat. One hundred grams of white grains contain only 110 kilocalories. Therefore, white beans are very often used in diet food.

The richer the shade of the grains, the more medicinal properties they have. People who regularly eat legumes have excellent and he althyhair, clear skin and good immunity.

Features of asparagus beans

It is also sometimes called pod, although this is not entirely correct. The difference between Kenyan beans and green beans (photo of the plant is presented above) in the absence of hard fibers. Moreover, the first type is softer, more delicate and sweetish in taste. It has mild grains that are not of particular value for cooking. Kenyan beans contain a small amount of calories and many nutrients. At its core, asparagus beans are unripe green beans. Therefore, sometimes it is called green siliculose.

How to cook Kenyan beans

Due to their lack of fiber, asparagus is often used in fresh salads. To do this, the pods are boiled in s alt water, cut and mixed with herbs, onions and garlic. This is the fastest and most useful way to cook this vegetable. If desired, nuts and lemon juice can be added to the salad.

A more complex dish is an omelette or Kenyan bean lobio. What kind of dish is probably known to many. It includes tomatoes, onions, garlic and walnuts. Asparagus beans are pre-boiled before cooking and only then used. The cooking time should not be too long, otherwise most of the vitamins and minerals will remain in the water. After the pods are ready, they are pulled out of hot water and squeezed lightly. Already cooled Kenyan beans are cut into small pieces, the size of which will depend onhostess preferences.

Kenyan bean omelette with photo

For this Italian dish you will need the following ingredients:

• 200 grams green bean pods (precooked).
• Two raw eggs.
• 50 g grated cheese.
• 1 onion.

The onion is fried. Kenyan bean pods are cut and lightly fried in margarine.

They should form a golden crust in places. Beat eggs with a fork and add grated cheese. The mixture is poured into the skillet over the beans. Cover with a lid and bring to readiness.

With cabbage, tomatoes and bell peppers

Beans with cabbage are prepared as follows: half a head of white cabbage is chopped into thin strips. It is recommended to scald the vegetable a little in order for softness to appear. After that, the cabbage is rubbed with s alt, a small amount of lemon juice and fried bean pods are added. This dish can be seasoned with finely chopped dill or basil.

To prepare beans with tomatoes, you will need small ripe tomatoes, pods of asparagus Kenyan beans and parsley. Tomatoes are cut into small slices and fried in vegetable oil. At the end of frying, pre-cut scalded pods are added and stewed until tender. The finished dish is sprinkled with finely chopped parsley.

Very tasty beans are obtained together with bell peppers and onions. The pods are added at the end of the stew, after the vegetables are ready. All components are mixed, added and left under a tight lid. Before the end of cooking, crushed garlic and two tablespoons of low-fat sour cream are added.