Nutritionist named the beneficial properties of black beans
The richness of the shade of legumes indicates their ability to protect people from cancer and oxidative stress. Nutritionist Rimma Moisenko told about this on Wednesday, July 8.
According to the expert, clinical studies have proven that black beans have the highest amount of polyphenols.
"They are the main characters that allow us to prevent the development of cancer by binding free radicals," she said in an interview with Radio 1.
At the same time, the nutritionist recalled that all types of legumes have protective properties.
"But if you want the most, choose purple or black beans. They protect us from both heart disease and cancer," concluded Moisenko.
Nutritionist Alla Makarova told on June 11 how to diversify the summer menu. According to her, you can experiment with cold dishes. According to her, instead of hot soups, you can choose beetroot or okroshka, and instead of heavy side dishes, hearty salads. The expert emphasized that any meal should contain proteins, fats, carbohydrates and fiber. She recommended using herbs and vegetables as the basis for a summer salad, adding cereals or legumes, protein sources, and healthy fats.
Nutritionist Anna Slip, in turn, said on June 8 that vegetable soup, especially with beans, peas or lentils, is useful due to fiber. It helps slow down the absorption of sugar, and legumes can be useful for those who monitor glucose levels, blood vessels and the heart.
Dietary fiber, found in vegetables, fruits, legumes, nuts, seeds, and whole grains, affects satiety, intestinal function, and blood sugar levels. 360.ru .
Earlier, Marina Kostyuchenko, chairman of the Technical Committee for Standardization of Bakery and Pasta, director of the Scientific Research Institute of the Bakery Industry, said that there is almost as much protein in 100 g of a loaf of "Chopped" protein as in 100 g of boiled beans, the Moscow City News agency reports.
Переведено сервисом «Яндекс Переводчик»
