Green bean stalk

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Green bean stalk

The rainy season is here and the market is flooded with many varieties of green vegetables. Apart from the variety of green leafy vegetables available, there are a variety of green beans found. We are often confused about what the particular grain call and then how to cook. There are several indigenous green beans available that are not well documented or are defined but localites not know how to cook.

We have listed some of the most popular below:

beans / Wire / Chikudu (Telugu) / Farasbee (Hindi)

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green beans are tender, firm but flexible long edible pods of bean plant. A cup of fresh green beans (about 100 grams) contains about 31 calories, 7 g carbohydrates, 3 g fiber 2 g of protein and fat. So we can see that like most vegetables, grains contain very few calories and high in fiber that can give the feeling of fullness without adding the calorie content of the diet.

green beans are a rich source of vitamin A, C and K and also contain folic acid, thiamin, riboflavin, iron, magnesium and potassium. green beans are used in many dishes including pulavs, curry, fried, fried rice, etc.

Beans cluster / Guar ki phali (Hindi) / Goruchikkudu (Telugu)

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beans cluster, also called guar ki phali they are smaller, thinner and flatter than fried beans and are more popular in Andhra Pradesh and Maharashtra. They have a good shelf life of at least 4 days when kept in the refrigerator. Apparently keeping them open is the best way to store them. These are available fresh and plentiful in the rainy season. Usually beans require the withdrawal end and a fibrous thread as tail allows faster cooking grain.

are widely used in the cuisine of southern India and Maharashtra. cluster beans have a slightly bitter taste that can be mitigated by adding tamarind, coconut, brown sugar and even tomatoes.

These grains are high in soluble fiber, which is excellent for maintaining good intestinal health and also lower cholesterol and reduce blood sugar levels. It is a good source of vitamin C that boosts immunity and folic acid, which helps increase fertility.

yard long beans / Barbati (Hindi) / Ara Chintakayalu ( Telugu )

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Yard long beans are thin and grow up to 10-12 inches long, about the size of a pencil. When they are pale and tender green, have a sweet, fleshy instead of dark green with a less delicate flavor taste. These beans grow well in high temperatures is not suitable for the other varieties of beans. So a warm climate with low rainfall is preferable for the cultivation of these grains.

The mature grain Long grain obtained are dried and stored to be cooked in pulses or sprouted after soaking overnight.

flat beans / beans Papdi (Hindi) / Chikkudu (Telugu)

Val papdi

Papdi also known as grain Indian bean or Val and hyacinth in Africa. The pods grow up to 4-5 cm long and is a flat and coarse grain. It has a nutty aroma and slightly sweet flavor and is widely used in the kitchen Gujarati especially for undhiyu.

hyacinth bean contains copper, which is important for cognition and mood elevation. hyacinth beans contains the right amount of potassium that reduce muscle cramps and improves muscle endurance. It has antimicrobial, antifungals, antiinflammatories, hypocholesterolemic properties under its high fiber content (soluble and insoluble) and antioxidants.

beans add color, crunch and a lot of nutritional value to the dish. With the increasing emphasis on the inclusion of 3 cups of vegetables in our daily diet, different varieties of green beans can help meet these requirements in a healthy and tasty way. So next time you see them, make sure you try them!

References:

http://www.seedsofindia.com/Beans.htm

http: //simpleindianrecipes.com/Beans.aspx

http://food.ndtv.com/ingredient/cluster-beans-701052





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