Red beans have a distinct sweetish taste with a nutty undertone.
Of all the species, it has the densest shell and delicate, oily flesh.
Unlike white beans, red beans are less often used in full meals due to their characteristic taste.
What are the benefits of red beans
Red varieties of beans have higher energy value compared to white ones.
They also contain more proteins and carbohydrates.
Red beans are among the top foods rich in plant protein.
It contains about 24 g of protein per 100 g.
It also contains important vitamins and microelements for our health, such as B vitamins (B1, B2, B5, B6, B9), C, H, PP, as well as minerals: zinc, magnesium, iron, potassium and others.
Red beans are good for lowering blood pressure due to the content of potassium and magnesium, which are responsible for the normal functioning of blood vessels and the heart.
Tyrosine, which is part of the herbal product, ensures normal metabolism, regulates the functioning of the endocrine system and prevents the accumulation of extra pounds.
How often can you eat red beans
Eat beans, peas or chickpeas no more than two to three times a week, in small portions as an addition to main dishes, or better yet, as components in salads or soups.
