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Sunday, November 4, 2012

0 Benefit of Red Beans

Red bean is one type of bean which become one of the most delicious beans besides green bean. Red bean commonly consumed when it has become dried bean. In Indonesia, dried red bean usually cooked into porridge. Sometimes be an ingredient of soup or mixed vegetable and rice. Red bean is also often cooked into a sweet jam is used as a filler such as steamed some cakes, moon cakes, cakes mochi, dorayaki cakes, donuts content, and others.

But, do you know that red bean has many benefits, especially for our body? It turns out that red bean has B vitamins (especially folic acid and vitamin B1), calcium, phosphorus, iron, and protein.

Every 100 grams of dried red bean that have been boiled can provide 19% of protein. Red bean is an excellent source of fiber as well. Every 100 grams of dried red bean can provide about 4 grams of fiber, which consists of a mixture of soluble fiber and water-insoluble. Soluble fiber can significantly lower cholesterol levels and blood sugar.

benefit of red beans
Red Bean

Red beans can prevent bad cholesterol and improving digestion (anti constipation). In addition, red beans can help the maturation of red blood cells, helps the synthesis of DNA and RNA, as well as lower levels of homocysteine ​​in the arteries, thus reducing the risk of heart disease.

A study published in the Archives of Internal Medicine confirms that eating high-fiber foods, such as beans, can help to prevent heart disease. Nearly 10,000 Americans participated in this study which conducted over 19 years. People who habitually consume 21 grams of fiber each day, can reduce the risk of coronary heart disease by 12% and 11% of coronary heart disease compared to those who consumed 5 grams of fiber every day.

Thiamine contained on red beans is a good agent to help the enzymatic reaction center of energy production and brain cells. Because thiamine is required for the synthesis of the hormone acetylcholine, a neurotransmitter essential for memory. Thiamine deficiency to be a significant factor in the decline of mental function (senility) and Alzheimer's disease causes.

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