What are the effects and functions of fried broad beans?

Broad beans are also called Hu beans, Buddha beans, Luohan beans and many other names. Broad beans are both grains and vegetables. They originated in Southwest Asia and North Africa and then came to China. They are loved by many Chinese people. Broad beans have high nutritional value to the human body. Regular consumption of broad beans can prevent cardiovascular diseases. Broad beans are rich in vitamin C and can prevent arteriosclerosis. Fried broad beans taste delicious. Let’s take a look at the effects and functions of fried broad beans.

1. Benefits of Broad Beans

1. Broad bean, also known as Hu bean, Buddha bean, Hu bean, Sichuan bean, Japanese bean, and Luohan bean. Annual or biennial herbs. It is a crop that can be used as food, vegetable, feed and green manure. Originated from Southwest Asia and North Africa. According to legend, Zhang Qian of the Western Han Dynasty introduced it to China from the Western Regions. Broad beans contain 8 essential amino acids. Carbohydrate content: 47% to 60%. It is rich in nutritional value and can be eaten, made into sauces, soy sauce, vermicelli, rice noodles and eaten as a vegetable. It can also be planted as fodder, green manure and nectar plant.

2. Broad beans are rich in protein and contain no cholesterol, which can improve the nutritional value of food and prevent cardiovascular diseases.

3. Delay arteriosclerosis. Vitamin C in broad beans can delay arteriosclerosis.

4. Appropriate consumption of broad beans may have a certain effect on memory. Broad beans contain important ingredients for regulating the brain and nervous tissue, such as calcium, zinc, manganese, phospholipids, and are rich in cholelithiasis, which has the effect of enhancing memory and strengthening the brain.

5. The calcium in broad beans is beneficial to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones.

6. The seeds contain 0.5% vegetative glycosides, 28.1-28.9% protein, phospholipids, choline, pipecolic acid-2, and lectins. Viciaine glycoside is a competitive inhibitor of glucose-6-phosphate and is one of the causes of favism.

7. The leaves, stems and pods of broad beans all contain D-glyceric acid. Its leaves can treat tuberculosis bleeding, gastrointestinal bleeding and traumatic bleeding. Its flowers have the function of cooling blood and stopping bleeding, and can treat hemoptysis, epistaxis, leucorrhea and high blood pressure. Its stems can stop bleeding, stop diarrhea, and treat various internal bleeding. Its seed coat has a diuretic and moisture-integrating effect, and can treat edema, athlete's foot, and urinary difficulty.

2. Notes

It should be taken with caution by those suffering from cold phlegm and thirst due to deficiency of Yang; it should not be taken by those suffering from cold spleen and stomach and loose stools.

3. Reminder

Eating too much old broad beans can cause bloating, so they need to be cooked thoroughly before eating.