Are beans photosensitive foods?

Beans refer to all kinds of leguminous foods, which is a relatively broad food. Many people also want to know whether beans are photosensitive foods. Photosensitive foods are foods that can make your skin darker when eaten, but beans are not photosensitive foods, so you can eat them.

1. Beans are not photosensitive food

The English name of photosensitive food is Photographic food. This type of food is rich in metal elements such as copper, which can directly or indirectly increase the amount and activity of substances related to melanin production. Eating too much of this type of food will make the skin more susceptible to ultraviolet damage and cause darkening or spots.

2. Common photosensitive foods

Lemon, carrot, papaya, celery, lettuce, potato, coriander, amaranth, rapeseed, orange, seaweed, snail, spinach, fig, basil, leek, and red bean. Generally, if you want to have fair skin, you should eat less photosensitive food. You can also eat a small amount for dinner. After eating, you should not be exposed to strong light to prevent your skin from darkening.

3. Nutrition

Traditional Chinese medicine believes that bean vegetables are sweet and mild in nature, and have the effects of removing dampness and tonifying the spleen, regulating the digestive system, tonifying the kidneys and stopping diarrhea, and invigorating qi and promoting body fluid. They are especially suitable for people with weak spleen and stomach. Modern nutrition data show that its protein content is higher than that of ordinary vegetables, and it is also rich in various vitamins and minerals. Therefore, beans are also known as "meat among vegetables."

When too many free radicals are produced in the human body or they are cleared too slowly, it will accelerate the aging of the body and induce many diseases. Studies have shown that beans have a strong scavenging effect on hydroxyl free radicals, which may be related to their rich content of carotene, vitamin E, ascorbic acid, and trace element selenium. Comparative research results show that long beans (such as cowpea) have stronger scavenging ability for hydroxyl free radicals than short beans.