Do you know if the red bean is one of the most famous pea in the world? Yes, red beans have been the variety of delicious cuisines in the world of vogue.
Red beans commonly consumed when it was really cooking in the form of dried beans. In Indonesia, dried red beans usually cooked into porridge, soup or mixed vegetable, rice or ice team. Red beans are also often cooked into a sweet jam is used as a filler such as Steamed Bun some cakes, moon cakes, cakes moci, dorayaki cakes, donuts content, and others.
Red beans classified as plant foods include legumes (legumes), a family of green beans, soybeans, peanuts tolo, and nuts uci. There are several types of kidney beans such as red beans, Adzuki beans (small red beans), and kidney bean (red bean large).
Nutritional Content of Red Beans
In addition to a variety of delicious food cooked, nutrients red beans also incredibly rich. Kidney beans are rich in folic acid, calcium, complex carbohydrates, fiber, and protein is high. The content of complex carbohydrates and high in fiber which makes red beans can lower blood cholesterol levels. Levels of red bean glycemic index also includes low that benefit people with diabetes and reduce the risk of diabetes.
Dried red beans are a source of complex carbohydrates, dietary fiber (fiber), vitamin B (especially folic acid and vitamin B6), phosphorus, manganese, iron, thiamin, and protein. Every 100 grams of dried red beans that have been boiled can provide 9 grams of protein or 17 percent of the daily protein adequacy.
The content of protein and amino acid profile in 100 grams of red beans (kidney bean) of the vast majority were glutamic acid (1323 mg), aspartic acid (1049 mg), leucine (693 mg), lysine (595 mg), arginine (537 mg) , serine (472 mg), phenylalanine (469 mg), Valine (454 mg), isoleucine (383 mg), proline (368 mg), threonine (365 mg), alanine (364 mg), glycine (339 mg), and others remaining below 300 mg.
The content of protein in legumes, including beans, have long recognized their contribution to the daily diet. Even the red beans supply protein almost as much meat. Although vegetable protein contained in red bean protein belonging lengkanya incomplete due to lack of essential amino acid profile, but can easily be equipped with padi-padian/sereal eating red beans, dairy products, or a small amount of meat. So, it is not difficult to complete deficiency of protein components (amino acids) present in the beans.
Nutritional vitamins in red beans include folate were able to meet the daily needs of 33 percent, 11 percent of thiamin, 10 percent of vitamin C, 6 percent of vitamin B6, and others remaining below 3 percent.
Mineral content of red bean able to meet each of the 24 percent of the daily mineral manganese, 16 percent of the mineral iron, 14 percent of the minerals phosphorus, 12 percent of the minerals potassium and copper, 11 percent of the mineral magnesium, 7 percent of the mineral zinc, and other Other remaining below 3 percent. Mineral content in small red beans (Adzuki bean) more than other types of large red beans (kidney bean).
Red beans almost free of fat, sodium, cholesterol, and sodium. Besides red beans are very low in calories (only 6 per cent per 100 grams), as well as cheap price. Even the red beans able to meet the 30 percent requirement of dietary fiber (fiber) and contains 168 mg of Omega-3 fatty acids and 107 mg Omega-6 fatty acids.