print Print this page

Borlotti Beans

In season all year

Food Description:

Borlotti beans are related to cranberry beans. They are popular in Italian and Portuguese cooking. Bought dried, they are similar in size to the kidney bean. Borlotti beans are a medium-sized tan coloured bean mottled with deep magenta. speckles. When cooked they become creamy and slightly chalky in texture. Borlotti beans are available fresh or dried.

General Information:

Category: Legume
To Buy: Fresh borlotti beans are available from late Autumn through to Winter. Dried beans should be purchased from a store with a high turnover of dried beans (rather than the supermarket). Greek or Italian stores are usually the best.
To Store: Fresh beans should be stored in a dry cool pantry or the fridge. Store dried beans in a dry airtight container. Dried beans will keep for years - but obviously the best flavour are from those that have just been newly dried.
Tips and Tricks: If you have forgotten to soak the beans overnight - pour boiling water over them and soak for three hours before cooking with fresh water.

Nutrition (0.5 Cup):

Weight (grams): 90
Carbohydrates, g: 24.0
Fibre, g:
Fat (g): 0.5
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very low
Energy (kJ): 540
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 7.2
Saturated Fat, g : 0.2
Niacin (B3):
Folic Acid: Important during pregnancy as this vitamin is involved in the duplication of chromosomes, preventing birth defects. Lowers the risk of heart disease and is necessary for proper brain and gut function.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Cook fresh beans for approx 30 - 40 minutes until tender, adding salt to the water in the final 5 minutes. Dried beans will take between 1 - 2 hours depending on the age of the bean and the length of soaking. Cook them in stock with sauted vegetables for a delicious comforting winter dish.

Benefits the Following Health Conditions:*

Anaemia
Low Energy
Diabetes

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS