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Haricot Beans

In season all year

Food Description:

In France, haricot is the name for bean in general. In Britain, Australia, and the rest of the Western world, it's the bean used to make the classic baked bean. Those sickly sweet beans may have put many off eating a bean ever again. If this is how you feel give them another chance. This delicious white bean has a delicate flavour and will assume most flavours you give them. Not only that, they're extremely good for you.

General Information:

Category: Legume
To Buy: Buy dried or cooked in cans (without the tomato sauce that is). Dried beans should be bought from a store where the turnover is high. Even though dried beans last for years, the older they are the tougher they will be.
To Store: Store in an airtight container in the pantry.
Tips and Tricks: Cook excess beans and freeze them to save time. If you've forgotten to soak your beans overnight, pour boiling water over them and soak for 4 hours before cooking.

Nutrition (0.5 Cup):

Weight (grams): 85
Carbohydrates, g: 11.6
Fibre, g:
Fat (g): 0.6
Monosaturated Fat , g: 0.1
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): 398
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 : 0.1
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
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 with a strip of kombu to aid digestion. Do not add salt to the water until the bean has cooked - it will toughen the skin.

Benefits the Following Health Conditions:*

Anaemia
High Blood Cholesterol
 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.

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