Benefits of Green Beans

Green beans are a type of plant cultivation and the crops are widely known in tropical regions. Plants belonging to the tribe of legumes (Fabaceae) has many benefits in everyday life as a vegetable source of high protein food. Green beans in Indonesia ranks as the third most important legume crops, after soybean and peanuts.

There are several jenisa foods made ​​from green beans including mung bean porridge, drinks, bakpia, gandasturi and others.

The content available on Green Beans per 100 grams, among others:
- Protein (g) 24.0
- Fat (g) 1.3
- Carbohydrates (g) 56.7
- Calcium (mg) 124
- Phosphorus (mg) 326
- Vitamin B1 (mg) 0.47
- Vitamin B2 (mg) 0.39

Benefits of green beans for health:

Important Nutrients 
Green beans, or Phaseolus aureus comes from the Family Leguminoseae aka legumes. Protein content is high enough and a source of essential minerals, among others, calcium and phosphorus that our bodies need.

High Protein 
Green beans contain high protein, as much as 24%. In the menu of everyday society, nuts are the best alternative source of vegetable protein.

Calcium and phosphorus
The content of calcium and phosphorus in green beans beneficial for strengthening bones.

Vitamin B1 (thiamine)

• For the growth. Initially known as vitamin B1 anti beri-beri. 
• Increase appetite and improve digestive tract. 
• Source of energy, vitamin B1 is part of a coenzyme that plays an important role in the oxidation of carbohydrates to convert into energy. 
• Maximizing the nerve first signs of a lack of vitamin B1 is the reduction of the nerve. Disrupted neural activity due to oxidation of carbohydrates inhibited. Research on a group of people who lack sufficient food containing vitamin B1 in a short time the symptoms appear irritable, unable to concentrate, and less vibrant. This is similar to the signs of stress. 

Vitamin B2 (riboflavin) 
Helps the absorption of protein in the body One theory suggests that vitamin B2 may help the absorption of protein in the body. The presence of vitamin B2 will increase the utilization of protein so that absorption becomes more efficient.

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