The Food Coach

Healthy Food Database - Beans

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There are several different types of beans, such as green, runner, snake and broad beans, in season at various times of year and with differing health properties. All are a great source of nutrients, however, and add fibre to the dinner plate too.
Category: Cheese
In Season:
To Buy: Buy them as small as you can find as they will hold the most flavour. They should be firm and bright in colour and free of wrinkles, dampness and discolouration.
To Store: In plastic bags in the crisper section of the fridge for up to 3 days.
Tips & Tricks:

Nutrition (1 Cup):

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. No information available
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
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. No information available

Cooking:

Cooking Tips: Beans cooked in boiling water can lose their bright colour due to some chemical reaction between the water and the chlorophyll in the bean. Retain more nutrients and colour by steaming them for between 5 - 10 minutes, depending on their size.

Benefits the Following Health Conditions:*

* 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.

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