I Borlotti beans, large and dark in color (reddish brown), have a intense flavor and are particularly suitable for soups, broths and purées. Let's find out better.
> 1. Description of borlotti beans
> 2. Properties and benefits of pinto beans
> 3. Calories and nutritional values of borlotti beans
> 4. How to use them
Description of borlotti beans
The borlotti are i semi, contained in pods, of the bean plant (Phaseolus vulgaris, legume family). Beans have always been considered a poor food, even if very nutritious, because in the past their price was low and their availability was very high.
Properties and benefits of pinto beans
Beans are a very nutritious food and, like all legumes, are a good source of vegetable protein. The proteins contained in legumes do not, however, by themselves constitute a complete substitute for the proteins contained in meat (the so-called noble proteins), but can increase their nutritional properties if associated, for example, with cereals.
Beans are rich in fiber, so they have a laxative effect, useful in case of constipation and hemorrhoids.
They also contribute to lower cholesterol, triglycerides and also blood sugar, and are therefore indicated in cases of diabetes.
Bean pods are recommended at the end of a diet to stabilize body weight. This depends on their fiber, pectin and flavonoid content slow down the absorption of sugars.
You can learn more about the healing power of legumes
Calories and nutritional values of borlotti beans
Borlotti beans have an average 300 kcal per 100 g of product, I am rich in protein (24 mg), fiber (24 mg), potassium (1330 mg), phosphorus (370 mg), magnesium (154 mg) and iron (5 mg). They also contain:
- calcium (127 mg),
- sodio (5 mg),
- zinco (3,4 mg),
- vitamins of group B (B2, B3, B6).
How Borlotti beans are used
Borlotti beans can be found on the market in different formats. Fresh beans are much easier to find in the summer; the dry ones are shelled and industrially dried.
It is also possible to find already cooked and canned pinto beans, ready to use, and raw frozen beans, which keep all the characteristics of the fresh ones practically intact.
Beans are widely used in cooking, as a side dish for tasty salads, as an ingredient for seasoning soups, for preparing soups, purées, tasty salads, flans, croquettes and meatballs.
Beans represent, from the point of view of protein intake, a valid alternative to meat consumption and are a food that thanks to its properties is able to balance the diet from the point of view of the proportion of carbohydrates, lipids and proteins.
How to cook legumes