Is it worth including it in your child's diet? It turns out that yes. There are a lot of reasons and the first attempts can be made as early as 10 months of age (in small quantities!), Paying attention to properly prepare the bean, cooking it so that it did not cause gastrointestinal problems.
Beans, due to the high content of folic acid, should be used by pregnant women and all women planning a pregnancy.
Advantages of broad beans
Broad bean is a plant that is worth eating for many reasons.
First of all, due to:
- high protein content, alternative to animal protein (in 100 grams of cooked broad bean we have 7.6 grams of protein),
- rich source of folic acid. 100 grams of broad beans cover 106% of the demand for this element,
- broad beans contain vitamins: B1, B2, PP, C and provitamin A, it is a source of calcium, iron phosphorus, magnesium and carotene,
- broad beans binds fatty acids in the large intestine and lowers the level of bad cholesterol in the blood,
- can prevent fetal malformations
- prevents anemia
- has low sodium content,
- is a valuable source of vitamin C, thiamine, riboflavin,
- is rich in potassium and soluble fiber,
- broad beans slow down digestion and make you feel full for a long time.
Broad beans are a valuable source of folic acid, which is why it is recommended for pregnant women.
100 grams contains as much as 423 grams of valuable vitamin. Therefore, such a portion provides 106% of the daily requirement for this vitamin.
Unfortunately, broad beans are not recommended for gestational diabetes, because they contain a high glycemic index (as much as 80 for cooked beans and 40 IG for raw beans). Therefore, broad bean is a fairly heavy burden for a sick pancreas, therefore it is worth looking for a replacement if you have been diagnosed with diabetes in pregnancy.
In addition, broad bean is not recommended for people suffering from gout, because it contains a lot of purine ingredients. It is also not recommended for people who have a problem with the digestive system, because it causes bloating and excessive fermentation in the intestines (this process can be avoided by properly preparing broad beans).
How to cook broad beans?
So that the broad bean does not cause bloating, it should be poured with very hot water and left for an hour. Then pour the water, pour new water and cook the broad beans. Add a pinch of salt at the end of cooking. It is also worth adding a handful of cumin to the cooking broad bean, which will reduce the risk of flatulence.
For cooking, we choose green beans, without stains, with a nice smell. Young grains are usually ready after 15 minutes, even older ones should be spent 30 minutes.