Bean products

Bean products - seeds of leguminous plants used for food (mainly peas, beans, lentils, soya, beans, vetch, maize, rank, chickpeas). The seeds of leguminous (peas, beans) contain 23,4% protein, 2.4% of fats, 53,1% carbohydrates, 14% of water, 4,7% cellulose, 2.4% of mineral substances. Energy value per 100 g of legumes seeds is about 330 calories. In the bean products proteins contains approximately in 2 times more than in grain products. Proteins bean products are characterized by the best amino acid composition among vegetative products, the digestibility of them - 80%. From the seeds of leguminous products extract vegetable oil, peanut, soybean and other
A large part of carbohydrates bean products, except soybeans, is starch. In peas, lentils, beans are widely represented vitamins Century Green bean products contain carotene and ascorbic acid. Bean products contain many valuable minerals. The content of iron (6-8 mg%) bean products occupy one of the first places among animal and vegetable products. In the bean products are comparatively high in fiber (5-10%), which complicates their culinary processing and lengthens the time of digestion in the gastrointestinal tract.
Bean products must meet the requirements of standards. Humidity peas should not exceed 14-15%, beans - 20%, lentils - 17%. Weeds are allowed in amount of 0,5-1,0%, mineral impurity - no more than 0,1%.
From bean products soy sharply distinguished by their chemical composition and nutritional value. It contains 33% protein, 18% fat, and 24% carbohydrates, a significant amount of calcium, phosphorus, iron, magnesium, potassium, sulfur. Calorie her - 400 kcal per 100 g of product. Soy receive oil, cook the flour, soy milk and cheese. Soy flour is added to bread and pasta to increase in their protein quantity and improve the amino acid composition. Some bean products (usually beans, vetch) sometimes cause disease types of food poisoning (see). Described poisoning raw beans and badly baked products made from soy flour. Toxicity beans, the nature of which is unclear, completely disappears after a long provarivaniya. In seeds wiki contains glucosides, the splitting that can be allocated hydrocyanic acid. It can cause food poisoning. Of all the varieties of legumes products Belokamennaya Vika much less is the cause of food poisoning. Observance of rules of storage and processing of beans of products makes their use in human nutrition completely safe and very common.

Bean products - seeds of leguminous plants; in the food consumed legumes from pedsem. butterfly (Papilionoideae).
Chem. the composition of the bean products that are not exempt from waste are given in table. 1.
Bpts in the form of dry grain products in protein superior meat 1.5, eggs 2 times, closer in this respect to the cheese. Among other vegetable products bpts can be seen as a natural protein concentrates. in proteins bpts presents all the essential amino acids (table. 2).
Especially stands out for its amino acid composition of the soybean protein; it contains the same amount of methionine, like cheese, and therefore refers to products lipotropic action and can be used in the prevention of atherosclerosis. As is known, common to vegetable proteins is failure in them lysine and tryptophan. Bpts in this respect are the exception. Tryptophan in the protein peas and beans more than in the proteins of meat and soy protein it is 2.5 times more than in the proteins of meat and eggs. In the protein legumes products also many lysine: pea flour it 5 times, and soy flour 10 times more than wheat.
Fat bean products refers to the fats of high biological value. So, the main biological value of soybean oil, studied better than others bpts and widely used in the food - high content of polyunsaturated fatty acids (linoleic and linolenic - 66,9%) and phosphatides (up to 3900 mg%), with lipotropic properties and normalize cholesterol metabolism.
On properties of fat bean products can be attributed to the protective foods in the prevention of atherosclerosis.
Mineral composition bean products that are not exempt from waste are given in table. 3.
The main value bpts in power is determined by the number contained in them iron, potassium and phosphorus. So, of iron in bpts in 3 times more, than in bread, buckwheat, meat. Through bpts can provide the most high potassium (for example, in the appointment of potassium diets): it 5 times more revenues with other cereals and 2-3 times more than the main product-potassium diet potatoes.
In its mineral composition bpts relate to foods that have alkaline properties, and able, to some extent, to change the reserve alkalinity, providing a temporary effect on acid-base balance of the body. Bean products by degree of alkalinity exceed products such as apples, cabbage and other So, in terms of impact on urine in the alkaloza apples are 3,76% alkalinity, cabbage - 4,34%, potatoes - 7,19%, while dried beans - 23,87%, wax beans - 41,65%.
Bpts are the source of b vitamins Century Green bpts can serve as a significant source of carotene, ascorbic acid, folic acid choline with lipotropic properties and influence on the fat (and cholesterol) metabolism. Green peas contains (mg%) carotene 1, thiamine 0,34, Riboflavin 0,19, nicotinic acid, 2,6, ascorbic acid 25, pyridoxine 0,1, folic acid 25-120, Pantothenic acid 700, Inositol 150-240 and other Most high biological activity bean products during germination.
Carbohydrates bpts are mostly starch, only in soy starch little. In bpts a lot of cellulose and hemicellulose. Flatulence, often occur after consumption bpts, associated with the presence in the composition of hemicelluloses significant number galactosamine. When removing the sheath covering the seed and using bpts in the form of puree and soups phenomenon gas can be considerably reduced.
As part bean products contains antioxidants that prevent some degree of oxidation of fat. In this regard, the addition of pea flour to food concentrates prevent fats from damage.
Bpts in their quality must fulfil the standard requirements. Humidity peas should not exceed 14 - 15%, beans - 20%, lentils - 17%. Foreign materials are allowed in the amount of not more than 0,5-1%, including mineral impurities not more than 0.1%.
Infection barn pests is not allowed.
The consumption of beans raw or insufficiently cooked bean flour sometimes causes of food poisoning. Chem. the poisonous nature of the beginning of the bean is not yet known. Some types of beans contain phaseolamin attributable to nitrilosides. Poisonous start these kinds of beans completely destroyed when provarke until tender.
Poisonous properties, and some types of wikis that contain glucosides - Vitsin and vitiamin resembling amygdalin, and the splitting of which is allocated free of hydrocyanic acid. Type of wiki only Belokamennaya vetch can be considered as harmless food culture.