There are many kinds of legume. In terms of planting, yellow beans rank first, and from the outside, the huge "Kongdao bean" (also known as white beans) are amazing. The beans of the beans in the knives are like knifes, with more than 30 cm inches of movement, and the straightness of each bean is about 3 cm. Chen Ziyin, a nutritionist at Changgeng Hospital in Linkou, said that syringe beans are rich in nutrients such as calcium, protein, dietary fiber, ion, and ionic acid, which can replace syringe powder to supplement nutrients.

The high protein quality of 六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六文六Chen Ziyin said that the general market is rare in Knot Beans, and the people don’t know much about this ingredient. In fact, they are often made into white bean pastry cakes, which has a dense and soft texture, and is suitable for cooking and sweet.

Chen Ziyin pointed out that beans are rich in ionic acid, and saury beans are also high in protein, so they are classified as "five-cement root locks" in the food category. It is recommended that they can be added to white rice in quantity to replace some powdered staple foods. Calculated with 100 grams of Guandao beans, the heat content of Guandao beans is 337 kcal and the protein is 23.8 grams; the dietary fiber is about 20 grams, which is as much as 4 times that of brown rice; the drill content is as high as 1273 mg, which is 6 times that of brown rice.

Guandao Dou stabilizes blood sugar and heart care. Eating too much can easily cause gas

Guandao Dou stabilizes blood sugar and protects the heart, but has the characteristics of high-deep and high oligosaccharides. Chen Ziyin reminds that people with sensitive kidney diseases and stomach tracts should avoid eating it. Because the oligosaccharide content is high, eating too much will make it difficult to digest it, which will cause gas and farts. Too much ion will cause kidney damage.

In addition to paying attention to ethnic groups that are not suitable for consumption, Chen Ziyin said that the beans of Guandao beans are very hard and contain saponin, plant sauce, and soybeanic acid. They must be fully cooked during cooking. It is recommended to soak the beans soft first, then cook until they are soft. It is either added to the soup and cooked together, or made into mashed beans to make soup and salad. Adding the desserts is also delicious.

2 Contraindications for Eating Guandao Beans

1 People with kidney disease and stomach sensitivity eat less.

2 must be cooked thoroughly to avoid the inappropriate development of special plants.