Eating red beans generally does not cause bloating, but some people with weaker digestive function may experience bloating. Red beans are rich in dietary fiber and oligosaccharides. Moderate consumption can help promote intestinal peristalsis, but excessive intake may increase gastrointestinal burden. The dietary fiber in red beans can absorb water and expand, help soften feces and stimulate intestinal peristalsis, which has a positive effect on preventing constipation. The oligosaccharides such as raffinose and raffinose contained in it belong to prebiotics, which can promote the proliferation of beneficial bacteria such as bifidobacteria and improve the balance of intestinal microbiota. After normal cooking, the cell wall of red beans is destroyed, and starch and protein are more easily digested and absorbed, usually without significant bloating. Some populations may not be able to fully break down the resistant starch and oligosaccharides in adzuki beans due to disrupted gut microbiota or insufficient secretion of digestive enzymes. These incompletely digested ingredients enter the large intestine and undergo bacterial fermentation, producing gases such as carbon dioxide, which can cause discomfort such as bloating and bowel sounds. People with underlying diseases such as irritable bowel syndrome and chronic gastritis, or those whose gastrointestinal function has not recovered after surgery, are more likely to experience such reactions.
It is recommended to control the intake of red beans when consuming them for the first time. Soak them for more than 8 hours in advance and extend the cooking time. Cook them together with natural ingredients such as tangerine peel and ginger. Pay attention to gradually increasing the proportion of miscellaneous grains in daily diet, while ensuring sufficient drinking water to help dietary fiber play its role. If severe abdominal distension or pain persists, it is necessary to promptly investigate whether there is food intolerance or digestive system disease.
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