Is eating beans every day good for the body?

Eating legumes in moderation every day is beneficial for the body, as it can supplement high-quality protein, dietary fiber, and various trace elements. Beans mainly include soybeans, black beans, mung beans, red beans, chickpeas, etc. The nutritional characteristics of different beans may vary slightly.

1. Soybeans

Soybeans are rich in plant protein and isoflavones, which help regulate blood lipids and estrogen levels. Its high calcium content is beneficial for bone health. Tofu, soybean milk and other products made from soybeans are easier to digest and absorb, suitable for people with weak gastrointestinal function.

2. Black beans

Black beans are rich in anthocyanins and iron elements, and have antioxidant properties. Traditional Chinese medicine believes that black beans can nourish the kidneys and qi, and are suitable for people with anemia or those who are prone to fatigue. It is recommended to consume it with the skin on to preserve more nutrients.

3. Green beans

Green beans have a significant effect on clearing heat and relieving summer heat, and consumption in summer can help cool down. Its high potassium content helps maintain electrolyte balance. Green beans have relatively low starch content and are suitable for people who need to control their blood sugar levels to consume in moderation.

4. Red beans

Red beans are rich in B vitamins and potassium elements, and have diuretic and anti-inflammatory effects. The combination of red bean and grain can improve the utilization rate of protein, such as red bean rice, red bean Congee and other traditional eating methods are both nutritious and easy to digest.

5. Chickpeas

Chickpeas contain high levels of folate and zinc, which are beneficial for the development of pregnant women and children. Its low glycemic index is suitable for diabetes patients. Chickpeas are often made into hummus as a staple food in the Middle East region.

It is recommended to control the daily intake of legumes to 30-50 grams of dry beans, and different legumes can be rotated for consumption. People with poor digestive function can choose fermented soy products or extend soaking time. Patients with bean allergies or acute gout attacks should limit their consumption. Reasonable combination of grains and vegetables can better enhance the nutritional value of legumes.