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Benefits of Beans
Bean is a common name for large plant seeds used for human food or animal feed .
1. What are Haricot Beans
Haricot beans are cream or whitish colored beans, used as staple ingredients in preparing homemade baked beans. Also known by different names, they are small sized and oval to flattened shaped beans sold in grocery centers. As with other types of beans, dried haricot beans require soaking for at least 6 8 hours prior to cooking. This reduces the preparation period and effort needed for making yummy haricot dishes. Soaked beans are also easier to digest, when compared to the dried version.
2. Haricot Beans Nutrition
Pulses and legumes contain high percentage of proteins and carbohydrates. The same nutrient data is applicable to haricot beans. Serving 100 g of dried haricot beans provide 21.5 g proteins, 45.5 g carbohydrates, 2.4 g fiber and 1.5 g fats. Other highly appropriated haricot beans nutrition facts are the presence of high amounts of calcium (about 180 mg in 100 g beans) and iron (about 6.8 mg in 100 g beans). In short, haricot beans are good sources of mineral nutrients required for normal functioning of the body.
3. Description
Haricot beans are small dry white beans which are a staple in baked bean dishes along with soups and chilis. There are numerous alternate names for haricot beans including Boston beans, navy beans, pearl haricots, and fagioli. The beans are roughly oval shaped and flattened, with a pure white edible skin. The flavor of haricot beans is relatively bland. Vegetarians in particular use haricot beans extensively, and they can supplement and enrich an assortment of dishes
4. Cooking Haricot Beans
While purchasing white haricot beans, avoid pale colored or discolored beans. These indicate poor preservation conditions, which in turn reduce haricot beans nutritional value. If you are planning to prepare haricot dishes, make sure you pick through beans for removing unwanted stones and impurities. Following this, consider soaking beans in enough water overnight or all day long, so as to soften the skin and flesh of beans. Rinse the soaked beans repeatedly to get rid of preservatives (if any).
5. Soaked Haricot beans
The beans will cook more quickly and be easier to digest if they are soaked first. Soaking helps to soften the outer skin of the bean, allowing the beans to absorb more water and break down as they cook. Undercooked beans can cause intestinal distress and the infamous toot associated with excessive bean consumption, so make sure that the beans are all the way cooked before you serve them.


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  • Food Cures for Cataracts

    There is increasing evidence to show that in several cases cataracts have actually been reversed by proper nutritional treatment. However, the time needed for such treatment may extend from six months to three years. A thorough course of cleansing the system of the toxic matter is essential. To start with, it will be beneficial to undergo a fast for three to four days on orange juice and water. A warm water enema may be taken during this period. After this initial fast, a diet of very restricted nature should be followed for two weeks. In this regimen, breakfast may consist of oranges or grapes or any other juicy fruit in season. Raw vegetable salads in season, with olive oil and lemon juice dressing, and soaked raisins, figs or dates should be taken during lunch. Evening meals may consist of vegetable such as spinach, fenugreek, drum sticks, cabbage, cauliflower, carrot, turnips, steamed in their own juices, and a few nuts or some fruits, such as apples, pears and grapes. Potatoes should not be taken. No bread or any other food should be added to this diet. After two weeks on this diet, the cataract patient may start on a fuller diet on the following lines:
  • Breakfast: Any fresh fruits in season, except bananas.
  • Lunch: A large mixed raw vegetable salad with wholemeal bread or chapattis and butter.
  • Dinner: Two or three steamed vegetables, other than potatoes, with nuts and fresh fruit. The short fast followed by a restricted diet should be repeated after three months of the commencement of the treatment and again three months later, if necessary. The bowels should be cleansed daily with a warm water enema during the fast, and afterwards as necessary. The patient should avoid white bread, sugar, cream, refined cereals, rice, boiled potatoes, puddings and pies, strong tea or coffee, alcoholic beverages, condiments, pickles, sauces or other so-called aids to digestion.
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