The most important quality of beans is considered the following: it contains a lot of protein, therefore it is quite capable in some cases to replace meat dishes in the human diet. Nutritious and rich in nutrients, beans are also highly digestible. In addition, if you eat it, the pancreas will not experience a particular load, which is very important for diabetics, since it is the problems with the functioning of this gland that cause the development of the disease. It turns out that beans are an excellent choice for diabetic nutrition.
The substances contained in the beans help cleanse the pancreas.
The content of the article
Useful substances in beans
Components of beans and compounds:
- Acids: folic, pantothenic, nicotinic;
- Vitamin C;
- B vitamins;
- Vitamin E;
Bean dishes help to normalize weight, and fat ceases to be stored in the liver. 100 grams of beans usually accounts for up to 22 grams of protein, only 1.7 grams of fat, 54.5 carbohydrates. Caloric content is about 320 kcal. Legumes can be included in the diet for any type of diabetes.
There are several varieties of this crop. They are somewhat different from each other. So:
- White has pronounced antibacterial qualities;
- Black has a positive effect on the body’s immune system;
- Red helps to correct blood sugar levels;
- Asparagus is a very energetically charged product;
- The string plant helps to neutralize toxins and toxins.
It is typical for this variety to push the body towards natural regeneration. For diabetics, this is an important point, because tissue healing is reduced in them. It is in white beans that the balance of lysine and arginine is optimal, due to which the blood composition is normalized. Eating this variety helps to prevent complications in the heart or renal system, and protects against vision loss.
Kidney beans help normalize glucose levels and are loaded with vitamin B6, calcium, zinc and potassium. Thanks to this composition, it has a beneficial effect on the digestive tract and has a positive effect on the metabolism. It provokes the secretion of gastric juice and aids in the digestion of food.
It is especially important to include this type in the diet for those diabetics who are overweight.
Another useful property of this variety is its calming effect on the nervous system. It is suitable for inclusion in the daily diet.
Packed with antioxidants, black beans promote the elimination of toxic substances and the repair of tissues and cells. It is in this variety that the highest amount of protein and a lot of fiber. By diluting the diet with black beans, you can strengthen the immune system and protect against viruses. The benefit is in the removal of excess cholesterol. The beneficial qualities of the black variety help prevent the development of harmful processes, including cancer.
In diabetic nutrition, leaflets are useful and important. They contain quercetin and kaempferol, which improve vascular health. The main thing is glucokinin, which helps to quickly absorb sugar. Sash, properly prepared for feeding, are sold in pharmacies.
This variety helps to get rid of toxins and toxins; nutritionists advise to use it no more than twice a week. The calorie content of this variety is the lowest (up to 31 kcal), the fiber content is high. Leguminous is better than other varieties to cope with the normalization of the balance of blood composition. It is recommended to include in the diet only fresh, dry loses many useful substances and taste. This variety has an additional quality – it effectively fights viruses.
With diabetes: pros and cons
When glucose levels rise, it is important for a diabetic to provide the body with the necessary nutrients without causing a spike in sugar. The carbohydrates contained in beans are slow, which is important for diabetics. Diabetic nutrition necessarily includes white beans, as it has a beneficial effect on the vascular system and activates tissue regeneration processes. Black beans reduce the risk of complications, while red beans can improve gastrointestinal function.
Green beans are able to lower blood glucose by flushing out toxins and clearing the pancreas.
It has been noticed that regular consumption of beans contributes to:
- Improving vision;
- Reducing puffiness;
- Strengthening the musculoskeletal system;
- Lowering cholesterol levels;
- The production of natural insulin (contributes to the zinc in the composition);
- Saturation of body systems with fiber.
Also, this legume crop reduces the likelihood of developing diseases in the dental part. The substances that make up legumes have a positive effect on the course of the disease in diabetics:
- Zinc and other trace elements stimulate the production of natural insulin;
- A number of amino acids and some other compounds increase regeneration and improve metabolism;
- Fiber does not allow glucose levels to rise quickly;
- The vitamin complex improves the functioning of the immune system and protects against the effects of infections and viruses.
The glycemic load in legumes is low, but it differs depending on the variety. It is also necessary to take into account such a moment: for canned beans, the index is up to 74 units, therefore fresh beans should be used for diabetic nutrition. Glycemic index by varieties:
- Black from 31 to 35;
- White up to 40;
- Red – 35;
- Pods only 15.
Cooking with fresh beans is good for diabetics. If you are overweight, legumes help you feel full without overeating.
How many carbohydrates, proteins and fats
The quantity varies depending on the variety. The approximate composition is as follows – per 100 grams:
The value of the varieties also differs. The richest in calories is white, in 100 grams of the product – 135 kcal. Black varieties are not much inferior – 132 kcal, and in red only 127 kcal. Before buying, carefully study the packaging in order to more accurately determine the amount of different substances and energy value.
There are only 17 calories in a portion of green beans (55 grams), so they are especially useful for losing weight.
Contraindications and possible side effects
Beans do not harm the body, but if used incorrectly in a diabetic diet, some unpleasant symptoms may appear.
- You can not use the culture in its raw form, the symptoms will be close to poisoning: diarrhea, nausea or retching, pain. Phasin is responsible for this, the compounds of which are destroyed during cooking;
- Cooked beans sometimes lead to increased flatulence. It is possible to avoid this if you first soak the fruits in cold water with the addition of soda;
- If there is an exacerbation of an ulcer, gastritis or cholecystitis is diagnosed, that is, beans are prohibited.
Diabetic meals should include beans at least three times a week. It completely replaces meat dishes on this day.
Contraindications include individual intolerance and allergic reactions, as well as pregnancy and breastfeeding with an established diagnosis of diabetes. Legumes are not suitable for those people who are prone to hypoglycemia or have high acidity of gastric juice. Also, the use of beans is stopped with gout, when there is a pronounced violation of the metabolism of uric acid.
Proper use of legumes
In diabetic nutrition, beans have a special place. It is consumed alone or as a side dish, goes well with meat dishes or vegetables. It is stewed, boiled or cooked in a double boiler. The ideal time to consume this product is lunch or dinner, when the portions are maximum. Diet options:
- An excellent ingredient for vegetable stew, the menu in this case should include about 150 ml of soup, up to 150 grams of meat and 100 grams of stew;
- Legumes are included in the first courses for lunch (150 ml);
- During dinner, beans are diluted with vegetable garnish (up to 150 gr.) For fish or meat (150-200 gr.);
- Eat no more than 200 grams separately, add up to 150 grams of tomato and cucumber salad to it.
As a standard, beans are included in the diabetic menu twice a week, but it is possible to use them daily. In this case, no more than 70 grams of it will be required per day. Based on three times a week, the total portion is 100-200 grams. However, one should not forget about keeping a diary for recording nutrition, regulating the GI and calorie content of other foods. The attending physician will help with this.