It is a popular annual plant native to America, which is now cultivated throughout the world. We can distinguish different botanical varieties, besides the difference in shape and color of the bean, also present differences in the development and growth of the plant, although not very marked.
It is a plant that can not stand the cold much less frost, so that its cultivation should wait until they pass.
A peculiarity of the stems of beans is that to find a pole that will sustain rolling in it, always turning left.
It blooms from May, when a small hatch yellow or white flowers.
Harvesting of the pods will be held before the end of ripening, to prevent the sheath is open and the seeds fall. The sheath is elongated, with pointed end, inside are the seeds, flattened, kidney-shaped and of variable number.
For subsequent planting these seeds should be used.
The fruit pod of the bean contains allantoin, a substance re-epithelizing and healing that is used on wounds and skin in poor condition. It also contains arginine, an amino acid with clear diuretic properties may increase the volume of urine removed daily, thus making a slight hypoglycaemic action and decreasing the blood sugar level of diabetic patients, this is the reason why this type of patients can take it in moderation, despite its high content of carbohydrates, which, in principle, they would not be desirable.
Two other amino acids are contained in amounts of leucine and tyrosine. The whole amino acid content makes this plant is highly prized for its high biological value as it provides these products in sufficient quantities for the smooth running of our bodies.
Infusion. Five grams of bean pods are added to 250 milliliters of water and boiled, leaving it in contact for fifteen minutes, then filtered and the liquid can be prepared to take up to two cups a day.
Decoction. Seven grams of bean pods are added to 300 milliliters of boiling water, kept at that temperature for four minutes, to proceed with subsequent filtering, you can take a total of three cups a day.
PART USED: Fruit without seeds (pods)
CASTILIAN: Fréjol, alubia, habichuela
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