Dried Borlotti beans

Borlotti beans 

INGREDIENTS: Fagioli Borlotti

Borlotti beans have an intense flavor and are particularly suitable for soups, soups and purees. The borlotti are the seeds, contained in pods, of the bean plant (Phaseolus vulgaris, legume family). Borlotto is just one of more than 500 varieties of beans grown by man. Like other types of common beans it is native to Canada and is distinguished by the classic red veins on the seeds and pod. Throughout the summer season they are found fresh in their pod. Dry ones require a night of tempering in water

• Rich in vitamins A, B, C, E, mineral salts and minerals (iron, potassium, phosphorus, zinc and calcium), they represent a complete food from a nutritional point of view. Let's take a closer look at its components:
• Protein: the protein content of beans is quite high, making these legumes particularly interesting for consumption by vegetarian or vegan people;
• Carbohydrates: The main carbohydrate found in beans is starch which accounts for about 48% of the total calorie content. Starch is composed of two polymers, amylose and amylopectin. Beans have a relatively high percentage of amylose compared to most other food sources of starch, a characteristic that defines the starch of these legumes as "slow release", as it is less easily digestible than amylopectin;
• Fiber: beans are an excellent source of fiber whose benefits are the increase in the sense of satiety, the improvement of intestinal transit and the reduction of the absorption of simple sugars and fats, especially cholesterol;
• Vitamin C: antioxidant par excellence, very common in fruits and vegetables and present in good quantities in beans, it represents an essential co-factor in the synthesis of proteins and hormones, contributes to the protection of cells from oxidative stress and to the normal function of the immune system (even during and after intense physical exercise);
• Folic acid (vitamin B9): essential for normal cell function, tissue growth, in reducing both physical and mental fatigue;
• Potassium: Beans are a good source of potassium, the essential mineral involved in blood pressure control, heart health, nerve transmission and hydro-saline exchange at the cellular level.

Beans have a laxative effect, useful in case of constipation and hemorrhoids and contribute to lowering cholesterol, triglycerides and even blood sugar, and are therefore indicated in cases of diabetes. As with other legumes, also in the beans there is lecithin, a phospholipid that favors the emulsion of fats, which in this way do not accumulate in the blood, keeping the cholesterol level at bay. The beans are therefore protective of the cardiovascular system and able to lower the pressure.

Bean pods are recommended at the end of a diet, to stabilize body weight.