All mixed legumes, what are all mixed legumes?

Miscellaneous beans usually refer to grain and bean crops other than the five major crops of rice, wheat, corn, soybeans and potatoes.

Mainly: sorghum, millet, buckwheat, oats, barley, millet.

Millet seeds, barley, amaranth, kidney beans, mung beans, red adzuki beans.

Red beans, broad beans, peas, cowpeas, lentils, soldier beans, black beans, etc.

It is characterized by a short growth period, a small planting area, a special planting area, and a low yield, all of which are rich in nutrients. Soybeans include common soybeans, black beans, and green beans. In addition to this, others such as lentils, mung beans, peas, kidney beans, etc., are all miscellaneous legumes.

Soy milk, tofu bean curd, tempeh bean paste, soy milk and bean flour, fried fried beans, marinated, bean dishes.

Probably there are too many specific names for these types, and it is inconvenient to list them one by one.

For example, tofu: gypsum tofu, brine tofu, old tofu, lactone tofu, stinky tofu, sauce tofu, edamame tofu, dried tofu, tofu skin, tofu brain ......

Miscellaneous beans refer to red beans, mung beans, kidney beans, and flower beans in addition to soybeans, these miscellaneous beans are rich in starch and are also commonly used ingredients.

Legumes refer to all leguminous plants that produce pods [1]. It is diverse, nutritious, and cultivated all over the world. In recent years, beans have become more and more popular due to their high nutritional value and good taste.

Chinese name. Legume.

World. Plantae.

Door. Angiosperm phylum.

Class. Dicotyledonous class. Eye. Beanme.

Section. Leguminosae. Genus. Legumes.

In addition to eating staple foods such as noodles and rice, we should also eat some non-staple foods, such as vegetables, meat, eggs, milk, beans, etc., all kinds of foods have their different nutrients and have different effects on the human body. Different types of food include many kinds of food, such as vegetables including spinach, greens, rape, etc., so what are the legumes?

There are many types of legumes, such as black beans, red beans, mung beans, peas, broad beans, and soybeans. It's like the soy products you usually eat (shredded tofu, dried tofu, bean curd, etc.). Eating legumes on a regular basis is good for your health.

The nutritional value of legumes is very high, especially the protein content in legumes is high in its amino acids.

The composition is also close to the amount required by the human body. Legumes can also lower cholesterol, soften blood vessels, and regulate blood lipids. At the same time, it is also conducive to the digestion and absorption of the stomach and intestines, and can also enhance immunity.

Although legumes are highly nutritious, they are not suitable for everyone. Some people are more sensitive, and they will be allergic to legumes, and after eating, it is easy to cause gastrointestinal discomfort. And beans should not be eaten too much at one time, because beans are fermented in the stomach and intestines, which is easy to produce a lot of gas, which can easily lead to bloating.

Easy to fart.

There are many miscellaneous legumes, such as our common cereals, black beans, white beans, red beans, mung beans, oats, etc., all of which belong to this type of food ingredients, so we must pay more attention to distinguish them when eating.

Miscellaneous beans refer to red beans, mung beans, flower beans, cowpeas, kidney beans, peas, broad beans, etc., in addition to soybeans. Mixed beans are a good partner in meals, which can be made into porridge, mixed bean rice, etc., and can even be processed into dishes to eat, such as mung bean sprouts.

Miscellaneous beans: soybeans, mung beans, red beans, black beans, green beans, kidney beans, broad beans, peas, etc.

Miscellaneous beans refer to red beans, mung beans, flower beans, cowpeas, kidney beans, peas, broad beans, etc., in addition to soybeans.

Miscellaneous beans refer to red beans, mung beans, kidney beans, and flower beans in addition to soybeans, these miscellaneous beans are rich in starch and are also commonly used ingredients.

Cowpea Cowpea is commonly known as carob, ginger bean, ribbon bean, and hanging bean. Relatively common. Sweet in taste and flat in nature. It has the ability to benefit qi and be healthy.

2.Mung beans Mung beans are cold and nutritious, making them a good product for preventing heatstroke. Mung beans can be used to make a variety of pastries, vermicelli, vermicelli, vermicelli, ,..

3.Kidney beans Kidney beans are rich in saponins, uremia enzymes and a variety of globulins, which can effectively improve the body's immunity and activate lymphatic t....

4.Fava beans Fava beans contain calcium, zinc, manganese, phospholipids, etc., which are important components that regulate brain and nerve tissue, and the calcium in fava beans,

The third group of beans is other legumes, which are more common mung beans, peas, kidney beans, cowpeas, chickpeas and lentils

Nutritional value of beans and soy products Beans include edible seeds of various leguminous plants, among which soybeans are the most important, and also include red beans, mung beans, peas, broad beans and other miscellaneous beans. Beans differ from cereals in their seed structure, and their nutrients are mainly in the cotyledons inside the grains, so the removal of the seed coat during processing does not affect the nutritional value. 1 Nutritional characteristics of soybeans Soybeans include yellow soybeans, green soybeans, black soybeans, white soybeans and other varieties

Miscellaneous beans refer to red beans, mung beans, pinto beans, cowpeas, kidney beans, peas, broad beans, etc. other than soybeans.

Miscellaneous beans generally refer to some other legumes other than soybeans.

These beans are also known as "small beans", which are mainly composed of the following types of legumes: edible legumes such as mung beans, chickpeas, peas, cowpeas, broad beans, kidney beans, lentils, etc. Miscellaneous bean resources are abundant, the planting history is long, and the planting range is all over the country.

They are low in fat and high in starch and are known as starchy dried beans. Starchy legumes have a starch content of 55% to 60%, and a fat content of less than 2%, so they are often incorporated into grain products.

Their protein content is generally more than 20%, and their protein quality is good, rich in lysine, but methionine is insufficient, so they can play a good nutritional complementary role with cereals. Starchy dried beans are also relatively high in B vitamins and minerals, which are comparable to soybeans. Mixed beans are usually characterized by high protein, among other things.

It is rich in functional ingredients such as dietary fiber and minerals.

Because of its unique nutritional and health care functions, it has attracted wide attention from consumers at home and abroad.

Preparation of mixed beans:

1. Chickpea multigrain porridge.

Soak the chickpeas in cold water for an hour until tender. Put the sorghum rice, Northeast pearl rice and chickpeas into the electric pressure cooker, choose the porridge setting, and when the time is up, you can serve it out.

2. Vegetarian bean soup.

Prepare soybeans, kidney beans, onions, celery, red peppers, paprika, syrup, vegetable packets, hot sauce, salt, pepper and an appropriate amount of water into a saucepan. Turn to high and simmer for three hours. After that, put a small amount of flour into the water to dissolve, stir well, then pour it into the stew pot and simmer for another hour.

Belonging to the [soybean] family are: soybeans, black beans (black soybeans), green beans (green soybeans), etc.

Belonging to the [mixed bean] family are: red beans, kidney beans, mung beans, peas, chickpeas, broad beans and so on.

Compared with soybeans, miscellaneous legumes have the following characteristics:

1.High carbohydrate content, about 55%-65% starch (soybeans contain 20%-30%);

2.The protein content is low, about 20%-30% (soybeans contain 35%-40%), but the amino acid composition is the same as that of soybeans;

3.The fat content is low, less than 5% (15%-20% in soybeans).

All kinds of beans are common legume foods:

First: mung beans: mung beans are cold and nutritious, and are a good product for preventing heatstroke. Mung beans can be used to make a variety of pastries, vermicelli, flour skins, mung bean dakoji and shochu, etc. Mung beans have the function of clearing heat and detoxifying.

Second: red beans. Red beans are rich in starch and are known as "rice beans", which have the functions of "relishing liquid, facilitating urination, reducing swelling, removing swelling, and relieving vomiting".

It is also rich in potassium, magnesium, phosphorus, zinc, selenium and other nutrients required by the human body. At the same time, red beans are rich in crude fiber, which helps to lower blood lipids, lower blood pressure, and improve heart activity. Red beans have the effects of clearing away heat and dampness, reducing swelling and detoxifying, clearing the heart and removing annoyance, replenishing blood and calming the nerves, and is an indispensable high-nutrition and multi-functional cereal in people's lives.

Third: broad beans. Broad beans contain calcium, zinc, manganese, phospholipids, etc., which are important components that regulate brain and nerve tissue, and the calcium in broad beans is conducive to the absorption and calcification of calcium by bones, and can promote the growth and development of human bones.

At the same time, broad beans are rich in choline, which has the effect of strengthening memory and strengthening the brain.

Fourth: kidney beans. Kidney beans are rich in saponins, uremia enzymes and a variety of globulins, which can effectively improve the body's immunity and activate lymphoid T cells; Uremia has a good effect on patients with hepatic coma.

At the same time, kidney beans are a high-potassium and low-sodium food, which is a good food for patients with heart disease, arteriosclerosis, high blood lipids and salt avoidance.

Fifth: lentils. Lentils are rich in protein and soluble fiber, which lowers cholesterol, and it contains twice as much iron as other legumes.

Moreover, lentils are also high in vitamin B and folic acid, which is known to be very important for women and can effectively reduce the rate of fetal malformations.

Sixth: cowpeas. Cowpea is commonly known as carob, ginger bean, ribbon bean, and hanging bean.

Relatively common. Sweet in taste and flat in nature. It has the effects of invigorating qi, strengthening the stomach and kidneys, and the five organs, regulating the appearance and body, generating essence, quenching thirst, vomiting and diarrhea, and detoxification.

It is highly nutritious and can be consumed by the average person.

There are many varieties of beans, mainly soybeans, broad beans, mung beans, peas, red beans, etc., soy products such as tofu, soybean milk, tofu shreds, tofu skin, dried tofu, bean curd, vegetarian ham, etc., the nutritional value of beans is very high.

Now nutrition has proved that if you insist on eating soy foods every day, as long as two weeks, the human body can reduce fat content, increase immunity, and reduce the chance of disease. Therefore, many nutritionists have called for the replacement of a certain amount of meat and other legumes with legumes, which is the best way to solve the double burden of malnutrition and overnutrition in urban people.

The protein content contained in beans is high, ***, the nutritional value is close to that of animal protein, it is the best plant protein, and the composition of amino acids is close to the needs of the human body.

The fat contained in beans is the highest in soybeans, up to 18%, so it can be used as raw materials for edible oil, and other beans contain less fat, and the sugar content of beans is higher in broad beans, red beans, mung beans, and peas, which is 50% to 60%. The calories supplied by beans are also quite high, the vitamins in beans are the most B vitamins, higher than cereals, and contain a small amount of carotene, as well as calcium, phosphorus, iron, potassium, magnesium and other inorganic salts, which are rare high potassium, high magnesium and low sodium foods in the diet.

The specific beans are as follows: 1. The beans themselves, such as soybeans, mung beans, black beans, and red beans, these beans themselves are a very important type of bean food. 2. Soy milk made from various beans, such as soybean milk, mung soybean milk, red soybean milk, soy milk is also a very important bean food.

3. Tofu made from various beans, such as mung bean tofu 、..

Common beans are mung beans, red beans, red adzuki beans, and black beans. The foods produced by processing them are bean skin, dried beans, bean noodles, etc.

There are many common bean foods, the first one is to say soybeans, soybeans and soybean milk, you can make tofu, dried tofu, bean skin, bean sticks, red beans can be made into bun filling, dim sum filling, bowl beans can be made into cold powder, mung beans can also be made into mung bean cakes, make cake pastry filling, black beans and soybeans can be made into soy milk.

Generally speaking, we eat more objections, and it is more common to make tofu and soy milk. There are also black beans and the like.

The most common legume food is tofu, in addition to yuba, oily skin, etc., in addition to these, there are also soy milk, soy milk powder, which are very common bean food.

There are soybean oil, bean sprouts, tofu, and soy milk and soybean flour, etc.!

Soybeans, red beans, black beans, tofu, and soy products are right.

Beans and legumes are a rare and good food.

1. Multigrain and bean porridge. All kinds of grains are washed, soaked a few hours in advance and boiled in an electric pressure cooker for about 40 minutes, beans and grains are recommended, such as red beans, kidney beans, black rice, oats, buckwheat is a great combination of yards, because of the oats' -dextran, so the porridge comes out slimy, the taste is very good, especially suitable for diabetics or ** people daily consumption. If you like sweetness, you can put a few mold-burning closed jujubes and cook them together, or sprinkle a handful of raisins after the pot, be careful not to cook the raisins and porridge together, which will affect the taste.

2. Mixed bean and rice cereal. Wash the ingredients and soak them overnight in advance, put a few jujubes, put them in the soymilk machine with water, press the "rice cereal" file, and the mellow and delicious mixed bean rice cereal will come out in 20 minutes. For the sake of taste, it is recommended to put some soybeans or black beans to make it smoother.

Also, in order to prevent the soymilk machine from sticking to the bottom, the proportion of grain should not exceed a quarter. For example, the ratio of 10 grams each of soybeans, black beans, red beans, mung beans, and oats is very appropriate, and the taste is also great. However, this method is too easy to digest and absorb, so it is not suitable for diabetics to consume daily.

3. Yogurt mixed with bean salad. After the skin is cracked, all kinds of beans are boiled in an electric pressure cooker, drained and drained, pour in yogurt as salad dressing, stir well, chickpeas, red beans, kidney beans and other beans are recommended, and the taste is more suitable for salad. Replacing salad dressings with yogurt can not only increase calcium and high-quality protein, make up for the lack of methionine, but also reduce fat intake, because the fat content of ordinary salad dressings is as high as 70%, which is really not conducive to weight control.

4. Mixed bean bread. After boiling red beans or mung beans, baking bread with bread flour, butter, milk powder, and water in accordance with the ratio specified by the bread machine not only increases the flavor and texture of bread, but also greatly improves the nutritional value of bread, and also makes ordinary bread more hungry.