Nutritionists call any beans, regardless of its color, a valuable source of vegetable protein, which is easily absorbed by the body. But the red bean has a number of advantages over their “relatives” of other colors. However, the protein component has nothing to do with it – it is characteristic of all the legumes. Much more interesting red beans look in terms of saturation of vitamins and mikroelementami.V virtually all raw beans are toxic – and white, and the dark and mottled, red-and especially so this kind of beans before cooking should be soaked in cold water.
RussianFoods 2017-07-31T12:33:20+00:00 November 2nd, 2011|