Four-season beansNutritional analysis

Also known as vegetable beans, pole beans,Yun,knife beans,broad beans, jade beans, and in Zhejiang Quzhou they are called Qingming beans. In northern China, they are also called bean pods.etc., they are one of the common vegetables on dining tables.Whether stir-fried alone or cooked with meat or blanched and cooled for mixed eating, they all meet people's tastes.Effects of four-season beans:

Broad beans are rich in protein and various amino acids. Regular consumption can strengthen the spleen and stomach, enhancing appetite.

Eating more broad beans in summer has cooling and refreshing effects.According to traditional Chinese medicine: broad beans have the effects of harmonizing the organs, calming the spirit, strengthening the spleen and stomach, cooling and eliminating summer heat, and diuresis.Suitable for:Generally everyone can eat it.Women with leukorrhea, skin itching, acute enteritis and other digestive discomforts are more suitable to consume.

Recommended amount: 50-70 grams per serving.

Editor's tip: Before cooking, remove the stringy parts; otherwise, they affect taste and are difficult to digest.Cooking time should be long rather than short, ensuring that four-season beans are thoroughly cooked.

Broad beans, especially fresh broad beans not frost-killed, contain large amounts of saponins and blood ball agglutinins.

If eaten uncooked or undercooked, poisoning can occur.Most patients recover within 2 to 4 hours after timely treatment. To prevent poisoning, broad beans should be pre-treated before eating; they can be blanched in boiling water or fried in hot oil until they change color and are fully cooked for safe consumption.Note:1. Before cooking, remove the stringy parts to improve taste and digestibility;2. Cooking time should be long rather than short, ensuring that four-season beans are thoroughly cooked; otherwise, poisoning can occur;3. To prevent poisoning, pre-treat broad beans before eating by blanching in boiling water or frying until they change color and are fully cooked for safe consumption.Therapeutic effects:

1. Four-season beans have a sweet, bland, slightly warm nature, entering the spleen and stomach meridians;

2. They help eliminate dampness without being overly drying or harsh; they strengthen the spleen without feeling heavy or sticky, making them commonly used for those with weak spleen and dampness.

3. They have effects of harmonizing organs, calming the spirit, strengthening the spleen and stomach, cooling and eliminating summer heat, and diuresis.

4. They treat conditions such as spleen deficiency with dampness, poor appetite, loose stools; excessive dampness in lower body causing women's vaginal discharge; also used for symptoms of summer heat injuring the middle, vomiting and diarrhea.

Nutritional therapy effects

1 Lablab bean is sweet, bland, and slightly warm in nature, affecting the spleen and stomach meridians;

2 It harmonizes dampness without being excessively drying or strong, strengthens the spleen without being sticky, making it a commonly used remedy for spleen deficiency with retained dampness;

3 It has the effects of harmonizing internal organs, soothing the mind, strengthening the spleen and qi, dispelling summer heat and dampness, and reducing edema;

4 It treats spleen deficiency with retained dampness, poor appetite with loose stools, excessive vaginal discharge due to damp-heat descending, and can also be used for symptoms of summer-dampness affecting the middle burner, vomiting and diarrhea causing muscle cramps.