Beans are more nutritious and promote sustainable living
In an era of hard work, beans are a meat substitute on the table of many poor people. Beans are an excellent source of protein. By weight, protein accounts for about 20-25% of beans, much higher than rice or wheat.
If eaten with cereals, the protein quality in the diet can be significantly improved and form intact proteins. At the same time, beans have low fat content and no cholesterol, which is an important source of dietary fiber. Plus beans are rich in minerals (iron, magnesium,
potassium, phosphorus, zinc) and B vitamins (thiamine, riboflavin, niacin, vitamin B6 and folic acid), and these elements are essential to ensure health. Less, regular consumption of beans helps fight obesity.
Beans are dry, long-lasting and nutritious, and therefore a flexible food supply option. Farmers engaged in bean cultivation can choose to keep food or generate additional income through sales and trading. Beans are high-value crops that usually get 2-3 times higher than the grain.
Bean crop residues can be used as animal feed, and the bean processing industry can also provide more employment opportunities in rural areas. Beans have great potential for improving food security and rural poverty alleviation.
Beans are also important in promoting sustainable agriculture and adapting to climate change. Beans convert nitrogen from the atmosphere into nitrogen compounds, which not only contribute to plant growth, but also increase soil fertility.
Some legume varieties release soil phosphorus, which also plays an important role in plant nutrition. These two characteristics allow beans to significantly reduce the use of fertilizers and biodiversity.
As mentioned earlier, there are many varieties of beans, and this property is essential for adapting to climate change.
Climate experts believe that high temperatures will be the biggest threat to legume production in the coming decades. And extensive genetic diversity helps breeders find the right new varieties.
In an era of hard work, beans are a meat substitute on the table of many poor people. Beans are an excellent source of protein. By weight, protein accounts for about 20-25% of beans, much higher than rice or wheat.
If eaten with cereals, the protein quality in the diet can be significantly improved and form intact proteins. At the same time, beans have low fat content and no cholesterol, which is an important source of dietary fiber. Plus beans are rich in minerals (iron, magnesium,
potassium, phosphorus, zinc) and B vitamins (thiamine, riboflavin, niacin, vitamin B6 and folic acid), and these elements are essential to ensure health. Less, regular consumption of beans helps fight obesity.
Beans are dry, long-lasting and nutritious, and therefore a flexible food supply option. Farmers engaged in bean cultivation can choose to keep food or generate additional income through sales and trading. Beans are high-value crops that usually get 2-3 times higher than the grain.
Bean crop residues can be used as animal feed, and the bean processing industry can also provide more employment opportunities in rural areas. Beans have great potential for improving food security and rural poverty alleviation.
Beans are also important in promoting sustainable agriculture and adapting to climate change. Beans convert nitrogen from the atmosphere into nitrogen compounds, which not only contribute to plant growth, but also increase soil fertility.
Some legume varieties release soil phosphorus, which also plays an important role in plant nutrition. These two characteristics allow beans to significantly reduce the use of fertilizers and biodiversity.
As mentioned earlier, there are many varieties of beans, and this property is essential for adapting to climate change.
Climate experts believe that high temperatures will be the biggest threat to legume production in the coming decades. And extensive genetic diversity helps breeders find the right new varieties.
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