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WHAT IS THE ORIGIN OF GREEN BEANS

Oct 23, 2018

Origin of green beans

China origin. All over the country are cultivated, to the most famous northeast, widely cultivated by the world.

source

It is one of the most important grain crops in China. It has been cultivated for 5,000 years and is generally believed to be domesticated by Glycine soja sieb. et Zucc.

Distribution region

According to China's climatic regionalization, except high altitude, high latitude areas with insufficient heat, areas with annual precipitation below 250 mm and no irrigation conditions; Generally there are soybean planting. China's soybean production areas are mainly in the northeast plain, huang-huai plain, Yangtze river delta and jianghan plain.

4 main value editing

Nutritional value

1. Green beans are rich in unsaturated fatty acids and soybean phospholipids.

Studies have shown that green beans are rich in antioxidants that also help fight inflammation. Green beans provide the body with two types of flavonoid antioxidants: catechins and epicatechin. These two substances can effectively remove free radicals in the body, prevent diseases caused by free radicals, slow down the speed of aging of the body, and have anti-inflammatory, broad-spectrum antibacterial effects. Green beans also contain two types of carotene: beta-carotene and beta-carotene. In 2010, the centers for disease control and prevention found that the higher blood levels of beta-carotene, the longer an individual lives. Beta-carotene is an antioxidant that detoxifies and reduces the risk of heart disease and cancer.

2. Green beans are rich in saponins, protease inhibitors, isoflavones, molybdenum, selenium and other anti-cancer ingredients, which can inhibit almost all cancers including prostate cancer, skin cancer, bowel cancer and esophageal cancer.

In addition to protein and fiber, green beans are one of the main sources of vitamin A, vitamin C, vitamin K, and B. Green beans also provide a small amount of calcium, phosphorus, potassium, iron, zinc, thiamine and riboflavin.