Home > Lifestyle > Cookery, Food & Wine > Health & wholefood cookery > Cookery for specific diets & conditions > Salud con frijoles: Los frijoles son en realidad las semillas de muchas plantas que pertenecen a la familia Fabaceae y los humanos y los animales los comen comúnmente.
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Salud con frijoles: Los frijoles son en realidad las semillas de muchas plantas que pertenecen a la familia Fabaceae y los humanos y los animales los comen comúnmente.

Salud con frijoles: Los frijoles son en realidad las semillas de muchas plantas que pertenecen a la familia Fabaceae y los humanos y los animales los comen comúnmente.

          
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About the Book

Los frijoles, que técnicamente son una legumbre (una familia de plantas que contiene vainas), son beneficiosos, multiusos, asequibles y fáciles de preparar. Una de las numerosas ventajas para la salud de los frijoles es la combinación única de fibra, proteínas, vitaminas y minerales que contienen. Esta combinación ayuda con la digestión, reduce el colesterol y mejora los niveles de azúcar en sangre. Las flores dan lugar a vainas o cápsulas, que contienen muchos frijoles. El maní, las lentejas y los guisantes son otras legumbres. Los frijoles secos, enlatados o congelados son las opciones disponibles para ello. Cuando se comparan nutricionalmente con las judías verdes o las judías verdes, que se consumen en vainas enteras, estas son diferentes. Los aminoácidos, que se encuentran en los frijoles, son los componentes básicos de las proteínas que el cuerpo utiliza para la curación y la producción de nuevos tejidos, incluidos la sangre, el cabello, la piel y los huesos. Hay que tener proteínas en la dieta. Existen numerosas variedades de frijoles. Si quieres consumir frijoles secos, primero debes hervirlos. Calentar los frijoles de una lata o del congelador en una sartén o en el microondas generalmente los prepara para comer. Los frijoles son una excelente fuente de proteína de origen vegetal que puede ayudar a quienes no consumen carne. Los músculos, huesos, cartílagos y piel comienzan con proteínas, lo que las convierte en un macronutriente vital. Los procesos de reparación celular, incluida la cicatrización de heridas, requieren proteínas. Además de transportar oxígeno, nutrientes y vitaminas por todo el cuerpo, las proteínas también previenen las infecciones. Los frijoles son una opción alimenticia rica en nutrientes, adaptable y fácilmente disponible que puede incorporarse a una amplia variedad de dietas. Las proteínas, la fibra, los minerales y los productos químicos de origen vegetal incluidos en los frijoles brindan varios beneficios para la salud, incluida la promoción de un tracto digestivo saludable, la reducción de la presión arterial y la regulación de los niveles de azúcar en la sangre. Considere producir sus frijoles desde cero si desea controlar el sabor, la textura y el nivel de sal. Elija alternativas enlatadas o empaquetadas bajas en sodio o sin sodio cuando la velocidad sea esencial. Se recomienda que las personas con problemas gastrointestinales se mantengan alejadas de los frijoles. Puede obtener alrededor del 11% de su ingesta diaria de magnesio con solo media taza de frijoles. El mineral magnesio tiene varias funciones en el cuerpo humano. Más de 300 sistemas enzimáticos, incluida la síntesis de proteínas, el control del azúcar en sangre y la presión arterial, y la función de músculos y nervios, lo utilizan como cofactor (coenzima). Se ha relacionado un riesgo reducido de contraer diabetes tipo 2 con dietas ricas en magnesio.


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Product Details
  • ISBN-13: 9798883066015
  • Publisher: Amazon Digital Services LLC - Kdp
  • Publisher Imprint: Independently Published
  • Height: 216 mm
  • No of Pages: 98
  • Spine Width: 5 mm
  • Weight: 123 gr
  • ISBN-10: 8883066014
  • Publisher Date: 27 Feb 2024
  • Binding: Paperback
  • Language: Spanish
  • Returnable: N
  • Sub Title: Los frijoles son en realidad las semillas de muchas plantas que pertenecen a la familia Fabaceae y los humanos y los animales los comen comúnmente.
  • Width: 140 mm


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Salud con frijoles: Los frijoles son en realidad las semillas de muchas plantas que pertenecen a la familia Fabaceae y los humanos y los animales los comen comúnmente.
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