Description
Eva Sun Fung Farm
🚚 The Fastest Delivery Time : Every Tuesday.
🐝 Supplier / Place Of Origin：Eva Sun Fung Farm / Fanling
🔖 Certification： Local Regenerative Agricultural Approved Farm
🌱 Producer Introduction：
EVA's crops are planted with compost methods, the taste is more fragrant, the crop tastes and nutrition is more abundant. Vegetables have better fiber, can promote gastrointestinal motility, help eliminate garbage and toxins in the body, and reduce cholesterol.
Regenerate farming method, use enzymes and organic compost to allow vegetables to absorb soil minerals. The advantages of emphasizing the high content of soil organic matter and regeneration agricultural laws are the use of compost planting. Regenerative agricultural law cannot be immediate, but in the long run, it can maintain soil health and produce better crops!
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Phaseolus vulgaris
Chinese Name：四季豆
Other Names：Snap Bean | Green Bean
Product Description：Kidney beans are the seeds of the annual entwined, tall herb, kidney bean. It has the functions of reconciling the internal organs, nourishing the spirit, invigorating the qi and strengthening the spleen, relieving summer heat and dampness, and diverting water and swelling. Green beans contain a variety of minerals, such as calcium, iron, phosphorus, sodium, selenium, etc., and vitamins such as folic acid, pantothenic acid, niacin, carotene, as well as carbohydrates and proteins. Most of the dietary fiber in green beans is insoluble in water, which helps to promote gastrointestinal motility and eliminate constipation. The seeds of kidney beans can activate lymphocytes to produce antibodies, which have a specific inhibitory effect on cancer cells to help fight cancer.
Native to Central and South American countries. Archaeologists have proven that kidney beans were cultivated in Mexico and Peru as early as 7000 BC. It was introduced to Europe hundreds of years ago, and then introduced to China through Spain and Portugal in the 17th century. It is now cultivated in Hebei, Hubei, Jiangsu, Sichuan and Yunnan.
Variety：According to the color of the pod, it is divided into white and blue species, according to the plant, it is divided into vine and dwarf species, according to the dry beans, it is divided into white and black species, according to the length of the pod, there are short pod and long pod species. In addition, according to the structure of the pods, green beans with hard pods and green beans with soft pods are divided. The former has a well-developed leathery pod, while the latter has a thicker pod and less fiber.
Supply Season：Hong Kong is available all year round.
Storage Method：Green beans are very durable and can be stored for about 3 weeks if they are wrapped in paper, sealed in a plastic bag, and stored in the refrigerator.
#Should Be / Avoided：
Appropriate: It is suitable for people with beriberi, and people with swollen feet can eat it regularly. Suitable for patients with anemia and those who are prone to edema. It should be consumed by those with constipation problems and diarrhea. It is also suitable for growing children, test takers and visually impaired. Avoid:
Not to be eaten raw. People who are prone to bloating should avoid it.
*Edible Compatibility：
Affordable: 1. Green beans and dried mushrooms: Green beans contain carotenoids, and dried mushrooms that have been sun-dried are rich in vitamin D. When eaten together, they can protect eyes, prevent cancer, and resist aging. 2. Green beans and pepper powder: When vitamin K in beans meets calcium in pepper powder, it can strengthen calcium absorption, help blood coagulate normally and promote bone growth. Compatibility: 1. Green beans and vinegar: When the carotenoids in beans encounter vinegar containing acidic substances, they will destroy the carotenoids and cause the loss of nutritional value. 2. Green beans and dried fish: The oxalic acid in beans will combine with the calcium of dried fish during digestion to form calcium oxalate that cannot be absorbed by the human body, thus affecting the absorption of calcium.
Cooking Skills：Before cooking green beans, the bean tendon should be removed, because the bean tendon not only affects the taste, but also is difficult to digest. The cooking time should be moderate, not too long or too short. It needs to be cooked above 100 degrees celsius. Discoloration can only be eaten. If the green beans are not cooked thoroughly, poisoning will occur. After removing the head and tail, add some salt when blanching, and it can make a beautiful bright green. You can also add sesame salad or stir-fry shredded mushrooms, roast and so on. Mostly used for stir-frying, blanching and cold salads, seasoning a little and eating with rice. You can also blanch in boiling water first, or add it to a hot oil pan and fry it until cooked through.
Notes：Kidney beans contain saponin, so they cannot be eaten raw. If you eat uncooked kidney beans, the hemolysin in red blood cells will be destroyed, and it will cause vomiting, abdominal pain, weakness of limbs and other symptoms. The main symptoms of phytohemagglutinin poisoning are nausea, vomiting and diarrhea. Symptoms usually resolve within one to three hours after eating beans that have not been properly prepared. Eating four or five raw, soaked green beans can cause symptoms.
Beans are rich in purines, which are metabolized into uric acid. Uric acid itself is not a toxin but may contribute to the development or exacerbation of gout. However, recent research has questioned this association, finding that moderate intake of purine-rich foods is not associated with an increased risk of gout.
Dish：Dry stir fry green beans, beef stir fry green beans.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
