Helda bean
A cocktail of nutrients and vitamins that will conquer your palate
We present the Helda bean, a bean variety mainly to be harvested green. Its pod and tender seeds are eaten cooked. It’s a vegetable with excellent nutritional properties. They help improve our blood circulation and have antioxidant properties. Their flavour is highly appreciated in kitchens worldwide, but they are not only known for their taste.
We could consider them almost like natural medicine. Green beans contain a great mix of nutrients, vitamins and minerals with great medicinal value for our body. Include these vegetables in your menus to make the most out of their multiple benefits. They are nutritious, rich in water and low in calories. They also help counteract the negative effects of free radicals and, therefore, slow down cellular ageing. And it’s worth remembering that WHO recommends its consumption.
Season
- JAN: sí
- FEB: sí
- MAR: sí
- APR: sí
- MAY: sí
- JUN: sí
- JUL: sí
- AUG: sí
- SEP: sí
- OCT: sí
- NOV: sí
- DEC: sí
The 4 Nutrients That Will Make You Love Green Beans
- Rich in folate. Folate is one of the B-vitamins that is essential to our body. They help reduce tiredness and prevent fatigue and contribute to normal psychological function. In addition, it’s a perfect vegetable for pregnant women since it promotes the growth of maternal tissues and, therefore, the correct development of the fetus.
- Vitamin C, of course. An essential nutrient to keep our bones, cartilage, gums, teeth and skin healthy. And, if that weren’t enough benefits, it also promotes the proper functioning of the nervous system, the immune system, and reduces tiredness and prevents fatigue. Are you already thinking up recipes with green beans, or do you still need convincing?
- Among all its minerals, Iodine should be highlighted. It contributes to the production of thyroid hormones and regulates metabolism.
- Another element to highlight is protein. A vegetable protein that can be combined in multiple ways to prepare complete and healthy meals.
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