recognize the green beans and the properties they contain

The green beans when boiled long enough will break and the starch contained in the seeds will come out and thicken, into a kind of porridge. Green bean powder, called on the market as hunkue flour, is used in the manufacture of pastries and tends to form gel. This flour can also be processed into noodles known as soun. The most valuable part of the economy is the seeds. Green beans are boiled until soft and eaten as porridge or eaten directly. Mature seeds are crushed and made into the contents of onde-onde, bakpau, or turi bleeding. Green bean sprouts are commonly eaten in East and Southeast Asia and are known as bean sprouts. Green beans (Vigna radiata) are a widely known palawija species in the tropics. Plants belonging to the tribe of legumes (Fabaceae) has many benefits in everyday life as a source of high protein vegetable food. Green beans in Indonesia ranks third most important as legume crops, after soybeans and peanuts. Green beans also contain multiple proteins that function to replace dead cells and help the growth of body cells, therefore children and women who have just been birthing is recommended to consume. Green beans contain vitamin B1 is useful for the growth and vitality of men. So green beans and derivatives are perfect for consumption by newly married people. Green beans are made up of 73% unsaturated fatty acids and 27% saturated fatty acids. Generally, nuts do contain high unsaturated fats. High intake of unsaturated fats is important to maintain heart health. Calcium and phosphorus content in green beans is useful for strengthening bones. Green beans also contain low fat is very good for those who want to avoid high fat consumption. Low levels of fat in green beans make the food or drink made from green beans is not easy to smell. Green beans have high protein content and is an important source of minerals, including calcium and phosphorus. While the fat content is unsaturated fatty acids.