Dry beans are dried beans of a bean plant belonging to a legume family.
Composition and useful properties of dry beans
According to the content of copper and zinc, beans exceed most vegetables. The bean protein is easily digested and contains the essential amino acids tryptophan, lysine, arginine, tyrosine, and methionine. Before cooking, you should always soak the beans. Then the stomach will digest it better. In the process of processing, of course, some losses of useful substances are inevitable, but they are not essential (the calorizator). Thus, it is established that up to 70% of vitamins and up to 80% of the original minerals are stored in dry beans.