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Beans (400g)

Greek product of Fthiotida


Beans are an ancient legume, cultivated by man since 6000 BC. Very popular with the Greeks since ancient times.

The bean (Vicia faba) is an annual shrub with straight shoots that in some varieties reach a height of 180 cm. The flowers are white-pink or white-purple, have a characteristic black spot on each petal and appear in bunches about three months after planting. From these flowers grow light green pods containing 6–10 broad fruits with an irregular oval shape - the beans.

The beans are cooked either green or dry. If we want to eat them green, we pick them 10 days after tying the fruit - about 85 days after planting. If the pods have started to turn yellow, then let the beans ripen to pick them when the pods start to wrinkle. But usually the fruits are removed and only they are used in cooking.

Beans were very important to the Greeks. Homer himself mentions them in his epics, while we continue to find them in archeological excavations, as the dried beans are very durable over time. The ancient Greeks cooked them in various ways and served them with vinegar or mashed them. Mixed with olive oil and accompanied by a slice of bread, they offered the ancients a wonderful source of nutrients. Dried beans were also eaten as a snack with onions, garlic and chickpeas.

The nutritional value of beans is great. Each fruit contains 72% water, 8% protein, 20% carbohydrates, 5% fiber, 1% vegetable oils. It is also rich in folic acid (104 mg per 100 grams), phosphorus, manganese, magnesium, copper, potassium, sodium, iron. It also contains the fatty acids ω6 (152 mg per 100 grams) and ω3 (12.0 mg per 100 grams)

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