Sorana beans 500 gr

Name

Sorana beans

Quantity

500 gr

Description

The Sorana bean is a unique product, with a very thin, imperceptible skin and a unique, delicate flavor, with a light chestnut aftertaste that recalls our territory. We recommend for a long time, in order to savor it to the best, in its goodness, to taste the white plate of Sorana so natural, boiled as described above; Excellent also accompanied with fish, (dish of the past with crayfish), or even today with grilled cod, crustaceans, tuna bottarga, octopus, etc., or meat.

The other type Antico Rosso di Sorana, which has the same characteristics of white with respect to the thin skin but with a decidedly more flavorful taste, it is advisable to taste it with spelled soups, all’uccelletto con salsicce (classic Tuscan dish), frantoiana soup , but also simply seasoned with a good olive oil, a pinch of salt and pepper, with a thinly cut red onion, and a good tuna.

Nutritive Properties

I fagioli sono molto nutritivi: apportano infatti oltre 300 Kcal ogni 100 grammi di prodotto essiccato; contengono una percentuale minima di acqua (solo 10,5g ogni 100 g di fagioli) e pochissimi grassi (2 g/100 g di prodotto). I carboidrati, invece, rappresentano i nutrienti principali di questi legumi, considerando che costituiscono oltre il 50% dei macronutrienti in essi contenuti; anche le proteine rivestono un ruolo piuttosto importante nei fagioli (23,6 g/100 g di legumi), seguite dalle fibre (17,5g/100 g di fagioli). Le fibre stimolano il metabolismo assicurando contemporaneamente il senso di sazietà.
I fagioli contengono la lecitina, fosfolipide utile in caso di ipercolesterolemia: la lecitina, infatti, favorisce l’emulsione dei lipidi, cosicché ne viene impedito il deposito nel sangue. I fagioli bolliti a lungo possono contenere cromo e molecole solforate, utili a ridurre i livelli di colesterolo, trigliceridi e glucosio nel sangue.
Abbiamo visto che i fagioli sono ricchi di proteine: è doveroso puntualizzare che le proteine in essi presenti sono di basso valore biologico, necessitano – vale a dire – di un abbinamento con cereali e derivati (orzo, farro, frumento ecc.). Un palese esempio di mutua integrazione è l’abbinamento della pasta con i fagioli: i fagioli assicurano un buon apporto degli aminoacidi carenti nella pasta, e viceversa (alto indice di sazietà).
In addition, the beans are a mine of calcium, phosphorus, potassium and iron.
In the light of recent studies it seems that the consumption of beans represents a preventive practice at atherosclerosis, but there are not yet any accreditable demonstrations in this regard.
The beans are very nutritious: in fact, they bring over 300 Kcal per 100 grams of dried product; they contain a minimum percentage of water (only 10.5g per 100g of beans) and very few fats (2g / 100g of product). Carbohydrates, on the other hand, represent the main nutrients of these legumes, considering that they constitute over 50% of the macronutrients contained in them; proteins also play a rather important role in beans (23.6 g / 100 g of legumes), followed by the fibers (17.5g / 100g of beans). The fibers stimulate the metabolism while ensuring a sense of satiety.
The beans contain lecithin, phospholipid useful in case of hypercholesterolemia: lecithin, in fact, favors the emulsion of lipids, so that it is prevented from depositing in the blood. Boiled beans for a long time may contain chromium and sulfurized molecules, useful for reducing cholesterol, triglycerides and blood glucose levels.
We have seen that beans are rich in protein: it is important to point out that the proteins present in them are of low biological value, they need – that is to say – a combination with cereals and derivatives (barley, spelled, wheat, etc.). A clear example of mutual integration is the combination of pasta with beans: the beans ensure a good supply of the amino acids deficient in the pasta, and vice versa (high index of satiety).
In addition, the beans are a mine of calcium, phosphorus, potassium and iron.
In the light of recent studies it seems that the consumption of beans represents a preventive practice at atherosclerosis, but there are not yet any accreditable demonstrations in this regard.

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