Peas are a real source of protein: a tip to keep them fresh for as long as possible

Dried, fresh or frozen?

In stores, you can find beans processed in different ways. Dried beans can be split or whole, and we also find frozen green beans or chickpeas. According to the nutritionist, Dr. Editas GavelienÄ—s, beans belong to the group of leguminous products, so they are valued as a source of plant protein – this is the main benefit of beans.



“Beans are still low in protein, but high in fiber, vitamins and minerals. When it comes to dry beans and foods made from them, they contain a whole set of carbohydrates and minerals and vitamins in addition to protein. Beans contain other biologically active substances, especially fresh or frozen.

It is important to pay attention to the storage conditions

Olga Suchocheva, director of Rimi’s fruit and vegetable purchasing, says fresh beans should be shiny, firm and bright green. Although small scratches do not affect the quality and taste of the product, cracked or worn buds should be avoided.

“It’s best to eat beans as soon as possible because they lose their crispness quickly.” To keep them crisp longer, refrigerate them unwrapped to prevent moisture loss. Cooked beans will keep for about 3-5 days in the refrigerator if stored properly.



In larger quantities, it is best to peel the beans and blanch them briefly in boiling water to preserve their bright green color and prevent them from turning into mud. After boiling, place the beans in cold ice water. When they cool, drain them again through a sieve and remove excess water (it is better to keep them covered with a towel for two hours to prevent ice from forming during freezing). Place beans in a single layer in small plastic bags and freeze. The initial freezing of one layer prevents the beans from sticking to each other – so they stay fresh for a long time, advises the expert.

Are beans good for everyone?

Legumes dr. Edita GavelienÄ— recommends adding it to your diet, even if daily, and advises gluten-intolerant people to eat beans, as these vegetables do not contain gluten.

“Legumes can be an ingredient in salads or soups, and can also be consumed as separate meals. Eating a variety of beans or other vegetables 2-3 times a week would be great.”



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