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        "rendered": "Beans (Phaseolus vulgaris)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Beans (Phaseolus vulgaris)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Phaseolus vulgaris<small>Legumes (Fabaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">Seeds and green pods<small>Kidney beans, white beans, black beans, bush beans<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Mild, creamy<small>Depending on the variety, nutty to mealy.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Central and South America<small>twice independently domesticated<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Protein, fiber<small>Main food of the healthiest elderly<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Important<\/div>\n<div class=\"v\">Raw poisonous<small>Phasin is only destroyed by cooking.<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Beans are among the healthiest staple foods in the world \u2013 in regions with the highest rates of centenarians, they are a near-daily staple. However, raw beans, even green ones, are poisonous: the protein phasin is only destroyed by proper cooking. The pods are used as a traditional remedy, often brewed as a tea.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>Invented twice<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/lebensmittel-bohnen.jpg\" alt=\"Getrocknete Pintobohnen in einer Holzschale\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The common bean was domesticated twice independently - once in Mexico and once in the Andes.<\/p>\n<p class=\"ea-drop\">The wild bean grows from Mexico to Argentina. Around 8,000 years ago, it was cultivated in Central America and independently in the Andes; together with maize and squash, it formed the &quot;Three Sisters&quot; of indigenous agriculture. Maize and beans together provide a complete protein \u2013 a combination that remains the foundation of Mexican cuisine to this day.<\/p>\n<p>Beans arrived in Europe in the 16th century and displaced the broad bean (fava bean), a completely different species, which had been common until then. Today there are hundreds of varieties: kidney beans, pinto beans, black beans, white beans, borlotti, cannellini \u2013 and the green bush and pole beans, where the entire young pod is eaten.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What beans can do for you<\/h2>\n<p class=\"ea-drop\">Dried beans provide approximately 22 percent <strong>protein<\/strong>, many many <strong>Dietary fiber<\/strong>, Folate, iron, magnesium, potassium and polyphenols - dark varieties such as kidney and black beans contain particularly many anthocyanins in the skin.<\/p>\n<p>Meta-analyses have shown that legumes lower LDL cholesterol, blood pressure, and the post-meal rise in blood sugar. In a long-term study of older adults in Japan, Sweden, Greece, and Australia, legume consumption was the strongest dietary factor for a longer life\u2014each 20g consumed daily reduced the risk of death by approximately 8 percent. A correlation, not proof, but a remarkably consistent one.<\/p>\n<p>The empty <strong>Bean pods<\/strong> Bean pods are an old medicinal drug: Commission E has recognized bean pod tea as a supportive treatment for urinary problems; traditionally, they are used as a mild diuretic.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 22 %<\/b><span>Protein in dried beans<\/span><\/div>\n<div class=\"ea-zahl\"><b>\u2013 8 %<\/b><span>Death risk per 20g of legumes daily (study of elderly people)<\/span><\/div>\n<div class=\"ea-zahl\"><b>4 - 5<\/b><span>Raw kidney beans can cause symptoms of poisoning.<\/span><\/div>\n<div class=\"ea-zahl\"><b>8,000 years<\/b><span>The bean is a cultivated plant<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in beans<\/h2>\n<p>Beans contain <strong>protein<\/strong>, Green beans contain starch with a high proportion of resistant starch, soluble and insoluble fiber, folate, iron, magnesium, potassium, zinc, and polyphenols. They are more like a vegetable: low in calories, vitamin C, vitamin K, and folate.<\/p>\n<p>All raw beans contain <strong>Phasin<\/strong> (Phytohaemagglutinin), a lectin that causes red blood cells to clump together and triggers severe vomiting and diarrhea even in small amounts. Kidney beans contain particularly high levels. Phasin is only destroyed by at least ten minutes of vigorous boiling \u2013 slow cookers and low temperatures are insufficient and can even increase its toxicity.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes beans stronger<\/h2>\n<p>Beans like corn, tomatoes, herbs and time - and they always need proper cooking.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">protein<\/span><\/p>\n<div class=\"mit\">with <i>Corn &amp; Rice<\/i><\/div>\n<p>Beans with corn or rice provide a complete protein - Chili, Gallo Pinto, Rice and Beans.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">digestion<\/span><\/p>\n<div class=\"mit\">with <i>Savory &amp; Caraway<\/i><\/div>\n<p>Savory isn&#039;t called that by accident - it&#039;s considered anti-flatulence and belongs to the green bean family.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">iron<\/span><\/p>\n<div class=\"mit\">with <i>Tomato &amp; Pepper<\/i><\/div>\n<p>Vitamin C improves iron absorption.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Herbs<\/span><\/p>\n<div class=\"mit\">with <i>Sage &amp; garlic<\/i><\/div>\n<p>Tuscan white beans with sage, garlic and olive oil.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\"><i>soak and boil vigorously<\/i><\/div>\n<p>Soak overnight, drain, boil vigorously in fresh water for at least 10 minutes, then cook until soft.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>Vinegar &amp; Onion<\/i><\/div>\n<p>Bean salad with vinegar and red onion.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Poisonous<\/span><\/p>\n<div class=\"mit\">not <i>raw<\/i> eat - also green beans<\/div>\n<p>Phasin in raw beans causes severe gastrointestinal poisoning.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not in <i>slow cooker<\/i> without pre-cooking<\/div>\n<p>Low temperatures do not destroy phasin - boil beans vigorously for 10 minutes beforehand.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">digestion<\/span><\/p>\n<div class=\"mit\">not <i>without soaking<\/i><\/div>\n<p>Soaking and changing the water reduces bloating caused by sugars.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">gout<\/span><\/p>\n<div class=\"mit\">not in quantities at <i>acute gout<\/i><\/div>\n<p>Moderate purine content.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Favism<\/span><\/p>\n<div class=\"mit\">not <i>broad beans<\/i> in G6PD deficiency<\/div>\n<p>In cases of glucose-6-phosphate dehydrogenase deficiency, broad beans (fava beans) cause severe anemia - garden beans do not.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">not <i>ancient<\/i> buy<\/div>\n<p>Very old beans will no longer soften.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where they belong<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Chili sin Carne<\/span><span class=\"w\">Kidney beans, corn, tomato, cumin.<\/span><\/li>\n<li><span class=\"g\">Green beans with savory<\/span><span class=\"w\">Blanched, tossed in butter.<\/span><\/li>\n<li><span class=\"g\">Fagioli all&#039;uccelletto<\/span><span class=\"w\">White beans with sage and tomato.<\/span><\/li>\n<li><span class=\"g\">Frijoles negros<\/span><span class=\"w\">Black beans, Cuban style with rice.<\/span><\/li>\n<li><span class=\"g\">Bean salad<\/span><span class=\"w\">Green and white beans with vinegar and onion.<\/span><\/li>\n<li><span class=\"g\">Minestrone<\/span><span class=\"w\">With borlotti beans and vegetables.<\/span><\/li>\n<li><span class=\"g\">Bean dip<\/span><span class=\"w\">Pureed white beans with rosemary and garlic.<\/span><\/li>\n<li><span class=\"g\">Rajma<\/span><span class=\"w\">North Indian kidney bean curry.<\/span><\/li>\n<li><span class=\"g\">Baked Beans<\/span><span class=\"w\">Homemade white beans in tomato sauce.<\/span><\/li>\n<li><span class=\"g\">Green bean stew<\/span><span class=\"w\">North German winter stew.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Canned beans are already cooked and safe \u2013 rinse and use. Dried beans are cheaper and more flavorful: soak them, boil vigorously for 10 minutes, then simmer gently.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Bean pod tea<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Tea made from bean pods<\/h3>\n<ol>\n<li>Crush dried bean pods without seeds (from a pharmacy or dried yourself).<\/li>\n<li>Pour 2.5 g (about two teaspoons) with 150 ml of boiling water.<\/li>\n<li>Cover and let steep for 10 to 15 minutes, then strain.<\/li>\n<li>Drink plenty of water throughout the day.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For supportive flushing in cases of mild urinary discomfort, as described by Commission E. Traditionally also used for water retention.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Two to three cups a day. Use only dried beans, not raw fresh green beans. Do not consume if you have water retention due to heart or kidney failure. Burning during urination accompanied by fever or blood in the urine requires medical attention.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>The kidney bean (<strong>Rajmasha<\/strong>In Ayurveda, it is considered heavy, sweet, astringent, and cooling\u2014difficult to digest and increasing Vata. It is soaked, cooked for a long time, and seasoned with ginger, asafoetida, and cumin; mung beans are considered the lightest alternative.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Traditional Chinese Medicine (TCM) primarily uses the small red adzuki bean (<strong>Chi Xiao Dou<\/strong>Sweet-sour and neutral in taste, it is said to drain excess fluids, reduce swelling, and promote urination. The common bean is similarly classified as strengthening the spleen and draining excess fluids.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Poisonous when raw:<\/strong> All beans \u2013 including green ones \u2013 must be cooked thoroughly.<\/li>\n<li><strong>Slow cooker:<\/strong> Boil dried beans vigorously for 10 minutes beforehand.<\/li>\n<li><strong>Flatulence:<\/strong> Soak, change water, add savory or caraway.<\/li>\n<li><strong>G6PD deficiency:<\/strong> Avoid broad beans (fava beans) - do not confuse them with garden beans.<\/li>\n<li><strong>Bean pod tea:<\/strong> not for edema caused by heart or kidney disease.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/salbei-salvia-officinalis-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">sage<\/span><span class=\"d\">For Tuscan beans.<\/span><\/a><a href=\"\/en\/wiki-archiv\/kreuzkuemmel-cuminum-cyminum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">cumin<\/span><span class=\"d\">For Chili and Rajma.<\/span><\/a><a href=\"\/en\/wiki-archiv\/tomate-solanum-lycopersicum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">tomato<\/span><span class=\"d\">For baked beans and chili.<\/span><\/a><a href=\"\/en\/product\/thymian-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">dried thyme<\/span><span class=\"d\">For bean stews.<\/span><\/a><a href=\"\/en\/product\/salbei-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Dried sage<\/span><span class=\"d\">For white beans.<\/span><\/a><a href=\"\/en\/product\/magnesiumcitrat\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Magnesium citrate<\/span><span class=\"d\">Magnesium for everyday use.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Darmadi-Blackberry I et al. <em>Legumes: the most important dietary predictor of survival in older people of different ethnicities.<\/em> Asia Pacific Journal of Clinical Nutrition 2004; 13(2): 217\u2013220.<\/li>\n<li>Ha V et al. <em>Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction.<\/em> CMAJ 2014; 186(8): E252\u2013E262.<\/li>\n<li>Federal Institute for Risk Assessment: <em>Raw beans are poisonous - always cook legumes thoroughly.<\/em> Consumer information.<\/li>\n<li>Commission E: Monograph <em>Phaseoli pericarpium (bean pods)<\/em>, Federal Gazette.<\/li>\n<li>USDA FoodData Central: <em>Beans, kidney, all types, mature seeds, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Bohnen (Phaseolus vulgaris) Botanischer Name Phaseolus vulgarisH\u00fclsenfr\u00fcchtler (Fabaceae) Verwendet wird Samen und gr\u00fcne H\u00fclsenKidney, wei\u00dfe, schwarze, Buschbohnen Geschmack Mild, cremigje nach Sorte nussig bis mehlig Herkunft Mittel- und S\u00fcdamerikazweimal unabh\u00e4ngig domestiziert Bekannt f\u00fcr Eiwei\u00df, BallaststoffeHauptnahrung der ges\u00fcndesten Alten Wichtig Roh giftigPhasin wird erst durch Kochen zerst\u00f6rt Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn<\/p>",
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