Kacang hijau adalah sejenis tanaman
budidaya dan palawija yang
dikenal luas di daerah tropika. Tumbuhan yang termasuk suku
polong-polongan (Fabaceae) ini memiliki banyak manfaat dalam
kehidupan sehari-hari sebagai sumber bahan pangan berprotein nabati tinggi.
Kacang hijau di Indonesia menempati
urutan ketiga terpenting sebagai tanaman pangan legum, setelah kedelai dan kacang tanah.
Bagian
paling bernilai ekonomi adalah bijinya. Biji kacang hijau
direbus hingga lunak dan dimakan sebagai bubur atau
dimakan langsung. Biji matang yang digerus dan dijadikan sebagai isi onde-onde, bakpau, atau gandas
turi. Kecambah kacang hijau menjadi sayuran yang umum dimakan di
kawasan Asia Timur dan Asia Tenggara dan dikenal sebagai tauge.
Kacang hijau bila direbus cukup lama akan pecah dan pati
yang terkandung dalam bijinya akan keluar dan mengental, menjadi semacam bubur.
Tepung biji kacang hijau, disebut di pasaran
sebagai tepung
hunkue, digunakan dalam pembuatan kue-kue
dan cenderung membentuk gel. Tepung ini juga dapat diolah menjadi mi
yang dikenal sebagai soun.
Manfaat Kacang Hijau
Kacang hijau
memiliki kandungan protein yang cukup
tinggi dan merupakan sumber mineral penting, antara
lain kalsium dan fosfor. Sedangkan kandungan lemaknya
merupakan asam lemak tak jenuh.
Kandungan
kalsium dan fosfor pada kacang hijau bermanfaat untuk memperkuat tulang. Kacang
hijau juga mengandung rendah lemak yang sangat baik bagi mereka yang ingin
menghindari konsumsi lemak tinggi. Kadar lemak yang rendah dalam kacang hijau
menjadikan bahan makanan atau minuman yang terbuat dari kacang hijau tidak
mudah berbau.
Lemak kacang
hijau tersusun atas 73% asam lemak tak jenuh dan 27% asam lemak jenuh. Umumnya
kacang-kacangan memang mengandung lemak tak jenuh tinggi. Asupan lemak tak
jenuh tinggi penting untuk menjaga kesehatan jantung.
Kacang hijau
mengandung vitamin B1 yang berguna untuk pertumbuhan dan vitalitas pria. Maka
kacang hijau dan turunannya sangat cocok untuk dikonsumsi oleh mereka yang baru
menikah.
Kacang hijau
juga mengandung multi protein yang berfungsi mengganti sel mati dan membantu
pertumbuhan sel tubuh, oleh karena itu anak-anak dan wanita yang baru saja
bersalin dianjurkan untuk mengkonsumsinya.
Green beans are a
type of cultivated plants and crops are widely known in the tropics . Plants
belonging to the tribe of legumes ( Fabaceae) has a lot of benefits in our
daily lives as a source of high protein food . Green beans in Indonesia ranks
as the third most important food legume crop , after soybean and peanuts .
The most valuable part of the economy is its seeds . Green beans boiled until soft and eaten as porridge or eaten directly . Mature seeds are crushed and used as fill dumplings , Steamed Bun , or gandas turi . Mung bean sprouts into a common vegetable eaten in East Asia and Southeast Asia and is known as bean sprouts . Green beans when boiled long enough to rupture and starch contained in the seeds will come out and thickens , it becomes a kind of porridge . Green beans flour , called in the market as hunkue flour , used in making pastries and tend to form a gel . This flour can also be processed into noodles known as glass noodles .
Benefits of Green Beans
The green beans have a high protein content and are a source of important minerals , such as calcium and phosphorus . While the fat content is unsaturated fatty acids .
The content of calcium and phosphorus in green beans beneficial for bone strengthening . The green beans also contain very low fat good for those who want to avoid high fat consumption . Low fat content in green beans make food or drink made from green beans are not easy to smell .
Fat green bean composed of 73 % unsaturated fatty acids and 27 % saturated fatty acids . Generally nuts do contain high unsaturated fat . Unsaturated fat intake is important for maintaining heart health .
Green beans contain vitamin B1 that is useful to the growth and vitality of men . Then the green beans and its derivatives are very suitable to be consumed by those newly married .
The green beans also contain proteins that serve multi replacing dead cells and helps the growth of body cells , therefore the children and women who had just maternity advisable to consume .
The most valuable part of the economy is its seeds . Green beans boiled until soft and eaten as porridge or eaten directly . Mature seeds are crushed and used as fill dumplings , Steamed Bun , or gandas turi . Mung bean sprouts into a common vegetable eaten in East Asia and Southeast Asia and is known as bean sprouts . Green beans when boiled long enough to rupture and starch contained in the seeds will come out and thickens , it becomes a kind of porridge . Green beans flour , called in the market as hunkue flour , used in making pastries and tend to form a gel . This flour can also be processed into noodles known as glass noodles .
Benefits of Green Beans
The green beans have a high protein content and are a source of important minerals , such as calcium and phosphorus . While the fat content is unsaturated fatty acids .
The content of calcium and phosphorus in green beans beneficial for bone strengthening . The green beans also contain very low fat good for those who want to avoid high fat consumption . Low fat content in green beans make food or drink made from green beans are not easy to smell .
Fat green bean composed of 73 % unsaturated fatty acids and 27 % saturated fatty acids . Generally nuts do contain high unsaturated fat . Unsaturated fat intake is important for maintaining heart health .
Green beans contain vitamin B1 that is useful to the growth and vitality of men . Then the green beans and its derivatives are very suitable to be consumed by those newly married .
The green beans also contain proteins that serve multi replacing dead cells and helps the growth of body cells , therefore the children and women who had just maternity advisable to consume .
