These beans come from a variety of Borlotti grown in the Belluno area. They take their name from the high plains of Lamon and Sovramonte, the municipalities where they are grown in the Veneto area, bordering Trentino. Their peculiarity lies in this specific territorial crop, which makes them exclusive legumes - also rich in beneficial substances for our well-being.
Borlotti Lamon beans: properties and benefits
These beans, like the classic Borlotti beans, are ich of beneficial nutrients , especially for those looking for high quality proteins, for a healthy and low-fat diet. In fact, Borlotti beans type Lamon contain 18 amino acids , together with dietary fiber and vegetable proteins. A composition in essential amino acids similar to that of foods of animal origin; only a few are missing, which can be compensated for by combining them with cereals. A diet based on pasta and beans or rice and beans therefore ensures an intake of all the proteins necessary for those who follow a vegetarian or vegan diet .
The protein intake will be complete, to satisfy all the needs of the body, while the content of fats will be low, which are however unsaturated (animal foods contain saturated fats, a source of cholesterol).
As for vitamins, they contain vitamin A and several vitamins of the B complex , which are beneficial as antioxidants for our health. Vitamin B is very useful for regulating carbohydrate metabolism, vitamin B2 protects tissues and eyesight, together with beta-carotene, while folic acid (vitamin B9) serves for the formation of red blood cells.
Furthermore, beans also contain phytic acid, with antioxidant properties, recently studied for the possible prevention of colon diseases.
Legumes are among the foods richest in fiber, both in insoluble form (in the peel), and through particular sugars contained within the seed - the bean in this case.
We know that fiber is beneficial for digestive health, and for keeping blood sugar and cholesterol levels regulated.
The fiber contained in Lamon-type Borlotti beans favors the increase of beneficial bacteria that reside in our intestines. The fibers, therefore, help the assimilation of food, correct digestion and facilitate intestinal transit - counteract constipation.
The fiber element helps you feel full for longer, and adding Borlotti beans to your diet can help maintain weight. The consumption of beans also helps this process through the action that regulates the metabolism of sugars. These legumes release sugar slowly, thus avoiding glycemic spikes in the blood, which can trigger harmful reactions for the purpose of diabetes, and the feeling of hunger. Beans are suitable foods, therefore, for those who are at high risk of developing diabetes.
Cholesterol metabolism is also influenced by the soluble fiber of Borlotti beans, since the fibers present help to lower "bad" cholesterol.
By reducing bad cholesterol and blood pressure, the risk of heart disease can be significantly lowered. By associating this activity of beans with the fact that they are cholesterol-free as food, we can deduce the great well-being they can bring to those looking for a diet that reduces the risks associated with cholesterolemia, such as cardiovascular disease.
Still on the health of the heart and cardiovascular system, these legumes contain excellent doses of potassium; a mineral that has a protective action to keep blood pressure low.
Borlotti beans, also of this Lamon type, are particularly rich in mineral salts such as calcium and magnesium . They also provide other minerals such as sodium, zinc, selenium, copper, manganese, iron, phosphorus and Omega 3 and 6 fatty acids.
Regarding iron, present in beans, it is an essential mineral for the production of red blood cells, which allow the blood to transport oxygen molecules to different parts of the body. An iron-rich diet, according to experts, can avoid anemia and fatigue.
Origins and History of cultivation
The bean that arrives on our tables comes from the Phaseolus vulgaris plant, a legume originally from Central America. Although the beans were widespread throughout the Mediterranean, they were of the African species Vigna unguiculata (cowpea). As soon as these American varieties arrived from the Spanish Conquerors, their ease of cultivation and high yield per plant soon made them welcome on our lands.
The consumption of beans increased, so from