With its low glycemic index (25), flageolet is an interesting source of energy. The benefits of flageolet are particularly interesting to digest well. This vegetable-legume mix is rich in iron, fiber, magnesium, phosphorus and vitamin B9.
IDENTITY RECORD
Name : Flageolet
Family: Fabaceae
Scientific name : Phaseolus vulgari
Food varieties: Coco de Paimpol, Mogette de Vendée, Blanc de Flandres
Caloric value: 84 kcal / 100 g
High season: September – October (calendar)
Producers (dry bean): Brazil, India, China, Burma, Mexico
France (dry bean): Essonne, Eure-et-Loir, Loire Valley, Brittany, Vendée
Storage: 3 years canned
Originally from Brazil, the flageolet is a variety of beans whose seeds are eaten long before they reach maturity. It belongs to the family of Fabaceae.
Discovering the flageolet
It is generally classified as one of the vegetables nevertheless, but it is also placed on the side of legumes with lentils and chickpeas. We distinguish white flageolet beans and greens. The latter is the most consumed in France, most often accompanied by leg lamb.
the flageolet is a food that has a good content of fibers. It promotes digestion and food metabolism. It helps to fight against constipation.
The flageolet quickly provides a feeling full and is excellent for accompanying slimming diets. It is also recommended for people on a vegetarian diet.
It contains group B vitamins, of the Vitamin E, from trace elements and minerals, from proteins, of linoleic acid and fibers.
The benefits of green flageolet
Fresh flageolet is available in September and October but can be found in supermarkets all year in dry form and especially in canned and ready meals.
Obviously, the benefits of flageolet are multiple:
- Flageolet contains iron. This makes it possible to fight against anemia and ensure the transport of oxygen in the blood.
- Flageolet reduces the rate of cholesterol. Its consumption thus limits the risk of heart disease.
- Eating flageolet beans will help regulate cholesterol and blood sugar levels.
- It is rich in vitamin B9, a vitamin that prevents the risk of malformations from fetus.
- The flageolet brings Vitamin E to the body and thus fights against aging from cells.
Choosing and keeping the flageolet
Whether fresh or dry, the flageolet at the time of choice must be smooth, closed, and without hole. When dry, the flageolet can be stored for a year in a tightly closed jar.
Her the duration of the conversation when it is fresh is a few months if it is previously bleached. Canned, it resists 3 years.
Flageolets are known for provoke gas ; it is better to get rid of the cooking water from the flageolets and put them back into a clean water in order to mitigate this effect.
Hot flageolet and pepper salad
Ingredients :
750 ml of flageolet canned greens, 65 mlolive oil, 30 ml of wine vinegar, 400 g of peppers, 10 g of parsley, 0.4 g of Espelette pepper powdered, 6 podsgarlic, salt, pepper.
Preperation :
We crush garlic, we cut them peppers in thongs, we drain the beans, we rinse them and then we drain them a second time. We heat the olive oil over low heat then add the garlic. Cook for 3 minutes. Then add the peppers and cook for about 8 min.
Then add the vinegar, flageolet beans, salt, add pepper and Espelette pepper, then let everything heat for 2 minutes in stirring. Finally, we sprinkle cooking parsley and flat is ready to be tasted.
