FAVA – SAÚDE E SABOR

Rica em amido, nutriente que fornece energia ao organismo, a fava ainda carrega altas taxas de ferro, vitamina do complexo B e magnésio. Mas tem mais: rica em potássio, sal que é responsável por controlar a pressão arterial, a leguminosa ainda evita problemas cardíacos e ameniza o stress e a irritação diária.

FAVA

Salada de favas com alho poró e mix de grãos

As favas, ou feijões de fava, são leguminosas que nascem dentro de uma vagem e são usadas tanto na culinária, como na medicina natural.

A leguminosa é a planta mais velha cultivada no mundo e seu consumo vai da Itália ao Egito e da Índia a China.

As fibras também chama atenção no alimento. Do tipo solúvel, as fibras contidas na fava melhoram a digestão, pois aumentam o bolo fecal, controlam o colesterol e as triglicérides, melhora a frequência cardíaca e ainda controla o nível de açúcar no sangue.

Já a levodopa, aminoácido presente em grande quantidade no ingrediente é responsável por estimular a produção de dopamina, que melhora o funcionamento da glândula pituitária, parte do organismo responsável por produzir o hormônio do crescimento.

BENEFÍCIOS PARA SAÚDE

  • Trata anemia ferropênica;
  • Combate anemia hipócroma;
  • Combate doenças infecciosas;
  • Controla a pressão arterial
  • Estabiliza a frequência cardíaca;
  • Diminui estresse e irritação;
  • Estimula a digestão
  • Melhora o funcionamento do intestino;
  • Controla colesterol;
  • Ajuda no tratamento de diabetes;
  • Estimula o crescimento.

 COMO CONSUMIR

A fava pode ser consumida como ingredientes de sopas, saladas, guisados, acompanhamento de costelinha, carne de sol, etc.

DEIXAR A FAVA DE MOLHO É NECESSÁRIO?

Sim. Quando você deixa a fava de molho, além de cozinhá-la em menos tempo, evita que quem consumi-la se sinta incomodado com a maior formação de gases depois da refeição. Isso porque os feijões contém oligossacarídeos, que nosso organismo não consegue digerir, e, no intestino, é fermentado por bactérias, causando flatulência. Para evitar o problema, o ideal é lavar os grãos e deixá-los de molho durante a noite, para cozinhá-los com outra água no dia seguinte. Esse procedimento ajuda a eliminar os oligossacarídeos.

 

FOTO: Quintal do Talho | Fonte: Site Outra Medicina, Sadia e Cabaz da Natureza

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