Vegetables with 13 times more folic acid than tomatoes help protect the heart and reduce fatigue.

This crunchy, green vegetable is not only a champion in length but also has a high content of folic acid and potassium.

This vegetable is not only rich in nutrients but also has the effect of cooling, protecting the heart, and reducing fatigue: Green beans.

This vegetable has a crunchy taste, a lush green appearance and is very affordable, on our dining table and is known as “meat among vegetables”.

Green beans are rich in nutrients, especially the potassium content per 100g of green beans is 207 mg, one of the vegetables rich in potassium.

Beans are also low in sodium, which is good for protecting the heart. People who are hot and sweat a lot can replenish the lost potassium by eating this vegetable, helping to quickly reduce fatigue.

In addition, this vegetable also has 13 times more folic acid than tomatoes, very good for health, especially for pregnant women.

To prepare green beans, don't boil or stir-fry them, but make a simple but delicious mixed dish with a sour, cool taste that stimulates the taste buds.

This is a special appetizer served with rice, easy to prepare at home. The dish has vivid colors, beautiful appearance, delicious flavor.

However, home-made green beans are often soft and not tasty. So how to make the dish beautiful, crispy and sweet.

Green beans mixed with garlic and chili

Main spices: Dried chili, garlic, roasted white sesame, vinegar, salt, sugar, sesame oil, soy sauce.

Making:

- Buy green beans, remove any damaged beans, cut off the ends, wash under running water and cut into even lengths.

- Boil water in a pot. When the water boils, add a teaspoon of salt and a few drops of cooking oil. This is the secret to keeping the mung beans from turning black, then blanch the beans for more than 4 minutes. Here, the beans must be blanched and cooked. If the beans are not cooked, it can cause poisoning.

- After the beans have blanched and cooked, put them in filtered water or boiled water and let them cool. Since this is a cold dish, try not to touch the raw water. Then tear them in half along the stem, if there are fibers, remove them.

- Prepare a small bowl, then adjust the seasoning: 6-8 small dried chili peppers cut diagonally in half, crushed and minced garlic, a spoonful of cooked white sesame, drizzle hot oil on top to create aroma, add vinegar, salt, sugar, sesame oil, soy sauce, stir well and drizzle over beans;

- Long green beans are difficult to stir with chopsticks, you can wear disposable gloves and stir from bottom to top before serving.

The taste of this cold bean dish is crispy and refreshing, simple, quick and delicious. You can feel the perfect combination of freshness of beans and spices in every bite. It not only satisfies your appetite but also has nutrition, very good for your health.

This cool, sweet and sour, fresh green bean dish will stimulate your taste buds and make you crave for more. If you like bean, you can try this recipe!

Note:

- To make green beans mixed with garlic and chili, blanch the beans in boiling water for 4 minutes until the beans are fully cooked. Raw beans can easily cause food poisoning.

- After blanching the beans, remember to put them in cold water. Cold water here means purified water or boiled water, so the beans will taste better and have a more beautiful color.

Source: https://www.baogiaothong.vn/loai-rau-co-luong-axit-folic-gap-13-lan-ca-chua-giup-bao-ve-tim-mach-giam-met-moi-192241225111014319.htm