Beans are a tasty and healthy product. His energy value nothing beats the meat. But cooking a vegetable takes a long time. And not everyone will orient themselves in all the variety of bean varieties, each of which requires " individual approach". Therefore, it is desirable to know how to properly prepare this product.

Soaking methods

Soaking not only helps to cook the beans faster, but also allows you to slightly re-cook the carbohydrates in them. This makes them easier to digest and also eliminates any stomach problems. Therefore, those who do not eat beans simply because they feel heaviness in the stomach after it should try to cook it again, but after soaking and boiling it properly.

You can soak beans different ways. This process can take several hours or all night. It all depends on the time available to the chef, as well as on the characteristics of the dish itself. If you want to please your family with a hearty bean breakfast, then you need to soak it overnight. Waking up in the morning, you can start preparing the conceived culinary masterpiece.

If there is no such time, then you will have to limit yourself to soaking the beans for only two hours (this is the minimum). The standard soaking time for beans is six hours. This applies to all types of this representative of legumes.

When soaking, it is necessary to observe the ratio of proportions: one serving of beans for two servings of water. First, the beans are washed with warm water, and then the process begins. You need to prepare a capacious container in advance, because the product will increase significantly in volume. It is best to soak the beans in a large bowl or pot.

Inexperienced cooks should keep in mind that the water needs to be changed frequently during the soaking process. Therefore, it is better to prepare the product during the day, and not at night, when there is no such possibility. Leaving the product in water for more than ten hours is not recommended, as it will simply ferment.

In the summer, the beans are insisted in the refrigerator. It is undesirable to add components that accelerate the cleansing process, since they remove useful substances. Swollen beans should be thoroughly rinsed under running water to get rid of everything harmful, and get a product that can be immediately added to any dish.

Cooking time

The swollen beans are placed in a saucepan and put on a small fire. Boiled water must be drained. Then the proportions of water are tripled, the soaked beans are placed on the stove and cooked for another sixty minutes. It is necessary to ensure that the fire is small, otherwise the beans will boil.

The cooking time of green beans directly depends on their age. Young fresh pods will be ready in seven minutes. More "adult" fibrous fruits require up to twelve minutes. In any case, the pods are thrown only into boiling water, and cooked in it with a lightly pressed fire.

Frozen beans are prepared in a similar way. The only difference is that it will need to be defrosted. If a frozen version is chosen for the soup, then you need to keep in mind that after two or three minutes the soup must be removed from the heat. Otherwise, instead of excellent boiled beans, you get porridge.

Dry beans cook for about an hour and a half. This keeps the legumes intact, making them an ideal ingredient for salads. Soups and pates "require" more softness, so the cooking time is a third more than an hour. Canned beans are added to any dish immediately before consumption. True, some people prefer to wash it, taking it out of the jar. Especially if it's just canned beans, not beans in sauce.

Cooking methods

Such a product can be prepared in different ways: in a saucepan, slow cooker, pressure cooker or microwave. It is impossible to simply add this ingredient to a product that is already being prepared, for example, to borscht or stew.

The traditional way of cooking

This product is thoroughly rinsed under the tap. After that, it is soaked for ten hours. Change the water every two hours. This is done to remove toxins that the body does not need.

The next step is to boil the beans for an hour. Here, everyone can choose the option that suits them best. Here are the most popular ones.

1. In a pressure cooker. Perfect option for those who don't have time. After all, a pressure cooker allows you to cook beans both dry and soaked. It is enough to pour the latter into a pressure cooker, pour water and cook over low heat. After cooking, beans should be salted.
2. In a multicooker. A slow cooker allows modern housewives to significantly save time and effort, for example, 400 grams of beans can be boiled in a 4-liter bowl. Before manipulating the equipment, the product should be soaked, and then it is poured into a slow cooker and water is poured in with exact proportions. After that, the multicooker is closed with a lid and the “Soup” or “Stew” mode is turned on. After an hour and a half, the beans should be washed and added to the dish.
3. In the microwave. To prepare this product in microwave oven use pre-soaked beans. Beans are poured into glass or ceramic dishes and water is added. Then the microwave is set to maximum power and the beans are boiled for nine minutes. After that, choose the average power mode and cook for another quarter of an hour. The finished product is washed and used for its intended purpose.

Cooking black beans

This variety is becoming popular and is slowly replacing white varieties. This is largely due to high energy performance. After all, black beans contain more proteins than their white counterparts. It is easy to prepare, but this process requires compliance with the rules.

First, black beans are left overnight in cold water. In the morning, the container is placed on the stove without draining the water. Bring to a boil, remove the foam and boil for another ten minutes over high heat. After that, the gas is reduced to a minimum and boiled for another hour and a half.

Black beans can also be cooked in a slow cooker. To do this, it is poured into the bowl of a kitchen appliance, poured with water and left overnight. In the morning they change the water, set the "Soup" mode and cook for two hours. After that, the product can be used to prepare the intended dish.

How to cook white beans

This variety has long been a leader in many cuisines of the world, which is no coincidence: it quickly boils soft and has high taste properties. This product has a thin shell, which after cooking does not taste at all. That is why white beans are chosen as a side dish or a full meal.

To prepare the whitefish, you need to thoroughly rinse it under the tap and soak it for five hours in warm water. Then the water is drained, a large container is taken, the beans are poured into it, water is added in a ratio of one to three. When the water boils, you need to add more in the same ratio.

Cooked white beans at least 60 minutes. Salt is added ten minutes before the end of the process. You should not salt before, because the beans have not yet had time to cook. After an hour, you need to try the product.

If it is not ready, then you need to continue cooking for 15 minutes.

How to cook red beans

This variety of legumes is characterized by a dense shell. It is often used to prepare various salads or lobio. Before cooking, the beans are soaked for ten hours in the ratio of a glass of beans to three glasses of water.

The process is not fast, so it is better to leave it overnight. The container with the product must be placed in the refrigerator. In the morning, you need to change the water and put the pot on the fire for an hour and a half to boil the beans. Ten minutes before readiness, salt the product and use as directed.

How to prepare mashed beans

This dish has become popular due to its high taste. Ease of preparation also speaks in its favor. Beans for puree are cooked similarly to the "soup" options. The only difference is that the finished product is whipped in a blender until a homogeneous mass is formed. In the resulting puree add a raw egg, a little sunflower oil and beat again.

The dish can be spiced by adding salt and spices to taste. This puree is usually served with vegetables or meat dishes as a side dish. It turns out very tasty and nutritious.

Cooking method without pre-soaking

This type of cooking requires a lot of time:

• first, the beans are thoroughly washed, then they take a container and pour the beans into it;
• add cold water at the rate of half a liter of water per one glass of beans;
• the product is put on fire and brought to a boil;
• after boiling, cook for 15 minutes;
• water must be drained and new water added in the same proportions;
• after 15 minutes, repeat the change of water and put on fire;
• bring to a boil, reduce the gas and cook for 45 minutes;
• turn off the fire.

The finished product can be used to prepare various dishes.

Boiled beans can be combined with many dishes. It can be used as an independent dish, or combined with different vegetables. Also, this product goes well with sauces. Vegans and vegetarians often use it as a meat substitute. It is nutritious due to its high protein content and is beneficial for the human body. In order for boiled beans to be soft and not boiled, you should familiarize yourself with some culinary secrets.

When the product boils, it is necessary to drain hot water and replace it with cold. This will make the beans taste much better. Adding sunflower oil to the pan will give the product a mild and delicate flavor. Some replace it olive oil. In this case, the taste of the finished beans is even more interesting.

For flavor during cooking, you can add garlic and a little spice. It turns out very unusual, because the beans themselves have a slightly pronounced taste, and many do not like it precisely because of this. Such a product is cooked in an open pan, do not stir, and salt is already added to the cooked beans (you should not salt before, this slows down the cooking process).

If it is not possible to change the water during the soaking process, add soda to the bean container. Its proportions will be as follows: for 600 milliliters of water, add 1/4 of a teaspoon of soda. After all this, it must be washed well and only then proceed to cooking.

There are times when the product has a bitter taste. The reason may be improper cultivation, as well as storage. There are also varieties of beans that themselves have bitterness.

To remove bitterness from beans, you can try the following:

• bitter beans must be soaked for 6 hours;
• water should be changed every 2 hours;
• when cooking liquid, you need to pour a little more than always;
• if the bitterness still remains, then it is necessary to place the finished beans in the freezer (after defrosting, the bitterness will disappear completely);
• bitter taste can be interrupted by adding a little vinegar and spices to the beans.

How to store boiled vegetables?

To preserve this product, place it in the refrigerator in a container with a tight lid. There you need to fill in the finished and chilled beans, and then close tightly. In such a container, you can store it for up to five days. It is desirable that the container is not plastic, but glass. This is more beneficial for both the product and the human body.

You can freeze cooked beans in the freezer. To do this, it must be packaged in disposable bags to make it easier to remove and use. The product can be stored in this way for up to six months. After the beans are removed from the freezer, you need to let the beans thaw for one hour naturally.

It's not that hard to cook beans properly. It is important to know the technology of the process itself, as well as the time required for cooking a particular variety. The result of your efforts will be a product that is ready to create healthy meals. If you have storage space in the freezer, you can cook a lot of beans at a time and forget about standing at the stove for a long time. Using a ready-made product without wasting time on cooking is just as easy as in the case of canned beans.

Beans are a unique product that most people prefer to consume in their diet. The fact is that beans are rich in many vitamins, which are so necessary for the proper functioning of the body. By its amount of protein, beans are in no way inferior to meat. This makes this product popular among vegetarians and those who adhere to religious fasting. Today we will talk about how to cook beans so that they do not lose their beneficial features, and also remained tasty, useful and beautiful.

Many chefs believe that a huge number of dishes can be prepared from this bean product. Starting from famous borscht and various soups, and ending with salads and delicious snacks. To make the dishes tasty, you need to cook the beans correctly. There are a huge number of varieties of varieties that differ in their taste, color, appearance and purpose. The method and technology of their preparation also have their own subtleties and nuances. In today's article, we will consider how to properly cook beans of the three most common varieties: white and red, and pay special attention to the green bean.

White bean secrets

One of the most common types of beans are the white varieties. This is due to the ease of preparation of the product, as well as incredible taste possibilities. The top skin of the beans is so thin that proper preparation it becomes soft and tender. Most often, such beans are added to borscht, pies or are the basis for mashed potatoes. Before you start cooking any dish, beans should first be soaked in water at room temperature. The proportion of beans and water should correspond to a ratio of 1:3. The soaking time of the legume culture is not more than 6 hours. At the end of the allotted time, the water is drained, and the product is washed under running water at least three times.

Next, we move on to the cooking process itself. The method of cooking beans depends on what dish the hostess plans to cook. If it is borscht or soup, where a boiled product is an acceptable factor, add the beans an hour and a half before the soup is cooked. White beans are thrown into the pot after the broth is completely clear of noise. It is not recommended to send beans to the pan at the same time as the meat, because it floats to the surface of the water. Then it will be simply impossible to collect all the dirty foam from the meat.

Puree needs to be boiled. bean product until it starts to crumble. If the beans will be used as the main ingredient in a salad or side dish, then the time for its preparation should be no more than one hour. Beans should be whole, not boiled.

IMPORTANT: The main secret of cooking soft boiled beans is that you need to salt the product at the very end.

Many housewives are often asked one more question regarding this useful product: “how to cook tasty beans without pre-soaking? In this case, it will take about 4 hours to cook the bean. Here it is worth recalling that before boiling the beans should be thoroughly washed, and after boiling, you need to renew the water.

In order for the beans to remain white and not turn black after cooking, do not cover the pan while cooking the product.

Process for making red beans

If we figured out how to cook white beans, then we still have to talk about the red bean product. Note the fact that the outer shell of red beans is denser than that of the previous variety. As a result, the time required for its preparation is almost doubled. Red beans are mainly used as an ingredient in those dishes where it is important to maintain integrity and presentability.

Delicious cooking of a red bean product is impossible without pre-soaking. Moreover, the beans should be soaked for 8, and preferably 10 hours. At the same time, it is recommended to put the container with beans in a cool place so that the product does not begin to ferment. During this time, you need to change the water three times. The ratio of water to beans is 3:1. After legume sufficiently soaked, drain the water and rinse the product. We put on medium heat and cook for 1.5-2 hours. The readiness of the beans is checked exclusively by the tasting method, it is difficult to do this by eye. In order to make sure that the beans are fully cooked, you should try not one bean, but five things.

IMPORTANT: The secret to cooking red beans is that they need to be stirred only after boiling.

Cooking asparagus beans

How to cook string beans? This question has become relevant for many housewives, because recently the popularity of dishes using this ingredient is gaining considerable momentum. The cooking process of this variety of beans is fundamentally different from other varieties of legumes. The asparagus product is eaten when the beans are just beginning to form. And this means that the product has a small amount of proteins, but a wide variety of vitamins useful for the body.

In appearance and color green beans may differ significantly from each other. It is important in the process of purchasing this product to pay attention to the fact that the inner shell is soft and there is no "hair" in the middle of the pod. In order to check the beans for these shortcomings, it is enough to simply break the pod. The asparagus bean product does not require pre-soaking.
The process of cooking green beans consists of the following steps:

Rinse the beans thoroughly under cool running water and remove the "butts" and "spouts". You can qualitatively complete this stage with scissors or a sharp knife;
Next, the pod mode across into rings or strips of the required length;


Before you cook the beans, put a pot of water on the fire and bring to a boil, salt well. Then you can send chopped beans to it. Cooking time is about 10-15 minutes;
When ready, drain the liquid and rinse with chilled water.
After this process, you can use the product as a side dish. In the case when green beans are further thermally processed (stewing, frying, etc.) or marinated, the cooking time is reduced to 7 minutes.

Secrets that will help you cook beans deliciously and quickly.

Today, many cooks who need to quickly prepare a dish of boiled beans use some tricks to help boil the bean quickly. The first method is simple and banal, and consists in the fact that before boiling beans, add a third of a teaspoon of soda to boiling water. The second method is a little more complicated than the first, however, it allows you to save time on the process of cooking beans almost twice. We wash the beans and put on a strong fire, after the water boils for five minutes, add half a glass of melted cold water or ice to the container. Repeat these manipulations until the beans are completely cooked.
Regarding soaking, we have already spoken above. However, this process must be done not only in order for the beans to cook faster. One of the indigestible components of the bean is oligosaccharides. They dissolve in water, so experts strongly recommend soaking the beans before boiling them.

We sincerely hope that the information provided in the article will help you prepare delicious and healthy beans that adults and children love so much. The stages of cooking any variety of beans, in themselves, are not complicated. However, using certain recommendations and tricks, you can cook a great dish that will save not only a presentable appearance, but also all the benefits of beans.

Video on how to cook beans:

Our today's culinary theme is simple and delicious recipes bean dishes. Beans in all their varietal manifestations, so to speak, are a very popular food product, they are quite affordable in price, nutritious and have excellent taste. We will discuss how to cook beans tasty and without additional complications.

Due to the original, but at the same time quite neutral taste, bean beans are added to a large number of dishes - they are added to borscht and soups, to vegetable side dishes and mashed potatoes, they are always included in vinaigrette with cabbage and meat stewed with them. Now let's learn how to cook beans - an independent full-fledged dish that can diversify your home menu.

Each of the recipes below uses dry beans, but you can substitute home-canned beans or store-bought canned beans - it's not strict. Properly cooked beans make a great alternative to many vegetable dishes and allow you to create your own gastronomic masterpieces by adding something of your own to basic recipes. Beans will accept almost any product, spices, spices and herbs.

We have on the “agenda” Turkish beans with olive oil, beans with ham and garlic, and also - basic recipe how to cook beans tasty and fragrant for cooking additional dishes.

A very tasty vegetable dish - Turkish beans - in addition to the main bean ingredient, it includes tomato paste and garlic, aromatic olive oil and spices.

It is served alone and in combination with meat, fish or vegetables. Fans use such beans for "fillings" in hamburgers, in pita bread and as a separate side dish. You can safely use homemade tomato basil paste in the recipe, just in this case, put a little less spice in the dish.

Ingredients for cooking beans with olive oil

• soaked white beans - 500 grams;
• olive oil - 3 tablespoons;
• garlic - 3-4 large cloves;
• fresh ripe tomatoes - 3 pieces;
• carrots - 1 large carrot;
• tomato paste - 3 tablespoons;
• table salt - 2 teaspoons;
• ground black pepper - 1/2 tea boat;
• olive oil - 40 milliliters;
• granulated sugar - 2 tablespoons;
• fresh parsley.

We start cooking - clean and cut into small cubes onion, peel and finely chop the garlic cloves. Fry them in a pan with heated olive oil - (tablespoons). Cook until golden brown and soft.

Put the beans in a pan with onions and garlic, add carrots - grated or chopped into strips. Grind the tomatoes through a sieve and add to the beans. Tomato paste, spices and sugar also go here - mix everything thoroughly.

Cook until boiling, then cover the pan with a lid and reduce the heat to a minimum. Continue cooking until the beans are soft and the liquid has reduced by about half.

Remove the finished dish from the heat and let it cool down a bit. We shift the beans into portioned plates, season a little with olive oil and add chopped fresh herbs. Serve cold.

A very tasty and hearty dish of beans, spices and ham - it will be an excellent option for the main course or will accompany fresh vegetables such as tomatoes, bell peppers or a light salad from them. To cook such beans, the beans must be soft, so either soak them in advance or cook them in a slow cooker for several hours on a "weak" mode.

You can also buy ready-made canned, but without tomato paste. And also - try replacing the ham with smoked sausage, it will also turn out delicious. Tip - add a little to the beans during cooking bay leaf for flavor, but only at the very end - this spice is enough for a few minutes to “decorate” your food with itself.

Ingredients for cooking beans with ham and garlic

• beans - 450-500 grams;
• drinking water - 3 glasses;
• onions - 1 large onion;
• boiled ham - 200 grams;
• garlic - 3-4 cloves;
• sweet pepper - 2-3 pieces;
• ground paprika - 1 tablespoon;
• ground black pepper - to taste;
• ground cumin - to taste;
• dried oregano - 1/4 teaspoon;
• table salt - 1 teaspoon.

Soak the beans overnight - so that the water layer is 5 centimeters above the beans. In the morning - drain the water and put it in a large saucepan, fill it with water and cook for 20-30 minutes until the beans are soft enough. When ready, drain the water.

We clean the onion and cut it into small cubes. Sweet bell pepper - also cut into cubes. Grind the garlic with a grater - it should be like gruel. Mix all spices in a separate bowl. Cut the ham into small pieces. Combine all ingredients except salt and mix well.

We put everything in a deep cauldron (or in a multicooker bowl), put it on a slow fire and cook for 3-4 hours, stirring occasionally. Add some water if necessary. Salt the finished dish to taste.

This bean recipe is safely called the basic one, since any dish with vegetables or meat can be prepared from such beans. The success of this "enterprise" is in spices and spices that we will add to the beans during cooking - they will make the dish not only tasty, but also very fragrant.

Boiled beans in this way are suitable for a simple salad with butter and onions, in some countries they are used in combination with rice and boiled corn. And this dish is suitable for those who fast or adhere to a vegetarian diet. Beans for this recipe can be taken both white and red and spotted - this has little effect on the cooking process.

Ingredients for cooking boiled beans in a slow cooker

• dried beans - 500 grams;
• onions - 1 large onion;
• garlic - 1-2 large cloves;
• freshly ground black pepper - 1/2 teaspoon;
• drinking water - about 6 glasses;
• table salt - 1 teaspoon;
• spices to your taste.

We start cooking by preparing the beans - wash them under running water and sort through to find and separate all the spoiled beans. Now chop the garlic to the state of gruel and chop the onion.

We put the beans in the multicooker bowl, put garlic, onion, freshly ground black pepper and spices there - fill everything with water. Close the slow cooker and cook either 3 hours at maximum temperature or 5 hours at low. Stir the dish periodically and taste and "hardness" the beans, add salt if necessary.

Ready beans can be drained, seasoned with olive or other vegetable oil, allowed to cool and served. There is a variant of this recipe using additional ingredients - vegetables, namely, carrots and celery root - they need to be cut and added to the dish at the same time as the onions. Anything can be added to the finished beans - whether it be pieces of fried bacon or boiled ham - the dish turns out to be a hearty and nutritious side dish.

Beans (dry) rich in vitamins and minerals such as: vitamin B1 - 33.3%, vitamin B5 - 24%, vitamin B6 - 45%, vitamin B9 - 22.5%, vitamin PP - 30%, potassium - 40%, calcium - 15 %, silicon - 313.3%, magnesium - 25%, iron - 32.8%, cobalt - 180%, manganese - 50%, copper - 58%, molybdenum - 55.7%, selenium - 43.6%, chromium - 20%, zinc - 25%

Benefits of Beans (dry)

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B9 as a coenzyme involved in the metabolism of nucleic and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and protein, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, congenital deformities and developmental disorders of the child. A strong relationship was shown between the level of folate, homocysteine ​​and the risk of cardiovascular disease.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, participates in the processes of carrying out nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Silicon is included as a structural component in the composition of glycosaminoglycans and stimulates the synthesis of collagen.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain calcium, potassium and sodium homeostasis. Lack of magnesium leads to hypomagnesemia, increased risk of developing hypertension, heart disease.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient intake is accompanied by growth retardation, reproductive system disorders, increased fragility bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Research recent years the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia was revealed.

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