Styrian bug beans
Nutritional value per 100 g
Energy content / calorific value373 / 89 kj /
kcal fett 0 g of which saturated fatty acids 0.1 g carbohydrates13 g thereof sugar4.8 g protein7 g salt 0.07 g
A fine-creamy texture and a delicate nutty flavor characterize the beetle bean.
The quality of the Styrian beetle beans is based on the interplay between the ideal conditions in Southeastern Styria, the knowledge of cultivation and harvesting methods that has been passed on for generations, and the varieties optimally adapted to the environment. Since 24 August 2016, the EU has protected the Styrian beetle bean as Styrian beetle bean (PDO) after being entered in the Register of Protected Designations of Origin and Protected Geographical Indications.
In Styria, the name is Feuerbohne (Phaseolus coccineus L.) Beetle bean. The similarity of the brown speckled beans to beetles is believed to be the namesake. Runner beans, Arabic or Turkish beans are also names for them. The beetle bean belongs to the legume family, more specifically to the butterfly plant. It is closely related to a number of other beans called crops.
The bug bean plant is a climbing herbaceous plant that can grow to about five meters long. The red flowers bloom from June to September. The legumes reach a length of up to 25 cm. The 2.5 cm long, kidney-shaped beans, which also represent the seed, are predominantly brown, beige, violet or black pied.
The cultivation area of the Styrian Käferbohne lies predominantly in the attractive hilly landscape of the southeast Styria. The area extends over the Styrian thermal land and the Styrian volcanic land east of the Mur and includes in particular the districts of Bad Radkersburg, Leibnitz, Feldbach, Fürstenfeld, Hartberg, Weiz and Graz surroundings. The beet bean producers farm in about 200 hectares of land and produce an average yield of about 250 tons per year. This corresponds to 90% of the total Austrian production of beet beans coming from Styria.
The Styrian Käferbohne, an excellent source of protein and fiber dispenser, which is also low in fat at the same time!
The special feature is the pronounced high protein content.
In addition, beetle beans contain large amounts of vitamin B, mineral and trace elements, which have anti-inflammatory and cancer-preventing effects. The high fiber content, the legumes generally have, promotes digestion, helps lower cholesterol and regulate blood sugar levels.
Only eat beetle beans when cooked!
Because in the raw state they contain phasein, a poison that causes severe poisoning even in small amounts. Cooking destroys this poison so that cooked beans are eaten without hesitation.