Unlike meat-based proteins, beans are naturally low in fat, are free of saturated fat and trans-fat, and are a cholesterol-free source of protein. Research shows that a diet including beans may reduce your risk of heart disease.
Beans are a natural source of antioxidants and phytochemicals.
Research reveals that a diet including beans may reduce your risk of certain cancers.
Beans boast a low glycemic index and contain complex carbohydrates, which are digested slowly. These facts make beans a good choice for people needing to keep their blood sugar in the normal range.
A nutrient-rich food, beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, manganese, potassium, iron, phosphorous, copper and magnesium. The lean protein in beans helps maintain and promote muscle while beans’ complex carbohydrates provide a sustained energy source.
Beans are naturally low in fat, an excellent source of fiber, and a good source of protein. Research shows that people who eat more fiber tend to weigh less. Protein helps you feel full and promotes muscle building.
Folate, a vitamin very important for pregnant women and their unborn babies, is found in beans. During pregnancy, women need more folate. Expectant mothers who consume enough of the right nutrients can help reduce the risk of birth defects.
Beans are especially important for people with certain food allergies and intolerances. For example, some people can’t tolerate gluten, a natural protein present in wheat, barley and rye. Because beans don’t contain gluten, or major allergens found in various grains, substituting beans can help provide the fiber and other nutrients that people on restricted diets may be missing. Beans come in a variety of convenient forms (such as canned beans, bean flours and dehydrated beans) that can be used in place of allergenic and gluten-containing ingredients.
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