Beans
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Jun 30, 2023 · Beans and legumes are the fruits or seeds of a family of plants called Fabaceae. They’re great sources of fiber and vegetarian protein. You can incorporate beans into soups, tacos, salads, and...
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- Black Beans. Black beans are a staple in many Mexican and Brazilian dishes. They have a velvety-smooth texture and mild flavor. They also have a lower glycemic index than many other high-carb foods, helping to reduce the spike in blood sugar that occurs after eating a meal.
- Black-Eyed Peas. This Southern staple has a beige hue with an eye-catching black spot, hence the name "black-eyed peas." They have an earthy flavor that complements salty foods like ham and bacon.
- Cannellini Beans. Also known as white Italian kidney beans, these cream-colored beans are one of the most common types of beans. They are a popular addition to soups, salads, and many Italian dishes.
- Chickpeas (Garbanzo Beans) Chickpeas, also known as garbanzo beans, come in two varieties: the larger Kabuli is common throughout the Mediterranean, and the smaller desi is mostly grown in India.
A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. [1] . They can be cooked in many different ways, [2] including boiling, frying, and baking, and are used in many traditional dishes throughout the world. Terminology.
- Adzuki Beans. Adzuki Beans are a small red bean variety popular in East Asia where they are used in a red bean paste. You can, however, substitute adzuki into just about any recipe calling for a red bean.
- Anasazi Beans. Anasazi Beans are a small cream-colored kidney-shaped bean with distinctive red spots that look rather like spots on a cow. They are of the same family as the pinto bean, so they can be substituted into a variety of recipes.
- Black Beans. Black Beans are particularly popular in Latin American, cajun, and creole cuisines. They are native to South America, but are now used in cuisines around the world.
- Black-Eyed Peas. Black-Eyed Peas are a legume native to West Africa that made its way to the United States during our colonial period, and has long been a staple in southern cooking.
- Lentils. Lentils are rich in polyphenols, plant-based compounds that have both anti-inflammatory and antioxidant properties. Higher intakes of polyphenols have been associated with lower risk of diseases like diabetes, heart disease and certain types of cancer, according to a 2021 review published in Nutrients.
- White Beans. Several varieties of white beans exist, with differences in size and subtle differences in flavor. Some of the most common ones include cannellini beans, butter beans (lima beans), navy beans, and great northern beans.
- Black Beans. Black beans are packed with nutrition and contain vitamins, minerals and antioxidants. They are rich in protein and fiber and are a great addition to any eating pattern, especially those that are plant-based, flexitarian, vegan, vegetarian or gluten-free.
- Chickpeas. Chickpeas, aka garbanzo beans, are extremely versatile. They can be roasted, pan-fried, smashed, eaten cold, pureed into hummus or milled into flour and used in dough, pasta and baked goods.
Jul 13, 2023 · Beans are high in protein, fiber, and various vitamins and minerals. They may aid weight loss, heart health, and type 2 diabetes, but also contain some toxins and cause flatulence in some people.
Nov 16, 2023 · Beans are legumes that provide many nutrients, such as protein, fiber, iron, folate, and antioxidants. They may help prevent or manage heart disease, diabetes, cancer, fatty liver, and other conditions.
