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Beans: Protein-Rich Superfoods
March 30, 2007

More than just a meat substitute, beans are so nutritious that the latest dietary guidelines recommend we triple our current intake from 1 to 3 cups per week. What makes beans so good for us? Heres what the experts have to say.

Chronic conditions such as cancer, diabetes, and heart disease all have something in common. Being overweight increases your chances of developing them and makes your prognosis worse if you do, says Mark Brick, PhD   which means that trimming your waistline does more for you than make your pants look better. Brick, a professor in the department of soil and crop sciences at
Colorado State University, is investigating the ability of different bean varieties to prevent cancer and diabetes.

Beans are comparable to meat when it comes to calories, says Dawn Jackson Blatner, RD, a registered dietitian at
Northwestern Memorial Hospitals Wellness Institute in Chicago and a spokeswoman for the American Dietetic Association. But they really shine in terms of fiber and water content, two ingredients that make you feel fuller, faster. Adding beans to your diet helps cut calories without feeling deprived.

Our diets tend to be seriously skimpy when it comes to fiber (the average American consumes just 15 grams daily), to the detriment of both our hearts and our waistlines. One cup of cooked beans (or two-thirds of a can) provides about 12 grams of fiber  nearly half the recommended daily dose of 21 to 25 grams per day for adult women (30 to 38 grams for adult men). Meat, on the other hand, contains no fiber at all.

This difference in fiber content means that meat is digested fairly quickly, Brick says, whereas beans are digested slowly, keeping you satisfied longer. Plus, beans are low in sugar, which prevents insulin in the bloodstream from spiking and causing hunger. When you substitute beans for meat in your diet, you get the added bonus of a decrease in saturated fat, says Blatner.

Still not convinced? In a recent study, bean eaters weighed, on average, 7 pounds less and had slimmer waists than their bean-avoiding counterparts -- yet they consumed 199 calories more per day if they were adults and an incredible 335 calories more if they were teenagers.

Beans have something else that meat lacks, Blatner says: phytochemicals, compounds found only in plants (phyto is Greek for plant). Beans are high in antioxidants, a class of phytochemicals that incapacitate cell-damaging free radicals in the body, says Brick. (Free radicals have been implicated in everything from cancer and aging to neurodegenerative diseases like Parkinsons and Alzheimers.)

In a U.S. Department of Agriculture study, researchers measured the antioxidant capacities of more than 100 common foods. Three types of beans made the top four: small red beans, red kidney beans, and pinto beans. And three others  black beans, navy beans, and black-eyed peas  achieved top 40 status.

The bottom line? Beans are pretty much the perfect food, Brick says.

By Jenny Stamos, WebMD Magazine feature, reviewed by Kathleen M. Zelman, LD, RD, MPH.  Some of the information and research cited was funded in part through Beans Health
Alliance.


 

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Northarvest Bean Growers Association | 50072 East Lake Seven Road | Frazee, MN 56544
Ph: 218-334-6351 | Fax: 218-334-6360 | Email: nhbean@loretel.net