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Lots of fiber, low GI carbs, little fat, some protein (though incomplete) and lots of antioxidants: it is time to re-discover beans !
new research show black beans are a rich but overlooked source of antioxidants equal to fruits like grapes, apples and cranberries.
Their colour seems to be indicative of their ORAC value, a measure of antioxidant activity, according to researchers.
"Beans are really loaded with antioxidant compounds. We didn't know they were that potent until now. In general, darker coloured seed coats were associated with higher levels of flavonoids, and therefore higher antioxidant activity,"
The researchers tested the antioxidant activity of flavonoids, or plant pigment, found in the skin of 12 common varieties of dry beans. Findings suggest that one class of compounds in particular, anthocyanins, were the most active antioxidants in the legume.
The levels of anthocyanins per 100 gram serving size of black beans was about 10 times the amount of overall antioxidants in an equivalent serving size of oranges, and similar to the amount found in an equivalent serving size of grapes, apples and cranberries.
(Journal of Agricultural and Food Chemistry)
new research show black beans are a rich but overlooked source of antioxidants equal to fruits like grapes, apples and cranberries.
Their colour seems to be indicative of their ORAC value, a measure of antioxidant activity, according to researchers.
"Beans are really loaded with antioxidant compounds. We didn't know they were that potent until now. In general, darker coloured seed coats were associated with higher levels of flavonoids, and therefore higher antioxidant activity,"
The researchers tested the antioxidant activity of flavonoids, or plant pigment, found in the skin of 12 common varieties of dry beans. Findings suggest that one class of compounds in particular, anthocyanins, were the most active antioxidants in the legume.
The levels of anthocyanins per 100 gram serving size of black beans was about 10 times the amount of overall antioxidants in an equivalent serving size of oranges, and similar to the amount found in an equivalent serving size of grapes, apples and cranberries.
(Journal of Agricultural and Food Chemistry)
