← Back to Monographs

Beans

ingredients

Contents

  • The common bean (Phaseolus vulgaris) is grown in semitropical areas of the world. Beans vary in color and shape and are a cheap and nutritious food. They are typically high in protein, fiber, and nutrients, and are usually low in fat.
  • Early research suggests that beans may reduce cholesterol levels and body weight. They may also benefit people with diabetes. Canned refried black beans may be a good source of iron for those with iron deficiency.
  • Some studies report that beans act as "carb blockers" by helping to block the process of carbohydrate digestion. A product called Phase 2® Carb Controller (Pharmachem Laboratories, Kearny, NJ) has been found to promote weight loss and reduce blood glucose after meals.

  1. Azinge NO. Use of beans diet for control of diabetes. Trop.Doct. 1985;15(3):139. View Abstract
  2. Barrett ML. and Udani JK. A proprietary alpha-amylase inhibitor from white bean (Phaseolus vulgaris): a review of clinical studies on weight loss and glycemic control. Nutr J 2011;10:24. View Abstract
  3. Beans for body building. Philippines, Food and Nutrition Research Institute. FNRI Publication. 1977;27
  4. Birketvedt GS, Travis A, Langbakk B, et al. Dietary supplementation with bean extract improves lipid profile in overweight and obese subjects. Nutrition 2002;18(9):729-733. View Abstract
  5. Bo-Linn, GW, Santa Ana CA, Morawski SG, et al. Starch blockers--their effect on calorie absorption from a high-starch meal. N Engl.J Med 12-2-1982;307(23):1413-1416. View Abstract
  6. Celleno L, Tolaini MV, D'Amore A, et al. A Dietary supplement containing standardized Phaseolus vulgaris extract influences body composition of overweight men and women. Int J Med Sci 2007;4(1):45-52. View Abstract
  7. Layer P, Carlson GL, and DiMagno EP. Partially purified white bean amylase inhibitor reduces starch digestion in vitro and inactivates intraduodenal amylase in humans. Gastroenterology 1985;88(6):1895-1902. View Abstract
  8. Mkanda AV, Minnaar A, and Kock HL de. Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris). Journal of the Science of Food and Agriculture 2007;87(15):2868-2879.
  9. Obiro WC, Zhang T, and Jiang B. The nutraceutical role of the Phaseolus vulgaris alpha-amylase inhibitor. Br J Nutr 2008;100(1):1-12. View Abstract
  10. Okada Y and Okada M. Effects of radical scavenger protein from broad beans on glutathione status in human lung fibroblasts. Environ Health Prev Med 2007;12(6):272-277. View Abstract
  11. Preuss HG. Bean amylase inhibitor and other carbohydrate absorption blockers: effects on diabesity and general health. J Am Coll Nutr 2009;28(3):266-276. View Abstract
  12. Rodriguez-Burger AP, Mason A, and Nielsen SS. Use of fermented black beans combined with rice to develop a nutritious weaning food. Journal of Agricultural and Food Chemistry
  13. 1998;46(12):4806-4813.
  14. Schumann K, Romero-Abal ME, Maurer A, et al. Haematological response to haem iron or ferrous sulphate mixed with refried black beans in moderately anaemic Guatemalan pre-school children. Public Health Nutr 2005;8(6):572-581. View Abstract
  15. Wolever TM, Jenkins DJ, Thompson LU, et al. Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Hum Nutr Clin Nutr 1987;41(2):135-140. View Abstract