ABSTRACT
Legumes are exceptionally nutritious foods. They are high in protein and fiber and low in fat. Beans are an excellent source of several B vitamins (thiamin, riboflavin, and niacin), minerals (iron and potassium), phytochemicals (phytate and polyphenols), resistant starch, and oligosaccharides. Because of their nutritional profile, beans have cholesterol-lowering, blood glucose–lowering, and anti-inflammatory effects. There is accumulating evidence that regular consumption of beans may be useful for the preventionand treatment of several chronic diseases, including metabolic syndrome, hypertension, cardiovascular disease, blood dyslipidemias, obesity, diabetes, and certain cancers. Regular bean consumption may be associated with increased longevity in the Hispanic population.
