Health benefits associated with consumption of dry beans (Phaseolus vulgaris L.)

Dry common bean (Phaseolus vulgaris L.) is a legume widely consumed throughout the world and are considered as a good source of high protein content (23%), complex carbohydrates, dietary fiber and some vitamins and minerals. The consumption of dry common beans (Phaseolus vulgaris L.) has been associated with a decrease risk for a wide variety of chronic and degenerative diseases such as cancer, obesity, diabetes and cardiovascular diseases. In addition to these nutritional components, common beans are rich in a variety of several phytochemicals with potential health benefits such as polyphenolic compounds, fiber, lectins and trypsin inhibitors, among others. PEU (Protein energy undernutrition) and deficiencies of vitamin A and iron causes death of infants for more than 75% of the young children in some developing countries. Greater consumption of beans by children in developing countries would significantly reduce morbidity and mortality in this age group. Dry beans (Phaseolus vulgaris L.) are the perfect food to improve and/or promote glycemic control. They have a low glycemic index, varying from 27–42% relative to glucose and 40–59% that of white bread. Substituting beans for foods prepared from white flour (on an equal dry weight basis) will reduce the glycemic index of the diet by about two-thirds and glycemic load by about 80% and it plays a significant role in controlling the blood glucose concentrations. Individuals consuming dry beans at least 4 times per week were found to have a 22% lower risk of heart disease than individuals consuming dry beans less than once per week. In epidemiological studies where legumes are consumed as part of a healthier diet plan, consistent reduction of upto 30% in heart disease risk have been observed. Beans are a good source of soluble dietary fiber, containing approximately 4 g per cup of cooked beans. Soluble fiber has been shown to reduce both total and LDL cholesterol in epidemiological, clinical and animal studies. Beans contain high amounts of resistant starch as well as high amounts of soluble and insoluble fibers which leads to favorable fermentation and inhibits colon and mammary cancers.