Black beans

The 25% protein contained in the dried beans makes them, among the common foods the one  with the higher protein content. Remember that such proteinI legumes are an essential support to our food supply. The many beneficial properties of these foods, make them almost irreplaceable in a balanced nutritional regimen. In fact, even if there are foods that can ensure total protection, legumes are characterized by the many positive effects for the body. Especially for vegetarians and vegans, but more generally for all those who eat few animal products, legumes can be a great substitute for meat and cheese, thanks to their high protein content.

In particular among legumes, black beans are those with the highest protein content even if they can not be compared  with those of animal origin, because they don’t have an essential amino acid and their biological value is low. The stratagem to increase their biological value is to eat them with a ceral at the same meal.

The beneficial secret of black beans is contained in the particular dark color due to a considerable presence of important nutrients, such as different types of flavonoids, that are absolutely necessary for our well being as powerful antioxidants.
Like all the legumes, even for black beans one of the most important aspects is the high amounts of fiber they contain: they help to reduce hunger, fibers slow down and control the absorption of fat, cholesterol and sugar, thus maintaining a constant blood sugar level in the blood and preventing from diseases related to hypertriglyceridaemia and hypercholesterolemia.

The black beans, like other legumes, are vegetable foods with higher content of iron and calcium, also ensuring a good level of folic acid, potassium, vitamin B6, as well as magnesium, phosphorus, potassium and manganese are capable to cover the most of our requirements and are therefore absolutely essential to our food supply.
The black beans can be used in different ways in the kitchen: can be used in Italian dishes, also in replacement of other legumes, or to prepare ethnic dishes, but also, as the biscuits offered in this blog  and for the preparation of sweets.
A tip: even in healthy patients legumes can cause air problems in the belly. Very often can just be a matter of habits, it’s enough waiting for few weeks because the body gets used. To eliminate the problem without losing the beneficial properties of the food, could be minced them.