Phaseolus vulgaris

Beans/Nutrient Depletion:

  • CholesterolCholesterol: In human and animal research, beans have been found to lower total cholesterol, LDL cholesterol, and triglycerides, and increase HDL cholesterol (2; 72; 73; 47; 46).
  • Fatty acidsFatty acids: In animal research, bean preparations reduced the concentrations of acetic, butyric, and propionic acids (46).
  • Folic acidFolic acid: In human research, beans were found to reduce serum folic acid, but these levels remained within normal range (2). In other human research, beans minimized the difference in absorption of monoglutamyl (PteGlu) and heptaglutamyl folic acid (PteGlu7) (49).
  • GlucoseGlucose: In animal research, bean preparations were found to lower serum glucose (46; 70). Similarly, in diabetic subjects, a one week diet of green beans decreased blood glucose (47). In other human research, the increase in postprandial plasma glucose was less with a meal prepared with precooked bean flakes than with potato (19; 48).
  • IronIron: In human research, polyphenols and phytic acid found in beans were found to contribute to lowering iron absorption (50).
  • Vitamin B12Vitamin B12: In human research, beans were found to reduce serum vitamin B12 concentrations, but these levels remained within normal range (2).