FAST-COOK BEANS PACK MORE PROTEIN

Beans are a good plant-based source of nutrients including protein. You have a lot of choices when it comes to this particular vegetable, and a study published in the Journal of Agricultural and Food Chemistry suggests fast-cooking varieties of beans provide greater nutritional value.

Analyzing the content of 12 fast-, moderate- and slow-cooking bean varieties, researchers determined that the fast-cooking Cebo Cela yellow bean delivered 20% more protein and 10% more zinc and iron compared to another yellow bean known as Canario which requires twice the cooking time. Here’s another finding: the bioavailability of iron, which is the amount your body can absorb, is higher in fast-cooking beans.