Why Beans Are Good for Your Health

Sources Medically Reviewed on 08/26/2019 Reviewed by Neha Pathak, MD on August 26, 2019
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SOURCES:
The American Journal of Clinical Nutrition: "Nutritional and health benefits of dried beans."
BBC: "Mixed bean salad."
Consumer Reports: "The Many Health Benefits of Beans."
Harvard T.H. Chan School of Public Health: "Ask the Expert: Legumes and Resistant Starch."
Mayo Clinic: "Beans and other legumes: Cooking tips."
National Institutes of Health Office of Dietary Supplements: "Zinc," "Iron," "Folate."
NFS Journal: "Evaluation of resistant starch content of cooked black beans, pinto beans, and chickpeas."
North Dakota State University: "All About Beans Nutrition, Health Benefits, Preparation and Use in Menus."
Oregon State University Linus Pauling Institute Micronutrient Information Center: "Potassium," "Iron."
Scientific Research Publishing: “Comparison of Nutrient Density and Nutrient-to-Cost Between Cooked and Canned Beans.”
U.S. Department of Agriculture What's Cooking USDA Mixing Bowl: "Beets, Beans, & Greens," "Refried Beans," "Lentil Stew," "Black Beans," "Black Bean and Rice Salad," "Chunky Garbanzo Bean Dip," "Hummus," "Tuscan Smoked Turkey and Bean Soup."
Whfoods.org: "Navy beans," "Lima beans," "Brown rice," "Lentils," "Magnesium," "Potassium," "Zinc," "Iron," "Soybeans," "Cajun Kidney Bean Chili," "Folate."
Reviewed by Neha Pathak, MD on August 26, 2019
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