The Science
Black beans are high in fiber (55% DV per 100g), which slows carbohydrate digestion and helps stabilize blood sugar levels. The moderate carbohydrate content (23% DV) is offset by the fiber and protein (43% DV), which together reduce glycemic impact and improve insulin sensitivity. Additionally, magnesium (41% DV) supports glucose metabolism and insulin function.
Recommendation
Include black beans in meals in controlled portions (e.g., 1/2 cup cooked) to manage blood sugar, but monitor total carbohydrate intake.
View full nutrition facts for Beans, black, mature seeds, raw →