The Science
Beans are high in fiber (45% DV) and protein (42% DV), which can slow carbohydrate absorption and improve glycemic control, but they also provide 23% DV of carbohydrates per 100g, which may raise blood sugar if portion sizes are not managed. The high magnesium (43% DV) and potassium (31% DV) support insulin sensitivity and blood pressure, but the calorie density (1435 cal/100g) requires careful portioning to avoid excess energy intake.
Recommendation
Include beans in moderate portions (e.g., 1/2 cup cooked) as part of a balanced meal, and pair with non-starchy vegetables to minimize blood sugar spikes.
View full nutrition facts for Beans, pink, mature seeds, raw →