When I first found out that beans were very high in antioxidants I was actually surprised. Never expected these little guys to have that much power for health. Beans were just known to me as high fiber foods.
The lowly bean has been boosted to star status. A ground-breaking study that looked at numerous foods says beans — red, black, pinto, kidney — are high-octane sources of antioxidants.
Antioxidants are the disease-fighting compounds that Mother Nature puts in foods to help our bodies stay healthy, explains researcher Jeffrey Blumberg, PhD, professor of nutrition at Tufts University in Boston. “Our job is to take advantage of those antioxidants.”
Prior’s study found beans to be clear winners – one-half cup of red beans yields 13,727 antioxidants; red kidney beans have 13,259; pinto beans, 11,864; and black beans, 4,191. Beans are inexpensive and filling. Classic meals such as beans and rice, beans in a burrito, split pea soup, and a peanut butter sandwich are bean naturals. (Peanuts are not nuts; they are in the same family of plants as beans and peas.)