Black beans also contain compounds called polyphenols that are useful for those with elevated cholesterol because they act as antioxidants in the bloodstream, preventing cholesterol from oxidation by free radicals. Only after cholesterol has been damaged by free radicals does it form plaques on blood vessel walls, initiating the development of atherosclerosis. The polyphenols in black beans also have some potentially negative effects. Some of the polyphenols are tannins that can bind to some of the protein and iron these beans supply, preventing absorption of these nutrients. But don't let this concern you if you have a varied diet that provides you with protein and iron from a range of sources; if so, you can easily offset any negative consequences of the nutrient-binding tanins found in black beans.
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Basic Instruction
Popular black bean recipes as turtle treasure and its modern uses,Blackbean polyphenols...where to source Black Bean Extracts?
Black Beans, dried
Botanical Name: Phaseolus vulgaris
Common Names: turtle beans (black turtle beans), black Spanish beans, Tampico beans, and Venezuelan beans.
(This is not the same bean as that used in oriental cuisines. Fermented black beans etc. are made with black soybeans.)
A type of French bean "Phaseolus vulgaris" widely cultivated in South America and the Far East. The dried bean has a black skin and white flesh and can be used as kidney beans.
Synoms:turtle beans, black turtle beans, black Spanish beans, Tampico beans, and Venezuelan beans
Black beans, botanically-known as Phaseolus vulgaris, are native to the Americas. One of over 500 varieties of kidney beans, black beans are also known as turtle beans, caviar criollo, and frijoles negros. These beans date back at least 7,000 years when they were a staple food in the diets of Central and South Americans.
Black beans could not be more succinctly and descriptively named. They are commonly referred to as turtle beans, probably in reference to their shiny, dark, shell-like appearance. With a rich flavor that has been compared to mushrooms, black beans have a velvety texture while holding their shape well during cooking.
The family Leguminosae (legumes) includes beans, peas, lentils, peanuts, carob, tamarind, and Acacia and many other trees. Their use as a source of food is second only to the cereal grains. The common bean Phaseolus vulgaris (vulgaris is Latin for common) is a member of this family, and black beans are one of hundreds of varieties of the common bean. Black beans are used dried; originally the drying of beans was a way to ensure a winter food supply, as beans can be successfully dried and stored for up to a year, with hardly any fear of deterioration or damage.
Black beans are small (about the size of a pea), oval and jet black. They have cream-colored flesh, a mild, sweet, earthy taste, and a soft texture.
The common bean is thought to have originated in southern Mexico and Central America over 7,000 years ago. Evidence of its use has been found in excavations of prehistoric dwellings. The common bean has since spread widely around the world and black beans are widely used throughout Latin America, the Caribbean, and the southern United States (especially Florida and the Southwest). Black bean soups, stews and sauces are very common in Latin American countries. Black beans are becoming more popular in this country, in part due to increased immigration from Latin American countries, and the culinary traditions these immigrants bring with them.
Black beans, or frijoles negro: They are big, kidney shaped, and shiny, with a white seam. They're made into traditional soups in Cuba, Trinidad, Puerto Rico, and Spain--and have a slightly mushroomy flavor.
The beans are about the size of a pea, up to 1/2-inch long, with the slightly less-pronounced boat-shape common to kidney beans. They have a satiny black skin and a white center. When cooked, the flavor is strong and slightly sweet and the texture is creamy.
History,Popular black bean recipes and uses:
Black beans and other beans such as pinto beans, navy beans and kidney beans are all known scientifcially as Phaselous vulgaris. (This scientific name refers to the genus and species of the plant; navy, kidney, pinto, etc. are different varieties of beans, all found within the species vulgaris). These varieties are all referred to as "common beans," probably owing to the fact that they all derived from a common bean ancestor that originated in Peru. From there, they were spread throughout South and Central America by migrating Indian tribes.
Beans were introduced into Europe in the 15th century by Spanish explorers returning from their voyages to the New World and were subsequently spread to Africa and Asia by Spanish and Portugese traders. As beans are a very inexpensive form of good protein, they have become popular in many cultures throughout the world. Black beans are an important staple in the cuisines of Mexico, Brazil, Cuba, Guatamala and the Dominican Republic. Today, the largest commercial producers of dried common beans are India, China, Indonesia, Brazil and the United States.
Although Latino peoples have long used black beans in soups, stews, and chilis, the Coach House restaurant in New York City, USA, is credited with expanding the popularity of black beans with the general American populace and tourist visitors. Their black bean soup became a smashing success in the 1970s.
Black beans are now also popular in bean salads, bean soup mixes, bean pancakes, and refried beans. The Brazilian national dish, feijoada, celebrates black beans in a hearty meat stew which is enjoyed by most Brazilians nearly every weekend. The Cuban dish Moros y Cristianos, or Moors and Christians, is a dish of black beans and white rice traditionally served on New Year's Day for good luck.
Black beans also form the base of many Asian dishes in the form of the fermented.
Black Bean(Phaseolus Vulgaris L.) Anthocyanins:Character
Anthocyanins are the most important group of water-soluble pigments visible to the human eye. They are responsible for most of the red, purple, and blue colors exhibited by flowers, fruits and other plant tissues. One of the most important functions of anthocyanins is the attraction of insects and birds for purposes of pollination and seed dispersal.
There is current medical interest in anthocyanins due to their anti-inflammatory activity and their ability to decrease capillary fragility. Anthocyanins also have considerable potential in the food industry as natural colorants to replace synthetic dyes. However, their commercial use has been limited due to their instability to various chemical and physical factors, difficulty of purification and limited availability.
Our group is involved in the processing of black beans by extrusion. In order to improve the color of extruded black bean powders, we first had to determine the original anthocyanin content in fresh black beans. Black beans were found to contain delphinidin 3-glucoside (56%), petunidin 3-glucoside (26%) and malvidin 3-glucoside (18%). It was determined that the anthocyanin content in the seed coat of black beans is about 2.37 g/100 g of seed coat or 2.37%.
This high level of anthocyanins in the seed coat of black beans makes them a potentially important source of natural pigments.
Black Beans, the Latin American Treasure:
Black Beans, Phaseolus vulgaris, are also known as turtle beans, black turtle beans, black Spanish beans, Tampico beans, and Venezuelan beans. (They not the same beans as those used in Oriental cuisines. Fermented black beans and similar items are made with black soybeans.)
The common bean is thought to have originated in southern Mexico and Central America over 7,000 years ago, and evidence of its use has been found in excavations of prehistoric dwellings. The common bean has since spread widely around the world. Black beans are widely used throughout Latin America, the Caribbean, and the southern United States (especially in Florida and in the Southwest). Black bean soups, stews and sauces are very common in Latin American countries.
Black beans are becoming more popular in the United States, in part due to increased immigration from Latin American countries and the culinary traditions these immigrants bring with them.
Health Benefits of Black Bean(Phaseolus Vulgaris L.):
Cholesterol Lowering and Lower Your Heart Attack Risk:
Black beans are an excellent source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, black beans provide virtually fat-free high quality protein. You may already be familiar with beans' fiber and protein, but this is far from all black beans have to offer.
In a study that examined food intake patterns and risk of death from coronary heart disease, researchers followed more than 16,000 middle-aged men in the U.S., Finland, The Netherlands, Italy, former Yugoslavia, Greece for 25 years. Typical food patterns were: higher consumption of dairy products in Northern Europe; higher consumption of meat in the U.S.; higher consumption of vegetables, legumes, fish, and wine in Southern Europe; and higher consumption of cereals, soy products, and fish in China. When researchers analyzed this data in relation to the risk of death from heart disease, they found that higher consumption of legumes was associated with a whopping 82% reduction in risk!
Sensitive to Sulfites? Black Beans May Help
Black beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them. A cup of black beans will give you 79.1% of the daily value for this helpful trace mineral.
Black Bean: A Fiber All Star
Check a chart of the fiber content in foods; you¡¯ll see legumes leading the pack. Black beans, like other beans, are rich in dietary fiber. For this reason, black beans and other beans are useful foods for people with irregular glucose metabolism, such as diabetics and those with hypoglycemia, because beans have a low glycemic index rating. This means that blood glucose (blood sugar) does not rise as high after eating beans as it does when compared to white bread. This beneficial effect is probably due to two factors: the presence of higher amounts of absorption-slowing protein in the beans, and their high soluble fiber content. Soluble fiber absorbs water in the stomach forming a gel that slows down the metabolism of the bean's carbohydrates. The presence of fiber is also the primary factor in the cholesterol-lowering power of beans. Fiber binds with the bile acids that are used to make cholesterol. Fiber isn't absorbed, so when it exits the body in the feces, it takes the bile acids with it. As a result, the body may end up with less cholesterol.
Black beans also contain insoluble fiber, which research studies have shown not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.
Good supply of magnesium and folate:Black Bean
Black beans' contribution to heart health lies not just in their fiber, but in the significant amounts of folate, and magnesium these beans supply. Folate helps lower levels of homocysteine, an amino acid that is an intermediate product in an important metabolic process called the methylation cycle. Elevated blood levels of homocysteine are an independent risk factor for heart attack, stroke, or peripheral vascular disease, and are found in between 20-40% of patients with heart disease. It has been estimated that consumption of 100% of the daily value (DV) of folate would, by itself, reduce the number of heart attacks suffered by Americans each year by 10%. Just one cup of cooked black beans provides 64% of the DV for folate.
Black beans' good supply of magnesium puts yet another plus in the column of its beneficial cardiovascular effects. Magnesium is Nature's own calcium channel blocker. When enough magnesium is around, veins and arteries breathe a sigh of relief and relax, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body. Studies show that a deficiency of magnesium is not only associated with heart attack but that immediately following a heart attack, lack of sufficient magnesium promotes free radical injury to the heart. Want to literally keep your heart happy? Eat black beans. A cup of black beans will provide you with 37.6% of the DV for magnesium.
Blackbean polyphenols:
Black beans also contain compounds called polyphenols that are useful for those with elevated cholesterol because they act as antioxidants in the bloodstream, preventing cholesterol from oxidation by free radicals. Only after cholesterol has been damaged by free radicals does it form plaques on blood vessel walls, initiating the development of atherosclerosis. The polyphenols in black beans also have some potentially negative effects. Some of the polyphenols are tannins that can bind to some of the protein and iron these beans supply, preventing absorption of these nutrients. But don't let this concern you if you have a varied diet that provides you with protein and iron from a range of sources; if so, you can easily offset any negative consequences of the nutrient-binding tanins found in black beans.
Black Beans Give You Energy to Burn While Stabilizing Blood Sugar:
In addition to its beneficial effects on the digestive system and the heart, black beans' soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, black beans can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with Type II diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contained 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein--the most dangerous form of cholesterol) levels by 12.5%.
Black Beans and minerals sources:
Iron of Black Bean for Energy:In addition to providing slow burning complex carbohydrates, black beans can increase your energy by helping to replenish your iron stores. Although the tannins in black beans may block absorption of some of the iron they contain, a cup of black beans contains so much iron:24.1% of the daily value for this important mineral--that you will still benefit. Particularly for menstruating women, who are more at risk for iron deficiency, adding to their iron stores with black beans is a good idea--especially because, unlike red meat, another source of iron, black beans are low in calories and virtually fat-free. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And remember: If you're pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron.
Manganese of Black Bean for Energy Production and Antioxidant Defense: Black beans are a good source of the trace mineral manganese, which is an essential cofactor in a number of enzymes important in energy production and antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within the mitochondria (the energy production factories within our cells), requires manganese. Just one cup of black beans supplies 21.7% of the daily value for this very important trace mineral.
Protein Power Plus: If you're wondering how to replace red meat in your menus, enjoy the rich taste of black beans. These smoky flavored beans are a good source of protein, and when combined with a whole grain such as whole wheat pasta or brown rice, provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods. And, when you get your protein from black beans, you also get the blood sugar stabilizing and heart health benefits of the soluble fiber provided by these versatile legumes. A cup of black beans will provide you with 15.2 grams of protein (that's 30.5% of the daily value for protein), plus 74.8% of the daily value for fiber. All this for a cost of only 227 calories with virtually no fat.
Nutrition of Black Bean:
All legumes are high in protein, and black beans are no exception. Dried beans are important sources of protein in vegetarian diets, and in areas where animal protein is scarce or expensive. However, this protein is incomplete (does not contain all 9 amino acids), so grains (which provide the missing amino acids) must also be a significant part of the strictly vegetarian diet. Or, small amounts of dairy products, meat, poultry, or fish (which contain complete proteins) must be part of the diet. In the areas where common beans originated (Central America and southern Mexico) corn supplied the missing amino acids, and squash was an additional source of vitamins.
Black beans, as all dried beans, are also good sources of starches, fiber, B vitamins, iron, zinc, phosphorus, complex carbohydrates and calcium. About half the calcium is lost during cooking. High percentages of the other nutrients remain, however, even after cooking.
*Black Beans Nutrients File:
Beans, Black, Boiled 1.00 cup 227.04 calories
Nutrient
Amount
DV (%)
Nutrient Density
World's Healthiest Foods Rating
molybdenum
129.00 mcg
172.0
13.6
excellent
folate
255.94 mcg
64.0
5.1
very good
dietary fiber
14.96 g
59.8
4.7
very good
tryptophan
0.18 g
56.3
4.5
very good
manganese
0.76 mg
38.0
3.0
good
protein
15.24 g
30.5
2.4
good
magnesium
120.40 mg
30.1
2.4
good
vitamin B1 (thiamin)
0.42 mg
28.0
2.2
good
phosphorus
240.80 mg
24.1
1.9
good
iron
3.61 mg
20.1
1.6
good
World's Healthiest Foods Rating
Rule
excellent
DV>=75%
OR
Density>=7.6
AND
DV>=10%
very good
DV>=50%
OR
Density>=3.4
AND
DV>=5%
good
DV>=25%
OR
Density>=1.5
AND
DV>=2.5%
Safety of Black Bean:
Black beans contain purines. Purines are naturally-occurring substances found in plants, animals, and humans. In some individuals who are susceptible to purine-related problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called ¡°gout¡± and the formation of kidney stones from uric acid are two examples of uric acid-related problems that can be related to excessive intake of purine-containing foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purine-containing foods such as black beans
Black beans cooking tips and equivalents:
Pick through dried beans to be sure there are no small twigs or stones that might break a tooth.
Depending on the age of dried black beans, they could take 2 hours or longer to cook. Fresher dried beans will contain more moisture and cook in less time.
Pre-soaking black beans overnight will significantly reduce cooking time. Cover with 2 inches of water and allow for expansion in the container. Drain and cover with fresh water before cooking.
In not weather kitchens, refrigerate black beans while they soak to prevent fermentation.
Quick-soak method: cover beans with water, bring to a boil, and boil for 2 minutes. Remove from heat and let sit for 2 hours. Drain, cover with fresh water and continue cooking.
The beans may prematurely break up with a quick-soak method. Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes.
Do not add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking. Adding earlier can cause the beans to toughen.
If additional water is needed during the cooking process, use boiling water rather than cold water.
Addition of the herbs known as summer savory and epazote can help reduce the flatulence suffered by many who eat beans.
1 cup dried black beans = 2 to 3 cups cooked black beans
1 pound dried beans = about 2 cups uncooked
1 pound dried beans = 5-1/2 to 6-1/2 cups cooked
1 cup dried black beans = 3 cups cooked
1 16-ounce can black beans = 2 cups with liquid
1 16-ounce can black beans = 1-1/2 cups drained
1/6 to 1/4 pound dried beans = 1 serving, cooked
3 cups cooked black beans = 6 servings
Scientific References:
1.Popular black bean recipes as turtle treasure and its modern uses,Blackbean polyphenols...where to source Black Bean Extracts?
Claims & Warning:
Claims: Information this web site presented is meant for Nutritional Benefit and as an educational starting point only, for use in maintenance and promotion good health in cooperation with a common knowledge base reference...Furthermore,it based solely on the traditional and historic use or legend of a given herb from the garden of Adonis. Although every effort has been made to ensure its accurate, please note that some info may be outdated by more recent scientific developments......
Pharmakon Warning: The order of knowledge is not the transparent order of forms and ideas,as one might be tempted retrospectively to interpret it; it is the antidote....(Dissemination,Plato's Pharmacy,II.The Ingredients:Phantasms,Festivals,and Paints;138cf. Jacques Derrida.).
And as it happens,the technique of imitation,along with the production of the simulacrum,has always been in Plato's eyes manifestly magical,thaumaturgical:......and the same things appear bent and straight to those who view them in water and out,or concave and convex,owing to similar errors of vision about colors, and there is obviously every confusion of this sort in our souls.And so scene painting (skiagraphia) in its exploitation of this weakness of four nature falls nothing short of witchcraft (thaumatopoia), and so do jugglery and many other such contrivances.(Republic X,602c-d;cf.also 607c).
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Serie No.:R064.Basic Data Sheet Download
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seminal trace...Black Bean,Phaseolus Vulgaris.5:1;10:1Extract.Turtle beans,Phaseolus Vulgaris L.Phaseolus vulgaris Extract,black Spanish beans,Tampico beans,Venezuelan beans....
Basic Botanical Data of Black Bean:
Scientific References:
Claims & Warning:
