Red bean effect is a type of effect produced by legumes that includes anti-diuretic, blood pressure lowering, anti-hyperglycemic, and anti-cholesteremic effects. Red beans also contain significant amounts of protein, dietary fiber, potassium, calcium, and phosphorus. These nutrients are important for bone development, muscle strength, and cardiovascular health. Additionally, the soluble fiber found in beans helps to promote regularity and prevent constipation.
Folate and B vitamins are abundant in red beans. Folate is a key nutrient for pregnant women, as it supports the development of babies in the womb and reduces risk of birth defects. Folate, along with other B vitamins, also contributes to a healthy nervous system, muscles, skin, eyes, and bones. One cup of cooked red beans contains 230 micrograms of folate, which is 57 percent of the recommended daily allowance (RDA) for adults and 38 percent of the RDA for pregnant women.
Legume proteins are rich in functional properties such as emulsifying, foaming, thickening, and bread-making qualities. These properties make them desirable for use in food formulation and processing. Studies have shown that replacing wheat flour with red bean flour (RKF) improves the nutritional, sensory, and textural characteristics of yeast leavened bread.
The protein in red beans is rich in essential amino acids, especially lysine. The high-quality protein in red beans is easily absorbed by the human body. Lysine has several beneficial effects on the body, including reducing cholesterol and protecting against cancer.
Diabetic patients benefit from eating red beans because they are rich in potassium, a mineral that is necessary for controlling blood sugar. The potassium in red beans works together with insulin to control blood sugar levels, and it also has antibacterial and diuretic effects.
In addition, a protein in the seeds of red beans has been shown to inhibit the activity of the enzyme a-glucosidase, which is responsible for breaking down carbohydrates in the digestive tract. This makes it easier for people with diabetes to absorb starch and glycogen, which help control blood sugar levels.
The soluble fiber in red beans promotes intestinal excretion, helping to keep the stomach clean and prevent constipation. In addition, the dietary fiber in red beans can help prevent heart disease by decreasing cholesterol levels and lowering blood sugar. Additionally, the soluble fiber in red beans can produce short-chain fatty acids that reduce cholesterol synthesis in the liver. In addition to its other beneficial effects, the soluble fiber in red beans can also decrease markers of inflammation. These benefits can help prevent heart disease, diabetes, and inflammatory conditions such as rheumatoid arthritis and Crohn’s disease.