According to the summary of the Food and Agriculture Organization of the United Nations, these small and colorful beans have always been one of the nutritious foods from nature. The reason for this is the following：

First, beans themselves do not contain cholesterol, which helps to reduce the risk of cardiovascular disease.

Second, the sodium content of beans is low. Sodium chloride-or salt-is a factor causing hypertension, which can be avoided by eating foods with low sodium content such as beans. It is recommended to add a small amount of salt to the cooking water or the last dish.

Third, they are an important source of protein. Surprisingly, 100 grams of raw lentils contains 25 grams of protein. When cooking, beans absorb a lot of water, so the protein content of cooked lentils is reduced to about 8%. Eating beans together with grains can improve the protein quality of the whole meal.

4. Small beans are a good source of iron. Iron deficiency is considered to be one of the most common forms of malnutrition and one of the most common types of anemia. However, compared with iron in beans, iron in animal-derived foods can be better utilized by the body. In order to improve the absorption of iron, it is suggested to put beans together with foods containing vitamin C (such as sprinkling lemon juice on curry lentils) and soak them before cooking to reduce the content of phytic acid, which is known to affect the absorption of minerals in the intestine.

5. The high potassium content of beans helps to maintain heart function and plays an important role in digestion and muscle function.

6. Beans are usually regarded as high-fiber foods, which are essential to maintain digestive health and help reduce the risk of cardiovascular diseases.

7. Beans are an excellent source of folic acid-many foods themselves contain vitamin B-which is very important for the nervous system function during pregnancy and especially important for preventing fetal neural tube defects.

8. Beans can be preserved for a long time, thus contributing to the diversification of diet, especially in developing countries.

Nine, beans are low glycemic index foods. They increase satiety, help stabilize blood sugar and insulin levels, are suitable for diabetics and are ideal foods for weight control.

Finally, beans are gluten-free. This makes it an ideal choice for patients with abdominal diseases.