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ssss1 dietary folate equiv.;

ssss1 as α‐tocopherol;

ssss1 as phylloquinone

A diet high in beans can potentially reduce the risk of developing a chronic disease (Wu et al. 2004). Chronic diseases are conditions that typically take many years (10–30 years) to develop and include certain types of cancers, type‐2 diabetes mellitus, heart disease, and other diseases of the blood system. These diseases are the most common causes of death in the United States and many other parts of the world (Geil and Anderson 1994; Hangen and Bennink 2002). Legumes elicit the lowest blood glucose response as compared to cereal grains. The inclusion of dry beans or other pulses in the daily diet has many beneficial effects in controlling and preventing various metabolic diseases such as diabetes mellitus, coronary heart disease, and colon cancer (Dilis and Trichopoulou 2009; Raju and Mehta 2009; Hayat et al. 2014; Kamboj and Nanda 2018).

Antioxidants – chemicals that destroy free radicals – are found to be very high in many types of beans. Wu et al. (2004) investigated the oxygen radical absorbance capacity (ORAC) of over 100 common foods consumed in the US. Their data showed that red kidney beans had the highest total antioxidant capacity per serving size as compared to all other foods, including many fruits and vegetables. Among all the foods analyzed in that USDA study, dry beans (small red, red kidney, pinto, and black beans) were found to have high levels of antioxidants. Generally, anthocyanin‐rich fruits, such as blueberries and plums, are associated with having higher antioxidant content; however, the above three types of beans were found to have higher antioxidant capacity than even blueberries. It is noted that the ORAC data for dry beans is for uncooked seeds – cooking or canning can result in significant losses of antioxidant capacity.