Cannellini beans

Cannellini beans, also called white beans, are a botanical variety of the large bean species (Phaseolus vulgaris). These beans are starchy seeds that belong to the 4th fundamental food group, being a nutritional source of complex carbohydrates, fiber, minerals and specific vitamins.

Cannellini are typical Italian legumes widely used in traditional cooking, especially in the Tuscany region and central Italy in general. Fresh, frozen, dried and boiled or preserved in jars, they are a popular ingredient for first courses and side dishes.

Properties and Benefits

ENERGY INTAKE. They have varying caloric intake depending on their state of preservation. The total calories of these beans are lower than refined grains and more similar to those of other fiber-rich starchy seeds. Energy content is provided mainly by carbohydrates, followed by protein and a small amount of lipids;

MACRONUTRIENTS. Carbs are complex (starch), peptides have medium biological value, and lipids unsaturated. These proteins are rich in lysine and poor in sulfur amino acids. Fiber is abundant and cholesterol is absent.

MICRONUTRIENTS. There are many minerals in these beans, such as, potassium, iron, phosphorus, manganese, calcium, zinc and selenium. Regarding vitamins, however, there are those dewl group B vitamins such as thiamine B1, niacin PP, pantothenic acid B5 and pyridoxine B6. A fair concentration of lecithins, phytosterols and other polyphenolic antioxidants is also present.

White beans are free of gluten, lactose and histamine, but their proteins may be responsible for specific allergy.