Black Beans
Summary
This product consists of soaked black beans, water, and salt, with calcium chloride as a firming agent. The beans provide a good source of plant-based protein and fiber, and the minimal ingredient list indicates a relatively low level of processing. However, the presence of calcium chloride and the processing level limit the score, despite the overall clean label.
At a glance
Key ingredients 4
Soaked Black BeansGood
Soaked black beans are a minimally processed source of plant-based protein and fiber. They provide essential nutrients such as iron, magnesium, and folate. Soaking reduces anti-nutrients like phytic acid, improving mineral absorption.
Benefits
Rich in protein and fiber, supporting digestive health and providing sustained energy. Contains essential vitamins and minerals beneficial for overall health.
WaterNeutral
Water is used as a solvent and cooking medium in the preparation of canned beans. It helps in hydrating the beans and maintaining their texture. No significant nutritional impact is associated with water in this context.
See more about Water →SaltNeutral
Salt is used to enhance flavor and preserve the beans. It is a common culinary ingredient but does not provide additional nutritional benefits. Excessive consumption of salt can lead to health issues like hypertension.
Risks
High sodium intake may contribute to increased blood pressure and cardiovascular risk.
Benefits
Enhances flavor and acts as a preservative in food products.
Calcium ChlorideNeutral
Calcium chloride is used as a firming agent in canned beans to maintain texture. It is generally recognized as safe when used in small amounts. It does not significantly alter the nutritional profile of the product.
Benefits
Helps maintain the firmness and texture of canned beans.
Processing
Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store