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Kidney beans have β-carotene?
Quote from
r on April 11, 2022, 9:01 am
Kidney beans are killer beans . If I eat a few , I will get colitis flare up immediately that lasts for 2-3 months.
I think red one should be avoided at al. costs , I have personal experience with beans and lentils . Lentils have higher value of Vitamin A derivatives . Its a. no no for a food choice .
I have had 0 issues with black mexican beans or cannellini beans ( white beans ) , digestion is very good. with beans and meat .
Stick to black and while ones only ( do soak them overnight in lemon water )
Kidney beans are killer beans . If I eat a few , I will get colitis flare up immediately that lasts for 2-3 months.
I think red one should be avoided at al. costs , I have personal experience with beans and lentils . Lentils have higher value of Vitamin A derivatives . Its a. no no for a food choice .
I have had 0 issues with black mexican beans or cannellini beans ( white beans ) , digestion is very good. with beans and meat .
Stick to black and while ones only ( do soak them overnight in lemon water )
Beata has reacted to this post.
Quote from
Beata on April 11, 2022, 12:31 pm
@r-2. I never eat kidney beans. Tried them once in the last 2 years and didn’t like them at all. White (cannelini and butter beans) and black turtle beans are my favourite but I do have some others occasionally for variety. And yes, soak them 24-48 hours, cook on high for 15 min, remove the froth, and simmer till very soft. Sometimes I cook them Mexican style (soak in baking soda and pour one the first water after coming to the boil).
I checked them for the amounts of carotenoids and it isn’t much at all, regardless of variety. But in strict low VA, white and black are the best for sure.
@r-2. I never eat kidney beans. Tried them once in the last 2 years and didn’t like them at all. White (cannelini and butter beans) and black turtle beans are my favourite but I do have some others occasionally for variety. And yes, soak them 24-48 hours, cook on high for 15 min, remove the froth, and simmer till very soft. Sometimes I cook them Mexican style (soak in baking soda and pour one the first water after coming to the boil).
I checked them for the amounts of carotenoids and it isn’t much at all, regardless of variety. But in strict low VA, white and black are the best for sure.
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