Haricot also known as white beans are a good all-round food. They are rich in soluble fibre which helps to reduce the level of ‘bad’ cholesterol in the blood, thus cutting the risk of heart disease, strokes and even diabetes. 


The beans are roughly oval shaped and flattened, with a pure white edible skin. These small white beans are perfect for making baked beans.


Dried haricot beans, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber.


Not only can they help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.


Dried beans also provide good to excellent amounts of four important minerals, two B-vitamins, and protein, all with virtually no fat.


Baked and other types of beans contain folic acid, iron, magnesium, manganese, potassium and vitamin B6. Folic acid is excellent for pregnant or child-bearing women.


Iron helps promote healthy blood cell production. Vitamin B6 helps with metabolism and potassium regulates fluids in the body.

Haricot beans

Haricot beans

A half cup serving of cooked haricots provides 100 calories. However this calorie count may vary, depending upon the ingredients used in cooking.


Vegetarians in particular use haricot beans extensively, and they can supplement and enrich an assortment of dishes. These small white beans are perfect for making baked beans.


Combined with whole grains such as rice, haricot beans provide virtually fat-free high quality protein.


They are a good source of potassium, which may decrease the growth and development of blood vessel plaques and is also good for lowering high blood pressure. Beans have strong antioxidants that fight free radicals in the body.


Free radicals increase your chances of illness, aging and cancer. Studies conducted by the USDA reveal that beans have high antioxidant levels.