White kidney beans, also known as cannellini beans, offer an excellent source of vegetarian protein, fibre and micronutrients.
They exhibit anti-inflammatory properties, too.
White kidney beans are a versatile ingredient that’s easily incorporated into your salads, soups and stews.
Cannellini beans are a staple of Italian cuisine.
The protein in white kidney beans provides 18 per cent of the daily protein intake.
White kidney beans contain a mix of vitamins, including small amounts of B vitamins, vitamin E and vitamin K.
The most noteworthy vitamin in its arsenal is folate, a member of the B family.
White kidney beans are a protein-rich starchy vegetable, full of vitamins, minerals and an excellent source of dietary fibre.
Adding them to your diet offers a variety of health benefits, such as promoting digestive health and preventing heart disease.
White kidney beans are broad and squared at the edges, unlike smaller white legumes, such as navy beans.
Cannellini beans are, loaded with cancer-fighting dietary fibre than red beans.
By eating these fibre-rich superfoods, you can reduce the risk of many cancers and other potential killers, including brain aneurysms.
These legumes are, also loaded with flavonoids and other phytochemicals that slow cancer cell growth and decrease chronic inflammation.
By cooking white beans or other legumes, you increase their resistant starch levels, which act similar to fibre by helping the colon eliminate damaged cells that could lead to cancer.
In one study, increasing fibre intake by 10 g per day helped reduce the risk of colorectal cancer by 10%.
