"Each typically packs 7 or 8 grams of protein per half-cup serving, explains registered dietitian Amanda Sauceda, which is double the amount you'd find in half a cup of milk and slightly more than you'd find in a single egg. Both are also excellent sources of prebiotic fiber and are themselves a resistant starch (which helps with maintaining blood sugar levels and gut health)."
"Of course, canned beans are equal parts delicious and convenient. ( Just ask these chefs.) At the same time, it's hard to shake the appealing virtues of cooking beans from scratch, especially if you're taking a closer look at ingredient lists (and by association, your own health goals). But when you boil it down, are they really all that different?"
Both canned and dried beans contain similar vitamins and minerals such as magnesium, iron, and zinc, and typically provide about 7 to 8 grams of protein per half-cup. Both forms are excellent sources of prebiotic fiber and act as resistant starches, which support blood sugar regulation and gut health. Soaking dried beans before cooking reduces certain sugars that can cause digestive discomfort, making them easier to digest for some people. Canned beans offer convenience, while dried beans offer greater control over ingredients and can be more economical; nutrient differences are minimal.
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