"White beans, mature seeds, cooked, salted" CPFC per 100 g. Calories, proteins, fats, carbohydrates

White beans, cooked with salt, can be included in the diet as a source of protein and fiber. Beans are rich in B vitamins, such as B1, B2, B3, and B9, and also contain minerals such as calcium, iron, magnesium, phosphorus, and zinc.

However, it is worth noting that white beans contain oligosaccharides that can cause gas in some people. Therefore, people with digestive issues should consume them with caution.

Beans should be boiled for about 1–2 hours, depending on the variety and size of the beans. Salt can be added at the end of cooking.

Here are some tips for preparing white beans:

1. Before boiling, beans should be soaked in cold water for several hours to soften them and speed up cooking.
2. During cooking, beans should be checked periodically for doneness, as they can become mushy if overcooked.
3. Beans should be cooked in a large amount of water to prevent sticking.
4. Salt can be added at the end of cooking so the beans do not overcook.

It is important to remember that beans should be stored in the refrigerator in an airtight container for no more than 5 days.