Different colored foods have different types of antioxidants – for example, most foods with red color (bell peppers, pomegranates, etc.) contain anthocyanins, an anti-inflammatory flavonoid that is proved to be helpful against cardiovascular disease, osteoarthritis, rheumatoid arthritis, etc..
As for black beans: “The same pigment that makes black beans is the one that makes blueberries blue, and that pigment carries a lot of antioxidants,” Buettner notes. In fact, many experts (including Buettner) believe that darker colored foods signify more nutrient density – a fruit or vegetable contains more nutrients and that is what gives pigmentation its color. dark.
As Deanna Minich, Ph.D., IFMCP, A functional nutritionist studies plant-derived pigments, each tell us, “If I had to be on a deserted island and someone said, ‘Deanna, I’ll give you blueberries or black berries “I’ll choose the black raspberry.” Of course, there’s nothing against the shade of blue, but in theory the darker the fruit or vegetable, the more phytonutrients it contains.
All that to say, if Buettner had To choose a favorite, he goes to black beans. But that doesn’t mean you should get rid of pinto and kidney beans in the world: “I love to eat the beans you like,” he explained. “All of them are great and they all offer different properties.” So even though black beans are so full of nutrients, you still want a diverse range of phytochemicals. intestine. If that means crushing a variety of beans into minestrone soup (Buettner’s Favorite Recipe), so be it.