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Research links eating cooked black beans to lowered risks of cancer
date:Apr 12, 2013
Research has shown that consuming cooked black beans leads to lowered risk and incidence of breast, colon, liver, lung, and prostate cancers. The exact mechanism of this phenomenon is unknown, but it is suspected that the phytochemicals of black beans, including phenolic compounds (flavonoids and tannins), phytic acid, triterpenes, and phytosterols may be responsible for their anticancer properties.

The mighty black bean

In Brazil, where more black beans are grown than any other country in the

12/24 04:51