New study reveals that canned beans significantly improve nutrient intake and diet quality in U.S. adults

Research shows that increased bean and pulse consumption is associated with higher diet quality scores and greater intake of shortfall nutrients. Adding one- or two-servings of beans daily can significantly increase dietary fiber, potassium, magnesium, iron, folate, and choline intake.

A 12-week study found that chickpea consumption improved cholesterol levels, while eating black beans reduced inflammation in adults with prediabetes. The researchers suggest incorporating beans into daily diets as a simple way to reduce chronic disease risk.

Researchers found that gut microbes in Asian elephants digest pectin, reducing bitter compounds and giving Black Ivory coffee its smooth flavor. This process may lead to new methods for processing coffee beans, exploring animal-microbiome interactions in food fermentation.

A research team has made a breakthrough in breeding winter-hardy faba beans, an ancient crop high in protein and nitrogen-fixing ability. The team identified a single gene that distinguishes between winter and summer varieties, offering a sustainable alternative to soy in Europe and accelerating the breeding of robust winter field beans.

Researchers identify 'hooked hairs' in common beans that form tiny structures to defend against drought and nutrient starvation. These cells help young plants survive long before their mature root systems take shape.

A study published in BMC Nutrition analyzed dietary records from the Japanese population, finding that fortified foods and dietary supplements contribute significantly to total nutrient intakes. The researchers aimed to provide insights for health policy formulation to improve nutrient intake in Japan.