White beans
Description
Dried seeds of legumes (predominantly Phaseolus vulgaris): common types include cannellini, navy/haricot, great northern, and lima/butter (larger, creamier).
Sensory profile: mild, slightly nutty, creamy flesh with a thin skin; excellent ability to absorb flavors.
Common name: White beans
(Group including several white-seeded cultivars of Phaseolus vulgaris: cannellini, navy bean, great northern bean, etc.)
Source plant: Phaseolus vulgaris L.
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Fabales
Family: Fabaceae
Genus: Phaseolus
Species: Phaseolus vulgaris L.
Note: “White beans” generally refers to varieties of Phaseolus vulgaris with white or cream-colored seeds. Common types include cannellini, navy bean (small white bean), great northern bean and large “corona” beans.
Cultivation and growing conditions of white beans
Climate:
Prefer warm, temperate climates.
Sensitive to cold: late frosts and low temperatures at germination can severely affect development.
Mainly grown as a spring–summer crop in temperate regions.
Exposure:
Soil:
Thrive in medium-textured, deep, well-drained soils.
Prefer slightly acidic to neutral pH.
Sensitive to waterlogging, which promotes root rot and fungal diseases.
Watering:
Need a regular water supply, especially at critical stages: emergence, flowering and seed filling.
Avoid marked alternation between drought and heavy irrigation, which can cause pod splitting and increase disease problems.
Temperature:
Fertilization:
As legumes, through rhizobia they fix atmospheric nitrogen and do not require high mineral nitrogen inputs.
Phosphorus, potassium and micronutrients are more important to support flowering and seed development.
Incorporation of compost or well-rotted manure before sowing is useful, especially in poor soils.
Crop management:
Early weed control is important while seedlings are still small and not very competitive.
Mulching can help maintain soil moisture and limit weed growth.
Climbing varieties need supports (canes, nets, wires).
Crop rotation:
Propagation:
Caloric value (per 100 g)
Dry (as sold): ~320–350 kcal.
Cooked in water, no salt: ~95–120 kcal, protein 7–9 g, carbohydrate 18–22 g (fiber 5–8 g), fat 0.5–1.5 g.
Canned (drained): comparable to cooked; sodium varies (rinsing lowers sodium).
Key constituents
Complex carbohydrates: starch (with resistant starch forming upon cooling).
Proteins 20–24% d.b. (globulins: phaseolin, legumin); sulfur amino acids are limiting → complement with cereals.
Dietary fiber (soluble/insoluble: pectins/hemicelluloses).
Oligosaccharides (raffinose, stachyose; FODMAP).
Phytochemicals: polyphenols (tannins, flavonoids), phytates (mineral chelators), saponins.
Minerals/vitamins: potassium, magnesium, iron, phosphorus; folate and thiamine (B1).
Typical QC markers: moisture (dry), defects/foreign matter; for canned—drained weight, NaCl, pH.
Production process
Dry: selection, cleaning, sizing, controlled drying, barrier packaging.
Cooked/RTE: soaking (or rapid hydration), boiling/pressure cooking to tenderness, optional brine, retort sterilization for canned.
Flours/semis: milling (cryogenic or roller), optional heat treatment to inactivate inhibitors.
Sensory and technological properties
Provide body and viscosity to soups/sauces; effective binder for veg burgers and fillings.
High purée-ability; skins add fiber and structure.
Stability: cooling increases RS3 (retrograded resistant starch) with slight gelation.
Food uses
Minestrone, pasta e fagioli, warm/cold salads, spreads (e.g., cannellini “hummus”), braises/stews, protein-balanced grain dishes, filled pastas and gnocchi using bean flour.
Nutrition and health
Source of plant protein, fiber, and folate; GI typically low–medium, further reduced by cooling (↑ RS) and pairing with fat/protein.
Other components: Salicylic acid (1), iron and zinc (2), The flavonol glycosides phenolic compounds found in common beans possess antimicrobial, anti-inflammatory and ultraviolet radiation (UVR) protective properties (3),
Glycemic index (GI) is moderate, further attenuated by cooling and by eating with fats/proteins.
Sodium: prefer low-salt options; rinse canned beans.
Antinutrients (phytates, lectins, amylase inhibitors): soaking + thorough cooking (pressure cooking is effective) and fermentation/sprouting improve mineral bioavailability.
FODMAPs: oligosaccharides may cause bloating; discard soak water and rinse canned to reduce them.
Lipid profile
Total fat is low; the lipid fraction is mainly PUFA (polyunsaturated fatty acids, notably linoleic—potentially beneficial when balanced) and MUFA (monounsaturated fatty acids, e.g., oleic—often neutral/favorable), with minimal **SFA (saturated fatty acids, advisable to moderate in the overall diet).
Quality and specifications (typical topics)
Dry: moisture ≤14–16%, no insect damage, uniform caliber, low breakage.
Canned: drained weight in spec, uniform texture (avoid “overcook”), declared sodium; optional CaCl₂ as firming agent.
Microbiology: category-appropriate (commercial sterility for canned; pathogens absent/25 g).
Residues: pesticides/heavy metals within limits; absence of foreign bodies.
Storage and shelf-life
Dry: cool, dry, dark storage; avoid high T/RH (prevents hard-to-cook defect).
Cooked/refrigerated: ≤4 °C, 3–4 days; freezable after cooking and draining.
Allergens and safety
Not among EU major allergens, but cross-reactivity can occur in those allergic to other legumes (e.g., soy, peanut).
Lectins: ensure vigorous boiling (slow cookers at low T may be insufficient).
Gluten-free by nature; verify cross-contact in facilities.
INCI functions in cosmetics
Possible entries: Phaseolus Vulgaris (Bean) Extract / Seed Extract.
Roles: skin conditioning, antioxidant, masking in specific products (limited use; ensure safety/claims compliance).
Troubleshooting
Endless cooking/hard texture: aged beans/HTC → 8–12 h soak in lightly salted water, pressure cook; a small baking soda dose (0.1–0.2%) can help.
Skins slipping: thermal shocks/alkalinity → maintain gentle simmer, salt during/after; minimal CaCl₂ if added firmness is needed.
Gas/bloating: replace soak water, rinse well, increase portion gradually; use carminative herbs (bay, fennel).
Flat flavor: under-salting/low acidity → balance with salt, acids (lemon/vinegar), and good fats (olive oil).
Sustainability and supply chain
As nitrogen-fixing legumes, beans reduce synthetic fertilizer needs; GHG footprint is lower than animal proteins.
Improve with crop rotations, efficient water/energy use in soaking/cooking, effluent treatment toward **BOD/COD targets; recyclable packaging; full traceability under **GMP/HACCP.
Conclusion
White beans are a versatile, nutrient-dense, sustainable ingredient that supplies fiber, protein, and micronutrients with very little fat. Proper soaking/cooking and pairing with cereals optimize bioavailability, digestibility, and sensory quality.
Mini-glossary
GI — Glycemic index: relative blood-glucose response; decreases with fiber, fats, and after cooling (↑ RS3).
RS3 — Resistant starch (retrograded): less-digestible fraction that can blunt post-meal glucose.
FODMAP — Fermentable oligo-, di-, mono-saccharides and polyols: can cause bloating; soaking/rinsing reduces them.
SFA — Saturated fatty acids: excessive intake may raise LDL cholesterol.
MUFA — Monounsaturated fatty acids (e.g., oleic): often neutral/favorable for blood lipids.
PUFA — Polyunsaturated fatty acids (e.g., linoleic): beneficial when balanced; more oxidation-prone.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene/preventive systems with defined CCP.
CCP — Critical control point: a step where control prevents/reduces a hazard (e.g., commercial sterility, cooling).
BOD/COD — Biochemical/Chemical oxygen demand: indicators of wastewater impact across the supply chain.
References__________________________________________________________________________
(1) Mecha E, Erny GL, Guerreiro ACL, Feliciano RP, Barbosa I, Bento da Silva A, Leitão ST, Veloso MM, Rubiales D, Rodriguez-Mateos A, Figueira ME, Vaz Patto MC, Bronze MR. Metabolomics profile responses to changing environments in a common bean (Phaseolus vulgaris L.) germplasm collection. Food Chem. 2022 Feb 15;370:131003. doi: 10.1016/j.foodchem.2021.131003.
(2) Huertas R, William Allwood J, Hancock RD, Stewart D. Iron and zinc bioavailability in common bean (Phaseolus vulgaris) is dependent on chemical composition and cooking method. Food Chem. 2022 Sep 1;387:132900. doi: 10.1016/j.foodchem.2022.132900. Epub 2022 Apr 5. PMID: 35398678.
(3) Fonseca-Hernández D, Lugo-Cervantes EDC, Escobedo-Reyes A, Mojica L. Black Bean (Phaseolus vulgaris L.) Polyphenolic Extract Exerts Antioxidant and Antiaging Potential. Molecules. 2021 Nov 6;26(21):6716. doi: 10.3390/molecules26216716.
Abstract. Phenolic compounds present in common beans (Phaseolus vulgaris L.) have been reported to possess antimicrobial, anti-inflammatory and ultraviolet radiation (UVR) protective properties. UVR from sunlight, which consists of UV-B and UV-A radiations, induces reactive oxygen species (ROS) and free radical formation, consequently activating proteinases and enzymes such as elastase and tyrosinase, leading to premature skin aging. The objective of this work was to extract, characterize and evaluate the antioxidant and antiaging potential of polyphenols from a black bean endemic variety. The polyphenolic extract was obtained from black beans by supercritical fluid extraction (SFE) using CO2 with a mixture of water-ethanol as a cosolvent and conventional leaching with a mixture of water-ethanol as solvent. The polyphenolic extracts were purified and characterized, and antioxidant potential, tyrosinase and elastase inhibitory potentials were measured. The extract obtained using the SFE method using CO2 and H2O-Ethanol (50:50 v/v) as a cosolvent showed the highest total phenolic compounds yield, with 66.60 ± 7.41 mg GAE/g coat (p > 0.05) and 7.30 ± 0.64 mg C3GE/g coat (p < 0.05) of anthocyanins compared to conventional leaching. Nineteen tentative phenolic compounds were identified in leaching crude extract using ESI-QTOF. Quercetin-3-D-galactoside was identified in crude and purified extracts. The purified SFC extract showed IC50 0.05 ± 0.002 and IC50 0.21 ± 0.008 mg/mL for DPPH and ABTS, respectively. The lowest IC50 value of tyrosinase inhibition was 0.143 ± 0.02 mg/mL and 0.005 ± 0.003 mg/mL of elastase inhibition for leaching purified extract. Phenolic compounds presented theoretical free energy values ranging from -5.3 to -7.8 kcal/mol for tyrosinase and -2.5 to -6.8 kcal/mol for elastase in molecular docking (in silico) studies. The results suggest that the purified extracts obtained by SFE or conventional leaching extraction could act as antioxidant and antiaging ingredients for cosmeceutical applications.
Rodríguez Madrera R, Campa Negrillo A, Suárez Valles B, Ferreira Fernández JJ. Phenolic Content and Antioxidant Activity in Seeds of Common Bean (Phaseolus vulgaris L.). Foods. 2021 Apr 15;10(4):864. doi: 10.3390/foods10040864.
Abstract. Dry bean (Phaseolus vulgaris L.) is one of the most important pulses consumed in the world. Total phenolic content, total flavonoid content, total monomeric anthocyanin content and antioxidant capacity were determined, using ferric reducing antioxidant power and free radical scavenging activity, in 255 lines grown under the same environmental conditions. For all parameters analysed, there was a wide range of variability, with differences always above one order of magnitude. Phenolic compounds in beans with coloured coats were found to be more efficient antioxidants than those with completely white coats, and samples with more strongly coloured coats (red, cream, black, pink and brown) showed the highest antioxidant capacities. Based on the strong correlation detected between the variables, total phenolic content can be considered an appropriate indicator of antioxidant activity. The results provide a robust database for selecting those lines of greater functional and nutritional interest in terms of cultivation for direct consumption, for inclusions in food formulations or for use in future breeding programs.
Graziani D, Ribeiro JVV, Cruz VS, Gomes RM, Araújo EG, Santos Júnior ACM, Tomaz HCM, Castro CH, Fontes W, Batista KA, Fernandes KF, Xavier CH. Oxidonitrergic and antioxidant effects of a low molecular weight peptide fraction from hardened bean (Phaseolus vulgaris) on endothelium. Braz J Med Biol Res. 2021 Apr 19;54(6):e10423. doi: 10.1590/1414-431X202010423.
Abstract. About 3000 tons of beans are not used in human food due to hardening. Several studies on bean-derived bioactive peptides have shown potential to treat some diseases, including those relying on oxidative dysfunctions. We assessed the effects of peptides extracted from hardened bean Phaseolus vulgaris (PV) on reactive oxygen species (ROS) and nitric oxide (NO) production, cytotoxic and cytoprotective effects in endothelial cells, and oxidonitrergic-dependent vasodilating effects. Extract was composed by peptide fraction <3 kDa (PV3) from hardened common bean residue. PV3 sequences were obtained and analyzed with bioinformatics. Human umbilical vein endothelial cells were treated with 10, 20, 30, and 250 µg/mL PV3. Oxidative stress was provoked by 3% H2O2. Cytotoxicity and cytoprotective effects were evaluated by MTT assay, whereas, ROS and NO were quantified using DHE and DAF-FM fluorescent probes by confocal microscopy. NO- and endothelium-dependent vasodilating effects of PV3 were assessed in isolated aortic rings. We found 35 peptides with an average mass of 1.14 kDa. There were no cell deaths with 10 and 20 μg/mL PV3. PV3 at 30 μg/mL increased cell viability, while cytotoxicity was observed only with 250 μg/mL PV3. PV3 at 10 μg/mL was able to protect cells from oxidative stress. PV3 also increased NO release without causing cell death. It also reduced relative ROS production induced by H2O2. PV3 vasodilating effects relied on endothelium-dependent NO release. PV3 obtained from low-commercial-value bean displays little cytotoxicity and exerts antioxidant effects, whereas it increases endothelial NO release.
Pitura K, Arntfield SD. Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats. Food Chem. 2019 Jan 30;272:26-32. doi: 10.1016/j.foodchem.2018.07.220.
White beans 
