The health benefits and harms of beans for diabetes: which is healthier?

Beans

People with a lack of insulin in their bodies should follow a diet that maintains a balance in sugar levels. Beans are a nutritious food for both type 1 and type 2 diabetics. This annual legume is used in cooking and medicinal purposes. Its rich vitamin content lowers blood sugar levels. Beans can be beneficial for diabetics, but they can also have some negative effects. It's important to understand each type of bean in detail, as there are many varieties.

Chemical composition and nutritional value of different varieties of beans

Legumes are a healthy product containing a large amount of vegetable protein.

Note!

Many varieties contain phaseolunatin when fresh. To prevent severe poisoning, it must be cooked thoroughly.

Variety	Caloric content	Vitamins	Replaceable amino acids (for normal metabolism)	Essential amino acids (available only through food)	Saturated fatty acids
Cereals	Carbohydrates - 50 g, fats - 3 g, water - 15 g, proteins - 20 g.	B1 - 0.6 mg, B2 - 0.20 mg, B5 - 1.4 mg, B6 - 10, ascorbic acid - 5 mg, vitamin E - 0.7 mg.	Serine - 1.23 g, alanine - 0.90 g, glycine - 0.85 g, aspartic acid - 2.50 g, cystine - 0.21 g.	Valine - 1.14 g, arginine - 1.14 g, lysine - 1.60 g, threonine - 0.90 g, phenylalanine - 1.15 g.	0.17 g
Legume	Carbohydrates - 3.5 g, fats - 0.4 g, water - 100 g, proteins - 2.7 g.	Beta carotene - 0.5 mg, B1 - 0.2 mg, B2 - 0.2 mg, B5 - 0.3 mg, B6 - 0.17 mg, ascorbic acid - 22 mg, vitamin E - 0.4 mg.	Glycine - 0.070 g, serine - 0.101 g, aspartic acid - 0.030 g, cystine - 0.019 g.	Threonine - 0.080 g, arginine - 0.080 g, phenylalanine - 0.070 g, threonine - 0.083 g, valine - 0.094 g	0.15 g
White	Carbohydrates - 61 g, fats - 1.51 g, water - 12.13 g, proteins - 23 g.	B1 - 0.9 mg, B2 - 0.3 mg, B3 - 2.3 mg, B4 - 88 mg, B6 - 0.5 mg, vitamin K - 2.6 mcg.	Histidine - 301 mg, cystine - 240 mg, serine - 1100 mg, proline - 800 mg, alanine - 1500 mg.	Leucine - 700 mg, valine - 1120 mg, phenylalanine - 1000 mg, threonine - 920 mg	0.17 g
Red	Carbohydrates - 63 g, fats -3 g, proteins - 23 g, water - 15 g.	Beta carotene - 0.03 mg, B1 - 0.6 mg, B2 - 0.20 mg, B4 - 100 mg, B5 - 1.4 mg, B9 -100 mcg.	Glycine - 0.90 g, serine -1.23 g, cystine - 0.20 g, ceresin - 0.24 g, alanine - 0.90 g.	Lysine - 2 g, threonine - 0.90 g, phenylalanine - 1.20 g, valine - 1.15 g.	0.2 g.

Benefits of bean dishes for people with type 1 and type 2 diabetes

Legumes fill the body very quickly and suppress hunger. For people with type 2 diabetes who are prone to obesity, consuming legumes is especially important. When losing weight, this restores blood composition and regulates sugar levels. To maintain health with diabetes, it is important to follow a low-carb diet.

Note!

There is no need to eliminate your favorite foods from your diet; you just need to control your consumption of foods high in sugar.

Nutritionists recommend consuming all four types of beans for people with diabetes; they are a valuable food for those with diabetes. Beans have benefits for diabetics.

Glycemic index

They help regulate blood sugar levels. When blood sugar is low, carbohydrates are absorbed more slowly, resulting in a minimal rise in blood sugar. There are no unpleasant sensations, such as nausea, dizziness, or weakness. The glycemic index of any variety of beans is 80, red beans 30, white beans 37, and green beans 16. This product is useful for maintaining a low-carb diet. Beans have a low glycemic index, making them essential in the diets of those with type 1 and type 2 diabetes.

Nutritional value

Approximate carbohydrate and calorie count of beans per 100g serving:

red – 130 kcal, 0.7 g fat, 16 g carbohydrates, 8 g dietary fiber;
black – 135 kcal, 0.7 g fat, 24 g carbohydrates, 9 g dietary fiber;
white – 137 kcal, 0.60 g fat, 19 g carbohydrates, 6.5 g dietary fiber.

When planning your menu, take these indicators into account. For packaged foods, they are listed on the packaging.

Attention!

People with diabetes can eat green beans. They help flush out waste from the body and regulate blood structure. Eating them once a week is sufficient, as the effects are long-lasting.

The ratio of proteins, fats and carbohydrates

For diabetics, the menu should consist of a protein-rich diet. This type of food contains only 30% protein and 4% fat. The nutritional composition depends on the type of meat; for example, if the dish is made from beef, there are no carbohydrates at all. Beans should be eaten at least twice a week – they can replace meat.

Harmful effects of beans and side effects

Despite the plant's beneficial properties, there are certain health conditions that require avoiding it as part of a diabetes diet:

blood glucose levels below normal (hypoclemma);
gastritis, ulcers and other diseases of the gastrointestinal tract;
individual intolerance and allergy to legumes;
pregnancy and breastfeeding.

Beans should not be consumed in large quantities, as they can be harmful – they can cause flatulence if not prepared correctly, and if the plant is not cooked long enough (less than 1 hour), signs of poisoning may appear.

Which beans are healthier for diabetics – white or red?

Light beans are better for diabetics than red ones. They contain fewer carbohydrates. The latter are higher in calories due to fiber and complex carbohydrates. If you enjoy a dish with red beans, there won't be a spike in blood sugar. The amounts of nutrients in these varieties are the same.

Red

It's most often served as a side dish. It pairs beautifully with a variety of seasonings and is a great base for main courses and salads. It stabilizes metabolic processes, regulates digestion, and strengthens the immune system. It's beneficial for those who are overweight, as it contains a large amount of fiber and provides a feeling of fullness for a long time.

White

The culture is also useful for diabetics; thanks to its pleasant taste, it can be used as a side dish.

Attention!

Type 1 and type 2 diabetes are chronic, so eating right is not a temporary measure, but a lifestyle change.

White beans Promotes healing of cracks and normalizes blood sugar levels. There's no need to limit your consumption of this variety, as it has a positive effect on diabetes:

prevents blood sugar fluctuations;
normalizes blood pressure;
restores the functioning of the cardiovascular system;
Provides antibacterial effect on external wounds.

Note!

Legumes should be introduced into the diet gradually to avoid any negative impact on bowel function.

Traditional treatment of diabetes mellitus types 1 and 2 with beans

The components found in beans play an important role in maintaining normal blood sugar levels:

proteins;
carbohydrates;
mineral;.
amino acids of plant origin.

The plant is used in a variety of dietary dishes. In folk medicine, green bean recipes are used for type 1 and type 2 diabetes:

Mix. Thoroughly rinse the bean pods, nettle leaves, and dandelion root. Place in a deep bowl and grind. Pour 3 tablespoons of the resulting mixture into 3 cups of boiling water and simmer over low heat for 20 minutes. Strain the mixture, cool, and take 1 cup twice daily.
Bean pod decoction. Grind 2 cups of green beans and add 4 cups of boiled water. Simmer for 20 minutes over low heat, steep for 30 minutes, and strain. Drink 1 hour before meals 3 times daily.
A decoction for older people with diabetes. Pour 300 ml of boiling water over a 1:1 ratio of bean pods and blueberry leaves, bring to a boil over low heat, and let cool. Cool and strain. Drink 1 cup of the decoction 15 minutes before meals. The course of treatment is 1.5 months. Then take a 3-week break and repeat the treatment.

Review

Irina, Moscow, 42 years old

Beans are a delicious food; I use them for soups, salads, and main courses. They also have healing properties for diabetics. My sister was always the healthiest and most cheerful person in our family. Then, suddenly, disaster struck – a sharp decline in her health. She lost 15 kg and began to become depressed. We persuaded her to get tested, as these symptoms raised the suspicion of diabetes. And indeed, the diagnosis was confirmed. We took action, putting her on a low-carb diet, and the doctors prescribed Metformin and Forsiga. Her blood sugar levels began to drop, from 21 mmol/L to 16. I read all about the benefits of beans for diabetes and included beans in my daily diet. After three months of taking the pills and following the new diet, a cumulative effect occurred. My sister's blood sugar levels dropped to 7 to 8 mmol/L.

Among the foods used by diabetics, legumes are at the top of the list. They contain nutrients that help fight the disease. Regular consumption of legumes can help promote weight loss due to the high plant protein and lack of fast carbohydrates.

The benefits of beans are clear. They are a healing medicine created by nature, as well as a tasty and nutritious food. They have a wide range of beneficial properties, but there are also contraindications. It's important to consider the amount of beans you consume to avoid overdosing and unwanted side effects.