All beans are high in antioxidants, but black beans have the most.
In general, the deeper the color of the bean, the more antioxidants it contains. The amount of anthocyanadins in a 100mg serving of black beans was about 10 times that in a similar size serving of oranges, and about equivalent to the amount in a similar serving of apples, grapes and cranberries. Some of the antioxidants are lost in the cooking process, but eating the beans fresh and raw is toxic. They must be cooked to be edible. They also provide significant amounts of protein and fiber. Antioxidants destroy free radicals which are responsible for everything from cancer and heart disease to even aging itself.
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