ORACValues.com Forum

two questions:

-why are there two listings for black beans, one called just "black beans" the other called "turtle soup black beans"? I cannot find any reference to there being two separate black beans other than the black lentil bean.

-i repeatedly run across references to a study stating black beans to have the highest antioxidant capacity of all beans due to their having the darkest seed coat, however this site lists the red beans (kidney and small red) as having significantly higher amounts, how is this accounted for? Basically I'm trying hard to figure out the bean with the most antioxidant capacity.

edc

thank you! that was such an informative reply. one thing i wonder tho, is if the anthocyanins are specifically more useful for say anti-aging, or cancer, etc, like do different "phenols"(?) offer different specific targeting abilities as antioxidants? for example, i think vitamin c is considered an antioxidant, yet if all antioxidants were judged equally one could just take a million vitamin c pills and not bother with flavonoids or other antioxidants, so perhaps the types of antioxidants are more important than overall antioxidants? ive read articles on the anthocyanins in blueberries saying they are good for improving memory or something like that, i wonder if that same benefit would come from eating black beans.

edc

SGM123, where did you get this information "Black beans, according to the date bases, contain delphinidin, petunidin, malvidin, and cyanadin. Not to mention polyphenols.", I've been trying to find a page with specific information like this?