Black Beans
Recipe Ingredients
2 tablespoon oil
1 tsp Chopped garlic onion
Salt to taste
2 tbps Red Chilli Powder
Turmeric powder-pinch
Garam masala-1 tps
1 cup black bean
5 coriander leaves- to garnish
Boiled rice
Method
Heat the oil into pan. Add onion garlic paste-cook until they are golden brown Add tomato puree Add salt, Red chilli powder, turmeric powder and garam masala Heat all mixture for few mins Add Black bean and mix properly Garnish with coriander leaves Serve with boiled rice.
| Nutritional Facts | |
|---|---|
| Serving Size | 100g |
| Calories | 92 |
| Calories from fat | 0 |
| *Daily Value (%) | |
| Total Fat 0 g | 0% |
| Saturated fat 0 g | 0% |
| Polyunsaturated fat 0 g | - |
| Monounsaturated fat 0 g | - |
| Trans fat 0 g | - |
| Cholesterol 0 mg | - |
| Sodium 331 mg | 14% |
| Potassium 0 mg | - |
| Total Carbohydrates 16 g | 5% |
| Dietary fiber 5 g | 18% |
| Sugar 0 g | - |
| Protein 6 g | 0.8% |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
Black beans as a strong contender in phytonutrient benefits. The seed coat of the black bean (the outermost part that we recognize as the bean’s surface) is an outstanding source of three anthocyanin flavonoids: delphinidin, petunidin, and malvidin. These three anthocyanins are primarily responsible for the rich black colour that we see on the bean surface. Kaempferol and quercetin are additional flavonoids provided by this legume. Also contained in black beans are hydroxycinnamic acids including ferulic, sinapic, and chlorogenic acid, as well as numerous triterpenoids.
Black beans provide special support for digestive tract health, and particularly our colon. Black beans are able to help support this lower part of our digestive tract.
