## 3 Results
### Health Benefits  
3.2.1. Cardiovascular Disease  
People who regularly eat beans may have a lower risk of dying from a heart attack or other cardiovascular problems. Replacement of meat products with beans as a protein source leads to decreased intake of sulphur-containing amino acids, like methionine and cysteine. Lower methionine in turn leads to a lower level of homocysteine in the blood. High levels of homocysteine have been linked to early development of heart disease. Due to their high protein content, legumes are the first choice [19] in minimizing cardiovascular risk [69] or high blood pressure [19]. Beans are one of the best sources of soluble fiber, which naturally lowers cholesterol levels, according to the National Lipid Association [70]. Although soybeans and other varieties have a very low total fat content, daily consumption of soybeans (_Phaseolus vulgaris_ L.) as a meal with 180 g of canned beans and 90 g of cooked rice in combination with 180 g of white rice lowers cholesterol levels due to the high fiber content [71]. These little powerhouses are also rich in potassium, a mineral that is important for regulating blood pressure. According to the latest survey by the National Institutes of Health, few people consume sufficient amounts of this essential mineral [72]. 3.2.2. Cancer  
Eight studies included in this review have shown that beans are rich in antioxidants that protect from oxidative stress and inflammation. Verbascose from mung beans (_Phaseolus aureus_) exhibited potent immunostimulatory activity and was suggested as a potential natural immunomodulatory agent in functional foods [73]. The inverse associations of bean consumption with breast cancer were stronger with a higher intake of beans combined with grains such as bread [74]. In 2015, [PERSON] et al. conducted an analysis to investigate whether beans lower the risk of intestinal cancer [46], with black beans possible prevention of colorectal cancer by impeding cancer cell proliferation [75]. One \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Type of Beans** & **Fe (mg)** & **Zn (mg)** &
\begin{tabular}{c} **Mg** \\ **(mg)** \\ \end{tabular} & **P (mg)** & **Ca (mg)** & **Cu (mg)** & **K (mg)** & **Na (mg)** & **References** \\ \hline _Pinto beans_ & 5.4 & 3.43 & 170 & 507 & 161 & 0.978 & 1510 & 2 & [19] \\ \hline \multirow{3}{*}{_Great Northern_ _b beans_} & 2.09 & 3.31 & 50 & 147 & 46 & 0.219 & 436 & 2 & \\ \cline{2-9}  & & & & & & & & & \\ \cline{2-9}  & & & & & & & & & \\ \hline \multirow{3}{*}{_Lima beans_} & 53 & 0.88 & 50 & 165 & 68 & 0.247 & 391 & 2 & \\ \cline{2-9}  & 8.7 & 4.5 & 312 & 295 & 225 & 0.82 & 1375.48 & 19.59 & [18; 33; 60] \\ \hline \multirow{3}{*}{_Black-eyed beans_} & 7.25 & 4 & 225 & 224.6 & 189 & 0.82 & 887 & 10.1 & \\ \cline{2-9}  & 5.86 & 4.68 & 71.28 & 121.91 & 71.56 & 0.458 & 1377 & 40.20 & [22; 34] \\ \hline \multirow{3}{*}{_Soybeans_} & 4.29 & 2.21 & 91 & 267 & 41 & 0.458 & 475 & 7 & \\ \cline{2-9}  & 5 & 2 & 280 & 704 & 1570 & 4.07 & 1506 & 179.7 & [34; 35; 37] \\ \hline \multirow{3}{*}{_Garbanzo beans_} & 4.42 & 0.99 & 280 & 674 & 241 & 4.07 & 2384 & 2 & \\ \cline{2-9}  & 4.31 & 2.76 & 79 & 252 & 57 & 0.656 & 718 & 24 & [38] \\ \hline \multirow{3}{*}{_Fava beans_} & 2.89 & 1.53 & 48 & 168 & 49 & 0.352 & 291 & 11 & \\ \cline{2-9}  & 7 & 5.67 & 102 & 1117 & 172 & 2.01 & 1285 & 27 & [22; 39; 40; 41] \\ \hline \multirow{3}{*}{_Mung beans_} & 5.44 & 4.18 & 76 & 194 & 117 & 1.48 & 1220 & 4 & \\ \cline{2-9}  & 3.97 & 2.55 & 139.78 & 357.52 & 96.85 & 1 & 972.51 & 21.54 & [18; 34; 42; 44; 57] \\ \hline \multirow{3}{*}{_Azuki beans_} & 3.09 & 1.84 & 32.87 & 199.98 & 65.17 & 0.64 & 232.2 & 4 & \\ \cline{2-9}  & 7.56 & 2.33 & 114.79 & 244.63 & 71.53 & 1.1 & 1449.51 & 73.97 & [18; 45; 58; 61] \\ \hline \multirow{3}{*}{_Azuki beans_} & 4.6 & 4 & 119 & 17 & 66 & 1 & 1223 & 5 & \\ \hline \hline \end{tabular}
\end{table}