## 3 Results
### Nutritional Profile
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline
**Type of Beans** & **Energy** **(kcal)** & **Protein** & **Carbohydrates** & **Sugar** & **Fibers** & **Fat** **(Total)** & **Saturated** & **Unsaturated** & **References** \\ \hline _Black beans_ & 310 & 21.21 & 67.95 & 0 & 4.93 & 2.16 & 0 & 2.16 & [31; 32] \\ \hline \multirow{3}{*}{_Kidney beans_} & 370 & 19.03 & 71.12 & 0 & 5.86 & 1.1 & 0 &  
Research has demonstrated significant variations in the nutrient composition among different types of beans. _Soybeans_, according to the health claims of the European Food Safety Authority (EFSA), are rich in protein content and low in saturated fats [37]. Protein content ranges from the lowest of 16.59 g/100 g (black-eyed beans) to a maximum of 36.49 g/100 g (soybeans). Carbohydrate content ranges from the lowest of 23 g/100 g (Great Northern beans) to a maximum of 72.75 g/100 g (Lima beans). Fat content ranges from the lowest of 0.5 mg/100 g as a cooked form of Adzuki beans to a maximum of 2.59 mg/100 g as a cooked form of Garbanzo beans. Cooking affects the bioactive compounds of beans [46]. Environmental factors like canopy biomass, pod harvest index, and yield components may also affect the nutritional quality traits of navy beans [47]. Regardless of the external factors that play an important role in the nutrition profile, the highest protein content and antioxidant activity of soybeans offer the best quality [48]. However, protein content alone is not enough to justify a high nutritional value claim. The composition of proteins in terms of essential and non-essential amino acids is of crucial importance. In general, proteins from plants from this family are considered incomplete, which is typical for plant-derived proteins. However, there are some exceptions, like soybeans and kidney beans [49]. For example, soybeans have an almost ideal amino acid composition, and their protein is considered complete, comparable to animal-derived proteins. Conversely, common beans are relatively low in vitamins A and C [18; 19; 20; 21; 22; 27; 30; 31; 37; 38; 40; 41; 42; 45; 50; 51; 52; 53; 54; 55; 56; 57; 58] (Table 3). Niacin exhibits the highest concentration in dry seeds, ranging from 0.51 to 3.2 mg per 100 g. Thiamine follows, with a range of 0.04 to 2.4 mg, and riboflavin with 3.5 to 12.3 mg. Vitamin B6 ranges from 0.054 to 4.28 mg, while vitamin B9 varies from 58 to 557 ug [59]. Apart from their high amount of vitamins (B1, B2, B3, C, E, etc. ), beans are characterized by also high amount of minerals [19; 22; 33; 34; 35; 36; 37; 38; 40; 41; 42; 45; 57; 58; 60; 61] (Table 4). Beans could be characterized as functional foods according to their amount of linoleic acid and linolenic acid [62], with special reference to fava beans [63]. At the same time, beans don't increase cholesterol levels [64]. However, the most significant discovery is that their distinctive combination of plant protein and dietary fibers provides them with both functional and bioactive properties [63]. This combination, which is characteristic especially for the red kidney bean [65] and pinto beans [66], may play a role as a potential mechanism for lowering total serum cholesterol or reducing postprandial glucose elevation in both diabetic and nondiabetic participants [49]. Except from their macronutrient and