Rice and Beans, when eaten together, form a complete high fiber vegetarian protein. Beans and grains have a symbiotic relationship in which the amino acids of each complement one another to form a complete protein, which is the foundation for the growth and development in humans.
Rice is one of the few foods in the world which is entirely non-allergenic and gluten-free. Rice is a grain belonging to the grass family, and is consumed by nearly one-half the entire world population.
Rice, especially brown rice, is an extremely healthy food; it’s naturally non-fat, cholesterol-free and sodium-free. It is a complex carbohydrate containing only 103 calories per one-half-cup serving. Complex carbohydrates are digested slowly, allowing the body to utilize the energy released over a longer period which is nutritionally efficient. Rice contains useful quantities of potassium and the B vitamins; thiamin and niacin. An average portion of rice (50g) provides about 11% of the estimated average daily requirement of protein.
All beans are naturally low in fat, and provide an excellent source of dietary fiber, complex carbohydrates, protein, magnesium, essential B vitamins, iron & antioxidants. The high fiber contents can help naturally lower cholesterol and keep blood sugar levels from rising too rapidly, making them a wise choice for people with diabetes, and those with fat restricted diets. Eaten regularly, beans can provide protection against heart disease, cancer and aging.
Beans come in all sizes and colors.
The darker the beans coat the higher its antioxidant activity. Since black is as dark as it gets, Black Beans contain the most antioxidant activity than any beans, followed by red, brown, yellow and white beans. The darker colored seed coats are associated with higher levels of flavanoids. Black beans also contain the trace mineral molybdenum that can help detoxify sulfites, a preservative that causes headaches, stomach aches and disorientation. Even if you’re not sensitive to sulfites, black beans offer a superior edge to other beans as they are loaded with antioxidant compound. Black is better