- 100% natural food, no additives, Non-GMO, Gluten-free
- Instant use, already cooked, powder
- Product of Mongolia, Natural (due to USDA organic certificate unavailable in Mongolia, unable to certified by Organic)
Ingredients: low temperature cooked white hyacinth bean
- Cooking method: used low-temperature micro drying technology to preserve the nutrients. This method doesn’t destroy the food value and enhance the nutrients.
- Directions for use: This powder already cooked, thus can immediately use. Take 2 times a day. Put 2 teaspoons of powder in 1/2 cup warm water. Stir well and drink it for breakfast. It is already cooked beans, thus can eat directly. Don’t need to soak and cook.
- The recommended time to eat: morning for breakfast and afternoon between meals 2-4 tablespoons. KEEP OUT OF THE REACH OF CHILDREN
- How to storage: Store in a dry, cool place (59-86OF; 5-30OC) 3 years.
White beans 7 oz
Hyacinth bean (lablab bean) is a pole beans cultivar of Fabaceae family of legumes. Lablab bean probably originated from India, where it is grown in the home gardens to produce immature pods, which are eaten as vegetables. The beans are also enjoyed in Japan as fujimame, in the Middle-East, Central America and Brazil.
Traditional understanding and uses: Nourishes and improves Spleen functions. Helps to relieve gastrointestinal discomfort such as indigestion and stomach flu.
Health benefits: Dietary fiber has shown to reduce blood cholesterol levels by decreasing reabsorption of cholesterol binding bile acids in the colon. In addition, there are phytonutrients in Hyacinth beans that have been shown to be Antidiabetic, anti-inflammatory, analgesic (pain-relieving), antioxidant, anti-cancer, antimicrobial, antilithiatic, antispasmodic effects; lowers lipids and cholesterol, and prevents kidney stones23.*
A compound in white beans has been shown to promote weight loss, retgulate appetite, and prevent diabetes26,27. Additionally, they are anti-inflammatory28.*
*These statements have not been evaluated by the FDA. They are based on traditional understanding and uses in Asian cultures over thousands of years.
- Kumar P, Shaunak I, Thakur AK, Srivastava DK. Health Promising Medicinal Molecules in Vegetable Crops. 2017;1(1):5.
- Papanikolaou Y, III VLF. Bean Consumption Is Associated with Greater Nutrient Intake, Reduced Systolic Blood Pressure, Lower Body Weight, and a Smaller Waist Circumference in Adults: Results from the National Health and Nutrition Examination Survey 1999-2002. J Am Coll Nutr. 2008;27(5):569-576. doi:10.1080/07315724.2008.10719740
- Tako E, Glahn RP. White Beans Provide More Bioavailable Iron than Red Beans: Studies in Poultry (Gallus gallus) and an in vitro Digestion/Caco-2 Model. Int J Vitam Nutr Res. 2010;80(6):416-429. doi:10.1024/0300-9831/a000028
- Barrett ML, Udani JK. A proprietary alpha-amylase inhibitor from white bean (Phaseolus vulgaris): A review of clinical studies on weight loss and glycemic control. Nutr J. 2011;10(1):24. doi:10.1186/1475-2891-10-24
- Spadafranca A, Rinelli S, Riva A, et al. Phaseolus vulgaris extract affects glycometabolic and appetite control in healthy human subjects. Br J Nutr. 2013;109(10):1789-1795. doi:10.1017/S0007114512003741
- García-Lafuente A, Moro C, Manchón N, et al. In vitro anti-inflammatory activity of phenolic rich extracts from white and red common beans. Food Chem. 2014;161:216-223. doi:10.1016/j.foodchem.2014.04.004