Bryan Scott © Kidney Beans

Beans are common in Latin-American, Asian, African and South-European food. They have a low amount of fat, are rich in fibres, vitamins and minerals like iron, calcium, potassium, zinc, magnesium, and all B vitamins except B12.

Kidney beans - They have a mild taste, are the classical bean for chili dishes and common in Mediterranean food. Perfect in soups and terrines. Extremely high content of fibres and low on fats.

Small white beans/Cannelini beans - Cannelini beans are great to most food, but best with tomato sauce, garlic and herbs, and in soups, terrines and salads.

Chickpeas - Chickpeas have a fantastic nutty taste and are good for hummus or falafel, and in salads, soups, and terrines.

Big white beans - They have a mild taste, are rich in potassium and fibres and great with vegetables.

Borlotti beans - Have a mild, soft and creamy consistence. Marinate or use them in salads.

String bean/French haricot bean - Rich in vitamin C, potassium, and phosphorus.

Bean sprouts - Great to salads and wok.

Soy beans - Great vegetarian food because of their high content of protein and iron.