Super source
Energy
259 kcal · 13% DV target
A staple of Mexican and Southwestern American cuisines, pinto beans are a variety of Phaseolus vulgaris prized for their creamy texture and earthy flavor when cooked.
Regular consumption is associated with significant reductions in LDL cholesterol (the 'bad' kind), likely due to the way their fermentable fibres interact with bile acids in the gut.
They have a very low glycaemic index, meaning they release energy slowly and help maintain stable blood sugar levels compared to refined grains.
Like many legumes, they contain antinutrients like lectins and phytates which can interfere with mineral absorption, but these are largely neutralised by proper soaking and boiling.
One study found that pinto beans contain specific phenolic compounds (plant antioxidants) that may help reduce markers of inflammation in the body.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
259 kcal · 13% DV target
14.7 g · 29% DV target
57.1 g · 21% DV target
8.40 g · 30% DV target
0.43 mg · 35% DV target
0.33 mg · 19% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Applies to dried beans; older beans take longer to soften.
For cooked beans stored in their liquid.
Legumes fix nitrogen in the soil, reducing the need for synthetic fertilisers. [1]
The name 'pinto' means 'painted' in Spanish, referring to the bean's distinctive mottled skin which disappears and turns a uniform pinkish-brown when cooked.