Calories in Beans, Dry, Tan (0% moisture)

What makes beans so powerful?

Tan dry beans, like many Phaseolus vulgaris varieties, contain phaseolin, a major seed storage protein that dictates their amino acid profile. Unlike animal proteins, beans are limiting in methionine, an essential sulfur-containing amino acid, but rich in lysine. This complementary amino acid profile is why indigenous cultures across the Americas historically paired beans with maize, which is lysine-poor but methionine-rich. Another fascinating biological trait of dry beans is the presence of phytohaemagglutinin (PHA), a lectin that can cause red blood cells to clump together. PHA is concentrated in raw or undercooked beans, but it is completely denatured and rendered harmless when beans are boiled vigorously for at least ten minutes. Slow cookers operating at low temperatures below 180°F can actually increase PHA toxicity because the heat is insufficient to destroy the lectin. The 0% moisture designation refers to the theoretical dry matter basis used in nutritional calculations, stripping away water to compare the pure macronutrient density of the seed's cellular structure.