Ten things you might not know about baked beans
A caveat: Baked beans can contain high levels of salt and sugar, so read the labels if you need to watch your intake of these.
- In the five-a-day eating plan, baked beans count as a vegetable. A cupful is equal to just over 1.5 vegetable servings.
- Baked beans are not baked but stewed.
- A cup of baked beans contains more than 10g protein, equal to a 50g piece of steak or 1.5 eggs.
- The same cupful contains 12g fibre, more than you’ll get in 8 slices of multigrain bread, 1.25 cups of muesli or 4 green apples.
- Baked beans are found wearing different labels all over the world, from France (where they belong in cassoulet) to the US, where Boston baked beans are famous.
- A cup of baked beans is equal to 900 kilojoules, around 9.5% of the average person’s daily energy requirement.Baked beans contain less than 2g of fat per cup, hardly any saturated fats and no cholesterol.
- Baked beans in tomato sauce have the added benefit of lycopene, an antioxidant found in tomatoes.
- One cup of baked beans contains around one quarter of our daily requirement of folic acid (vitamin B9), which helps to build healthy new cells.
- Baked beans contain low-GI carbohydrates, meaning they digest slowly, releasing energy over a longer period.
Sunday Times 25th August 2013
STORAGE: Store in a cool, dry cupboard. Once opened decant unused contents into a lidded, non-metallic container, refrigerate and use within one day.