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MarkalWhite beans - organic

Markal White beans - organic
500 g

1 pc in stock!

White Beans are oval leguminous grains with white lightly yellowed colour and little pronounced taste. They can be used simply cooked as a side dish or whole or crushed in various culinary preparations: cassoulet, beans with cream or butter.

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FOOD / Leguminosae

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white beans*
* from certified organic agriculture


- allergen prevention measures implemented by the company MARKAL:
* the packaging schedule is defined based on allergens
* complete cleaning after each product
* additional cleaning at the end of workingshifts by a specialized company


Nutrional values per 100g

  • energy: 312kJ / 1316kcal
  • fat: 0,85g of which saturates: 0,22g
  • carbohydrates: 45g of which sugars: 2,1g
  • fibre: 15,2g
  • protein: 23,4g
  • salt: 0,04g

The composition of the proteins of leguminous grains (except in the case of soybeans) certain essential amino acids such as methionine, are found in small quantities, hence the need to combine leguminous with other protein sources such as cereals (rich in methionine and low in lysine) or oleaginous seeds, nuts, which have essential proteins complementing particularly well those of leguminous (poor in methionine and rich in lysine).


Culinary leguminous offer a health factor which should not be neglected. A health recommendation is indeed to consume often leguminous as meat replacement.
Dried leguminous grains are rich in carbohydrates (in the form of starch), proteins, minerals (phosphorus potassium, magnesium, manganese, iron), fiber and vitamins (B1, B9, E) and poor in fat, cholesterol-free. Their fibre content makes them particularly satiating, perfect as part of a slimming diet. Thanks to their proteins and fibres, their carbohydrates are very slow to digest (low glycemic index) and so they are suitable for diabetics.
Some studies have linked regular consumption of leguminous to various health benefits such as better control of diabetes, a reduced risk of cardiovascular disease and a decreased risk of colorectal cancer.
In leguminosae compounds which are both harmful and beneficial have been found. So their phytochemical compounds such as lectins and saponins may reduce the bioavailability of certain nutrients but the researchers claim that in a context (as in occident) where there is food abundance and diversity and where nutritional deficiency is rare, this effect has little impact on health. In more recent years in vitro and animal research has even associated consumption of these compounds with certain benefits such as a reduction of the growth of cancer cells and improved blood lipid profile.

White Beans are "proteaginous" seeds which are consumed for their protein content but also for their multiple health properties, under which those of culinary leguminous in general. White beans are especially useful to promote the proper functioning of skin, digestive organs and nervous system and to counteract anemia. Several scientists analysed various compounds of dried beans able to contribute to health. Beans contain antioxidants at levels which differ depending on the variety (red and black beans contain most of them, particularly anthocyanins), also a significant amount of phytosterols (interesting for cardiovascular health), and some of their carbohydrates like oligosaccharides and resistant starch appear to have beneficial effects on intestinal health by promoting the development of beneficial intestinal bacteria and limiting that of harmful bacteria.

Recommendations for use

- For adults it seems that the protein complementation can be done over a day, however for children, adolescents, pregnant women, the elderly, it is preferable to achieve complementarity of proteins within the same meal.
- To avoid adverse effects from eating legumes eat slowly, chew your food well, do not overeat and add some fennel, savoury, dill or anise to the beans or chew some fennel seeds later if necessary.
- Basic cooking (reckon 50g to 100g of dried beans per person):
Overnight method: cover washed and sorted beans with water and soak for 12 hours, wash (give teh soaking water to your plants or garden) and cook 40 to 60 minutes in a large amount of water.
Fast-soak method: cover washed and sorted beans with water, bring to a boil, boil for 3-5 minutes, cover and let stand for one hour, then discard soaking water, rinse, cover with new water and cook 30 minutes in a large amount of water (this method seems to eliminate most of the gas-building substances)
Other: in some parts of the world where beans are a staple in the diet, to make the beans more digestible they are brought to a boil (and the water is discarded) at least three times before cooking.

Precautions for use

- If you're not used to eating foods from the legume family, introduce them slowly.
- Store a way from light under fresh and dry conditions in a closed packaging.
- May contain traces of almonds, gluten, sesame, soy beans, mustard, cashew nuts and hazelnuts .

Barcode: 3329484291207

Santi-shop code: MK125

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