White beans

White beans are the dried seeds of common bean varieties (Phaseolus vulgaris). They are typically harvested when mature and then dried for preservation. After soaking and cooking, they offer a mild flavour and creamy texture.

White beans are used as a source of protein and fibre in a variety of dishes. Manufacturers include them in ready meals, soups, salads, and vegetarian products for their nutritional content and ability to absorb flavours. They can also be mashed or blended to create dips and spreads.

White beans are a whole food and not a food additive, so they do not have an E-number or require authorisation on the Register of Food Additive Authorisations. They are a good source of dietary fibre, protein, and various micronutrients. As part of a balanced diet, pulses like white beans contribute to a healthy eating pattern, as advised by the NHS and the Eatwell Guide. Evidence suggests that dietary fibre can contribute to a healthy digestive system.