Protein-rich and nitrogen-fixing – both nutritious food and soil-improving crop. A cornerstone of sustainable farming.
History and use
Beans originated in South America where they have been cultivated for thousands of years and spread across the world as an important protein source. They quickly became part of Swedish food production, especially with the increasing demand for plant-based proteins. Today, various varieties are cultivated, including kidney beans and fava beans, and they are used in everything from stews and salads to purees and vegetarian protein products.
Nutritional value
Beans are a fantastic source of protein and also contain fiber, vitamins such as B1, B6 and folate, and minerals such as iron, potassium, and magnesium. These nutrients support heart health, energy production, and muscle building, among other things, making beans an excellent basis for a nutritious diet.
Soil health and environmental impact
Beans act as natural nitrogen fixers and add nitrogen to the soil through their symbiotic interaction with soil microbes. This improves soil fertility and reduces the need for artificial fertilizers, which in turn reduces climate impact. The roots of beans also help protect the soil from erosion and contribute to a stronger and more resilient soil structure.
Nutritional content
