Body Builders:
Beans are best known for protein. Eaten with small supplements of meat or dairy products, rice or corn, they supply all essential amino acids (protein components).

Energy Suppliers:
Beans are prized as an energy food. Their carbohydrates supply "working calories" - they digest slowly, satisfy hunger longer and the calorie count is low.

Vitamins:
Dry beans are one of the richest natural resources of the B-complex vitamins that help turn food into energy and keep digestive and nervous systems healthy. In folic acid, for instance, cooked blackeye peas compared with liver or wheat germ; in thaimin, cooked large limas supply as much per serving as cooked liver; and in pyridoxide, a six ounce serving of limas, blackeye peas or pink beans supply as much as 40% of the minimum daily requirement.

Minerals:
Beans also provide iron for building red blood - a cup of cooked beans supplies one-half of the daily requirement for an "average" adult. Calcium and phosphorus for strong bones and teeth - a cup of cooked beans contain up to 10% of the calcium and up to 40% of the phosphorus required daily by the "average" person. Potassium for regulating fluid balance of the body - a cup of cooked dry beans supplies up to 12% of the "average" adult's daily requirement.

Hints:
Store Beans in airtight glass or metal containers in a cool, dry place.
Cook the full contents of smaller packages. Refrigerate or freeze what you don't need immediately. Drain cooked beans before freezing.
Use leftover beans to add interest, color and nutrients to soups, salads and stews.

Dry Bean Math Magic:
A one pound package of dry beans equals two cups dry or fice to six cups cooked beans.