Small Red Beans

MilkyWhy said:

Latest govt deal says that small red beans (dry) are highest antioxidant.

What are these beans, should I cook them, or pulverize them and eat them dry?

I would not suggest attempting to eat them dry. Cook them,
or better yet, sprout them before lightly cooking.

The results of the Jun 2003 Journal of Agricultural and Food
Chemistry study are presented by typical serving size. If
you examine the total antioxidant capacity sorted by
calories you get a different picture. This is only a
partial list:

(Total antioxidant capacity/kcal)
cranberry 204
blueberry, wild 163
plum, black 161
asparagus, raw 150
broccoli raab raw 140
plum, red 137
blackberry 124
small red bean 121
red kidney bean 117
cabbage, red cooked 115
spinach, raw 113
lettuce, green leaf 112
strawberry 111
blueberry, cultivated 110
pinto bean 105
lettuce, red leaf 101
artichoke 95
raspberry 95
apple, Red Delicious 82
apple, Granny Smith 75
cherry, sweet 66
beet 64
lettuce, romaine 59
radish 58
apple, Gala 54
apple, Red Delicious peeled 52
apple, Gold Delicious 51
apple, Fuji 50
peach, fresh 48
broccoli, raw 47
apple, Gold Delicious peeled 39
pepper, yellow raw 39
pepper, orange sweet raw 38
black bean 37
orange, navel 37
grapefruit, red 37
pear, green 33
fig 32
lettuce, iceberg 32
pear, Red Anjou 31
raisin 30
pine nut 29
onion, red raw 27
celery, raw 26
cauliflower, raw 25
navy bean 23
pea, blackeye 20
grape, red 19
tomato, raw 19
potato, russet raw 17
potato, russet cooked 15
potato, red raw 14
date, Medjool 14
potato, white raw 14
macadamia 13
potato, red cooked 13
prune 12
walnut 12
avocado, Haas 12
carrot, baby raw 11
potato, white cooked 10
cucumber, peeled 6

More complete data, sorted by TAC/serving size, are here.
You can use the USDA nutrient database to determine kcal/
given portion:

http://www.vegparadise.com/news45.html

Quoted message said:

Quoted message said:

What are these beans, should I cook them, or pulverize them and eat them

dry?

Quoted message said:

I would not suggest attempting to eat them dry. Cook them,
or better yet, sprout them before lightly cooking.

Thanks, and I was interested to review your chart based on Calories. If you
look back at the recent govt blurb on AntiOxidants, it is confusing with the
Small Red Bean cite as it says merely "dry". I would suppose this is compared
to the canned version. Also, most folks I have talked to prepare them like:

they soak them in water overnight and throw away that water, then they cook for
2 hours.

I am not so much eating them for taste or consistency in chewing and pleasure,
as I am ingesting them for the purpose taking in their anti-oxidant nutrients.

Quoted message said:

I am not so much eating them for taste or consistency in chewing and
pleasure, as I am ingesting them for the purpose taking in their
anti-oxidant nutrients.

Add easy pleasure: onion & tomatoes, pepper, humm ...