A British fry-up is sometimes considered one of the unhealthiest dishes, especially due to its high sodium, oil, and fat levels. However, among all the high-cholesterol foods such as sausages, bacon, and fried eggs, there’s a superfood that can actually help with anti-ageing.
Brits will rejoice as baked beans have been hailed for their anti-ageing properties. According to Dr Robert Colgrove, a Board Certified Plastic Surgeon, “beans have so many health benefits, they’re sometimes called a ‘superfood’ — an informal term for foods that benefit the body in many different ways. Superfoods help you meet several of your dietary needs and are great sources of essential vitamins and minerals and many help fight disease and sickness, making them powerful anti-ageing tools.”
How can baked beans slow down ageing?
Baked beans contain several minerals, such as magnesium, selenium, and copper, which are potent antioxidants that protect our cells from a free radical (reactive oxygen species) attack.
Excess free radicals start harming your body’s cells and tissues, leading to cellular damage, also known as oxidative stress, which causes ageing, reported the Cleveland Clinic. The body will need more antioxidants (found in beans) to fight against the free radicals.
According to the Nutrition site Ayambrand, “the tomato sauce accompanying the baked beans contains lycopene, a strong antioxidant that helps cells against ageing and reduces blood pressure”.
Baked beans are also a good source of zinc, which helps with dry skin by strengthening the skin barrier and increases collagen and elastin, which help maintain skin hydration and firmness.
Dry skin contributes to the appearance of ageing because it lacks moisture and elasticity, which can cause fine lines and wrinkles. Therefore, eating baked beans can raise your zinc levels and help prevent the appearance of ageing.
Other nutritional facts
According to NHS guidelines, a portion of 80g beans makes up one of your five-a-day. If you eat more than this amount, it still only counts once towards your five-a-day as beans are a good source of fibre, and they contain a lower nutrient density compared to other fruits and vegetables.
“Nutritionally speaking, beans (typically haricot or cannellini) are a good source of plant-based protein as well as being low in fat and calories. They also contain minerals such as iron and zinc, and are a good source of B vitamins such as folate.
“Including beans and pulses in your diet is also associated with a lower cardiovascular risk and may help balance blood sugar levels,” reported Good Food.
They added: “Shop-bought baked beans (canned in tomato sauce) are a quick, easy and cost-effective snack or component of a meal, but don’t forget they have added ingredients including salt and sugar.
“Typically, about a third of the can contents is tomato sauce, which is rich in lycopene – a protective carotenoid that’s associated with a lower risk of heart disease.”
It’s best to baked beans alongside foods such as “vegetables, eggs and slow-release carbohydrates to ensure a good balance of nutrients with not too much salt or sugar.”
A serving of baked beans include:
According to BBC Good Foods, a 200g serving of baked beans (canned in tomato sauce) provides:
- 162kcal/666kj
- 10g protein
- 1g fat
- 30g carbs
- 9.6g sugars
- 9.8g fibre
- 1.3g salt