Ingredient score breakdown
Soluble and insoluble fiber
-0.6
Dual fiber types stabilize blood sugar, feed beneficial bacteria, and reduce systemic inflammation.
Resistant starch
-0.5
Acts as a prebiotic, producing anti-inflammatory short-chain fatty acids during fermentation.
Antioxidant polyphenols
-0.4
Flavonoids and phenolic acids reduce oxidative damage and inflammatory marker expression.
Lectins (if undercooked)
+0.2
Raw or undercooked beans contain phytohaemagglutinin, which can cause gut inflammation. Proper cooking eliminates this risk.