Know2eat

Great northern beans

Phaseolus vulgaris

What great northern beans has been studied for

2 associations assessed — 2 with at least some human evidence behind them. Strongest first.

  • 2 Limited
3 things to know first — allergies, interactions and intake limits

About great northern beans

A medium white common bean, larger than navy and smaller than cannellini, with thinner skin and a mild flavour that suits long-simmered soups. The USDA reference entry is for the raw dry seed.

Also known as Great northern, Large white bean

Blood Sugar & Metabolic HealthHeart Health

The evidence in depth

Best supported: Limited

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Blood glucose response

Blood Sugar & Metabolic Health
Limited evidence

Evidence is limited. The low post-meal glucose response of pulses almost certainly applies here, but no meaningful body of trials has tested great northern beans on their own.

Limited evidence. Early human work, or mostly lab and animal research.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Blood lipid profile

Heart Health
Limited evidence

Evidence is limited for this bean specifically. Great northerns are included in the general dietary-pulse literature that reports modest LDL reductions, but they have rarely been the tested food in their own right.

Limited evidence. Early human work, or mostly lab and animal research.

4 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Great northern beans

Ask about Great northern beans

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories339 kcal17%
Protein21.9 g44%
Total fat1.14 g1%
Carbohydrate62.4 g23%
Fibre20.2 g72%
Total sugars2.26 g—
Water10.7 g—
Fats
Saturated fat0.356 g2%
Monounsaturated fat0.053 g—
Polyunsaturated fat0.477 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.263 g—
Vitamins
Vitamin A0 µg0%
Vitamin C5.3 mg6%
Vitamin D0 µg0%
Vitamin E0.22 mg1%
Vitamin K6 µg5%
Thiamin (B1)0.653 mg54%
Riboflavin (B2)0.237 mg18%
Niacin (B3)1.96 mg12%
Pantothenic acid (B5)1.1 mg22%
Vitamin B60.447 mg26%
Folate482 µg121%
Vitamin B120 µg0%
Minerals
Calcium175 mg13%
Iron5.47 mg30%
Magnesium189 mg45%
Phosphorus447 mg36%
Potassium1387 mg30%
Sodium14 mg1%
Zinc2.31 mg21%
Copper0.837 mg93%
Manganese1.42 mg62%
Selenium12.9 µg23%
Other measured compounds
Beta-carotene0 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin0 µg—
Caffeine0 mg—
Ash3.93 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Beans, great northern, mature seeds, raw (Includes foods for USDA's Food Distribution Program) (USDA FoodData Central, FDC ID 175190).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • boiledReduces phytohaemagglutinin

    Ten minutes at a rolling boil destroys the lectin. Temperatures below boiling do not, and can increase toxicity.

  • soakedReduces oligosaccharides and phytate

    Soaking and discarding the water removes some gas-forming sugars and lowers phytate.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Avoid

    Undercooked common beans and phytohaemagglutinin

    Like every dry Phaseolus vulgaris bean, great northerns must be soaked, the water discarded, and then boiled vigorously for at least ten minutes before simmering. Cooking them from dry in a slow cooker at low temperature is the specific practice implicated in lectin poisoning outbreaks.

  • Worth knowing

    FODMAPs and IBS

    The usual pulse oligosaccharides make these a common trigger of gas and bloating in irritable bowel syndrome.

  • Worth knowing

    Phytate and mineral absorption

    Phytate reduces the absorption of iron and zinc from the same meal.