Beans is a commonly used term to refer to a variety of genera within the family Fabaceae, also commonly called the legume, pea or the bean family. Beans are consumed both as a green vegetable and in its dry form. In the high mountains, consumption of dry beans as simi ko daal (soup made from beans consumed with rice as an integral part of dalbhat) is common and provides an important source of protein, fibre and energy to the high mountain diet. In the recent years, beans from mountain regions such as Jumla, has been popular in the market due to its nutritious value and organic nature.

Possible health benefits of Black Beans

- Maintaining healthy bones

- Lowering blood pressure

- Managing diabetes

- Warding off heart disease

- Preventing cancer

- Healthy digestion

- Weight loss

Nutritional profile of black beans

According to the National Nutrient Database one-half cup (86g) of cooked black beans contains approximately:

- Energy - 114 kilocalories

- Protein - 7.62 grams

- Fat - 0.46 grams

- Carbohydrate - 20.39 grams

- Fiber - 7.5 grams

- Sugars - 0.28 grams

- Calcium - 23 milligrams

- Iron - 1.81 milligrams

- Magnesium - 60 milligrams

- Phosphorus - 120 milligrams

- Potassium - 305 milligrams

- Sodium - 1 milligram

- Zinc - 0.96 milligrams

- Thiamin - 0.21 milligrams

- Niacin - 0.434 milligrams

- Folate - 128 micrograms

- Vitamin K - 2.8 micrograms