A recent Spanish study found that organically grown beans have higher levels of protein, antioxidants, and micronutrients compared to those produced conventionally,   

Researchers compared two closely related fabada bean genotypes, a landrace-derived cultivar and a disease-resistant cultivar, grown side-by-side in Asturias, Spain. Organic beans were produced in plot that has been in a bean–ryegrass rotation for 8 years with green manure and organic inputs only, while conventional beans were grown in a tunnel greenhouse on long-term intensively managed soil with synthetic fertilizers and pesticides. After harvest, the beans were ground to analyze proteins, fatty acid profiles, mineral composition, soluble sugars, and phenolic compounds. 

Several nutrition metrics consistently favored organic production. Beans from organic plots had about 14% higher protein and 26.6% higher total phenolic content compared to conventional beans. Iron, zinc, calcium, potassium, and phosphorus were also more abundant in organically grown beans. Conventional beans, meanwhile, had slightly higher polyunsaturated fatty acids relative to organic beans. 

The results of this study highlight the importance of considering the farming system in addition to the crop variety to better understand the mechanisms underlying the nutrient density of food. Considering the role that beans play in delivering nutrition globally, organic systems represent a pathway not only to reduce synthetic inputs and support soil health, but also produce beans with higher protein, richer antioxidant profiles, and elevated levels of key nutrients, supporting both human and environmental health. 

Originally submitted by Tiffany Chen, Emory University