This study investigated the changes produced by canning in the proximate composition and in the bioactive
constituents of two ‘‘ready to eat’’ Spanish beans. The foremost difference in the raw beans corresponded
to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg1)
compared with raw Almonga beans (0.6 mg 100 mg1). In general, industrial canning significantly
increased the protein (>7%) and dietary fibre (>5%) contents of both beans varieties. However, the minerals,
total a-galactosides and inositol phosphates contents were reduced (>25%) in both canned seeds.
The trypsin inhibitors content was almost abolished by canning, and no lectins were found in either of
the canned samples. Canned Curruquilla showed a decrease (38%) of their antioxidant activity. These
‘‘ready to eat’’ beans exhibited adequate nutritive profiles according to the USDA dietary recommendations.
Furthermore, they had bioactive components content that are suitable for establishing a healthy
lifestyle.