Paraguayan Creole Beans: Nutritional Profile—Preliminary Study †
1
Faculty of Chemical Sciences, Department of Food Biochemistry, University Campus, National University of Asunción, San Lorenzo 111421, Paraguay
2
Faculty of Agricultural Sciences, Agricultural Production Area, Edible Grains from Family Farming, University Campus, National University of Asunción, San Lorenzo 111421, Paraguay
*
Author to whom correspondence should be addressed.
†
Presented at the VII ValSe-Food Congress (Ibero-American Congress of Valuable Seeds) and the IV CICLA Congress (International Congress on Cereals, Legumes and Related Crops), Quito, Ecuador, 7–9 October 2025.
Biol. Life Sci. Forum 2025, 50(1), 6; https://doi.org/10.3390/blsf2025050006
Published: 4 November 2025
Abstract
Legumes are recognized for their high nutritional value, affordability, wide availability, and multiple health benefits. In Paraguay, nearly 200 varieties of creole beans are preserved. Despite their cultural and agronomic importance, there is little scientific information on their chemical composition in the country. This gap limits their potential use in food security policies and their development as nutraceutical ingredients for the food industry. This study aimed to generate scientific data on the nutritional profile, including macronutrients and macro- and microelements, of three creole bean varieties: Japanese cream, San Francisco, and Speckled. Macronutrient composition and macro- and microelements determinations were performed following AOAC (2000) methodology, while carbohydrate content was determined using the anthrone method of Clegg. The results revealed moisture contents between (10.1–11.4) g/100 g. Carbohydrate content was highest in San Francisco (69.9 g/100 g). This variety also showed superior protein (29.4 g/100 g) and lipid levels (1.83 g/100 g) compared to the others. Regarding minerals (macro and microelements), Speckled presented the highest iron (8.32 mg/100 g) and calcium (80.9 mg/100 g) values, whereas San Francisco contained higher levels of zinc (2.88 mg/100 g) and magnesium (219 mg/100 g). Copper (0.648–0.723 mg/100 g) and manganese (1.93–2.26 mg/100 g) values were consistent across the three varieties. The preliminary study will serve as a basis for providing initial information with a prospect of encouraging its use in new food applications, developing products with nutraceutical properties, promoting technological innovation, and developing healthy products.
1. Introduction
Historically, legumes have been the staple food in Latin America, chosen for generations because of their taste, low cost, availability in family farming, and high nutritional density [1].
In Paraguay, creole beans (mainly Vigna unguiculata and Phaseolus vulgaris) are an essential part of the food culture and peasant production. The country has approximately 200 varieties of creole beans preserved in the Germplasm Bank of the Paraguayan Institute of Agricultural Technology (IPTA) [2,3]. However, there are no systematic, up-to-date studies on their nutritional and functional composition. This lack of information limits the full use of these resources in food, public policy design, and their incorporation into the food industry.
Various international studies show that legume proteins have hypocholesterolemic, antihypertensive, and antioxidant properties, as well as positive effects on glycemic control and gut microbiota [4,5]. Likewise, the content of complex carbohydrates, soluble and insoluble fibers, and bioactive compounds, such as polyphenols and saponins, give legumes an important role in the prevention of metabolic diseases.
The objective of this investigation was to characterize the local biodiversity of creole beans in at least three varieties, in order to obtain preliminary data on their nutritional value, considering that such data are currently lacking in Paraguay. This work provides key information that could support public nutrition policies and contribute to the preservation of agrobiodiversity.
2. Materials and Methods
2.1. Raw Material
Three varieties of creole beans were selected from the Faculty of Agricultural Sciences of the National University of Asuncion. The origin (georeferenced sampling location) is detailed below: 26°22′46.8″ S 56°24′42.9″ W (San Francisco), 26°10′07.0″ S 55°58′35.4″ W (speckled), and 26°10′26.3″ S 56°05′24.7″ W (Japanese cream). The samples were stored in an airtight container in a cool, dry place until analysis. The studied varieties are shown in Figure 1.
2.2. Experimental Design
An observational, descriptive, and analytical cross-sectional study was conducted. A laboratory-scale experiment was carried out in triplicate, with pretreatment. The seeds underwent a grinding process until homogeneous flours were obtained, a No. 18 sieve (ASTM standard) with openings of approximately 1.00 mm was used to pass the sample, which were then stored in labeled plastic bags for analysis. Macronutrients composition analyses (carbohydrates, proteins, lipids, ash) and macro and microelements (sodium, calcium, magnesium, phosphorus, iron, manganese, copper, zinc) were performed.
2.3. Analysis
For macronutrients composition, results are expressed in g/100 g: moisture content was determined using a thermobalance according to the official AOAC 32.102 method on a Precisa Gravimetrics AG model XM 60-HR device (Dietikon, Switzerland). The ash content was determined using the official AOAC 923.03 method on a Naber muffle model D-2804 device (Lilienthal, Germany). The protein content was determined using the official AOAC method (960.52, 12.1.07) in the Behrotest microKjeldahl on a K40 model device (Düsseldorf, Germany). The lipid content was determined using the official AOAC 2003.06 method on a Tecnal Goldfish model TE-044 device (Piracicaba, Brazil) [6]. Carbohydrates were determined using the Antrona method [7].
Minerals (Na, Ca, Fe, Mg, Mn, Cu, Zn) were determined using the official AOAC 968.08 method by atomic absorption spectrophotometry (AAS) on a SHIMADZU model AA 6300 (Kyoto, Japan). The results were expressed in mg/100 g. The phosphorus content was analyzed using the AOAC 970.39 method, measuring the percentage of transmittance at a wavelength of 400 nm UV in a SHIMADZU model UV-1800 device (Kyoto, Japan). The results were expressed in mg/100 g [6].
2.4. Statistical Analysis
All measurements were performed in triplicate. Results are expressed as mean ± standard deviation. Analysis of variance (ANOVA) was performed, followed by Turkey’s test, with significance set at p ≤ 0.05. Data processing was performed using GraphPad Prism v.10.6.0.
3. Results
3.1. Macronutrients Composition
Analysis of the three varieties of creole beans revealed significant differences in nutritional composition parameters, the results of which are shown in Table 1. Moisture content ranged from 10 g/100 g to 11.5 g/100 g, indicating adequate stability for storage and processing. The protein percentage is between 25 g/100 g and 30 g/100 g, confirming that these legumes are an important source of good quality vegetable protein. The lipid fraction was low, between 1.5 g/100 g and 2 g/100 g, consistent with what is expected for legumes. Ash content, an indicator of total minerals, ranged from 3.5 g/100 g to 4.5 g/100 g. Total carbohydrates accounted for between 49 g/100 g and 70 g/100 g of the total composition, which positions these varieties as foods rich in energy value.
3.2. Mineral Composition (Macro and Microelements)
Differences were identified in the concentrations of macro- and micronutrients, the results of which are shown in Table 2 and Table 3, respectively. The calcium (Ca) content ranged from 74 mg/100 g to 81 mg/100 g, the phosphorus (P) content from 47 mg/100 g to 53 mg/100 g, magnesium (Mg) between 194 mg/100 g and 220 mg/100 g, and sodium (Na) between 20 mg/100 g and 53 mg/100 g. Among micronutrients, iron (Fe) showed values ranging from 7 mg/100 g to 9 mg/100 g, while zinc (Zn) showed values ranging from 2.5 mg/100 g to 3.0 mg/100 g. Copper (Cu) and manganese (Mn) had lower concentrations, but were still relevant for the diet, ranging from 0.5 mg/100 g to 0.8 mg/100 g and 1.8 mg/100 g to 2.3 mg/100 g, respectively.
4. Discussion
The nutrient composition of the Paraguayan creole beans studied coincides with reports in the literature for regional species. The protein content (24 g/100 g to 30 g/100 g) represents a high value compared to other regional legumes. The Criollo-Córdoba variety from Argentina has a protein content of 23.5 g/100 g, ICA-Betancí from Brazil 24.8 g/100 g, the Andean creole from Chile 22.0 g/100 g, and the Manteca bean from Uruguay 21.5 g/100 g [8,9,10]. The San Francisco variety (29.4 g/100 g) stands out for having the highest protein content compared to the speckled and Japanese cream varieties.
Regarding carbohydrate content, the values obtained show wide variability (49 g/100 g to 70 g/100 g). For Brazilian common beans, reported values range from 55 g/100 g to 65 g/100 g, while Chilean beans range from 60 g/100 g to 68 g/100 g [8,9,10]. The San Francisco variety (69.9 g/100 g) exceeds regional limits, while the speckled variety remains at the lower boundary.
The three Paraguayan varieties presented low values of total lipids (1.3 g/100 g to 1.9 g/100 g). This agrees with Delfini et al. [8,9], who reported lipid levels of 1 g/100 g to 2 g/100 g for Brazilian common beans. This profile reinforces the consideration of beans as an energy source with low lipid content.
The ash content (3.5 g/100 g to 4.5 g/100 g) coincides with that described for Brazilian cowpea (3 g/100 g to 4 g/100 g) [9]. This confirms that Paraguayan beans possess a mineral richness equivalent to that of regional varieties. The criollo-Córdoba bean presents a value of 2.07 g/100 g and the ICA-Betancí 2.10 g/100 g, both lower compared to the varieties studied [11].
The levels of calcium (75.0 mg/100 g to 80.9 mg/100 g) and magnesium (185.9 mg/100 g to 218.7 mg/100 g) stand out for their nutritional relevance. These values coincide with those mentioned by Carvalho et al. [9] for Brazilian cowpea (70 mg/100 g and 85 mg/100 g). Regarding magnesium, the local values found were between 186 mg/100 g and 219 mg/100 g, which agrees with the values reported for Brazilian cowpea (180 mg/100 g to 200 mg/100 g) [9]. The San Francisco variety stands out for having the highest calcium and magnesium contents: 52.2 mg/100 g and 219 mg/100 g, respectively.
The phosphorus content (47.2 mg/100 g to 52.2 mg/100 g) presents values similar to those reported by Carvalho et al. (42 mg/100 g to 49 mg/100 g) [9]. The San Francisco variety stands out for presenting a higher phosphorus content (52.2 mg/100 g), while the Japanese cream variety showed the lowest content (47.2 mg/100 g).
Iron showed high values (7.0 mg/100 g to 8.3 mg/100 g), higher than those reported for Brazilian common beans (5.0 mg/100 g to 7.0 mg/100 g) [8]. Zinc content (2.6 mg/100 g to 2.9 mg/100 g) is slightly lower than the averages reported for Brazilian cowpea (2.6 mg/100 g to 4.7 mg/100 g) and Chilean beans (2.3 mg/100 g to 5.3 mg/100 g) [8,9,10].
5. Conclusions
The diversity found among varieties (San Francisco, Japanese Cream, and Speckled) demonstrates the importance of local biodiversity as a resource for selecting cultivars with higher nutritional and functional quality. Paraguayan creole beans show a competitive, and in some cases superior, nutritional profile compared to regional varieties. The variety that achieved the best nutritional quality is San Francisco.
This work contributes to strengthening family farming and preserving biodiversity, in line with the food sustainability goals set out in the 2030 Agenda.
Author Contributions
Conceptualization, S.C., J.D.N. and P.P.; methodology, S.C., J.D.N. and P.P.; software, J.D.N.; validation, S.C., J.D.N. and P.P.; formal analysis, J.D.N.; investigation, J.D.N., C.C.T.-A., P.P. and S.C.; resources, S.C.; data curation, J.D.N.; writing—original draft preparation, J.D.N.; writing—review and editing, S.C. and P.P.; visualization, J.D.N.; supervision, S.C. and P.P.; project administration, S.C.; funding acquisition, S.C. All authors have read and agreed to the published version of the manuscript.
Funding
This research was funded by the Universidad Nacional de Asunción – Facultad de Ciencias Químicas. The APC was funded by the authors.
Institutional Review Board Statement
Not applicable.
Informed Consent Statement
Not applicable.
Data Availability Statement
All data generated or analyzed during this study are included in this published article.
Acknowledgments
The authors would like to thank the Faculty of Agricultural Sciences, Agricultural Production Area, for providing samples of creole beans. The authors also acknowledge the CYTED Network, for its support and organization of related activities.
Conflicts of Interest
The authors declare no conflict of interest.
References
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Figure 1.
Varieties of Vigna unguiculata (a) “Speckled” (b) “Japanese cream” and (c) “San Francisco”.
Figure 1.
Varieties of Vigna unguiculata (a) “Speckled” (b) “Japanese cream” and (c) “San Francisco”.
Table 1.
Results obtained—Macronutrients composition by variety (Vigna unguiculata).
| Variety | Moisture g/100 g | Protein g/100 g | Total fat g/100 g | Carbohydrates g/100 g | Ash g/100 g |
| Japanese Cream | 10.1 ± 0.2 c | 25.6 ± 0.4 b | 1.7 ± 0.1 a | 64.3 ± 1.1 a | 3.73 ± 0.18 a |
| San Francisco | 11.4 ± 0.06 a | 29.4 ± 0.8 a | 1.9 ± 0.2 a | 69.9 ± 2.1 a | 4.27 ± 0.34 a |
| Speckled | 11.1 ± 0.06 b | 28.7 ± 0.7 a | 1.5 ± 0.2 a | 49.0 ± 4.2 b | 4.48 ± 0.55 a |
Different letters (a–c) in the same column indicate statistical differences according to Tukey’s test (p < 0.05).
Table 2.
Results obtained—Mineral composition (macroelements) by variety (Vigna unguiculata).
| Variety | Sodium mg/100 g | Calcium mg/100 g | Phosphorus mg/100 g | Magnesium mg/100 g |
| Japanese Cream | 52.5 ± 12.2 a | 75.0 ± 5.1 a | 47.2 ± 0.5 a | 195 ± 14 a,b |
| San Francisco | 21.0 ± 1.6 b | 79.8 ± 0.4 a | 52.2 ± 3.5 a | 219 ± 2 a |
| Speckled | 44.4 ± 1.7 a | 80.9 ± 8.0 a | 50.1 ± 0.7 a | 186 ± 8 b |
Different letters (a–c) in the same column indicate statistical differences according to Tukey’s test (p < 0.05).
Table 3.
Results obtained—Mineral composition (microelements) by variety (Vigna unguiculata).
| Variety | Iron mg/100 g | Zinc mg/100 g | Copper mg/100 g | Manganese mg/100 g |
| Japanese Cream | 7.08 ± 0.16 b | 2.68 ± 0.21 a | 0.723 ± 0.124 a | 1.93 ± 0.02 a |
| San Francisco | 7.01 ± 0.25 a,b | 2.88 ± 0.07 a | 0.648 ± 0.011 a | 2.26 ± 0.02 a |
| Speckled | 8.32 ± 0.55 a | 2.62 ± 0.19 a | 0.696 ± 0.103 a | 2.05 ± 0.24 a |
Different letters (a–c) in the same column indicate statistical differences according to Tukey’s test (p < 0.05).
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MDPI and ACS Style
Di Natale, J.; Piris, P.; Tullo-Arguello, C.C.; Caballero, S. Paraguayan Creole Beans: Nutritional Profile—Preliminary Study. Biol. Life Sci. Forum 2025, 50, 6. https://doi.org/10.3390/blsf2025050006
AMA Style
Di Natale J, Piris P, Tullo-Arguello CC, Caballero S. Paraguayan Creole Beans: Nutritional Profile—Preliminary Study. Biology and Life Sciences Forum. 2025; 50(1):6. https://doi.org/10.3390/blsf2025050006
Chicago/Turabian StyleDi Natale, José, Patricia Piris, Cirilo Catalino Tullo-Arguello, and Silvia Caballero. 2025. "Paraguayan Creole Beans: Nutritional Profile—Preliminary Study" Biology and Life Sciences Forum 50, no. 1: 6. https://doi.org/10.3390/blsf2025050006
APA StyleDi Natale, J., Piris, P., Tullo-Arguello, C. C., & Caballero, S. (2025). Paraguayan Creole Beans: Nutritional Profile—Preliminary Study. Biology and Life Sciences Forum, 50(1), 6. https://doi.org/10.3390/blsf2025050006
