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Red and white beans are both from the same plant species (Phaseolus vulgaris) but differ mainly in their color. Red beans have a reddish seed coat because of antioxidants called anthocyanins, while white beans are lighter due to the absence of these pigments.

Nutritionally, both types are packed with plant-based protein, fiber, and important vitamins and minerals like folate, iron, and potassium. They’re low in fat and great for supporting digestive health, managing blood sugar, and promoting heart health. Red beans tend to have a stronger flavor, while white beans are milder and more versatile in cooking.

For farmers, both varieties are excellent crops to grow. They’re tough and can help improve soil health through nitrogen fixation, making them ideal for crop rotation. Whether you choose red or white beans depends on the market and the type of dishes people prefer, but both offer great health benefits.