The seeds of the garden bean, the white beans, ripen in pods that are about 15-20 cm long. While the white bean used to be a classic representative of many German dishes, today it hardly plays a role in our everyday diet. The garden bean is full of protein (20%) and fiber. This is especially appreciated by the inhabitants of South and Central America, because the oldest finds of the garden bean come from Peru (approx. 6000 BC). When raw, the garden bean is poisonous, but at a cooking temperature of around 70 degrees the poison breaks down and it becomes edible. And that is a good thing, because it contains not only important amino acids, but also minerals such as calcium, potassium, magnesium and iron and vitamins such as beta-carotene, vitamin C, vitamin B2, vitamin B6 and folic acid. The garden bean can also prevent the breakdown of carbohydrates, so that they are not absorbed by the small intestine and passed on to the large intestine undigested. The garden bean therefore acts as a Carbohydrate blockers .