Study carried out by Einstein Hospital Israelita states that rice and beans help with satiety and immunity
A study released by on Monday (May 4, 2026), challenged the classification of rice and beans as “government food”, a term that has gone viral on social media in recent weeks. According to specialists at the institution, the traditional combination of Brazilian food brings together important nutrients and can be part of a healthy diet.
According to the analysis, the duo provides carbohydrates, proteins, fiber, vitamins, minerals and antioxidant compounds that contribute to the functioning of the body. The survey also cites international research that associates the consumption of beans with weight control and highlights the antioxidant action of brown rice.
Nutritionist Gabriela Mieko Yoshimura stated that the nutritional value of the combination explains its permanence in Brazilian food culture over the years.
“The traditional combination of rice and beans did not become established in our culture by chance. In addition to being accessible, the foods are nutritionally rich, especially when consumed together”he declared.
ESSENTIAL AMINO ACIDS
According to experts, rice and beans have complementary amino acids. While rice contains a greater amount of methionine, beans are rich in lysine. Together, the foods form a protein considered to be of high biological value, important for muscle maintenance and tissue repair.
The study also highlights nutritional differences between types of rice. The whole grain version contains more fiber, vitamins and antioxidants, while parboiled rice preserves part of the nutrients due to hydrothermal processing. Varieties such as black and red rice were also cited for having antioxidant compounds.
Regarding beans, nutritionists point out that the food is among the main sources of vegetable protein and can help with cardiovascular health when it replaces part of the proteins of animal origin. Types such as carioca, black, white, red and fradinho have similar nutritional profiles.
The analysis also recommends leaving the beans to soak before cooking for approximately 12 hours. The practice helps to reduce substances that hinder the absorption of nutrients and reduces digestive discomfort.
According to Einstein, the combination also offers B vitamins, iron, magnesium and fiber that help with intestinal function, immunity and energy production for the body.
This text was originally published by Agência Einstein, on May 4, 2026. The content is free for republication, citing the source, and was adapted to the standard of Poder360.
