20 Sep Three toots for baked beans
There has been much debate in recent years about what our national food is. Some say the lamington, others say the meat pie and some say pavlova. Well, I say it’s baked beans. Not only are they healthy, they’re also downright delicious. Even Warney thought so, and presumably still does. The ex-spinner once controversially organised for 1,900 cans of baked beans (as along with tinned spaghetti) to be flown over to India during a Test Series because he didn’t like the Indian cuisine. Warney knew a good thing when he saw it.
Baked beans are jam-packed full of nutrients such as vitamins B1 and B6, folate, iron, magnesium, phosphorous, copper, potassium, zinc and selenium. Plus they are low in fat, high in low GI carbs and fibre, contain a decent whack of protein and little sugar. Studies show that eating baked beans can help to reduce cholesterol levels, due to their soluble fibre content. Baked beans are a winner from every angle. And we Aussies sure love to back a winner! The lamington, pavlova and meat pie certainly can’t boast such an impressive nutritional profile or reduce cholesterol levels.
Baked beans can be enjoyed hot, cold, straight from the tin, on grainy toast or with eggs. You can add them to your brekkie to beef up the protein content and provide lasting energy to power you through the morning. You can even have them as a snack to curb mid-afternoon hunger pangs. They’re so incredibly versatile. I always keep a tin handy in my pantry (like most Aussies) as well as in my work-bag.
They may be known as the ‘musical fruit’, but despite their well-known side-effects we greatly benefit by regularly including them as part of a healthy diet. I have no doubts that they should, once and for all, be crowned our number one national food. No doubt the Spin King would agree.