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Vitacost Cranberry Beans - Non-GMO and Gluten Free -- 16 oz (453 g)

Vitacost Cranberry Beans - Non-GMO and Gluten Free
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Vitacost Cranberry Beans - Non-GMO and Gluten Free -- 16 oz (453 g)

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Vitacost Cranberry Beans - Non-GMO and Gluten Free Description

Named for their distinctive coloring, cranberry beans – often called borlotti beans – have a slightly sweet and nutty flavor and are commonly used in Italian cooking.

  • Non-GMO Project Verified
  • No additives or preservatives
  • Gluten free & vegan
  • Use in salads, stews, soups and spreads
  • Sweet, nutty flavor & satisfyingly creamy texture
  • 8 grams of protein + 9 grams of dietary fiber per ¼ cup
  • Low in fat + no cholesterol 

Adorned with cranberry colored markings, these beans are not related to the fruit that’s commonly found atop a steaming bowl of oatmeal.


Cranberry beans – better known as borlotti beans to those familiar with Italian cuisine – are mildly sweet, with a touch of nutty flavor (think chestnuts). With a creamy consistency akin to pinto beans, they’re a popular ingredient in salads, stews, soups and hummus-like spreads.


Cranberry beans are also packed with nutrition – just one ¼-cup serving provides 13 grams of filling fiber and 8 grams of satisfying protein; it’s no surprise that these uniquely flavorful legumes are beloved by vegetarians, dieters and foodies alike.


About Vitacost

Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).


Carefully sort beans, removing any debris or shriveled beans, and rinse thoroughly. cover with cold water and soak overnight (6-12 hours); drain and rinse before cooking. For a quicker method, cover beans with 2 inches of water and boil 2 minutes, remove from heat, cover and let stand for 1 hour; drain and rinse before cooking.


To prepare, add beans to a large pot, cover with water, bring water to a boil and reduce to a simmer, cooking  until tender (approximately 2 hours). Drain beans and prepare as desired. If reserving for later use, salt to taste and refrigerate.


Keep dry and at room temperature (59°-75°F [15°-24°C]).

Free Of
Gluten, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/4 Cup Dry (35 g)
Servings per Container: About 13
Amount Per Serving% Daily Value
Total Fat0 g0%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate21 g8%
   Dietary Fiber9 g31%
   Total Sugars0
     Includes 0g Added Sugars0%
Protein8 g
Vitamin D0 mcg0%
Calcium40 mg4%
Iron1.8 mg10%
Potassium470 mg10%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Cranberry beans.


The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Which Beans are Best for Your Diet?

As any fan of fairy tales knows, Jack had pretty good fortune when it came to “magic” beans. But if you’re seeking a “magic” bean for your diet, don’t expect a “Jack and the Beanstalk” experience. Experts say there’s no one bean that magically fulfills your nutritional needs.

Nutrition in Beans - Which Types are Best?

“I would shy away from saying one bean is better than the rest, because it is important for us to have a varied diet so we can experience the multitude of benefits that beans provide,” says nutritional therapist and health coach Darshi Shah, author of “R.I.G.H.T. Diet for Autoimmunity.”

Nonetheless, Shah and other experts serve up a menu of beans — and by beans, we mean legumes, not jellybeans — that are smart nutritional choices.

Chiropractic doctor Scott Michael Schreiber, a certified nutrition specialist, singles out adzuki beans for their high levels of protein (nearly 18 grams), potassium (1,224 grams) and fiber (17 grams) per serving.

On his website, natural medicine specialist Dr. Andrew Weil describes adzukis as small red beans that originated in China and are staples of macrobiotic diets. Quite often, the beans are boiled with sugar and mashed into a sweet paste used as a filling in many popular Asian deserts, according to Weil’s website.

Other high-nutrition beans touted by Schreiber are:

  • Cranberry (almost 17 grams of protein and 18 grams of fiber per serving).
  • Pinto beans, navy beans, black beans and chickpeas, all with about 15 grams of protein per serving. In addition, black beans boast 15 grams of fiber per serving.

Shah, who’s a vegetarian, adds red lentils to the great-bean list. Unlike GMO-prevalent soybeans and peanuts, red lentils are a safe and tasty option among high-protein beans, she says. Every 100-gram serving of red lentils contains 26 grams of protein, Shah says, as well as loads of dietary fiber, B vitamins and minerals.

“If sprouted, red lentils may contain all essential amino acids. Otherwise, they need to be eaten with a grain so the body can create all the necessary amino acids,” Shah says.

While Rene Ficek, lead dietitian nutritionist at meal delivery service Seattle Sutton’s Healthy Eating, emphasizes that all beans are high in soluble fiber, low in fat, absent of cholesterol, crammed with complex carbohydrates and chock-full of protein, she cautions that not all beans are created equal.

Although all beans are naturally low in sodium, Ficek says, some canned beans pack 140 to 500 milligrams of sodium per half-cup serving. If you’re consuming canned beans, she recommends rinsing them thoroughly with cold water to wash away much of the salt; some salt will remain, however, as it’s already been cooked into the beans. To avoid the sodium situation entirely, Ficek suggests soaking and cooking dried beans.

“If you’re new to cooking dried beans,” she says, “introduce them into your diet in small amounts until you build a higher tolerance.”

Not everyone is on the bean bandwagon like Ficek is, though.

Holistic nutritionist and naturopathic doctor Christina Major argues that just half an ounce of chicken and an apple offer more nutritional value, including protein, than a pound of any beans. She also points out that beans contain high amounts of oxalic and phytic acids, which can inhibit the absorption of nutrients. Among Paleo devotees, these acids are derided as “anti-nutrients.”

Actually, there are no beans that are truly healthy,” Major says. “They provide unhealthy levels of starches and sugars, and the proteins are not balanced for humans.”

Registered dietitian Christen Cupples Cooper doesn’t buy into that bean-bashing stance. In terms of the role of beans in nutrition, “you can’t go wrong,” she says.

“Every type of bean, from black to Great Northern, is nutritionally nuclear — in a good way,” Cooper says.

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