— Richard Howard

Very often it's salt content, right? Uh, where many of beans have salt, but if you can find them that are unsalted, then they become more, more equivalent. Uh, beans from the can are often, you know, cooked to, um, a pretty common degree of doneness, which is pretty soft. Uh, it's, it's at a point where it'll hold its shape, but it tends to be pretty soft, you know? Whereas if you're cooking, you know, you're soaking dry beans and cooking your own, you know, you have some more control, uh, over that, uh, depending on what it is that you want to prepare. Um, you know, I also think about preservatives. Um, you know, many, uh, you know, canned foods or, you know, processed in this manner. Uh, foods have a preservative of some sort added, um, to the bottle, the canned, the bag. And, um, preservatives, I think are, um, you know, the elephant in the room, um, when it comes to health long-term health that, uh, people aren't talking about that much. Um, and, and, you know, arguably there's, you know, we could, we would benefit from some more research perhaps, uh, on the effects of preservatives on health long-term, but I'm not gonna wait for those results. Um, I, I believe that they, uh, do not enhance my health. And so I prefer to, um, take an avenue when possible, uh, where I'm taking in fewer of those preservatives, whatever they are. And, uh, so that would be a difference for me, um, at least to consider when I was looking at, uh, canned beans in this case.