Are there chemicals in canned beans?

January 9, 2026 •

4 min read

While consumer pressure has pushed manufacturers to phase out Bisphenol A (BPA) from many food cans, with one analysis finding 96% of cans were BPA-free by 2019, the question persists for many: are there chemicals in canned beans? Beyond the natural compounds found in the beans themselves, the canning process introduces potential additives for preservation, flavor, and color.

Quick Summary

Canned beans contain naturally occurring compounds, along with potential additives like sodium and preservatives added during manufacturing. Concerns about Bisphenol A (BPA) have led to shifts in can lining materials. Consumers can minimize exposure to certain substances by rinsing canned beans or choosing alternatives.

Key Points

BPA Exposure: While most food cans are now BPA-free, alternatives used in linings may still contain chemicals of concern for some consumers.
High Sodium Content: Canned beans frequently contain high levels of added sodium for flavor; rinsing can reduce this by up to 40%.
Additive Use: Preservatives like Calcium Disodium EDTA are added to maintain color and flavor, and are regulated as safe by the FDA within set limits.
Natural Compounds: Raw beans contain natural toxins like lectins, which are eliminated by the thorough cooking involved in the canning process.
Heavy Metal Risk: The potential for heavy metal contamination, while rare, is a factor influenced by the canning source and soil conditions.
Consumer Control: Shoppers can reduce their exposure to additives and contaminants by rinsing beans, choosing 'low sodium' or 'BPA-free' options, or opting for dried beans.

What's in the Can: Understanding the Ingredients

When you open a can of beans, you are dealing with more than just the beans themselves. The contents can be broken down into two main categories: the natural compounds inherent to the beans and any chemical additives used during processing. Understanding these components is key to making informed dietary choices.

Natural Compounds in Beans

Beans are naturally rich in a variety of compounds, some of which are broken down during the cooking and canning process. For instance, raw or undercooked beans contain lectins, such as phytohaemagglutinin (PHA), which can cause stomach upset, vomiting, and diarrhea. However, the high-heat processing required for canning effectively destroys these toxins, making canned beans safe to eat directly from the container.

Beans also contain complex sugars called oligosaccharides. The human digestive system lacks the enzymes to break these down, so gut bacteria ferment them, leading to gas and bloating. Some of the liquid from canned beans can contain these sugars, so rinsing can help reduce their presence.

Common Additives in Canned Beans

Manufacturers use additives for various reasons, including preservation, flavor enhancement, and maintaining a consistent appearance. Here are some of the most common:

Sodium (Salt): This is the most prevalent additive. While salt is an essential nutrient, excessive intake can contribute to high blood pressure and kidney issues. Canned beans often contain significant amounts of sodium, but you can find 'low-sodium' or 'no salt added' varieties. Rinsing canned beans can also wash away a large portion of the added salt.
Calcium Disodium EDTA: This chelating agent is used to prevent food from discoloring or losing flavor by binding to metal ions. The FDA has approved it as safe for use within specified limits, as it is poorly absorbed by the digestive tract and quickly eliminated. It helps maintain the vibrant color of some beans, like kidney beans.
Citric Acid: This is sometimes added to certain low-acid canned foods, such as tomatoes, to boost acidity and reduce the risk of harmful bacteria growth. For low-acid items like beans, pressure canning is necessary, so citric acid is not a standard or safe way to shorten the required processing time.

Can Linings and Potential Contaminants

The metal cans used for packaging food are typically lined with a protective coating to prevent the metal from corroding and to stop the food from reacting with the can itself. This is a primary source of chemical concern for many consumers.

Bisphenol A (BPA): For decades, most can linings contained BPA, a synthetic estrogen linked to potential health issues. Due to consumer pressure, many brands have moved to BPA-free can linings. However, some studies still found BPA in some products even labeled as BPA-free, and some ethnic food markets showed higher rates of BPA usage in older tests.
Alternative Linings: In place of BPA, manufacturers have adopted various alternative coatings, such as acrylic resins, polyester resins, and polyvinyl chloride (PVC). While the use of BPA has decreased, some of these replacement chemicals also raise safety questions, and their composition is often not disclosed.
Heavy Metals: Although not a common issue, there is a low risk of contamination with heavy metals like cadmium, which can accumulate in soil and enter the food supply chain. Studies have occasionally detected trace amounts, but widespread concern is not generally warranted.

Comparison Table: Canned vs. Dried Beans


Feature	Canned Beans	Dried Beans
Convenience	Very convenient, quick to prepare and eat.	Requires soaking and longer cooking times.
Sodium Content	Often very high due to added salt, though 'low-sodium' options exist.	Naturally sodium-free, allowing for complete control over salt.
BPA/Can Lining	Possible exposure from can linings, even in 'BPA-free' cans.	No exposure to can lining chemicals.
Cost	Generally more expensive per serving.	Much more economical per serving.
Texture	Can be mushy or inconsistently cooked.	More control over firmness and texture during cooking.
Ingredients	May contain added preservatives like EDTA.	Contains only the bean and what you add.

How to Minimize Chemical Exposure

If you are concerned about the additives and potential contaminants in canned beans, there are several simple steps you can take to minimize your exposure.

Rinse Your Beans Thoroughly: Draining and rinsing canned beans under cold water can reduce sodium content by up to 40%. This process can also help wash away some other additives and potentially lingering traces of BPA.
Look for BPA-Free Labels: Many brands clearly market their products as using BPA-free can linings. While not a complete guarantee of chemical safety, it's a step in the right direction.
Choose Low or No Sodium Varieties: This is a straightforward way to control your sodium intake, a major concern with most canned products.
Consider Dried or Frozen Alternatives: Dried beans are free from can-lining chemicals and added sodium, offering complete control over ingredients. They require more preparation time but are often cheaper. Frozen beans are also an excellent alternative.
Cook Dried Beans in Bulk: Cooking a large batch of dried beans and freezing them in meal-sized portions offers the convenience of canned beans without the associated chemical concerns.

Conclusion

So, are there chemicals in canned beans? The answer is yes, but it’s a nuanced issue. Beans naturally contain certain compounds, and the canning process may introduce additives like sodium, EDTA, and compounds from can linings. The levels of these substances are generally regulated by food safety authorities and are often considered safe. Concerns over BPA have driven significant changes in manufacturing, and while some uncertainty remains regarding replacement chemicals, consumers are not powerless. By being mindful of labels, rinsing your beans, and considering dried or frozen alternatives, you can significantly reduce your exposure to unwanted substances while still enjoying the nutritional benefits of this pantry staple. For more information on food safety, you can reference the FDA's information on natural toxins in food.

Frequently Asked Questions

BPA, or Bisphenol A, is a chemical historically used in the epoxy linings of cans. While many manufacturers have shifted to BPA-free alternatives due to consumer pressure, some products may still use it. Studies have also raised questions about the safety of the replacement chemicals.

Rinsing canned beans under cold water is highly effective for reducing sodium content, potentially by as much as 40%. It can also help wash away some other additives, but it won't remove all chemical traces from can linings.

Salt is primarily added to canned beans for flavor, as the canning process already preserves the beans through high heat. The amount of salt added can vary significantly by brand, but 'low sodium' or 'no salt added' versions are widely available.

Not necessarily. While 'BPA-free' eliminates exposure to that specific chemical, manufacturers use a variety of other materials, like acrylic or polyester epoxies, that may also carry some safety concerns. The full list of chemicals used in linings is often proprietary.

Additives like Calcium Disodium EDTA are regulated by the FDA and are generally considered safe for consumption within approved limits. Studies show it is poorly absorbed by the body and is eliminated quickly.

There is a small risk of heavy metal contamination in canned foods, but it is not a widespread issue. Instances of contamination are rare and can be influenced by environmental factors. Food safety regulations aim to minimize this risk.

Dried beans offer more control over ingredients, with no added sodium or chemical exposure from can linings. Canned beans are more convenient but tend to be higher in sodium and come with the risk of can-lining chemicals. The healthiest choice depends on your priorities.