Biofortification is a conventional breeding technique that generates more nutritious cultivars. In Brazil, the scientific projects with biofortified foods, coordinated by Embrapa, called the BioFORT Network, which, in addition to the federal incentive, receives financial support from international programs such as HarvestPlus. The differential is in the greater bioavailability of nutrients such as iron, zinc and provitamin A, but can be minimized by the presence of antinutritional factors, for example phytates and oxalates which must be removed or eliminated for its effective use.The aim of the present study is to evaluate the level of mineral iron and solubility, phytate, oxalate by HPLC and bioavailability of iron in biofortified bean grains with different processing in: raw beans (RB), cooked and dried soaked beans (CDSB), cooked and freeze-dried soaked beans (CFDSB), cooked and dried bean (CDB) and cooked and freeze dried beans (CFDB). Iron content ranged from 3.56 to 5.80 mg. 100 g-1, calcium from 20.26 to 89.32 mg. 100 g-1 and zinc from 1.56 to 2.38 mg. 100 g-1. While the iron solubility ranged from 9.85 to 17.91% . Regarding the antinutritional factors, the oxalate content ranged from 3.74 to 10.54 mg. 100 g-1 and the phytate contents were from 1530,30 to 2031,00 mg. 100 g-1. Regarding bioavailability retention was 8.89 to 17.85% and uptake was 5.32 to 23.58 μg. Iron and zinc contents did not present statistical difference, as for calcium content RB, CDSB, CDB presented higher levels, high solubility of zinc and good solubility of iron and calcium, RB and CDSB presented higher levels of oxalate. Regarding the bioavailability of iron, only the CDB treatment presented the lowest content. The beans presented high nutritional quality and their consumption should be encouraged.