Search results
Results from the WOW.Com Content Network
As a toxin, it can cause poisoning in monogastric animals, such as humans, through the consumption of raw or improperly prepared legumes, e.g., beans.Measured in haemagglutinating units (hau), a raw red kidney bean may contain up to 70,000 hau, but this is reduced to between 200 and 400 hau when properly cooked. [5]
Ferromagnetism: A state of matter with spontaneous magnetization. Antiferromagnetism: A state of matter in which the neighboring spin are antiparallel with each other, and there is no net magnetization. Ferrimagnetism: A state in which local moments partially cancel. Altermagnetism: A state with zero net magnetization and spin-split electronic ...
Forms of matter that are not composed of molecules and are organized by different forces can also be considered different states of matter. Superfluids (like Fermionic condensate) and the quark–gluon plasma are examples. In a chemical equation, the state of matter of the chemicals may be shown as (s) for solid, (l) for liquid, and (g) for gas.
Legumes (/ ˈ l ɛ ɡ j uː m, l ə ˈ ɡ j uː m /) are plants in the family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil ...
Like many beans, raw lima beans are toxic (containing e.g. phytohaemagglutinin) if not boiled for at least 10 minutes. Canned beans can be eaten without having to be boiled first, as they are pre-cooked. [26] The lima bean can contain anti-nutrients like phytic acids, saponin, oxalate, tannin, and trypsin inhibitor. These inhibit the absorption ...
Beans are the edible seeds from a legume plant — which means all beans are legumes but not all legumes are beans, Julia Zumpano, registered dietitian with the Cleveland Clinic’s Center for ...
By understanding the various parts of vegetables and the nutrients they carry, people can eat well, according to Sherri Stastny, a registered dietitian and a professor in the department of health ...
The grasses and legumes which are grown in arable land and left for animals to graze-on. The straw of paddy and cholam and dry plants of pulse crops and groundnut form important forages. The foliage of a number of trees and shrubs which are edible to animals form another source of forage especially in dry areas and during the periods of scarcity.