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  2. Sprouting - Wikipedia

    en.wikipedia.org/wiki/Sprouting

    Sprouts growing in a verrine Mung bean sprouts in a bowl, grown without light to maintain its pale colour and reduce bitterness. Sprouts can be germinated at home or produced industrially. They are a prominent ingredient of a raw food diet and are common in Eastern Asian cuisine. Raw lentils contain lectins which can be reduced by sprouting or ...

  3. Mung bean sprout - Wikipedia

    en.wikipedia.org/wiki/Mung_bean_sprout

    Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of ...

  4. 6 Health Benefits of Pinto Beans—and 7 Recipes to Try - AOL

    www.aol.com/6-health-benefits-pinto-beans...

    Werner says pinto beans are native to North and Central America. "Pintos have a slightly nutty, creamy texture when cooked," Werner adds. Canned and dry pinto beans are available at the grocery store.

  5. Legume - Wikipedia

    en.wikipedia.org/wiki/Legume

    Black bean aphids are a serious pest to broad beans and other beans. Common hosts for this pest are fathen, thistle and dock. Common hosts for this pest are fathen, thistle and dock. Pea weevil and bean weevil damage leaf margins leaving characteristics semi-circular notches.

  6. The Only Way To Prevent Bagged Salads and Greens From Rotting

    www.aol.com/lifestyle/only-way-prevent-bagged...

    Buy only fresh greens. If you can easily see rotten and slimy pieces, choose another bag. If you repackage, use an airtight container and line it with a paper towel to collect excess moisture.

  7. Pinto bean - Wikipedia

    en.wikipedia.org/wiki/Pinto_bean

    The pinto bean (/ ˈ p ɪ n t oʊ /) is a variety of common bean (Phaseolus vulgaris). In Spanish they are called frijoles pintos . It is the most popular bean by crop production in Northern Mexico and the Southwestern United States , [ 3 ] [ 4 ] and is most often eaten whole (sometimes in broth), or mashed and then refried .

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