Search results
Results from the WOW.Com Content Network
Kidney beans, cooked by boiling, are 67% water, 23% carbohydrates, 9% protein, and contain negligible fat.In a 100-gram reference amount, cooked kidney beans provide 532 kJ (127 kcal) of food energy, and are a rich source (20% or more of the Daily Value, DV) of protein, folate (33% DV), iron (22% DV), and phosphorus (20% DV), with moderate amounts (10–19% DV) of thiamine, copper, magnesium ...
The navy bean, haricot bean, pearl haricot bean, [3] Boston bean, [4] white pea bean, [5] or pea bean [6] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated. [7] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. [3]
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.
Kaempferol in red and pinto bean seed (Phaseolus vulgaris L.) coats inhibits iron bioavailability using an in vitro digestion/human Caco-2 cell model. Journal of Agricultural and Food Chemistry .
Beans and legumes are a great source of plant protein, fiber and other nutrients. ... According to the USDA, one serving or a half-cup of cooked black beans provides: 114 calories. 8 grams of ...
The common bean, like all species of Phaseolus is a member of the legume family Fabaceae. In Species Plantarum in 1753, Carl Linnaeus classified the beans known by him into genus Phaseolus and genus Dolichos, naming 11 species of Phaseolus, [9] including 6 cultivated species and 5 "wild" species.
The flageolet bean is a variety of the common bean (Phaseolus vulgaris) originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked. The flageolet bean is grown in California. [3]
A lima bean (Phaseolus lunatus), also commonly known as butter bean, [2] ... Nutrition. Lima beans, cooked, no salt; Nutritional value per 100 g (3.5 oz)