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Phaseolus polystachios. Phaseolus polystachios, also known as the thicket bean or wild kidney bean, is a perennial, herbaceous vine that is native to North America. [2] [1] It is unique among the Phaseolus in that its native range extends across the eastern temperate United States to southeast Canada, while most Phaseolus are tropical or subtropical. [2]
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] Studies by British scientists recommend soaking beans for at least five hours, discarding the water, and then boiling the beans in fresh water at 100 °C (212 °F) for at least ...
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 ...
Experiment and play in the kitchen to find new favorites, like putting kidney beans in chili or adding fatty, omega-3-rich fish like salmon to a salad. “Focus on what’s enjoyable and ...
Phaseolus (bean, wild bean) [2] is a genus of herbaceous to woody annual and perennial vines in the family Fabaceae containing about 70 plant species, all native to the Americas, primarily Mesoamerica. [3] [4] It is one of the most economically important legume genera.
Lablab purpureus, illustration from the Japanese agricultural encyclopedia Seikei Zusetsu (1804). Lablab purpureus is a species of bean in the family Fabaceae.It is native to sub-Saharan Africa and India and it is cultivated throughout the tropics for food.
Calypso beans are a kidney bean hybrid. They grow on a bush-type bean plant that grows up to 15 inches (38 cm) tall. There will be 4 to 5 beans per pod. 70 to 90 days from seed for harvest. The beans are small, 3/8 inch (1 cm) long, but plump. [3]
Lectins are one of many toxic constituents of many raw plants that are inactivated by proper processing and preparation (e.g., cooking with heat, fermentation). [30] For example, raw kidney beans naturally contain toxic levels of lectin (e.g. phytohaemagglutinin). Adverse effects may include nutritional deficiencies, and immune reactions.