Search results
Results from the WOW.Com Content Network
The kidney bean is a variety of the common bean (Phaseolus vulgaris) named for its resemblance to a human kidney. Kidney beans, boiled Nutritional value per 100 g (3.5 oz)
The beans are smooth, plump, kidney-shaped, up to 1.5 cm long, range widely in color and are often mottled in two or more colors. The beans maintain their germination capacity for up to 5 years. Like most species from Phaseolus, the genome of P. vulgaris has 11 chromosomal pairs (2n = 22). Its genome is one of the smallest in the legume family ...
It is found in the highest concentrations in uncooked red kidney beans and white kidney beans (also known as cannellini), [3] and it is also found in lower quantities in many other types of green beans and other common beans (Phaseolus vulgaris), as well as broad beans such as fava beans. [4]
Red Kidney Beans. PHOTO: JOSEPH DE LEO; FOOD STYLING: LAURA REGE. A signature ingredient in chili, red kidney beans are medium-sized with a light earthy flavor and a soft, smooth texture. They ...
The word 'bean', for the Old World vegetable, existed in Old English, [3] long before the New World genus Phaseolus was known in Europe. With the Columbian exchange of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna.
The generic name Phaseolus was introduced by Linnaeus in 1753, [7] from the Latin phaseolus, a diminutive of phasēlus, in turn borrowed from Greek φάσηλος / phasēlos of unknown origin. [ 8 ] [ 9 ] The Ancient Greeks probably referred to any bean in a pod as phasēlos , [ 10 ] which at the time, in Europe, were only of Asian origin.
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.
"People with advanced kidney disease or kidney stones may also need to be careful with eating large amounts of kale due to its oxalate and potassium content," cautions Newberry. "And many drugs ...