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The U.S. Department of Agriculture considers beans and legumes part of both the “vegetable” food group and “protein foods” group, along with meat and fish.
The most abundant mineral in the raw lima bean is potassium, followed by calcium, phosphorus, magnesium, sodium, and iron. When lima beans germinate, there is increased bioavailability of calcium and phosphorus. [27] Additionally, it is a good source of vitamin B 6. [30]
Plus, how to distinguish a bean from a legume. Home & Garden. Lighter Side
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.
Legumes, mainly the common bean, are a staple food everywhere in the country, cultivated since 3000 BC, along with starch-rich foods, such as rice, manioc, pasta, and other wheat-based products, polenta and other corn-based products, potatoes and yams. Pinto beans are also a very important ingredient in Spanish cuisine and Mexican cuisine.
Black Beans Nutrition Facts. A half cup of cooked black beans contains about: 114 calories >1 gram of total fat. 0 grams of cholesterol. 7.6 grams of protein. 20.4 grams of carbohydrate. 7.5 grams ...
Dry beans (FAOSTAT code 0176, Phaseolus spp. including several species now in Vigna) Kidney bean, navy bean, pinto bean, black turtle bean, haricot bean (Phaseolus vulgaris) Lima bean, butter bean (Phaseolus lunatus) Adzuki bean, azuki bean (Vigna angularis) Mung bean, golden gram, green gram (Vigna radiata) Black gram, urad (Vigna mungo)
From citrus to figs to fish, find out which foods you should be adding to your diet to get more calcium.