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Mucuna bracteata has green leaf foliage with leguminous nodules producing fixed nitrogen leading to amino acids. The seed of the legume of the Mucuna bracteata weighs about 90–190 mg each and is black in colour. [1] This seed, as it is a legume, provides health benefits on its own, individually, for direct consumption.
Mucuna is a genus of around 114 accepted species of climbing lianas (vines) and shrubs of the family Fabaceae: tribe Phaseoleae, typically found in tropical and subtropical forests in the Americas, sub-Saharan Africa, southern, southeastern, and eastern Asia, New Guinea, Australia, and the Pacific Islands.
Mucuna pruriens is a tropical legume native to Africa and tropical Asia and widely naturalized and cultivated. [2] Its English common names include monkey tamarind , velvet bean , Bengal velvet bean , Florida velvet bean , Mauritius velvet bean , Yokohama velvet bean , cowage , cowitch , lacuna bean , and Lyon bean . [ 2 ]
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The word mucuna is the vernacular name for Mucuna urens in an indigenous language of Brazil, and in 1763 this word was chosen by the French botanist Michel Adanson in his Familles naturelles des plantes to be the generic epithet for this genus of legumes, [3] [4] although M. urens was itself known as Dolichos urens until being transferred to Mucuna many years later.
Mucuna gigantea, commonly known as burny bean, burney bean, velvet bean or sea bean is a species of liana from the legume family Fabaceae. Its natural range roughly follows the perimeter of the Indian Ocean and includes Africa, India, Malesia, New Guinea and northern Australia. Many parts of the plant - in particular the new growth, flowers and ...
Restaurant Nora has held lunches, dinners, and events for dignitaries, congressional members and White House administrations, and was a favorite of Hillary Clinton. [11] In 1993, President Bill Clinton held his first inaugural party at the restaurant. [ 12 ]
So, the higher the inflation rate, the lower the menu cost. The two may be a clear positive correlation. But the actual situation may not be the case. Mikhail Golosov et al. found in a 2007 study that the real cause of menu cost changes (i.e. menu price adjustments) comes from idiosyncratic shocks – kind of unexpected shocks.