Bean

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Bean pods on a plant French beans J1.JPG
Bean pods on a plant
Bean plant Bean-lubia.jpg
Bean plant

A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. [1] They can be cooked in many different ways, [2] including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

Contents

Terminology

The word "bean" and its Germanic cognates (e.g. German Bohne ) have existed in common use in West Germanic languages since before the 12th century, [3] referring to broad beans, chickpeas, and other pod-borne seeds. This was 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 term has long been applied generally to many other seeds of similar form, [3] [4] such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans. Thus the term "bean" in general usage can refer to a host of different species. [5]

Seeds called "beans" are often included among the crops called "pulses" (legumes), [3] although the words are not always interchangeable (usage varies by plant variety and by region). Both terms, beans and pulses, are usually reserved for grain crops and thus exclude those legumes that have tiny seeds and are used exclusively for non-grain purposes (forage, hay, and silage), such as clover and alfalfa. The United Nations Food and Agriculture Organization defines "BEANS, DRY" (item code 176) [5] as applicable only to species of Phaseolus. This is one of various examples of how narrower word senses enforced in trade regulations or botany often coexist in natural language with broader senses in culinary use and general use; other common examples are the narrow sense of the word nut and the broader sense of the word nut, and the fact that tomatoes are fruit, botanically speaking, but are often treated as vegetables in culinary and general usage. Relatedly, another detail of usage is that several species of plants that are sometimes called beans, including Vigna angularis (azuki bean), mungo (black gram), radiata (green gram), and aconitifolia (moth bean), were once classified as Phaseolus but later reclassified—but the taxonomic revision does not entirely stop the use of well-established senses in general usage.

Cultivation

Vicia faba ready for harvest Field beans near Pendomer - geograph.org.uk - 1463701.jpg
Vicia faba ready for harvest

Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow. Legumes are capable of nitrogen fixation and hence need less fertiliser than most plants. Maturity is typically 55–60 days from planting to harvest. [6] As the bean pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour.[ clarification needed ] Many beans are vines, as such the plants need external support, which may take the form of special "bean cages" or poles. Native Americans customarily grew them along with corn and squash (the so-called Three Sisters), [7] with the tall cornstalks acting as support for the beans.

In more recent times, the so-called "bush bean" has been developed which does not require support and has all its pods develop simultaneously (as opposed to pole beans which develop gradually). [8] This makes the bush bean more practical for commercial production.

History

Acacia farnesiana Beans in a pod A.farnesiana-pods-2.JPG
Acacia farnesiana Beans in a pod
Baked beans on toast (with egg) BakedBeansAndEggOnToast.jpg
Baked beans on toast (with egg)
The Beaneater (1580-1590) by Annibale Carracci Carracci - Der Bohnenesser.jpeg
The Beaneater (1580–1590) by Annibale Carracci

Beans were an important source of protein throughout Old and New World history, and still are today.

Beans are one of the longest-cultivated plants in history. Broad beans, also called fava beans, are in their wild state the size of a small fingernail, and were first gathered in Afghanistan and the Himalayan foothills. [9] An early cultivated form were grown in Thailand from the early seventh millennium BCE, predating ceramics. [10] Beans were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean region, Iberia, and transalpine Europe. [11] In the Iliad (8th century BCE), there is a passing mention of beans and chickpeas cast on the threshing floor. [12]

The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE. [13] However, genetic analyses of the common bean Phaseolus show that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops. [14]

Most of the kinds of beans commonly eaten today are part of the genus Phaseolus, which originated in the Americas. The first European to encounter them was Christopher Columbus, while exploring what may have been the Bahamas, and saw them growing in fields. Five kinds of Phaseolus beans were domesticated [15] by pre-Columbian peoples: common beans ( P. vulgaris ) grown from Chile to the northern part of what is now the United States; and lima and sieva beans ( P. lunatus ); as well as the less widely distributed teparies ( P. acutifolius ), scarlet runner beans ( P. coccineus ), and polyanthus beans. [16]

One well-documented use of beans by pre-Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation: Many tribes would grow beans together with maize (corn), and squash. The corn would not be planted in rows as is done by European agriculture, but in a checkerboard/hex fashion across a field, in separate patches of one to six stalks each. Beans would be planted around the base of the developing stalks, and would vine their way up as the stalks grew. All American beans at that time were vine plants; "bush beans" were cultivated more recently. The cornstalks would work as a trellis for the bean plants, and the beans would provide much-needed nitrogen for the corn. Squash would be planted in the spaces between the patches of corn in the field. They would be provided slight shelter from the sun by the corn, would shade the soil and reduce evaporation, and would deter many animals from attacking the corn and beans because their coarse, hairy vines and broad, stiff leaves are difficult or uncomfortable for animals such as deer and raccoons to walk through, crows to land on, and are a deterrent to other animals as well.

Beans were cultivated across Chile in Pre-Hispanic times, likely as far south as Chiloé Archipelago. [17]

Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot).

Common genera and species

Market Beans in a supermarket.jpg
Market

Most of the foods we call "beans", "legumes", "lentils" and "pulses" belong to the same family, Fabaceae ("leguminous" plants), but are from different genera and species, native to different homelands and distributed worldwide depending on their adaptability. [18] Many varieties are eaten both fresh (the whole pod, and the immature beans may or may not be inside) or shelled (immature seeds, mature and fresh seeds, or mature and dried seeds). Numerous legumes look similar, and have become naturalized in locations across the world, which often lead to similar names for different species.

GenusSpecies and Common VarietiesProbable HomelandDistribution, Cultivation and ClimateNotes
Phaseolus P. vulgaris : Kidney Bean, Pinto Bean, Navy Bean (Cannellini, Haricot Beans/French Beans/Pole Beans/Bush Beans), Black Beans, Borlotti Beans

P. lunatus : Lima Beans

P. coccineus : Runner Beans, Flat Beans

P. acutifolius : Tepary Bean

The Americas Tropical, Subtropical, Warm Temperate Certain varieties contain high levels of toxic phytohemagglutinin. Requires soaking and then cooking at or above 100C for a minimum of 30 minutes, and ideally much longer. [19] [20] [21]
Pisum P. sativum: Green Peas/Garden Peas, White Peas, Yellow Peas, Field Peas, Snow Peas, Snap Peas Mediterranean Subtropical, Temperate, Occasionally Cool Tropical
Vigna V. radiata : Mung Bean

V. mungo : Urad

V. unguiculata (Cowpeas) : Yardlong bean, Black-eyed Peas

V. aconitifolia : Moth bean

V. angularis : Adzuki beans

Mostly South Asia Equatorial, Pantropical, Warm Subtropical, Hot Temperate
Cajanus C. cajan : Pigeon Pea Indian Subcontinent Pantropical, Equatorial
Lens L. culinaris (Lentils): Red Lentil, Green Lentil, Puy Lentil Near East/Levant Temperate, Subtropical, Cool Tropical
Cicer C. arietinum : Chickpeas (Garbanzo Beans) Turkey/Levant/Near EastTemperate, Subtropical, Cool Tropical
Vicia V. faba : Fava Beans (Broad Beans)

V. ervilia : Bitter vetch

V. sativa: Common vetch

Near EastSubtropical, TemperateCauses Favism in those susceptible. [22] [23]
Arachis A. hypogaea: Peanut (Groundnut) South America Warm Subtropical, Cool Tropical
Glycine G. max : Soybean East Asia Hot Temperate, Subtropical, Cool Tropical
Macrotyloma M. uniflorum : HorsegramSouth AsiaTropical, Subtropical
Mucuna M. pruriens: Velvet BeanTropical Asia and Africa Tropical, Warm SubtropicalContains L-DOPA, [24] and smaller amounts of other psychoactive compounds. Can also cause itching and rashes on contact.
Lupinus L. albus : White Lupin

L. mutabilis : Tarwi/Andean Lupin

The Mediterranean, Balkans, Levant (albinus), The Andes (mutabilis)Subtropical, TemperateRequires prolonged soaking in the correct way to reduce toxic compounds. [25]
Ceratonia C. siliqua : Carob beanMediterranean, Middle East Subtropical, Arid Subtropical, Hot Temperate
Canavalia C. gladiata: Sword Bean

C. ensiformis : Jack Beans

South Asia or Africa (C. gladiata), Brazil and South America (C. Ensiformis)Tropical
Cyamopsis C. tetragonoloba : Guar BeanAfrica or South AsiaTropical, Semi-AridSource of Guar gum
Lablab L. purpureus : Hyacinth Bean/Lablab BeanSouth Asia, Indian Subcontinent or AfricaTropical
Psophocarpus P. tetranoglobulus: Winged Bean New Guinea Tropical, Equatorial
Clitoria C. ternatea : Butterfly PeaEquatorial and Tropical AsiaTropical, SubtropicalFlowers used as a natural food colouring
Lathyrus L. sativus : Grass Pea

L. tuberosus: Tuberous Pea

Balkans, India or AsiaSubtropicalCan cause Lathyrism if used as staple. [26] [27]
Trifolium T. repens : White Clover

T. pratense : Red Clover

Europe and Central Asia Subtropical, Temperate
Medicago M. sativa : AlfalfaCentral AsiaSubtropical, Temperate
Melilotus M. officinalis : Sweet CloverEurope and Central AsiaSubtropical, TemperateContains Coumarins, an important class of perfume ingredients. Coumarin is also a blood thinner.
Tamarindus T. indica: TamarindAfricaTropical, Subtropical

Bean seed storage

As of 2023, the Norwegian Svalbard Global Seed Vault holds more than 40,000 accessions of Phaseolus bean species. [28]

Properties

Nutrition

Green beans, raw
Nutritional value per 100 g (3.5 oz)
Energy 31 kcal (130 kJ)
6.97 g
Sugars 3.26 g
Dietary fiber 2.7 g
Fat
0.22 g
1.83 g
Vitamins Quantity
%DV
Thiamine (B1)
7%
0.082 mg
Riboflavin (B2)
9%
0.104 mg
Niacin (B3)
5%
0.734 mg
Vitamin B6
11%
0.141 mg
Folate (B9)
8%
33 μg
Vitamin C
15%
12.2 mg
Minerals Quantity
%DV
Calcium
4%
37 mg
Iron
8%
1.03 mg
Magnesium
7%
25 mg
Phosphorus
5%
38 mg
Potassium
4%
211 mg
Sodium
0%
6 mg
Zinc
3%
0.24 mg
Other constituentsQuantity
Water90.3 g

Percentages are roughly approximated using US recommendations for adults.

Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat (table). In a 100 grams (3.5 oz) reference serving, raw green beans supply 31 calories of food energy, and are a moderate source (10-19% of the Daily Value, DV) of vitamin C (15% DV) and vitamin B6 (11% DV), with no other micronutrients in significant content (table).

Antinutrients

Many types of bean like kidney bean contain significant amounts of antinutrients that inhibit some enzyme processes in the body. Phytic acid and phytates, present in grains, nuts, seeds and beans, interfere with bone growth and interrupt vitamin D metabolism. Pioneering work on the effect of phytic acid was done by Edward Mellanby from 1939. [29] [30]

Health concerns

Toxins

Some kinds of raw beans contain a harmful, tasteless toxin: the lectin phytohaemagglutinin, which must be removed by cooking. Red kidney beans are particularly toxic, but other types also pose risks of food poisoning. Many types of beans contain lectins, and kidney beans have the highest concentrations – especially red kidney beans. As few as 4 or 5 raw beans can cause severe stomachache, vomiting and diarrhoea. [31] A recommended method is to boil the beans for at least ten minutes; under-cooked beans may be more toxic than raw beans. [32]

Cooking beans, without bringing them to a boil, in a slow cooker at a temperature well below boiling may not destroy toxins. [32] A case of poisoning by butter beans used to make falafel was reported; the beans were used instead of traditional broad beans or chickpeas, soaked and ground without boiling, made into patties, and shallow fried. [33]

Bean poisoning is not well known in the medical community, and many cases may be misdiagnosed or never reported; figures appear not to be available. In the case of the UK National Poisons Information Service, available only to health professionals, the dangers of beans other than red beans were not flagged as of 2008. [33]

Fermentation is used in some parts of Africa to improve the nutritional value of beans by removing toxins. Inexpensive fermentation improves the nutritional impact of flour from dry beans and improves digestibility, according to research co-authored by Emire Shimelis, from the Food Engineering Program at Addis Ababa University. [34] Beans are a major source of dietary protein in Kenya, Malawi, Tanzania, Uganda and Zambia. [35]

Bacterial infection from bean sprouts

It is common to make beansprouts by letting some types of bean, often mung beans, germinate in moist and warm conditions; beansprouts may be used as ingredients in cooked dishes, or eaten raw or lightly cooked. There have been many outbreaks of disease from bacterial contamination, often by salmonella , listeria , and Escherichia coli , of beansprouts not thoroughly cooked, [36] some causing significant mortality. [37]

Flatulence

Many edible beans, including broad beans, navy beans, kidney beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti-oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces gases, such as methane as a byproduct, which are then released as flatulence. [38] [39] [40] [41]

Production

Lablab in West Bengal Lablab bean and bean flowers.JPG
Lablab in West Bengal

The production data for legumes are published by FAO in three categories:

  1. Pulses dry: all mature and dry seeds of leguminous plants except soybeans and groundnuts.
  2. Oil crops: soybeans and groundnuts.
  3. Fresh vegetable: immature green fresh fruits of leguminous plants.

The following is a summary of FAO data. [42]

Production of legumes (million metric tons)
Crops
[FAO code] [43]
19611981200120152016Ratio
2016 /1961
Remarks
Total pulses (dry) [1726]40.7841.6356.2377.5781.802.01Per capita production had decreased.
(Population increase was 2.4×)
Oil crops (dry)
Soybeans [236]26.8888.53177.02323.20334.8912.46Drastic increase driven by the demand for animal feeds and oil.
Groundnuts, with shell [242]14.1320.5835.8245.0843.983.11
Fresh vegetables (80–90% water)
Beans, green [414]2.634.0910.9223.1223.608.96
Peas, green [417]3.795.6612.4119.4419.885.25

Main crops of "Pulses, Total (dry)" are "Beans, dry [176]" 26.83 million tons, "Peas, dry [187]" 14.36 million tons, "Chick peas [191]" 12.09 million tons, "Cow peas [195]" 6.99 million tons, "Lentils [201]" 6.32 million tons, "Pigeon peas [197]" 4.49 million tons, "Broad beans, horse beans [181]" 4.46 million tons. In general, the consumption of pulses per capita has been decreasing since 1961. Exceptions are lentils and cowpeas.

Jamalpur Bean Flower in Bangladesh.jpg
Jamalpur
Top producers, pulses, total [1726] [44]
(million metric tons)
Country2016ShareRemarks
Total81.80100%
1India17.5621.47%
2Canada8.2010.03%
3Myanmar6.578.03%
4China4.235.17%
5Nigeria3.093.78%
6Russia2.943.60%
7Ethiopia2.733.34%
8Brazil2.623.21%
9Australia2.523.09%
10USA2.442.98%
11Niger2.062.51%
12Tanzania2.002.45%
Others24.8230.34%

The world leader in production of dry beans ( Phaseolus spp), [45] is India, followed by Myanmar (Burma) and Brazil. In Africa, the most important producer is Tanzania. [46]

Top ten dry beans (Phaseolus spp) producers, 2020
CountryProduction
(tonnes)
Footnote
Flag of India.svg  India 5,460,000F
Flag of Myanmar.svg  Myanmar 3,053,012
Flag of Brazil.svg  Brazil 3,035,290A
Flag of the United States.svg  United States 1,495,180*
Flag of the People's Republic of China.svg  China 1,281,586
Flag of Tanzania.svg  Tanzania 1,267,648F
Flag of Mexico.svg  Mexico 1,056,071
Flag of Kenya.svg  Kenya 774,366F
Flag of Argentina.svg  Argentina 633,823*
Flag of Uganda.svg  Uganda 603,980
 World27,545,942A

No symbol = official figure, P = official figure, F = FAO estimate, * = unofficial/semi-official/mirror data, C = calculated figure A = aggregate (may include official, semi-official or estimates)

Source: UN Food and Agriculture Organization (FAO) [47]

See also

Related Research Articles

<span class="mw-page-title-main">Chickpea</span> Species of flowering plant with edible seeds in the family Fabaceae

The chickpea or chick pea is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, chhana, chana, or channa, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, the oldest archaeological evidence of which was found in Syria.

<span class="mw-page-title-main">Soybean</span> Legume grown for its edible bean

The soybean, soy bean, or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

<span class="mw-page-title-main">Pinto bean</span> Variety of the common bean (Phaseolus vulgaris)

The pinto bean is a variety of common bean. In Spanish they are called frijoles pintos. It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, and is most often eaten whole, or mashed and then refried. Either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine, also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine.

<i>Vicia faba</i> Species of plant in the pea and bean family Fabaceae

Vicia faba, commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, Vicia faba var. equinaPers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines.

<span class="mw-page-title-main">Sprouting</span> Practice of germinating seeds to be eaten raw or cooked

Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth.

<span class="mw-page-title-main">Legume</span> Plant in the family Fabaceae

A legume is a plant in the family Fabaceae, or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, grass peas, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces on two sides.

<i>Phaseolus acutifolius</i> Species of plant

Phaseolus acutifolius, also known as the tepary bean, is a legume native to the southwestern United States and Mexico and has been grown there by the native peoples since pre-Columbian times. It is more drought-resistant than the common bean and is grown in desert and semi-desert conditions from Arizona through Mexico to Costa Rica. The water requirements are low. The crop will grow in areas where annual rainfall is less than 400 mm (16 in).

<span class="mw-page-title-main">Mung bean</span> Species of plant

The mung bean, alternatively known as green gram, maash ٫ mūng, monggo, đậu xanh, pesalu, kacang hijau or munggo (Philippines), is a plant species in the legume family. The mung bean is mainly cultivated in East, Southeast and South Asia. It is used as an ingredient in both savoury and sweet dishes.

<span class="mw-page-title-main">Cowpea</span> Species of plant

The cowpea is an annual herbaceous legume from the genus Vigna. Its tolerance for sandy soil and low rainfall have made it an important crop in the semiarid regions across Africa and Asia. It requires very few inputs, as the plant's root nodules are able to fix atmospheric nitrogen, making it a valuable crop for resource-poor farmers and well-suited to intercropping with other crops. The whole plant is used as forage for animals, with its use as cattle feed likely responsible for its name.

<i>Phaseolus vulgaris</i> Species of plant

Phaseolus vulgaris, the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family Fabaceae. Like most members of this family, common beans acquire the nitrogen they require through an association with rhizobia, which are nitrogen-fixing bacteria.

<i>Vigna subterranea</i> Species of plant

Vigna subterranea is a member of the family Fabaceae. Its name is derived from the Bambara tribe. The plant originated in West Africa. As a food and source of income, the Bambara groundnut is considered to be the third most important leguminous crop in those African countries where it is grown, after peanut and cowpea. The crop is mainly cultivated, sold and processed by women, and is, thus, particularly valuable for female subsistence farmers.

<i>Macrotyloma uniflorum</i> Species of legume

Macrotyloma uniflorum is a legume native to tropical southern Asia, known for its distinct taste and texture, widely used legume in many cuisines. It is also known for human consumption for its rich nutrients and reputed medicinal properties. It is commonly grown for horse feed, hence the name “horse gram”. Horse gram grown in parts of India, as well as Nepal, Malaysia, Sri Lanka, and is introduced to the West Indies. It is consumed whole, sprouted, or ground. It is consumed in many parts of India and is also known as a superfood. Horse gram is also allowed to be eaten on some Hindu fasting days. Medical uses of these legumes have been discussed and is described in the Ayurveda.

<i>Vigna umbellata</i> Species of flowering plant

Vigna umbellata, previously Phaseolus calcaratus, is a warm-season annual vine legume with yellow flowers and small edible beans. It is commonly called ricebean or rice bean. To date, it is little known, little researched and little exploited. It is regarded as a minor food and fodder crop and is often grown as intercrop or mixed crop with maize, sorghum or cowpea, as well as a sole crop in the uplands, on a very limited area. Like the other Asiatic Vigna species, ricebean is a fairly short-lived warm-season annual. Grown mainly as a dried pulse, it is also important as a fodder, a green manure and a vegetable. Ricebean is most widely grown as an intercrop, particularly of maize, throughout Indo-China and extending into southern China, India, Nepal and Bangladesh. In the past it was widely grown as lowland crop on residual soil water after the harvest of long-season rice, but it has been displaced to a great extent where shorter duration rice varieties are grown. Ricebean grows well on a range of soils. It establishes rapidly and has the potential to produce large amounts of nutritious animal fodder and high quality grain.

<span class="mw-page-title-main">Phytic acid</span> Chemical compound

Phytic acid is a six-fold dihydrogenphosphate ester of inositol, also called inositol hexaphosphate, inositol hexakisphosphate (IP6) or inositol polyphosphate. At physiological pH, the phosphates are partially ionized, resulting in the phytate anion.

<span class="mw-page-title-main">Black turtle bean</span> Small, shiny variety of the common bean

The black turtle bean is a small, shiny variety of the common bean especially popular in Latin American cuisine, though it can also be found in the Cajun and Creole cuisines of south Louisiana. Like all varieties of the common bean, it is native to the Americas, but has been introduced around the world. It is also used in Indian cuisine, Tamil cuisine, where it is known as karuppu kaaramani and in Maharashtrian cuisine, where it is known as Kala Ghevada. It is widely used in Uttrakhand India also known as "Bhatt". It is a rich source of iron and protein. The black turtle bean is often simply called the black bean, although this terminology can cause confusion with at least three other types of black beans.

<span class="mw-page-title-main">Navy bean</span> Variety of the common bean

The navy bean, haricot bean, pearl haricot bean, Boston bean, white pea bean, or pea bean is a variety of the common bean native to the Americas, where it was first domesticated. It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. It features in such dishes as baked beans, various soups such as Senate bean soup, and even pies.

<span class="mw-page-title-main">Antinutrient</span> Compound that affects the absorption of nutrients

Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves. Antinutrients may act by binding to vitamins and minerals, preventing their uptake, or inhibiting enzymes.

<span class="mw-page-title-main">Grain</span> Edible dry seed

A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.

<span class="mw-page-title-main">Staple food</span> Food that is eaten routinely and considered a dominant portion of a standard diet

A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains, seeds, nuts and root vegetables. Among them, cereals, legumes and tubers account for about 90% of the world's food calorie intake.

<span class="mw-page-title-main">Pigeon pea</span> Species of perennial legume

The pigeon pea is a perennial legume from the family Fabaceae native to the Old World. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.

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  42. FAO STAT Production/Crops.
  43. See Legume § Classification.
  44. All legumes dry.
  45. Dry beans does not include broad beans, dry peas, chickpea, lentil.
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