Navy bean

For the Tracy Bonham song, see Navy Bean (song).

Navy bean
Species	Phaseolus vulgaris

The navy bean, haricot bean, Jigna bean, pearl haricot bean, ^[1] Boston bean, ^[2] white pea bean, ^[3] or pea bean ^[4] is a variety of the common bean ( Phaseolus vulgaris ) native to the Americas, where it was first domesticated. ^[5] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. ^[1] It features in such dishes as baked beans, ^[1] various soups such as Senate bean soup, ^[6] and bean pies.

The plants that produce navy beans may be either of the bush type or vining type, depending on the cultivar. ^[7]

History

Navy beans being served at the Navy Memorial (2007)

The name "Navy bean" is an American term coined because the US Navy has served the beans as a staple to its sailors since the mid-1800s. ^[8]

In Australia, navy bean production began during World War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based in Queensland. The United States military maintained a large base in Kingaroy and had many bases and camps throughout south-east Queensland. It actively encouraged the widespread planting of the beans. ^[8] Kingaroy is known as the Baked Bean Capital of Australia. ^[8] Another popular name for the bean during this time was "the Yankee bean". ^[8]

Cultivars

Navy bean cultivars include:

• Rainy River ^[9]
• Robust, resistant to the bean common mosaic virus, ^[10] which is transmitted through seeds ^[9]
• Michelite, descended from Robust, but with higher yields and better seed quality ^[9]
• Sanilac, the first bush navy bean cultivar ^[9]

Nutrition

Navy beans, boiled, unsalted

Nutritional value per 100 g (3.5 oz)
Energy	140 kcal (590 kJ)
Carbohydrates	26 g
Dietary fiber	10.5 g
Fat	0.62 g
Protein	8.23 g
Vitamins and minerals Vitamins Quantity %DV† Thiamine (B1) 20% 0.237 mg Riboflavin (B2) 5% 0.066 mg Niacin (B3) 4% 0.649 mg Pantothenic acid (B5) 5% 0.266 mg Vitamin B6 8% 0.138 mg Folate (B9) 35% 140 μg Vitamin K 1% 0.6 μg Minerals Quantity %DV† Calcium 5% 69 mg Copper 23% 0.21 mg Iron 13% 2.36 mg Magnesium 13% 53 mg Manganese 23% 0.527 mg Phosphorus 12% 144 mg Potassium 13% 389 mg Zinc 9% 1.03 mg
Other constituents	Quantity
Water	63.8 g
Link to Nutrient Report at USDA FoodData Central
†Percentages estimated using US recommendations for adults, [11] except for potassium, which is estimated based on expert recommendation from the National Academies [12]

Cooked (boiled) navy beans are 64% water, 26% carbohydrates, 8% protein, and less than 1% fat (table). In a reference amount of 100 g (3.5 oz), cooked navy beans supply 140 calories of food energy, 10 g (0.35 oz) of dietary fiber, and are a rich source (20% or more of the Daily Value, DV) of folate, thiamine, copper, and manganese (20-35% DV). They are a moderate source (10-19% DV) of several dietary minerals (table).

Phytochemicals

White bean phytochemicals include phosphatidylserine, ^[13] apigenin, ^[14] saponins, ^[15] ferulic acid, and p-coumaric acid. ^[16]

Storage and safety

Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F (24 °C). With normal seed storage, seeds should last from one to four years for replanting. Seeds stored under good conditions can be stored almost indefinitely before cooking. Beans that are discolored from the pure white color should be avoided, as they may have been poorly handled while they dried. ^[17]

See also

• Aquafaba

References

1. "Beans, White Pearl Haricot, Dried, per kilo". kirkfood.com.au. Archived from the original on 18 February 2017. Retrieved 12 February 2017.
2. Willan, Anne (1989-09-17). La Varenne Pratique: Part 3, Vegetables, Pasta & Grains. p. 205. ISBN   9780991134625.
3. "Bean (Phaseolus vulgaris)". Pulse Canada. Archived from the original on 13 November 2014. Retrieved 30 August 2014.
4. "Pea bean". The American Heritage Dictionary. Retrieved 2013-09-17.
5. Paul Gepts (December 1998). "Origin and evolution of common bean: past events and recent trends". HortScience . 33 (7): 1124–1130. doi: 10.21273/HORTSCI.33.7.1124 . Archived from the original on 2015-10-19. Retrieved 2016-03-16.
6. [senate.gov/reference/reference_item/bean_soup.htm Senate Bean Soup]
7. Mark Goodwin (2003). "Crop Profile for Dry Beans" (PDF). Pulse Canada. Archived from the original (PDF) on 27 November 2014. Retrieved 30 August 2014.
8. "History". Bean Growers Australia. Archived from the original on 2017-10-07. Retrieved 2017-10-06.
9. James D. Kelly. "One Hundred Years of Bean Breeding at Michigan State University: A Chronology" (PDF). Archived from the original (PDF) on 7 November 2013. Retrieved 30 August 2014.
10. Schwartz, H.F.; Corrales, M.A.P. (1989). Bean Production Problems in the Tropics. Centro Internacional de Agricultura Tropical (CIAT). ISBN   9789589183045.
11. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
12. "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN   978-0-309-48834-1. PMID   30844154. NCBI   NBK545428.
13. Souci SW, Fachmann E, Kraut H (2008). Food Composition and Nutrition Tables. Medpharm Scientific Publishers Stuttgart
14. Konar, Nevzat (2013). "Non-isoflavone phytoestrogenic compound contents of various legumes". European Food Research and Technology. 236 (3): 523–530. doi:10.1007/s00217-013-1914-0. S2CID   85373016.
15. Shi, John; Xue, Sophia Jun; Ma, Ying; Li, Dong; Kakuda, Yukio; Lan, Yubin (2009). "Kinetic study of saponins B stability in navy beans under different processing conditions". Journal of Food Engineering. 93: 59–65. doi:10.1016/j.jfoodeng.2008.12.035.
16. Luthria, Devanand L.; Pastor-Corrales, Marcial A. (2006). "Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties". Journal of Food Composition and Analysis. 19 (2–3): 205–211. doi:10.1016/j.jfca.2005.09.003.
17. "How Long Do Beans Last?" . Retrieved 23 November 2014.