Navy bean

Last updated
Navy bean
Species Phaseolus vulgaris
White pea bean
Phaseolus vulgaris white beans, witte boon.jpg
Nutritional value per 100 g (3.5 oz)
Energy 1,468 kJ (351 kcal)
60.75 g
Sugars 3.88 g
Dietary fiber 4.3 g
Fat
1.5 g
22.33 g
Vitamins and minerals
†Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2]

The navy bean, haricot bean, pearl haricot bean, [3] Boston bean, [4] white pea bean, [5] or pea bean [6] is a variety of the common bean ( Phaseolus vulgaris ) native to the Americas, where it was first domesticated. [7] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. [3] It features in such dishes as baked beans, [3] various soups such as Senate bean soup, [8] and bean pies.

Contents

The plants that produce navy beans may be either of the bush type or vining type, depending on the cultivar. [9]

History

Navy beans being served at the Navy Memorial (2007) US Navy 050409-N-9693M-436 White House Chef Culinary Specialist 1st Class Ernesto Alvarez serves Navy Bean soup to visitors at the Navy Memorial.jpg
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. [10]

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. [10] Kingaroy is known as the Baked Bean Capital of Australia. [10] Another popular name for the bean during this time was "the Yankee bean". [10]

Cultivars

Navy bean cultivars include:

Nutritional value

White beans are the most abundant plant-based source of phosphatidylserine (PS) currently known. [13] It contains notably high levels of apigenin, 452±192 μg/kg, which vary widely among legumes. [14]

Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol. [15] [16] This might be at least partly explained by the high saponin content of navy beans. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth. [17] Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties. [18]

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, with a very large timetable for cooking for well-kept seeds, nearing on indefinite. Beans that are discolored from the pure white color should be avoided, as they may have been poorly handled while they dried. [19]

Related Research Articles

<span class="mw-page-title-main">Bean</span> Seed of one of several genera of the plant family Fabaceae

A bean is the seed of any plant in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying, but fresh beans are also sold. Most beans are traditionally soaked and boiled, but they can be cooked in many different ways, including frying and baking, and are used in many traditional dishes throughout the world. The unripe seedpods of some varieties are also eaten whole as green beans or edamame, but fully ripened beans contain toxins like phytohemagglutinin and require cooking.

<span class="mw-page-title-main">Prune</span> Dried plum

A prune is a dried plum, most commonly from the European plum tree. Not all plum species or varieties can be dried into prunes. A prune is the firm-fleshed fruit (plum) of Prunus domestica varieties that have a high soluble solids content, and do not ferment during drying. Use of the term "prune" for fresh plums is obsolete except when applied to varieties of plum grown for drying.

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

The kidney bean is a variety of the common bean named for its resemblance to a human kidney.

<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. Prepared 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.

<span class="mw-page-title-main">Sweet corn</span> Variety of corn

Sweet corn, also called sweetcorn, sugar corn and pole corn, is a variety of maize grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Sweet corn is picked when still immature and prepared and eaten as a vegetable, unlike field corn, which is harvested when the kernels are dry and mature. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.

<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 accepted as distinct. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines.

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

Legumes are plants in the family Fabaceae, or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consumption, but also as livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, chickpeas, peanuts, lentils, lupins, 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.

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

A lima bean, also commonly known as butter bean, sieva bean, double bean or Madagascar bean, is a legume grown for its edible seeds or beans.

<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.

<span class="mw-page-title-main">Green bean</span> Unripe, young fruit of cultivars of the bean

Green beans are young, unripe fruits of various cultivars of the common bean, although immature or young pods of the runner bean, yardlong bean, and hyacinth bean are used in a similar way. Green beans are known by many common names, including French beans, string beans, and snap beans or simply "snaps." In the Philippines, they are also known as "Baguio beans" or "habichuelas" to distinguish them from yardlong beans.

<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, where it is 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">Flageolet bean</span> Variety of bean

The flageolet bean is a variety of the common bean originating from France. The flageolet is picked before full maturity and dried in the shade to retain its green color. The bean is small, light green, and kidney-shaped. The texture is firm and creamy when shelled and cooked. The flageolet bean is grown in California.

<span class="mw-page-title-main">Chia seed</span> Edible seeds of Salvia hispanica and S. columbariae

Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family (Lamiaceae) native to central and southern Mexico, or of the related Salvia columbariae, Salvia polystachia, or Salvia tiliifolia. Chia seeds are oval and gray with black and white spots, having a diameter of around 2 millimetres (0.08 in). The seeds are hygroscopic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based foods and beverages a distinctive gel texture.

<i>Archidendron pauciflorum</i> Species of plant

Archidendron pauciflorum, commonly known as djenkol, jengkol or jering, is a species of flowering tree in the pea family, Fabaceae. It is native to Southeast Asia, where the seeds are also a popular dish. They are mainly consumed in Indonesia, Thailand, Myanmar, and Vietnam, prepared by frying, boiling, or roasting, and eaten raw. The beans are mildly toxic due to the presence of djenkolic acid, an amino acid that causes djenkolism. The beans and leaves of the djenkol tree are traditionally used for medicinal purposes, such as purifying the blood. To date, djenkol is traded on local markets only.

<span class="mw-page-title-main">Cranberry bean</span> Species of legume

The cranberry bean is a variety of common bean first bred in Colombia as the cargamanto. It is also known as the Borlotti bean, Roman bean, romano bean, saluggia bean, gadhra bean orrosecoco bean. The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta or black.

<span class="mw-page-title-main">Pea protein</span> Food product and protein supplement derived from Pisum sativum

Pea protein is a food product and protein supplement derived and extracted from yellow and green split peas, Pisum sativum. It can be used as a dietary supplement to increase an individual's protein or other nutrient intake, or as a substitute for other food products. As a powder, it is used as an ingredient in food manufacturing, such as a thickener, foaming agent, or an emulsifier.

Pea beans are several types of common food plants producing beans:

The Appaloosa bean is a cultivar bean variety of the species Phaseolus vulgaris.

Protein quality is the digestibility and quantity of essential amino acids for providing the proteins in correct ratios for human consumption. There are various methods that rank the quality of different types of protein, some of which are outdated and no longer in use, or not considered as useful as they once were thought to be. The Protein Digestibility Corrected Amino Acid Score (PDCAAS), which was recommended by the Food and Agriculture Organization of the United Nations (FAO), became the industry standard in 1993. FAO has recently recommended the newer Digestible Indispensable Amino Acid Score (DIAAS) to supersede PDCAAS.

<span class="mw-page-title-main">Calypso bean</span> Bean cultivar

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References

  1. ↑ 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.
  2. ↑ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN   978-0-309-48834-1. PMID   30844154 . Retrieved 2024-12-05.
  3. 1 2 3 "Beans, White Pearl Haricot, Dried, per kilo". kirkfood.com.au. Archived from the original on 18 February 2017. Retrieved 12 February 2017.
  4. ↑ Willan, Anne (1989-09-17). La Varenne Pratique: Part 3, Vegetables, Pasta & Grains. p. 205. ISBN   9780991134625.
  5. ↑ "Bean (Phaseolus vulgaris)". Pulse Canada. Archived from the original on 13 November 2014. Retrieved 30 August 2014.
  6. ↑ "Pea bean". The American Heritage Dictionary. Retrieved 2013-09-17.
  7. ↑ 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.
  8. ↑ [senate.gov/reference/reference_item/bean_soup.htm Senate Bean Soup]
  9. ↑ Mark Goodwin (2003). "Crop Profile for Dry Beans" (PDF). Pulse Canada. Archived from the original (PDF) on 27 November 2014. Retrieved 30 August 2014.
  10. 1 2 3 4 "History". Bean Growers Australia. Archived from the original on 2017-10-07. Retrieved 2017-10-06.
  11. 1 2 3 4 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.
  12. ↑ Schwartz, H.F.; Corrales, M.A.P. (1989). Bean Production Problems in the Tropics. Centro Internacional de Agricultura Tropical (CIAT). ISBN   9789589183045.
  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. ↑ Shutler, Susan M.; Bircher, Gemma M.; Tredger, Jacki A.; Morgan, Linda M.; Walker, Ann F.; Low, A. G. (2007). "The effect of daily baked bean (Phaseolus vulgaris) consumption on the plasma lipid levels of young, normo-cholesterolaemic men". British Journal of Nutrition. 61 (2): 257. doi: 10.1079/BJN19890114 .
  16. ↑ Winham, Donna M.; Hutchins, Andrea M. (2007). "Baked bean consumption reduces serum cholesterol in hypercholesterolemic adults". Nutrition Research. 27 (7): 380–386. doi:10.1016/j.nutres.2007.04.017.
  17. ↑ 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.
  18. ↑ 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.
  19. ↑ "How Long Do Beans Last?" . Retrieved 23 November 2014.
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