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

<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, chhola, 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">Pea</span> Species of flowering plant with edible seeds in the family Fabaceae

Pea is a pulse, vegetable or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Carl Linnaeus gave the species the scientific name Pisum sativum in 1753. Some sources now treat it as Lathyrus oleraceus; however the need and justification for the change is disputed. Each pod contains several seeds (peas), which can have green or yellow cotyledons when mature. Botanically, pea pods are fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea, the cowpea, the seeds from several species of Lathyrus and is used as a compound form for example Sturt's desert pea.

<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">Baked beans</span> Cooked beans in sauce

Baked beans are a dish traditionally containing white common beans that are parboiled and then baked in sauce at low temperature for a lengthy period. Canned baked beans are not baked, but are cooked through a steam process.

<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

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.

<i>Phaseolus coccineus</i> Species of flowering plant

Phaseolus coccineus, known as runner bean, scarlet runner bean, or multiflora bean, is a plant in the legume family, Fabaceae. Another common name is butter bean, which, however, can also refer to the lima bean, a different species.

<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.

<i>Lablab</i> Species of plant

Lablab purpureus is a species of bean in the family Fabaceae. It is native to sub-Saharan Africa and India and it is cultivated throughout the tropics for food. English language common names include hyacinth bean, lablab-beanbonavist bean/pea, dolichos bean, seim or sem bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea. Lablab is a monotypic genus.

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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 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.

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Frijoles negros is a Latin American dish made with black beans, prepared in Guatemala, Cuba, Venezuela, Puerto Rico, Mexico, and other nations in Latin America. The black bean, a legume of the species Phaseolus vulgaris, is usually purchased in either canned or dried form. One cup of dried black beans yields approximately 2+1⁄2 cups of cooked beans. Black bean soup is another commonly prepared Cuban favorite.

<span class="mw-page-title-main">Rice and beans</span> Type of dish made from a combination of staple foods in many cultures around the world

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Colin Louis Avern Leakey was a leading plant scientist in the United Kingdom, a Fellow of King's College, Cambridge and of the Institute of Biology, and a world authority on beans.

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

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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). 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). ISBN   978-0-309-48834-1. PMID   30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  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. 1 2 Willan, Anne (1989-09-17). La Varenne Pratique: Part 3, Vegetables, Pasta & Grains. p. 205. ISBN   9780991134625.
  5. ↑ "Bean (Phaseolus vulgaris)". Pulse Canada. 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. 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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