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Apr 3, 2024 · Bean, seed or seedpod of certain leguminous plants of the family Fabaceae. Edible beans are rich in protein and are used worldwide for cooking in either fresh or dried form. Learn more about the physical and nutritional characteristics of beans and some of the economically important species and varieties.
- The Editors of Encyclopaedia Britannica
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.
- Adzuki Beans. Adzuki Beans are a small red bean variety popular in East Asia where they are used in a red bean paste. You can, however, substitute adzuki into just about any recipe calling for a red bean.
- Anasazi Beans. Anasazi Beans are a small cream-colored kidney-shaped bean with distinctive red spots that look rather like spots on a cow. They are of the same family as the pinto bean, so they can be substituted into a variety of recipes.
- Black Beans. Black Beans are particularly popular in Latin American, cajun, and creole cuisines. They are native to South America, but are now used in cuisines around the world.
- Black-Eyed Peas. Black-Eyed Peas are a legume native to West Africa that made its way to the United States during our colonial period, and has long been a staple in southern cooking.
- Protein. Protein is a vital nutrient that plays a key role in maintaining and repairing the body. Beans are high in amino acids, the building blocks of protein.
- Folate. Beans contain several vital nutrients, including folate. Folate is essential for overall health, to make healthy red blood cells, and help prevent neural tube defects in a fetus during pregnancy.
- Antioxidants. According to research, beans are rich in polyphenols, which are a type of antioxidant. Antioxidants fight the effects of free radicals, which are damaging chemicals that the body produces during metabolism and other processes.
- Heart health. People who consume beans regularly may be less likely to die of a heart attack or other cardiovascular problem. The authors of a 2017 meta-analysis suggested that one reason for the decrease in cardiovascular risk was that people had replaced higher fat animal meat proteins with beans.
- Chickpeas. Also known as garbanzo beans, chickpeas are a great source of fiber and protein. One cup (164 grams) of cooked chickpeas contains (4): Calories: 269.
- Lentils. Lentils are a great source of vegetarian protein and can be a good addition to soups and stews. One cup (198 grams) of cooked lentils contains (9)
- Peas. Peas are also a type of legume. One cup (160 grams) of cooked green peas contains (15): Calories: 134. Protein: 8.58 grams. Fat: 0.35 gram. Carbs: 25 grams.
- Kidney beans. Kidney beans are one of the most commonly consumed beans. One cup (177 grams) of cooked kidney beans contains (20): Calories: 225. Protein: 15.3 grams.
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Nov 3, 2023 · Beans are classified as a legume, along with peas, peanuts, and lentils. They are the seeds of flowering plants in the Fabacea family. Beans typically grow in pods with more than one bean inside. They are rich in fiber and B vitamins, helping to reduce cholesterol and blood sugar levels.
Jan 9, 2024 · Beans are a nutritious, convenient, versatile, and economical legume (a plant that includes pods). Beans contain a unique combination of fiber, protein, vitamins, and minerals, offering many health benefits, such as improving blood sugar and cholesterol and aiding digestion.
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