variety of bean From Wikipedia, the free encyclopedia
The navy bean, haricot, 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 even pies.
Navy Bean | |
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Species | Phaseolus vulgaris |
File:Phaseolus vulgaris white beans, witte boon.jpg | |
Nutritional value per 100 g (3.5 oz) | |
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Energy | 1,468 kJ (351 kcal) |
Carbohydrates | 60.75 g |
- Sugars | 3.88 g |
- Dietary fiber | 24.4 g |
Fat | 1.5 g |
Protein | 22.33 g |
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database |
The green bean plants[2] that produce navy beans may be either of the bush type or vining type, depending on which cultivar they are.[7]
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]
Navy bean cultivars include:
Other varieties of white beans include:
White beans are the most abundant plant-based source of phosphatidylserine (PS) yet known.[12] It contains notably high levels of apigenin, 452±192 μg/kg, which vary widely among legumes.[13]
Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol.[14][15] 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.[16] Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties.[17]
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. Avoid beans that are discolored from the pure white color of these beans, as they may have been poorly handled while they dried.[18]
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