Bean
Beans are legumes that belong to the Fabaceae family. These legumes are known for their versatility in cooking and their great nutritional benefits.
There are many varieties of beans, each with unique characteristics. Among the most common are white, black or red beans.
They are an excellent source of essential nutrients, rich in protein, fibre, vitamins and minerals such as iron. They are also an important source of vegetable protein. When combined with rice, they increase the quality of the protein, as they complement each other.
Beans are energy-efficient crops and can contribute to agricultural sustainability by fixing nitrogen in the soil.
| Property | Amount |
|---|---|
| Calories (Kcal) | 349 |
| Carbohydrates (g) | 52.5 |
| Proteins (g) | 19 |
| Fiber (g) | 25.4 |
| Fats (g) | 1.4 |
| Sodium (mg) | 43 |
| Calcium (mg) | 128 |
| Phosphorus (mg) | 400 |
| Potassium (mg) | 1160 |
| Vitamin B12 (mg) | 0 |
| Vitamin B6 (mg) | 0.56 |
| Vitamin D (mg) | 0 |
| Vitamin C (mg) | 0 |
*Per 100g
Store the dried beans in an airtight, cool and completely dry container. It is vital that they do not come into contact with moisture, to avoid the proliferation of mould.
Beans have a history of cultivation that goes back thousands of years – it is believed that beans have been cultivated for more than 7,000 years!
In some stories and myths, beans take on magical overtones, as for example in the tale of “Jack and the magic beans”.
In traditional Chinese medicine, the bean is associated with great benefits for kidney diseases, as its shape resembles that of the kidney, and it is believed to be closely related.
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