Beans

It is a seed or pod of certain leguminous plants of the family Fabaceae originally of Vicia faba, an old world species called Windsor bean, broad bean, mung bean and horse-bean. The mature seeds of the principal beans used, except soyabean, are rather similar in composition, although they differ widely in taste. Beans are used for cooking either fresh or dried.

It is a climbing plant 50 to 80 inches long. Dwarf and semi-climbers are grown extensively. When the climbing type is grown for its immature pods, artificial props are necessary to facilitate harvesting. Varieties differ greatly in size, shape, colour and fibrousness or tenderness of the immature pods.

Most edible podded beans produce relatively low yields of mature seeds. Seed colours range from white through green, yellow, tan, pink, red, brown and purple to black in solid colours and countless controlling patterns.

The mung bean is widely cultivated in India. The pods and seeds are by far the smallest of any of the beans named here. The pods are slender, 3 to 4 inches long and contain 10 to 14 spherical to oblong seeds.

The horsegram and the bhavist bean native to India are relatively large tropical climbing plants, the immature seeds of which are used for food in Asia. The dry seeds are large, dark to black, nearly round to slightly flattened and elongated.

The bean is very rich in iron and so useful in time of pregnancy. It also contains vitamins A, B and C. Bean is usually eaten as a cooked vegetable.

Benefit and uses of Beans.

• Benefit of beans is that they have a high fiber content. The dietary fiber in beans is called guar gum, which is known to bind with cholesterol and aid in controlling the absorption of cholesterol into the blood stream.
• Beans have been proven to be a mojor player in the fight against cancer. Beyond that, they are high in protein, beneficial to those with diabetes, and help lower cholesterol.
• Beans fill many dietary requirements, including 32%DV of folate, 9%DV of potassium, and are very high in protein and fiber but low in fat.
• Black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.
• Black beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites.
• Bean can be used as a near synonym of pulse, an edible legume, though the term "pulses" is usually reserved for leguminous crops harvested for their dry grain. Pulses usually excludes crops mainly used for oil extraction or those used exclusively for sowing purposes.
• Most calcium rich are navy beans. Small red beans have the highest concentration of iron.