WEIGHT LOSS ADVISOR BLOG

Go to most common types of bean Part I, Part II and Part III

Peas (Pisum sativum)

Fresh peas

Edible-podded peas – mangetout, sugar peas, snap peas, sugar snap peas, snow peas are immature green peas; mostly used fresh, frozen or canned; eaten as side dish vegetable or prepared in salads, casseroles and fried dishes.

Dried peas

Mostly used in soups; however in Japan and some East Asian countries peas are roasted and salted, and eaten as snacks.

Marrowfat peas – (known as mushy peas in Britain) are used to make a traditional pease pudding and as garnish to fish and meat pies; a traditional pea dish in US is split pea soup.

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Soybeans (Glycine max)

Soybeans are high in of dietary protein, mineral chelator, phytic acid, organic acid, fiber and vitamin C.

The complete soybean protein contains significant amounts of essential amino acids.

Dietary mineral chelators help prevent over-mineralization of joints and blood vessels.

Phytic acid is a phytonutrient – providing an antioxidant effect.

Soybeans may also reduce the risk of colon cancer.

Soybeans are great source of magnesium, potassium, phosphorus, calcium, and manganese.

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Go to most common types of bean Part I and Part II

Tepary bean (Phaseolus acutifolius)

Also called Pawi, Pavi, Tepari, Escomite, Yori mui and Texas bean.

There are three subtypes – Mitla Black Tepary Bean, Blue Speckled Tepary Bean and Sonoran Gold Bush Tepary Bean.

Tepary beans are native to southern United States and Mexico. They are drought-resistant – can grow in desert and semi-desert conditions.

One of the four most popular types of bean in the US – common, lima, runner and tepary beans.

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Go to most common types of bean Part I

Chickpeas (Cicer arietinum)

Used as green vegetable for preparing salads, stews and falafel, also ground into gram flour used in Indian cuisine; good source of proteins for vegetarians.

Broad bean (Vicia faba)

Also called Fava bean or Faba bean; commonly used in the USA, as well as in many Mediterranean recipes; rich in L-dopa – an important drug against Parkinson’s disease.

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As I promised yesterday, I will list the most popular and common types of beans and will reveal some interesting nutritious facts about them.

Common Beans (Phaseolus vulgaris)

Common beans are great source of phosphorus, iron, protein, magnesium, manganese, potassium, antioxidants, folic acid, and vitamin B6.

• White beans – navy beans, French haricots, Italian cannellini, Great Northern
• Red beans – kidney beans, New Orleans red beans
• Pinto beans – most common beans in the USA and Mexico; Pinto bean varieties include Sierra, Burke, Othello and Maverick

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