Showing Food Common bean

General Information

Name

Common bean

Scientific Name

Phaseolus vulgaris

Description

"Common bean, Phaseolus vulgaris, is a herbaceous annual plant native to the Americas, specifically the Andean region of South America. It is now grown worldwide and widely consumed in countries such as the United States, Brazil, and China. The culinary uses of common beans are diverse, including boiling, steaming, frying, and making into soups. The color of common beans ranges widely, and they are often mottled in two or more colors. The taste is mild and slightly sweet, while the odor is earthy. Common beans are high in starch, protein, and dietary fiber, and are an excellent source of iron, potassium, selenium, thiamine, vitamin B6, and folate, providing several health benefits (PMID: 35485365, PMID: 24953179). The most notable chemical in common beans is starch. Raw or undercooked beans contain a toxic protein called phytohaemagglutinin, which can be reduced by soaking and cooking. Medicinally, common beans have been used to treat various ailments, including diabetes and heart disease. A peculiar mode of preparation is the traditional Mexican dish, ""frijoles refritos,"" where cooked beans are mashed and fried."

Primary ID

FOOD00134

Picture