A bean is the seed of one of several genera of the flowering plant family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.
The word "bean" and its Germanic cognates (e.g. German Bohne) have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne seeds. This was long before the New World genus Phaseolus was known in Europe. After Columbian-era contact between Europe and the Americas, use of the word was extended to pod-borne seeds of Phaseolus, such as the common bean and the runner bean, and the related genus Vigna. The term has long been applied generally to many other seeds of similar form, such as Old World soybeans, peas, other vetches, and lupins, and even to those with slighter resemblances, such as coffee beans, vanilla beans, castor beans, and cocoa beans. Thus the term "bean" in general usage can refer to a host of different species.
Seeds called "beans" are often included among the crops called "pulses" (legumes), although the words are not always interchangeable (usage varies by plant variety and by region). Both terms, beans and pulses, are usually reserved for grain crops and thus exclude those legumes that have tiny seeds and are used exclusively for non-grain purposes (forage, hay, and silage), such as clover and alfalfa. The United Nations Food and Agriculture Organization defines "BEANS, DRY" (item code 176) as applicable only to species of Phaseolus. This is one of various examples of how narrower word senses enforced in trade regulations or botany often coexist in natural language with broader senses in culinary use and general use; other common examples are the narrow sense of the word nut and the broader sense of the word nut, and the fact that tomatoes are fruit, botanically speaking, but are often treated as vegetables in culinary and general usage. Relatedly, another detail of usage is that several species of plants that are sometimes called beans, including Vigna angularis (azuki bean), mungo (black gram), radiata (green gram), and aconitifolia (moth bean), were once classified as Phaseolus but later reclassified—but the taxonomic revision does not entirely stop the use of well-established senses in general usage.
Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow. Legumes are capable of nitrogen fixation and hence need less fertiliser than most plants. Maturity is typically 55–60 days from planting to harvest. As the bean pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour.[clarification needed] As a vine, bean plants need external support, which may take the form of special "bean cages" or poles. Native Americans customarily grew them along with corn and squash (the so-called Three Sisters), with the tall cornstalks acting as support for the beans.
In more recent times, the so-called "bush bean" has been developed which does not require support and has all its pods develop simultaneously (as opposed to pole beans which develop gradually). This makes the bush bean more practical for commercial production.
Beans are one of the longest-cultivated plants. Broad beans, also called fava beans, in their wild state the size of a small fingernail, were gathered in Afghanistan and the Himalayan foothills. In a form improved from naturally occurring types, they were grown in Thailand from the early seventh millennium BCE, predating ceramics. They were deposited with the dead in ancient Egypt. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the Aegean, Iberia and transalpine Europe. In the Iliad (8th century BCE) there is a passing mention of beans and chickpeas cast on the threshing floor.
Beans were an important source of protein throughout Old and New World history, and still are today.
The oldest-known domesticated beans in the Americas were found in Guitarrero Cave, an archaeological site in Peru, and dated to around the second millennium BCE. However, genetic analyses of the common bean Phaseolus show that it originated in Mesoamerica, and subsequently spread southward, along with maize and squash, traditional companion crops.
Most of the kinds commonly eaten fresh or dried, those of the genus Phaseolus, come originally from the Americas, being first seen by a European when Christopher Columbus, while exploring what may have been the Bahamas, found them growing in fields. Five kinds of Phaseolus beans were domesticated by pre-Columbian peoples: common beans (P. vulgaris) grown from Chile to the northern part of what is now the United States, and lima and sieva beans (P. lunatus), as well as the less widely distributed teparies (P. acutifolius), scarlet runner beans (P. coccineus) and polyanthus beans (P. polyanthus) One especially famous use of beans by pre-Columbian people as far north as the Atlantic seaboard is the "Three Sisters" method of companion plant cultivation:
Dry beans come from both Old World varieties of broad beans (fava beans) and New World varieties (kidney, black, cranberry, pinto, navy/haricot).
Beans are a heliotropic plant, meaning that the leaves tilt throughout the day to face the sun. At night, they go into a folded "sleep" position.
|Nutritional value per 100 g (3.5 oz)|
|Energy||334 kJ (80 kcal)|
|†Percentages are roughly approximated using US recommendations for adults.|
Most of the foods we call "beans", "legumes", "lentils" and "pulses" belong to the same family, Fabaceae ("leguminous" plants), but are from different genera and species, native to different homelands and distributed worldwide depending on their adaptability. Many varieties are eaten both fresh (the whole pod, and the immature beans may or may not inside) or shelled (immature seeds, mature and fresh seeds, or mature and dried seeds). Numerous legumes look similar, and have become naturalized in locations across the world, which often lead to similar names for different species.
|Genus||Species and Common Varieties||Probable Homeland||Distribution, Cultivation and Climate||Notes|
|Phaseolus||P. vulgaris: Kidney Bean, Pinto Bean, Navy Bean (Cannellini, Haricot Beans/French Beans/Pole Beans/Bush Beans), Black Beans, Borlotti Beans
P. lunatus: Lima Beans
P. coccineus: Runner Beans, Flat Beans
P. acutifolius: Tepary Bean
|The Americas||Tropical, Subtropical, Warm Temperate||Certain varieties contain high levels of toxic phytohemagglutinin. Requires soaking and then cooking at or above 100C for a minimum of 30 minutes, and ideally much longer.|
|Pisum||P. sativum: Green Peas/Garden Peas, White Peas, Yellow Peas, Field Peas, Snow Peas, Snap Peas||Mediterranean||Subtropical, Temperate, Occasionally Cool Tropical|
|Vigna||V. radiata: Mung Bean
V. mungo: Urad
V. unguiculata (Cowpeas): Yardlong bean, Black-eyed Peas
V. aconitifolia: Moth bean
V. angularis: Adzuki beans
|Mostly South Asia||Equatorial, Pantropical, Warm Subtropical, Hot Temperate|
|Cajanus||C. cajan: Pigeon Pea||Indian Subcontinent||Pantropical, Equatorial|
|Lens||L. culinaris (Lentils): Red Lentil, Green Lentil, Puy Lentil||Near East/Levant||Temperate, Subtropical, Cool Tropical|
|Cicer||C. arietinum: Chickpeas (Garbanzo Beans)||Turkey/Levant/Near East||Temperate, Subtropical, Cool Tropical|
|Vicia||V. faba: Fava Beans (Broad Beans)
V. ervilia: Bitter vetch
V. sativa: Common vetch
|Near East||Subtropical, Temperate||Causes Favism in those susceptible.|
|Arachis||A. hypogaea: Peanut (Groundnut)||South America||Warm Subtropical, Cool Tropical|
|Glycine||G. max: Soybean||East Asia||Hot Temperate, Subtropical, Cool Tropical|
|Macrotyloma||M. uniflorum: Horsegram||South Asia||Tropical, Subtropical|
|Mucuna||M. pruriens: Velvet Bean||Tropical Asia and Africa||Tropical, Warm Subtropical||Contains L-DOPA, and smaller amounts of other psychoactive compounds. Can also cause itching and rashes on contact.|
|Lupinus||L. albus: White Lupin
L. mutabilis: Tarwi/Andean Lupin
|The Mediterranean, Balkans, Levant (albinus), The Andes (mutabilis)||Subtropical, Temperate||Requires prolonged soaking in the correct way to reduce toxic compounds.|
|Ceratonia||C. siliqua: Carob bean||Mediterranean, Middle East||Subtropical, Arid Subtropical, Hot Temperate|
|Canavalia||C. gladiata: Sword Bean
C. ensiformis: Jack Beans
|South Asia or Africa (C. gladiata), Brazil and South America (C. Ensiformis)||Tropical|
|Cyamopsis||C. tetragonoloba: Guar Bean||Africa or South Asia||Tropical, Semi-Arid||Source of Guar gum|
|Lablab||L. purpureus: Hyacinth Bean/Lablab Bean||South Asia, Indian Subcontinent or Africa||Tropical|
|Psophocarpus||P. tetranoglobulus: Winged Bean||New Guinea||Tropical, Equatorial|
|Clitoria||C. ternatea: Butterfly Pea||Equatorial and Tropical Asia||Tropical, Subtropical||Flowers used as a natural food colouring|
|Lathyrus||L. sativus: Grass Pea
L. tuberosus: Tuberous Pea
|Balkans, India or Asia||Subtropical||Can cause Lathyrism if used as staple.|
|Trifolium||T. repens: White Clover
T. pratense: Red Clover
|Europe and Central Asia||Subtropical, Temperate|
|Medicago||M. sativa: Alfalfa||Central Asia||Subtropical, Temperate|
|Melilotus||M. officinalis: Sweet Clover||Europe and Central Asia||Subtropical, Temperate||Contains Coumarins, an important class of perfume ingredients. Coumarin is also a blood thinner.|
|Tamarindus||T. indica: Tamarind||Africa||Tropical, Subtropical|
Beans are high in protein, complex carbohydrates, folate, and iron. Beans also have significant amounts of fiber and soluble fiber, with one cup of cooked beans providing between nine and 13 grams of fiber. Soluble fiber can help lower blood cholesterol.
The Canadian government recommends that adults have up to two (female), and three (male) servings. 3/4 cup of cooked beans provide one serving.
Many types of bean[specify] contain significant amounts of antinutrients that inhibit some enzyme processes in the body. Phytic acid and phytates, present in grains, nuts, seeds and beans, interfere with bone growth and interrupt vitamin D metabolism. Pioneering work on the effect of phytic acid was done by Edward Mellanby from 1939.
Some kinds of raw beans contain a harmful, tasteless toxin: the lectin phytohaemagglutinin, which must be removed by cooking. Red kidney beans are particularly toxic, but other types also pose risks of food poisoning. A recommended method is to boil the beans for at least ten minutes; undercooked beans may be more toxic than raw beans.
Cooking beans, without bringing them to a boil, in a slow cooker at a temperature well below boiling may not destroy toxins. A case of poisoning by butter beans used to make falafel was reported; the beans were used instead of traditional broad beans or chickpeas, soaked and ground without boiling, made into patties, and shallow fried.
Bean poisoning is not well known in the medical community, and many cases may be misdiagnosed or never reported; figures appear not to be available. In the case of the UK National Poisons Information Service, available only to health professionals, the dangers of beans other than red beans were not flagged as of 2008[update].
Fermentation is used in some parts of Africa to improve the nutritional value of beans by removing toxins. Inexpensive fermentation improves the nutritional impact of flour from dry beans and improves digestibility, according to research co-authored by Emire Shimelis, from the Food Engineering Program at Addis Ababa University. Beans are a major source of dietary protein in Kenya, Malawi, Tanzania, Uganda and Zambia.
It is common to make beansprouts by letting some types of bean, often mung beans, germinate in moist and warm conditions; beansprouts may be used as ingredients in cooked dishes, or eaten raw or lightly cooked. There have been many outbreaks of disease from bacterial contamination, often by salmonella, listeria, and Escherichia coli, of beansprouts not thoroughly cooked, some causing significant mortality.
Many edible beans, including broad beans, navy beans, kidney beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar molecule also found in cabbage. An anti-oligosaccharide enzyme is necessary to properly digest these sugar molecules. As a normal human digestive tract does not contain any anti-oligosaccharide enzymes, consumed oligosaccharides are typically digested by bacteria in the large intestine. This digestion process produces gases, such as methane as a byproduct, which are then released as flatulence.
The production data for legumes are published by FAO in three categories:
The following is a summary of FAO data.
|Total Pulses (dry) ||40.78||41.63||56.23||77.57||81.80||2.01||Per capita production had decreased.|
(Population increase was 2.4 ×)
|Oil crops (dry)|
|Soybeans ||26.88||88.53||177.02||323.20||334.89||12.46||Drastic increase driven by the demand for animal feeds and oil.|
|Groundnuts, with shell ||14.13||20.58||35.82||45.08||43.98||3.11|
|Fresh vegetables (80 - 90% water)|
|Beans, green ||2.63||4.09||10.92||23.12||23.60||8.96|
|Peas, green ||3.79||5.66||12.41||19.44||19.88||5.25|
Main crops of "Pulses, Total (dry)" are "Beans, dry " 26.83 million tons, "Peas, dry " 14.36 million tons, "Chick peas " 12.09 million tons, "Cow peas " 6.99 million tons, "Lentils " 6.32 million tons, "Pigeon peas " 4.49 million tons, "Broad beans, horse beans " 4.46 million tons. In general, the consumption of pulses per capita has been decreasing since 1961. Exceptions are lentils and cowpeas.
|People's Republic of China||1,400,000||*|
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates)
Many legumes, especially soy, navy and lima beans, cause a sudden increase in bacterial activity and gas production a few hours after they're consumed. This is because they contain large amounts of carbohydrates that human digestive enzymes can't convert into absorbable sugars. These carbohydrates therefore leave the upper intestine unchanged and enter the lower reaches, where our resident bacterial population does the job we are unable to do.
we do not possess any enzymes that are capable of breaking down larger sugars, such as raffinose etc. These 3, 4 and 5 ring sugars are made by plants especially as part of the energy storage system in seeds and beans. If these sugars are ingested, they can't be broken down in the intestines; rather, they travel into the colon, where various bacteria digest them – and in the process produce copious amounts of carbon dioxide gas
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