Beans in brief, a summary of the properties of beans

Scroll down the page to read the summary table on beans.

Beans: origin and import The bean plant was imported to Europe by the Conquistadores.
The genre Vineyard of beans - cultivated in those years in European countries - was soon supplanted by the genus Phaseolus, more profitable and easier to grow Beans: variety More than 500 varieties of beans are estimated. These include:

• Cannellini and borlotti: the most popular varieties of beans on the Italian market
• Zolfini beans (Tuscany)
• Fagiol Lamon (Veneto)
• Controne beans (Campania)
• Beans in the eye
• Valassina blue beans (beans grown in Como)
• Giallorinio beans from Garfagnana (typical of Lucca)
• Black beans
• Lima beans

Beans: botanical description

• Botanical name: Phaseolus vulgaris
• Family: Leguminosae Papillionaceae
• Climbing or dwarf stem that reaches heights not exceeding 4 meters
• Leaves: compote (trifoliate)
• Flowers: grouped in axillary racemes
• Flower color: variable from white to violet, from yellowish to reddish
• Fruits (beans): slightly elongated oval-shaped legumes, containing fleshy kidney-shaped seeds
• Fruit color: like that of flowers, it can fade into different shades
• Seeds: they have a sort of very colored and easily distinguishable eye that surrounds their hilum
• Pods: containing the seeds, they open simply thanks to the parchment
• Pods devoid of parchment commonly called eaten beans, green beans or croissants
• Soil: deep and drained soil is ideal, clayey, calcareous and sandy ones are not recommended
• Ideal soil pH: neutral or slightly acidic.

Beans: storage and preparation Canned beans: practical and ready to use
Dried beans: cooking must be done after a period of soaking in cold water
Frozen beans: to cook like fresh beans Beans: cooking tips It is preferable to salt the beans after cooking: the salt, in fact, could harden the skin that surrounds the legumes
Cooking times vary according to the variety of the bean: 40 minutes - 6 hours Beans: nutritional value Nutritional values ​​per 100 g of beans:

• 300 Kcal
• 50g of carbohydrates
• 23.6 g of protein → low biological value: excellent pairing with pasta and cereals
• 17.5 g of fiber
• 10.5 g of water
• 2 g of fat

Beans are a mine of calcium, phosphorus, potassium and iron Beans: therapeutic activities Activities:

• Energetic-nutritional
• Remineralizers
• They help reduce cholesterol and triglyceride levels in the blood
• They help lower blood sugar
• They stimulate intestinal motility
• Potentially useful for alleviating disorders related to atherosclerosis
• Diuretic and purifying activities (pods and pericarps)

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