COMMON BEANS – CHEMICAL COMPOSITION AND NUTRITIONAL VALUE PUBLISHED
Cristina Liliana MITROI1 1Faculty of Food Engineering, University of Life Sciences“King Mihai I” from Timisoara cristina.mitroi@usvt.roThe common bean with the scientific name Phaseolus vulgaris L is a herbaceous plant that is part of the Fabaceae family. Phaseolus vulgaris L is one of the most well-known and consumed legumes in the world. Beans are excellent sources of protein, carbohydrates, minerals, vitamins, dietary fiber and omega fatty acids. Following a study conducted by a group of researchers, 16 amino acids were identified by HPLC analysis, namely: aspartic acid, glutamic acid, serine, histidine, glycine, threonine, arginine, alanine, tyrosine, cysteine, valine, methionine, isoleucine, phenylalanine, leucine and lysine. Due to its composition in macro and micronutrients, the nutritional profile is impressive and extremely valuable. Different types of beans are grown worldwide, being consumed mainly in poor countries and playing an important role in the diet. The protein content is 2-3 times higher than in cereals.. Beans also contain thiamine, riboflavin, folic acid and have a low fat content. Among the most important minerals found in beans we can list: manganese, iron, zinc, copper, phosphorus and potassium, while other minerals are found in smaller percentage. Beans are one of the most widely grown legumes worldwide, being an important source of food especially in poor countries. Phaseolus vulgaris L, chemical composition, fatty acids, nutritional value.
Phaseolus vulgaris L, chemical composition, fatty acids, nutritional value
agronomy
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