Almost all parts of the bean are highly nutrious. They're rich in |
protein and vitamins.
|Red Kidney Bean
Also known as Mexican bean and haricot rouge, this medium-sized,
elongated bean ranges in colour from deep red to a lighter pink. Creamy
texture and full-bodied flavour when cooked.
| Borlotti Bean|
Also known as cranberry bean or Roman bean.
A brown bean, with wine-coloured dappling. Sweet flavoured, the colouring
fades with cooking.
| Cannellini Bean
Mild-flavoured and fluffy when cooked, this bean is popular in Italy, in
particular, Tuscany, where Florence is known as the city of mangia fagioli
| Navy Bean |
Also known as haricot bean, this is the bean in baked beans. A member
of the white bean family, this small, oval variety is very similar to the
great northern bean.
Beans are good sources of vegetable protein, contain 7% carbohydrates,
are rich in vitamins and are important food staples. Some beans contain
more protein than meat and are very rich in minerals salts and vitamins.
[ GRAINS | BARLEY
| BEANS | BRAN | CORN
| MILLET | OATS |
[ RYE | SOYBEANS |
SLIT PEAS | WHEAT