Navy bean | |
---|---|
Species | Phaseolus vulgaris |
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 1,468 kJ (351 kcal) |
60.75 g | |
Sugars | 3.88 g |
Dietary fiber | 4.3 g |
1.5 g | |
22.33 g | |
†Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2] |
The navy bean, haricot bean, pearl haricot bean, [3] Boston bean, [4] white pea bean, [5] or pea bean [6] is a variety of the common bean ( Phaseolus vulgaris) native to the Americas, where it was first domesticated. [7] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. [3] It features in such dishes as baked beans, [3] various soups such as Senate bean soup, [8] and bean pies.
The plants [4] that produce navy beans may be either of the bush type or vining type, depending on the cultivar. [9]
The name "Navy bean" is an American term coined because the US Navy has served the beans as a staple to its sailors since the mid-1800s. [10]
In Australia, navy bean production began during World War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based in Queensland. The United States military maintained a large base in Kingaroy and had many bases and camps throughout south-east Queensland. It actively encouraged the widespread planting of the beans. [10] Kingaroy is known as the Baked Bean Capital of Australia. [10] Another popular name for the bean during this time was "the Yankee bean". [10]
Navy bean cultivars include:
White beans are the most abundant plant-based source of phosphatidylserine (PS) currently known. [13] It contains notably high levels of apigenin, 452±192 μg/kg, which vary widely among legumes. [14]
Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol. [15] [16] This might be at least partly explained by the high saponin content of navy beans. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth. [17] Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties. [18]
Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F (24 °C). With normal seed storage, seeds should last from one to four years for replanting, with a very large timetable for cooking for well-kept seeds, nearing on indefinite. Avoid beans that are discolored from the pure white color of these beans, as they may have been poorly handled while they dried. [19]
Navy bean | |
---|---|
Species | Phaseolus vulgaris |
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 1,468 kJ (351 kcal) |
60.75 g | |
Sugars | 3.88 g |
Dietary fiber | 4.3 g |
1.5 g | |
22.33 g | |
†Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [2] |
The navy bean, haricot bean, pearl haricot bean, [3] Boston bean, [4] white pea bean, [5] or pea bean [6] is a variety of the common bean ( Phaseolus vulgaris) native to the Americas, where it was first domesticated. [7] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape. [3] It features in such dishes as baked beans, [3] various soups such as Senate bean soup, [8] and bean pies.
The plants [4] that produce navy beans may be either of the bush type or vining type, depending on the cultivar. [9]
The name "Navy bean" is an American term coined because the US Navy has served the beans as a staple to its sailors since the mid-1800s. [10]
In Australia, navy bean production began during World War II when it became necessary to find an economical way of supplying a nutritious food to the many troops—especially American troops—based in Queensland. The United States military maintained a large base in Kingaroy and had many bases and camps throughout south-east Queensland. It actively encouraged the widespread planting of the beans. [10] Kingaroy is known as the Baked Bean Capital of Australia. [10] Another popular name for the bean during this time was "the Yankee bean". [10]
Navy bean cultivars include:
White beans are the most abundant plant-based source of phosphatidylserine (PS) currently known. [13] It contains notably high levels of apigenin, 452±192 μg/kg, which vary widely among legumes. [14]
Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol. [15] [16] This might be at least partly explained by the high saponin content of navy beans. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth. [17] Furthermore, navy beans are the richest source of ferulic acid and p-coumaric acid among the common bean varieties. [18]
Dried and canned beans stay fresh longer by storing them in a pantry or other cool, dark place under 75 °F (24 °C). With normal seed storage, seeds should last from one to four years for replanting, with a very large timetable for cooking for well-kept seeds, nearing on indefinite. Avoid beans that are discolored from the pure white color of these beans, as they may have been poorly handled while they dried. [19]