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Nutritional Components Variation in Cooked Common Beans (Phaseolus Vulgaris L.)


Author:
Bassinello, Priscila Zaczuk, Acelina, Lorena, Koakuzu, Selma Nakamoto, Araújo, Edmar José de, and Peloso, Maria José del
Source:
Other US
Year:
2009
Subject:
water content, Phaseolus vulgaris, beans, seeds, chemical constituents of plants, amylose, quantitative analysis, food composition, protein content, lipid content, fiber content, dietary fiber, ash content, nutritive value, cooking quality, cultivars, and genetic variation
Format:
p. 26-27.
Language:
English
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/IND44207060