Types
Currently, the world genebanks hold about 40,000 bean varieties, although only a fraction are mass-produced for regular consumption.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 334 kJ (80 kcal) |
| Carbohydrates | 10.5 g |
| Fat | 0.5 g |
| Protein | 9.6 g |
| Percentages are relative to US recommendations for adults. |
|
Some bean types include:
- Vicia
- V. faba or broad bean
- Vigna
- V. aconitifolia or Moth bean
- V. angularis or azuki bean
- V. mungo or urad bean
- V. radiata or mung bean
- V. umbellatta or ricebean
- V. unguiculata or cowpea (includes the black-eyed pea, yardlong bean and others)
- Cicer
- C. arietinum or chickpea (also known as the garbanzo bean)
- Pisum
- P. sativum or pea
- Lathyrus
- Lathyrus sativus (Indian pea)
- Lathyrus tuberosus (Tuberous pea)
- Lens
-
- L. culinaris or lentil
- Lablab
- L. purpureus or hyacinth bean
- Phaseolus
- P. acutifolius or tepary bean
- P. coccineus or runner bean
- P. lunatus or lima bean
- P. vulgaris or common bean (includes the pinto bean, kidney bean, caparrones, and many others)
- P. polyanthus (aka P. Dumosus, recognized as a separate species in 1995)
- Glycine
- G. max or soybean
- Psophocarpus
- P. tetragonolobus or winged bean
- Cajanus
- C. cajan or pigeon pea
- Stizolobium
- S. spp or velvet bean
- Cyamopsis
- C. tetragonoloba or guar
- Canavalia
- C. ensiformis or jack bean
- Canavalia gladiata or sword bean
- Macrotyloma
- M. uniflorum or horse gram
- Lupinus or Lupin
- L. mutabilis or tarwi
- Lupinus albus or lupini bean
- Erythrina
- E. herbacea or Coral bean
Read more about this topic: Bean
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—Albert Camus (1913–1960)