Navy bean

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Navy bean
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SpeciesPhaseolus vulgaris

The navy bean, haricot bean, Jigna bean, pearl haricot bean,[1] Boston bean,[2] white pea bean,[3] or pea bean[4] is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was first domesticated.[5] It is a dry white bean that is smaller than many other types of white beans, and has an oval, slightly flattened shape.[1] It features in such dishes as baked beans,[1] various soups such as Senate bean soup,[6] and bean pies.

The plants that produce navy beans may be either of the bush type or vining type, depending on the cultivar.[7]

History

File:US Navy 050409-N-9693M-436 White House Chef Culinary Specialist 1st Class Ernesto Alvarez serves Navy Bean soup to visitors at the Navy Memorial.jpg
Navy beans being served at the Navy Memorial (2007)

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.[8]

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.[8] Kingaroy is known as the Baked Bean Capital of Australia.[8] Another popular name for the bean during this time was "the Yankee bean".[8]

Cultivars

Navy bean cultivars include:

  • Rainy River[9]
  • Robust, resistant to the bean common mosaic virus,[10] which is transmitted through seeds[9]
  • Michelite, descended from Robust, but with higher yields and better seed quality[9]
  • Sanilac, the first bush navy bean cultivar[9]

Nutrition

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Navy beans, boiled, unsalted
Nutritional value per 100 g (3.5 oz)
Energy140 kcal (590 kJ)
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26 g
Dietary fiber10.5 g
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0.62 g
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8.23 g
Vitamins and minerals
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VitaminsQuantity
%DV†
Thiamine (B1)
20%
0.237 mg
Riboflavin (B2)
5%
0.066 mg
Niacin (B3)
4%
0.649 mg
Pantothenic acid (B5)
5%
0.266 mg
Vitamin B6
8%
0.138 mg
Folate (B9)
35%
140 μg
Vitamin K
1%
0.6 μg
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MineralsQuantity
%DV†
Calcium
5%
69 mg
Copper
23%
0.21 mg
Iron
13%
2.36 mg
Magnesium
13%
53 mg
Manganese
23%
0.527 mg
Phosphorus
12%
144 mg
Potassium
13%
389 mg
Zinc
9%
1.03 mg
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Other constituentsQuantity
Water63.8 g
Link to Nutrient Report at USDA FoodData Central
†Percentages estimated using US recommendations for adults,[11] except for potassium, which is estimated based on expert recommendation from the National Academies.[12]

Cooked (boiled) navy beans are 64% water, 26% carbohydrates, 8% protein, and less than 1% fat (table). In a reference amount of Template:Cvt, cooked navy beans supply 140 calories of food energy, Template:Cvt of dietary fiber, and are a rich source (20% or more of the Daily Value, DV) of folate, thiamine, copper, and manganese (20-35% DV). They are a moderate source (10-19% DV) of several dietary minerals (table).

Phytochemicals

White bean phytochemicals include phosphatidylserine,[13] apigenin,[14] saponins,[15] ferulic acid, and p-coumaric acid.[16]

Storage and safety

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. Seeds stored under good conditions can be stored almost indefinitely before cooking. Beans that are discolored from the pure white color should be avoided, as they may have been poorly handled while they dried.[17]

See also

References

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  1. ^ a b c Page Module:Citation/CS1/styles.css has no content."Beans, White Pearl Haricot, Dried, per kilo". kirkfood.com.au. Archived from the original on 18 February 2017. Retrieved 12 February 2017.
  2. ^ Page Module:Citation/CS1/styles.css has no content.Willan, Anne (1989-09-17). La Varenne Pratique: Part 3, Vegetables, Pasta & Grains. p. 205. ISBN 9780991134625.
  3. ^ Page Module:Citation/CS1/styles.css has no content."Bean (Phaseolus vulgaris)". Pulse Canada. Archived from the original on 13 November 2014. Retrieved 30 August 2014.
  4. ^ Page Module:Citation/CS1/styles.css has no content."Pea bean". The American Heritage Dictionary. Retrieved 2013-09-17.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Paul Gepts (December 1998). "Origin and evolution of common bean: past events and recent trends". HortScience. 33 (7): 1124–1130. doi:10.21273/HORTSCI.33.7.1124. Archived from the original on 2015-10-19. Retrieved 2016-03-16.
  6. ^ [senate.gov/reference/reference_item/bean_soup.htm Senate Bean Soup]
  7. ^ Page Module:Citation/CS1/styles.css has no content.Mark Goodwin (2003). "Crop Profile for Dry Beans" (PDF). Pulse Canada. Archived from the original (PDF) on 27 November 2014. Retrieved 30 August 2014.
  8. ^ a b c d Page Module:Citation/CS1/styles.css has no content."History". Bean Growers Australia. Archived from the original on 2017-10-07. Retrieved 2017-10-06.
  9. ^ a b c d Page Module:Citation/CS1/styles.css has no content.James D. Kelly. "One Hundred Years of Bean Breeding at Michigan State University: A Chronology" (PDF). Archived from the original (PDF) on 7 November 2013. Retrieved 30 August 2014.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Schwartz, H.F.; Corrales, M.A.P. (1989). Bean Production Problems in the Tropics. Centro Internacional de Agricultura Tropical (CIAT). ISBN 9789589183045.
  11. ^ Page Module:Citation/CS1/styles.css has no content.United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  12. ^ Page Module:Citation/CS1/styles.css has no content."TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Page Module:Citation/CS1/styles.css has no content.Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Template:NCBIBook.
  13. ^ Souci SW, Fachmann E, Kraut H (2008). Food Composition and Nutrition Tables. Medpharm Scientific Publishers Stuttgart
  14. ^ Page Module:Citation/CS1/styles.css has no content.Konar, Nevzat (2013). "Non-isoflavone phytoestrogenic compound contents of various legumes". European Food Research and Technology. 236 (3): 523–530. doi:10.1007/s00217-013-1914-0. S2CID 85373016.
  15. ^ Page Module:Citation/CS1/styles.css has no content.Shi, John; Xue, Sophia Jun; Ma, Ying; Li, Dong; Kakuda, Yukio; Lan, Yubin (2009). "Kinetic study of saponins B stability in navy beans under different processing conditions". Journal of Food Engineering. 93: 59–65. doi:10.1016/j.jfoodeng.2008.12.035.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Luthria, Devanand L.; Pastor-Corrales, Marcial A. (2006). "Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties". Journal of Food Composition and Analysis. 19 (2–3): 205–211. doi:10.1016/j.jfca.2005.09.003.
  17. ^ Page Module:Citation/CS1/styles.css has no content."How Long Do Beans Last?". Retrieved 23 November 2014.

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