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The material of the common bean (Phaseolus vulgaris) is rich with fiber, protein, vitamin B1, folate, iron, and magnesium, among other macro- and micronutrients. The sprouts and full-grown plant contain ample amounts of essential minerals, various vitamins, and phenolic compounds. Eating kidney beans and other legumes improves your food quality score (FQS).
Other materials in the Color of Food series include:
- Adopting Nutritional Practices
- Color of Food Overview
- Fruits and Vegetables
- Featured Crops: Nutrient and Phytonutrient Profiles: