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Navy bean

From Wikipedia, the free encyclopedia
For the Tracy Bonham song, see Navy Bean (song).
Navy bean
SpeciesPhaseolus vulgaris
White pea bean
About 25 white beans are clustered together flat on a tan surface.
Nutritional value per 100 g (3.5 oz)
Energy1,468 kJ (351 kcal)
60.75 g
Sugars3.88 g
Dietary fiber4.3 g
1.5 g
22.33 g
Vitamins and minerals
†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]

History

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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.[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]

Cultivars

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Navy bean cultivars include:

  • "Rainy River"[11]
  • "Robust", resistant to the bean common mosaic virus (BCMV),[12] which is transmitted through seeds[11]
  • Michelite, descended from 'Robust', but with higher yields and better seed quality[11]
  • Sanilac, the first bush navy bean cultivar[11]

Nutritional value

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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]

Storage and safety

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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. Beans that are discolored from the pure white color should be avoided, as they may have been poorly handled while they dried.[19]

References

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  1. ^ 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.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  3. ^ a b c "Beans, White Pearl Haricot, Dried, per kilo". kirkfood.com.au. Archived from the original on 18 February 2017. Retrieved 12 February 2017.
  4. ^ a b Willan, Anne (1989-09-17). La Varenne Pratique: Part 3, Vegetables, Pasta & Grains. p. 205. ISBN 9780991134625.
  5. ^ "Bean (Phaseolus vulgaris)". Pulse Canada. Retrieved 30 August 2014.
  6. ^ "Pea bean". The American Heritage Dictionary. Retrieved 2013-09-17.
  7. ^ 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.
  8. ^ [senate.gov/reference/reference_item/bean_soup.htm Senate Bean Soup]
  9. ^ Mark Goodwin (2003). "Crop Profile for Dry Beans" (PDF). Pulse Canada. Archived from the original (PDF) on 27 November 2014. Retrieved 30 August 2014.
  10. ^ a b c d "History". Bean Growers Australia. Retrieved 2017-10-06.
  11. ^ a b c d 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.
  12. ^ Schwartz, H.F.; Corrales, M.A.P. (1989). Bean Production Problems in the Tropics. Centro Internacional de Agricultura Tropical (CIAT). ISBN 9789589183045.
  13. ^ Souci SW, Fachmann E, Kraut H (2008). Food Composition and Nutrition Tables. Medpharm Scientific Publishers Stuttgart.
  14. ^ 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. ^ Shutler, Susan M.; Bircher, Gemma M.; Tredger, Jacki A.; Morgan, Linda M.; Walker, Ann F.; Low, A. G. (2007). "The effect of daily baked bean (Phaseolus vulgaris) consumption on the plasma lipid levels of young, normo-cholesterolaemic men". British Journal of Nutrition. 61 (2): 257. doi:10.1079/BJN19890114.
  16. ^ Winham, Donna M.; Hutchins, Andrea M. (2007). "Baked bean consumption reduces serum cholesterol in hypercholesterolemic adults". Nutrition Research. 27 (7): 380–386. doi:10.1016/j.nutres.2007.04.017.
  17. ^ 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.
  18. ^ 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.
  19. ^ "How Long Do Beans Last?". Retrieved 23 November 2014.
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