Dry Edible Beans : Indigenous Staple and Healthy Cuisine

  • Mark A. Uebersax
  • Published 2006
The common dry bean (Phaseolus vulgaris L.) is a diverse food resource of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. This agricultural legume crop demonstrates global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Numerous factors influence… (More)