Common Bean, French beans , Phaseolus vulgaris
🫛🫘🌿 The Common Bean, also known as French beans is scientifically known as Phaseolus vulgaris.
It is a widely cultivated plant from the Fabaceae family. This versatile plant is native to South America, particularly in the regions of Mexico and Central America.
🫛🌿🫘Morphology and Habit:
Common Beans are annual plants that exhibit a climbing or bushy habit. They have trifoliate leaves and produce white, pink, purple, or blue flowers. The plant develops elongated pods containing edible seeds, which are the familiar beans we consume.
🫛🫘🌿Uses:
Common beans are a staple in various cuisines worldwide. Rich in protein, fiber, and essential nutrients, they are valued for their nutritional benefits. Apart from culinary uses, beans play a significant role in agricultural practices by enriching the soil with nitrogen through a symbiotic relationship with nitrogen-fixing bacteria.
🫛🫘🌿Etymology:
The term "Phaseolus" is derived from the Greek word phaseolus, which means "a kind of pulse or edible legume." The species name, vulgaris, originates from Latin and translates to "common," highlighting its widespread cultivation and use.
🫛🫘🌿 Is it the same as kidney bean?
No, the Common Bean (Phaseolus vulgaris) and Kidney Bean (Phaseolus vulgaris var. vulgaris) are not the same, but they are closely related. Both belong to the same species, Phaseolus vulgaris, and share similar characteristics, such as their trifoliate leaves, climbing or bushy habits, and the ability to produce edible beans.
However, Kidney Beans are a specific variety within the broader species of Common Beans. Kidney Beans are known for their distinctive shape, resembling a kidney, and they are usually dark red or light red in color. They are commonly used in various cuisines around the world, especially in dishes like chili and bean salads.
🫛🫘🌿 Toxicity:
All beans must be cooked well before consumption. Some beans, including certain varieties of Kidney Beans, contain a toxin called phytohaemagglutinin. This toxin is destroyed by boiling the beans vigorously for at least 10 minutes. Slow cooking or undercooking Kidney Beans can result in toxic reactions and difficulty in digestion leading to stomach discomfort.
Reference
Plants of Singapore
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