Navy bean

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For the Tracy Bonham song, see Navy Bean (song).
Haricot beans, raw
White beans.jpg
Cannellini beans
Nutritional value per 100 g (3.5 oz)
Energy 1,468 kJ (351 kcal)
60.75 g
Sugars 3.88 g
Dietary fiber 24.4 g
1.5 g
22.33 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Navy bean or haricot bean is a variety of common beans (Phaseolus vulgaris). It is particularly popular in the United Kingdom and the United States (where it may also be called pea bean[1]). It features in such dishes as baked beans and even pies, as well as in various soups such as Senate bean soup.[2] Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol.[3][4] This might be at least partly explained by high saponin content of navy bean. Saponins also exhibit antibacterial and anti-fungal activity, and have been found to inhibit cancer cell growth.[5] Furthermore, navy bean is the richest source of ferulic acid and p-coumaric acid among the common bean varieties.[6] It is commonly known as the "Navy Bean" due to its use as a staple of United States Navy rations in the 19th century.

Navy bean varieties include:

  • Great Northern
  • Rainy River
  • Robust
  • Michelite
  • Sanilac

Other white beans include cannellini, a variety popular in central and southern Italy, which is related to the kidney bean and, like the kidney bean, has higher levels of the toxic lectin phytohaemagglutinin. White beans are the most abundant plant-based source of phosphatidylserine (PS) yet known.[7]

(The large white beans known in Greece as gígantes (Greek: γίγαντες, giants) and eléfantes (ελέφαντες, elephants) are from the runner bean, Phaseolus coccineus.)

References[edit]

  1. ^ "Pea bean". The American Heritage Dictionary. Retrieved 2013-09-17. 
  2. ^ Senate Bean Soup.
  3. ^ Susan M. Shutler, Gemma M. Bircher, Jacki A. Tredger, Linda M. Morgan, Ann F. Walker and A. G. LOW (1989). The effect of daily baked bean (Phaseolus vulgaris) consumption on the plasma lipid levels of young, normo-cholesterolaemic men. British Journal of Nutrition, 61, pp 257-265 doi:10.1079/BJN19890114.
  4. ^ Donna M. Winham, Andrea M. Hutchins. Baked bean consumption reduces serum cholesterol in hypercholesterolemic adults. Nutrition research (New York, N.Y.) 1 July 2007 (volume 27 issue 7 Pages 380-386 doi:10.1016/j.nutres.2007.04.017).
  5. ^ John Shi, Sophia Jun Xue, Ying Mab, Dong Li, Yukio Kakuda, Yubin Lan. Kinetic study of saponins B stability in navy beans under different processing conditions. Journal of Food Engineering 93 (2009) 59–65.
  6. ^ Devanand L. Luthria, Marcial A. Pastor-Corrales. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. Journal of Food Composition and Analysis 19 (2006) 205–211.
  7. ^ Souci SW, Fachmann E, Kraut H (2008). Food Composition and Nutrition Tables. Medpharm Scientific Publishers Stuttgart.