Raw white cannellini beans
|Nutritional value per 100 g (3.5 oz)|
|Energy||1,468 kJ (351 kcal)|
|Dietary fiber||24.4 g|
|Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
The navy bean, haricot, pearl haricot bean, boston bean, white pea bean, or pea bean, is a variety of the common bean (Phaseolus vulgaris) native to the Americas, where it was domesticated. It is a small, dry white bean which is smaller than many other types of white beans, and has an oval, slightly flattened shape. It features in such dishes as baked beans, and even pies, as well as in various soups such as Senate bean soup. Unlike most canned vegetables, which lose much of their nutritive value in the canning process,[better source needed] navy beans maintain their nutritive value when canned.
Navy bean cultivars include:
- 'Rainy River',
- 'Robust', resistant to the bean common mosaic virus (BCMV), which is transmitted through seeds
- Michelite, descended from 'Robust', but with higher yields and better seed quality
- Sanilac, the first bush navy bean cultivar
Other white beans
Other white beans include:
- Cannellini (or fazolia,), a variety popular in central and southern Italy, but was first developed in Argentina. They are larger than navy beans, related to the kidney bean and, like the kidney bean, has higher levels of the toxic lectin phytohaemagglutinin. They are used in minestrone soups.
- 'Great northern', also called "large white" beans are also larger than navy beans but smaller than cannellini beans, with a flattened shape similar to lima beans. They have a delicate flavour.
- The large white beans known in Greece as gígantes (Greek: γίγαντες, giants) and eléfantes (ελέφαντες, elephants) are from the runner bean, Phaseolus coccineus.
Consumption of baked beans has been shown to lower total cholesterol levels and low-density lipoprotein cholesterol. 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. Furthermore, navy bean is the richest source of ferulic acid and p-coumaric acid among the common bean varieties.
Storage and safety
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. Avoid beans which are discolored from the pure white color of these beans, as they may have been poorly handled while they dried.
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- [senate.gov/reference/reference_item/bean_soup.htm Senate Bean Soup]
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- 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.
- 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.
- "How Long Do Beans Last?". Retrieved 23 November 2014.