The citizen. [volume] (Berea, Ky.) 1899-1958, 1916-04-13
THE HUMBLE Bean.
THE LecUMes ARE PeDIoReeD

Authoritative Discussion About One Of
Our commonsst Vegetables and One
Of the Most Nsvrishine--Thsy Should
De Combined With Fsts and Other
Vegetables.
prepared by the New York State College
OF Agriculture. Cornell university
Beans and other plants Of the legume
family are Of immense Importance be-
cause Of their ability 10 furnish nitro
gen to the soil, TO animals and to hu-
man beings Certain micro organisms
living I'm the roots Of rightly cultivated
legumes take up nitrogen from the cir
and furnish II to the plant body. The
plant In then either plowed under or
gathered for food II II n plowed IN
der the nitrogen increases the fertility
Of tho soil. II II n used a. q forage
crop or a human food the nitrogen fur.
nishes material for building tissue.
The legumes that are most commonly
used for human food are the bean. the
pea. the lentil and the peanut These
foods deserve an important place In
the dietary because they furnish the
body with material for the develop
ment and repair OF tissues, they help.
to keep the body In good running or
der. and. generally speaking. they are
cheaper than other protein foods. The
extent to which the nutrients Of the
legumes may be used BY the body a.
well a. the ease with which they may
be digested II Influenced BY the method
Of cooking them.
Beans and peas have been used ~
human food since early times. Accord
ing 10 historical records. beans were
cultivated by the Egyptians. the Greeks
and the Romano Peas do not seem 10
have been known TO the Greeks and
the Romano They were introduced
into Europe In the middle ages. but
even In the time Of Queen Elizabeth
the English obtained them only from
Holland and considered them "a dainty
dish for ladies'. they came 20 far and
cost 30 dear" IL In said that before
1900 A. ID. beans were cultivated on
this continent as far north a. the St
Lawrence river. IL In evident that both
beans and peas have been cultivated
by the Indians Of North and South
America at least since the time Of the
early voyages OF the white men to this
continent or local interest IL the fact
that In the United States beans were
frst grown commercially I'm Orleans
county. N. Y. In 1889
The percentage composition OF the
legumes Is Influenced by the form In
which they are used Thus the forms
In most common use are a. In the pod.
such as string beans; ~ sheiled. such
as green peas aud green lima beans:
49, shelled and dried, such ms navy
beans. kidney beans, lima beans, peas
and lentils. In n given weight Of these
of water In those that are dried: conse
quently the percentage Of protein and
other nutrients Ii higher than In the
case OF fresh legumes. The added
amount OF carbohydrate contained In
the pods also tends 10 decrease the per
centage Of protein In the fresh un.
shelled legume. such as the string bean
LUIS GENERALIZATION VI uutTtents u
shown In the dried bean. for example.
which contains 22.5 per cent protein In
contrast TO % per cent contained by
the fresh string bean.
Fat In often combined with the leg.
umes In such dishes as baked beans
and pork and split peas and bacon
This gives dish In which protein. fat
and carbohydrates are well represent
ed. Since. as IL often mentioned. fat
tends to retard the digestion OF protein
In the stomach. a meal In which the
two are combined will tend 20 postpone
the feeling Of hunger and consequently
In especially good when one wishes
food that will stand by" him. a. when
there Is strenuous outdoor work TO be
done. Also fat. as well as vegetables
Of pronounced flavor. such as onions
and tomatoes, improves the flavor OF
the dried legumes which are dat