### vegetable:

Bean
* Most beans are naturally low in fat, especially saturated fat.
* Most beans grow in blue mountain regions
* Most beans have distinctive flavor
  - produce beans
  - require warm soil
* Some beans are excreted by civets.
* Some beans are excreted by indonesian civets
  - palm civets
  - wild civets
  - more oily and can be ground after drying for a day
  - cause hallucination
* Some beans contain fiber
  - plant toxins
  - cook faster depending on how old they are
* Some beans have anatomies
  - capsules
  - endosperms
  - only one or two seeds, and some beans have as many as nine or ten beans
  - leave residues
  - pass through digestive tracts
  - produce oil.
  * contain a lot of fibre. They are also high in protein
* absorb the flavor of the liquid they are cooked in.
* add flavor.
* also affect blood sugar levels less than any other carbohydrate-rich food
  - return nitrogen to the soil, so they offer a double benefit
* are a concentrated source of nutrients in a low-calorie package
  - food group
  - good source of folic acid
* are a good source of protein and an alternative to meat
  - and vitamins
  - staple to vegetarian eating
* are a great source of fiber and protein
  - protein and fiber
  - protein, and a great meat substitute
  - terrific protein source but have considerably less fat than red meat
  - vital part of a fat-free diet because they are high in fiber and extremely low in fat
  - warm season crop which prefers fertile, well-drained soils
  - warm-season crop
* are also an important source of potassium and many micronutrients
  - complex carbohydrates
  - prime candidates for growing and releasing large numbers of thrips
  - rich in calcium
  - susceptible to sclerotina
  - terrific sources of protein and other important nutrients
  - among the oldest foods known to man
  - an excellent source of insoluble fiber
* are an inexpensive and readily available source of nourishment
  - another crop where an individual gardener can show off specific tastes
  - buff-colored with a white eye
  - cancer fighting and balance blood sugar
  - done when they can be easily mashed between two fingers or with a fork
* are edible and delicious when young
  - especially good when young
  - especially fiber-rich
* are excellent sources of B vitamins, magnesium, folate, and fiber
  - folate and beta-carotene, as well as of fiber
  - many vitamins and minerals, protein, and fiber
  - fruit
* are good for low-sodium diets as they contain only the salt added by the cook
  - spleen food, especially kidney beans
* are high in antioxidants, which is good for the human system
  - fiber and more satisfying than many other foods high in carbohydrate
* are high in fiber and protein, and contain relatively small amounts of fat compared to meat
  - low in fat, and surprisingly versatile
* are high in protein, as well as fiber
  - carbohydrates and fiber
  - vegetable protein but low in fat
* are highly susceptible to frost in both spring and fall
  - root rots associated with wet soils
* are important food sources in the world
  - legumes
  - less expensive and healthier and provide better protein than meats
* are located in bean bags
  - soup
  - cans
  - coffee
  - containers
  - jars
  - plates
  - low in fat, and high in protein, carbohydrates, vitamins and minerals
* are low in fat, high in fiber, and packed with essential vitamins and minerals
  - low-fat sources of protein, fiber, iron and folic acid and also contain some calcium
  - mixed with ash and stored in clay pots
  - more digestible when combined with sea vegetables
  - one of few plants that are best eaten when immature
* are one of the best sources of dietary fiber
  - oldest dietary staples
  - part of beans
* are rich in calcium, and fortified orange juice supplies substantial amounts as well
  - protein, body builders
  - the minerals iron , zinc , magnesium and potassium
  - sensitive to both dry and wet conditions
  - software
  - subject to several viruses and root disorders and white and gray mold
  - susceptible to many diseases including bacterial and fungal wilts
  - the easiest to grow, wheat is second, and corn is the hardest
* are used for bean bags
  - cooking
  - nutrition
  - planting
  - very popular as they are high in fiber and protein
* are very sensitive to fertilizer injury
  - seed-placed fertilizer
  - winter comfort food
* belong to a family of plants called legumes
  - the legume family
* can serve as an alternative to meats
  - tolerate a great deal of leaf damage and still yield well
* cause a desire to farts.
* come in an amazing array of colors, shapes, and flavors
  - different shapes, colors and sizes
  - number of phytochemicals that are important in fighting disease
  - fiber and at least five other cholesterol cutters
  - indigestible sugars indigestible by people, that is
  - large amounts of the complex sugar raffinose
  - no cholesterol, and are low in fat
  - protein folic acid and fiber
* continue to cook and tenderize as the pressure reduces slowly.
* create their own nitrogen and are light feeders.
* develop the typical felty gray coloured mold on leaves, stems and pods.
* do grow from seeds.
* dry out and become tough if stored too long.
* give off a substance into the soil that is beneficial for next year's root crops.
* grow best in a sunny location, where the soil is warm, loamy and lightly fertilized
  - on well-drained soils
* have a short growing season and are harvested when the pods are immature
  - an anti hunger effect
  - aroma
  - cholesterol-lowering properties
  - lysine
  - no gender
  - own distinctive flavor
  - something else that meat lacks, phytochemicals, compounds found only in plants
  - the same phytic acid issue as grains
* help by manufacturing neurotransmitters and by regulating energy releases in the brain.
* make a great meat substitute and are virtually fat free
  - significant economic contribution to Colorado farmers
* naturally add nitrogen to the soil because of a symbiotic relationship with bacteria.
* need nutrients.
* provide a good amount of fiber, B vitamins and magnesium
  - five times more fiber than whole wheat bread and more fat-free protein than lean meat
  - protein, vitamins, carbohydrates, fiber and more phytochemicals
  - the body with a great source of vegetable protein and fiber
* reach their maximum sweetness about a month after flowering.
* reduce bad cholesterol levels, beans improve intestinal tract functioning.
* require periodic rehydration, mimicking the monsoon weather of their native Mexico.
* take somewhat longer, though kidney beans grow more quickly than some other bean types.
* taste differently dependent upon where they are grown.
* turn green when cooked
  - solid pink when cooked
* use in kitchens.