فاصولياء
حواش

↑  "Definition And Classification Of Commodities (See Chapter 4)". FAO, United Nations. 1994. مؤرشف من الأصل في 2018-10-12.
↑  L. Kaplan, "Legumes in the History of Human Nutrition" The World of Soy, 2008:27ff.
↑  Chester F. Gorman, "Hoabinhian: a pebble-tool complex with early plant associations in Southeast Asia", Science, 1969.
↑  Daniel Zohary and Maria Hopf Domestication of Plants in the Old World 2000:114.
↑  "And as in some great threshing-floor go leaping From a broad pan the black-skinned beans or peas." (Iliad xiii, 589).
↑  Chazan p. 271
↑  Domestication, besides involving selection for larger seed size, also involved selection for pods that did not curl and open when ripe, scattering the beans they contained (Kaplan 2008:30)..
↑  Kaplan 2008:30f).
↑  Laura McGinnis and Jan Suszkiw, ARS. Breeding Better Beans. [<a href="http://www.ars.usda.gov/is/AR/archive/jun06/beans0606.htm?pf=1">http://www.ars.usda.gov/is/AR/archive/jun06/beans0606.htm?pf=1</a> Agricultural Research magazine. June 2006.] نسخة محفوظة 09 سبتمبر 2013 على موقع واي باك مشين.
1 2  [<a href='http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071092.htm'>http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071092.htm</a> "Foodborne Pathogenic Microorganisms and Natural Toxins Handbook:  Phytohaemagglutinin"]. Bad Bug Book. United States إدارة الغذاء والدواء. اطلع عليه بتاريخ 2009-07-11. {{استشهاد ويب}}: تحقق من قيمة |مسار= (مساعدة)
↑  Summary: [<a href="http://www.scidev.net/fr/climate-change-and-energy/tsunami/news/actualit-s-d-afrique-sub-saharienne-en-bref-du-25-.html">http://www.scidev.net/fr/climate-change-and-energy/tsunami/news/actualit-s-d-afrique-sub-saharienne-en-bref-du-25-.html نسخة محفوظة 22 مايو 2013 على موقع واي باك مشين.</a> Fermentation 'improves nutritional value of beans'] (Sub Saharan Africa page, Science and Development Network website). Paper: [<a href="http://www3.interscience.wiley.com/journal/119409208/abstract?CRETRY=1&SRETRY=0">http://www3.interscience.wiley.com/journal/119409208/abstract?CRETRY=1&SRETRY=0 نسخة محفوظة 5 يناير 2013 at Archive.is</a> Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)] "نسخة مؤرشفة". مؤرشف من الأصل في 2013-05-22. اطلع عليه بتاريخ 2012-12-09.{{استشهاد ويب}}:  صيانة الاستشهاد: BOT: original URL status unknown (link)
1 2  [<a href="http://www.mayoclinic.com/health/healthy-recipes/NU00410">http://www.mayoclinic.com/health/healthy-recipes/NU00410</a> Mixed Bean Salad] (information and recipe) from [<a href="http://www.mayoclinic.com/health/healthy-recipes">http://www.mayoclinic.com/health/healthy-recipes</a> The Mayo Clinic Healthy Recipes]. Accessed February 2010. نسخة محفوظة 31 ديسمبر 2013 على موقع واي باك مشين.
↑  <a href="http://www.mayoclinic.com/health/fiber/NU00033 نسخة محفوظة 2019-08-06 على موقع واي باك مشين.
↑  Harold McGee. Food and Cooking. ص. 486. Many legumes, especially soy, navy and lima beans, cause a sudden increase in bacterial activity and gas production a few hours after they're consumed. This is because they contain large amounts of carbohydrates that human digestive enzymes can't convert into absorbable sugars. These carbohydrates therefore leave the upper intestine unchanged and enter the lower reaches, where our resident bacterial population does the job we are unable to do.
↑  Peter Barham. The Science of Cooking. ص. 14. we do not possess any enzymes that are capable of breaking down larger sugars, such as raffinose etc. These 3, 4 and 5 ring sugars are made by plants especially as part of the energy storage system in seeds and beans. If we ingest these sugars we can't break them down in the intestines, rather they travel down into the colon where various bacteria digest them - and in the process produce copious amounts of carbon dioxide gas