Benders'dictionary of nutrition and food technology

ean, mung Whole or split seed of Vigna radiata (Phaseolusaureus, P. radiatus), green gram.Composition/100 g: water 9.1 g, 1453 kJ (347 kcal), protein23.9 g, fat 1.1 g (of which 33% saturated, 22% mono-unsaturated,44% polyunsaturated), carbohydrate 62.6 g (6.6 g sugars), fibre16.3g, ash 3.3g, Ca 132mg, Fe 6.7mg, Mg 189mg, P 367mg, K1246 mg, Na 15 mg, Zn 2.7 mg, Cu 0.9 mg, Mn 1 mg, Se 8.2 µg,vitamin A 6µg RE (68µg carotenoids), E 0.5 mg, K 9 mg, B 10.62 mg, B 2 0.23 mg, niacin 2.3 mg, B 6 0.38 mg, folate 625 µg, pantothenate1.9 mg, C 5 mg. An 85 g serving is a source of Ca, Zn,vitamin B 2 ,B 6 ,a good source of pantothenate, a rich source ofCu, Fe, Mg, Mn, P, vitamin B 1 , folate.bean, red kidney Ripe seed of large variety of Phaseolus vulgaris.Composition/100 g: water 11.8 g, 1394 kJ (333 kcal), protein23.6 g, fat 0.8 g, carbohydrate 60 g (2.2 g sugars), fibre 24.9 g, ash3.8 g, Ca 143 mg, Fe 8.2 mg, Mg 140 mg, P 407 mg, K 1406 mg, Na24mg, Zn 2.8mg, Cu 1mg, Mn 1mg, Se 3.2µg, vitamin E 0.2 mg,K 19 mg, B 1 0.53 mg, B 2 0.22 mg, niacin 2.1 mg, B 6 0.4 mg, folate394µg, pantothenate 0.8 mg, C 5 mg. An 85 g serving is a sourceof Ca, Zn, vitamin B 2 ,B 6 , pantothenate, a rich source of Cu, Fe,Mg, Mn, P, vitamin B 1 ,folate.bean, runner Phaseolus multiflorus.Composition/100 g: (edible portion 88%) water 90.3 g, 130 kJ(31 kcal), protein 1.8 g, fat 0.1 g, carbohydrate 7.1 g (1.4 g sugars),fibre 3.4g, ash 0.7g, Ca 37mg, Fe 1mg, Mg 25mg, P 38mg, K209mg, Na 6mg, Zn 0.2mg, Cu 0.1mg, Mn 0.2mg, Se 0.6µg,vitamin A 35 µg RE (1088µg carotenoids), E 0.4 mg, K 14.4 mg,B 1 0.08 mg, B 2 0.1 mg, niacin 0.8 mg, B 6 0.07 mg, folate 37 µg, pantothenate0.1 mg, C 16 mg. A 60 g serving is a source of folate,vitamin C.beans, baked Usually mature haricot beans, cooked in sauce;often canned with tomato sauce and starch with added sugar (orsweetener) and salt.bean, soya See soya.bean sprouts A number of peas, beans and seeds can be germinatedand the sprouts eaten raw or cooked. The sprouting causesthe synthesis of vitamin C. One of the commonest sprouts is thatof the mung bean, but alfalfa and adzuki beans are also used.bean, string Either runner beans or french beans which have aclimbing habit rather than growing as small bushes. The namederives from the method of growing them up strings.béarnaise sauce A thick French sauce made with egg yolk, butter,wine vinegar or white wine and chopped shallots, named afterBéarn in SW France.55