The word "bean" and its Germanic cognates (e.g. German Bohne) have existed in common use in West Germanic languages since before the 12th century, referring to broad beans, chickpeas, and other pod-borne … See more

Beans were an important source of protein throughout Old and New World history, and still are today.
Beans are one of the longest-cultivated plants in history. Broad beans, also called fava beans, are in their wild state the size of a small … See more

Nutrition
Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible See more

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Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow. Legumes are capable of nitrogen fixation and hence need less fertiliser … See more

Most of the foods we call "beans", "legumes", "lentils" and "pulses" belong to the same family, Fabaceae ("leguminous" plants), but are from different genera and species, native to … See more

Many edible beans, including broad beans, navy beans, kidney beans and soybeans, contain oligosaccharides (particularly raffinose and stachyose), a type of sugar … See more