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(Phaseolus
vulgaris)
DESCRIPTION:
Black beans were originated in southern Mexico and
Central America over 7,000 years ago and evidence of its
use has been found in excavations of prehistoric
dwellings. They were spread widely around the world, and
now are widely used throughout Latin America, the
Caribbean, the United States and Europe.
Phaseolus vulgaris is a member of the
leguminous family, and black beans are one of
hundreds of varieties of the common bean. Black beans
are used dried. Originally the drying of beans was a way
to ensure a winter food supply, as beans can be
successfully dried and stored for up to a year, with
hardly any fear of deterioration or damage.
All legumes are high in protein, and black beans are
no exception. Dried beans are important sources of
protein, starches, fiber, B vitamins, iron, zinc,
phosphorus, complex carbohydrates and calcium.
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