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Common Bean | Open Access Journals
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Journal of Experimental Food Chemistry

ISSN: 2472-0542

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Common Bean

Phaseolus vulgaris, otherwise called the common bean and French bean, is a herbaceous yearly plant developed worldwide for its eatable dry seeds or unripe organic product. The fundamental classes of regular beans, based on use, are dry beans, snap beans and shell beans. Its leaf is additionally at times utilized as a vegetable and the straw as grub. Its organic characterization, alongside different Phaseolus species, is as an individual from the vegetable family Fabaceae. Like most individuals from this family, basic beans obtain the nitrogen they require through a relationship with rhizobia, which are nitrogen-fixing microscopic organisms. The basic bean is a profoundly factor animal categories that has a long history of development. Every wild individual from the species have a climbing propensity.

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Citations: 389

Journal of Experimental Food Chemistry received 389 citations as per Google Scholar report

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