large brown beans

1.nutritive value: 
 
legumes _ a class of Vegetables that includes beans, peas and lentils _ are among the most versatile and nutritious foods available. legumes are typically low in fat, contain no cholesterol, and are high in foliate, potassium, iron and magnesium. they also contain beneficial fats and soluble and insoluble fiber. a good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol. if you want to add more beans and other legumes to your diet, but you aren't clear about what's available and how to prepare them, this guide can help.
 
 
2. full potassium and good energy

these small, dark red beans, native to the orient, are thought to be useful in treating kidney ailments and other illnesses. they are loaded with nutrients and are a good source of calcium, phosphorus, potassium, iron and vitamin a. this kind of beans popular in asia

3. cooking tips

after soaking, rinse beans and add to a stockpot. cover the beans with three times their volume of water. add herbs or spices as desired. bring to a boil. then

reduce the heat and simmer gently, uncovered, stirring occasionally, until tender. the cooking time depends on the type of bean, but start checking after 90

minutes. add more water if the beans become uncovered.

4. keeping way

for keeping red beans in kitchen it needs normal temperature in carton box or cotton bag.

5. market and export

 iranian red beans total products in the year of 2008 were over 34250 mt and the total surface on the farm 18125 hectares and the average of the product

per hectare1890 kg and the average of exporting to overseas 7250 mt. 

mineral analysis products
ca ka  na  fe pa ash fiber Carbohydrate lipid protein energy water
mg mg mg mg mg g g g g g cal g
110 984 10 6.9 406 3.7 4.2 61.9 1.5 22.5 343 10.4 raw red beans
38 340 3 2.4 140 1.3 1.5 21.4 0.5 7.8 118 69 ripe