A bean is the seed of plants in many

genera Genus (; : genera ) is a taxonomic rank above species and below family as used in the biological classification of living and fossil organisms as well as viruses. In binomial nomenclature, the genus name forms the first part of the binomial s ...

of the

legume Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consum ...

family (

Fabaceae Fabaceae () or Leguminosae,International Code of Nomen ...

) used as a

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

for human consumption or animal feed. The seeds are sold fresh or preserved through

drying Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be consider ...

(a ''pulse''). Beans have been cultivated since the seventh millenium BCE in Thailand, and since the second millennium BCE in Europe and in Peru. Most beans, with the exception of peas, are summer crops. As legumes, the plants fix nitrogen and form seeds with a high protein content. They are produced on a scale of millions of tons annually in many countries; India is the largest producer. Dried beans are traditionally soaked and boiled, and used in traditional dishes throughout the world including salads, soups, and stews such as

chili con carne Chili con carne ( ), often shortened to chili, is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. Other seasonings may includ ...

. Some are processed into

tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...

; others are fermented to form

tempeh Tempe or tempeh (; , ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopu ...

. Guar beans are used for their gum. The unripe seedpods of some varieties are also eaten whole as

green bean Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean ('' Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedali ...

s or ''

edamame is an East Asian dish prepared with immature soybeans in their pods, which are boiled or steamed, and may be served with salt or other condiments. The dish has become popular across the world because it is rich in vitamins, dietary fiber, and i ...

'' (immature

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source o ...

). Some types are sprouted to form beansprouts. Many fully ripened beans contain toxins like

phytohaemagglutinin Phytohaemagglutinin (PHA, or phytohemagglutinin) is a lectin found in plants, especially certain legumes. PHA actually consists of two closely related proteins, called leucoagglutinin (PHA-L) and PHA-E. These proteins cause blood cells to clump ...

and require cooking to make them safe to eat. Many species contain indigestible

oligosaccharide An oligosaccharide (; ) is a carbohydrate, saccharide polymer containing a small number (typically three to ten) of monosaccharides (simple sugars). Oligosaccharides can have many functions including Cell–cell recognition, cell recognition and ce ...

s that produce

flatulence Flatulence is the expulsion of gas from the Gastrointestinal tract, intestines via the anus, commonly referred to as farting. "Flatus" is the medical word for gas generated in the stomach or bowels. A proportion of intestinal gas may be swal ...

. Beans have traditionally been seen as a food of the poor.

Etymology and naming

The word "bean" and its Germanic

cognate In historical linguistics, cognates or lexical cognates are sets of words that have been inherited in direct descent from an etymological ancestor in a common parent language. Because language change can have radical effects on both the s ...

s (e.g.

German German(s) may refer to: * Germany, the country of the Germans and German things **Germania (Roman era) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizenship in Germany, see also Ge ...

'' Bohne'') have existed in common use in

West Germanic languages The West Germanic languages constitute the largest of the three branches of the Germanic languages, Germanic family of languages (the others being the North Germanic languages, North Germanic and the extinct East Germanic languages, East Germ ...

since before the 12th century, referring to

broad beans ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Vari ...

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual plant, annual legume of the family (biology), family Fabaceae, subfamily Faboideae, cultivated for its edible seeds. Its different types are variously known as gram," Bengal gram, ga ...

s, and other pod-borne seeds. This was long before the

New World The term "New World" is used to describe the majority of lands of Earth's Western Hemisphere, particularly the Americas, and sometimes Oceania."America." ''The Oxford Companion to the English Language'' (). McArthur, Tom, ed., 1992. New York: ...

genus ''

Phaseolus ''Phaseolus'' (bean, wild bean) is a genus of herbaceous to woody annual and perennial vines in the family Fabaceae containing about 70 plant species, all native to the Americas, primarily Mesoamerica. It is one of the most economically importan ...

'' was known in Europe. With the

Columbian exchange The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, and diseases between the New World (the Americas) in the Western Hemisphere, and the Old World (Afro-Eurasia) in the Eastern Hemis ...

of domestic plants between Europe and the Americas, use of the word was extended to pod-borne seeds of ''Phaseolus'', such as the

common bean ''Phaseolus vulgaris'', the common bean,, is a herbaceous annual plant grown worldwide for its edible dry seeds or green bean, green, unripe pods. Its leaf is also occasionally used as a Leaf vegetable, vegetable and the straw as fodder. Its Pla ...

and the

runner bean ''Phaseolus coccineus'', known as runner bean, scarlet runner bean, or multiflora bean, is a plant in the legume family, Fabaceae. Another common name is butter bean, which, however, can also refer to the lima bean, a different species. It is ...

, and the related genus ''

Vigna ''Vigna'' is a genus of plants in the legume family, Fabaceae, with a pantropical distribution.Aitawade, M. M., et al. (2012)Section ''Ceratotropis'' of subgenus ''Ceratotropis'' of ''Vigna'' (Leguminosae–Papilionoideae) in India with a new ...

''. The term has long been applied generally to seeds of similar form, such as Old World

s and

lupins ''Lupinus'', commonly known as lupin, lupine, or regionally bluebonnet, is a genus of plants in the legume family Fabaceae. The genus includes over 199 species, with centres of diversity in North and South America. Smaller centres occur in No ...

, and to the fruits or seeds of unrelated plants such as coffee beans and vanilla beans. This article discusses only legumes.

History

Beans in an early cultivated form were grown in Thailand from the early seventh millennium BCE, predating ceramics. Beans were deposited with the dead in

ancient Egypt Ancient Egypt () was a cradle of civilization concentrated along the lower reaches of the Nile River in Northeast Africa. It emerged from prehistoric Egypt around 3150BC (according to conventional Egyptian chronology), when Upper and Lower E ...

. Not until the second millennium BCE did cultivated, large-seeded broad beans appear in the

Aegean region The Aegean region () is one of the 7 Geographical regions of Turkey, geographical regions of Turkey. The largest city in the region is İzmir. Other big cities are Manisa, Aydın, Denizli, Muğla, Afyonkarahisar and Kütahya. Located in w ...

Iberia The Iberian Peninsula ( ), also known as Iberia, is a peninsula in south-western Europe. Mostly separated from the rest of the European landmass by the Pyrenees, it includes the territories of peninsular Spain and Continental Portugal, compri ...

, and transalpine Europe. In the ''

Iliad The ''Iliad'' (; , ; ) is one of two major Ancient Greek epic poems attributed to Homer. It is one of the oldest extant works of literature still widely read by modern audiences. As with the ''Odyssey'', the poem is divided into 24 books and ...

'' (8th century BCE), there is a passing mention of beans and

s cast on the threshing floor. The oldest-known domesticated beans in the Americas were found in Guitarrero Cave,

Peru Peru, officially the Republic of Peru, is a country in western South America. It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the south and west by the Pac ...

, dated to around the second millennium BCE. Genetic analyses of the common bean ''Phaseolus'' show that it originated in

Mesoamerica Mesoamerica is a historical region and cultural area that begins in the southern part of North America and extends to the Pacific coast of Central America, thus comprising the lands of central and southern Mexico, all of Belize, Guatemala, El S ...

, and subsequently spread southward. Most of the kinds of beans commonly eaten today are part of the genus ''Phaseolus'', which originated in the Americas. The first European to encounter them was

Christopher Columbus Christopher Columbus (; between 25 August and 31 October 1451 – 20 May 1506) was an Italians, Italian explorer and navigator from the Republic of Genoa who completed Voyages of Christopher Columbus, four Spanish-based voyages across the At ...

, while exploring what may have been the

Bahamas The Bahamas, officially the Commonwealth of The Bahamas, is an archipelagic and island country within the Lucayan Archipelago of the Atlantic Ocean. It contains 97 per cent of the archipelago's land area and 88 per cent of its population. ...

, and saw them growing in fields. Five kinds of ''

'' beans were domesticated by pre-Columbian peoples, selecting pods that did not open and scatter their seeds when ripe: common beans ('' P. vulgaris'') grown from Chile to the northern part of the United States; lima and sieva beans ('' P. lunatus''); and the less widely distributed teparies ('' P. acutifolius''), scarlet runner beans ('' P. coccineus''), and polyanthus beans.

Pre-Columbian In the history of the Americas, the pre-Columbian era, also known as the pre-contact era, or as the pre-Cabraline era specifically in Brazil, spans from the initial peopling of the Americas in the Upper Paleolithic to the onset of European col ...

peoples as far north as the Atlantic seaboard grew beans in the " Three Sisters" method of

companion planting Companion planting in gardening and agriculture is the planting of different crops in proximity for any of a number of different reasons, including Weed control, weed suppression, pest control, pollination, providing habitat for beneficial ins ...

. The beans were interplanted with

maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

and

squash Squash most often refers to: * Squash (sport), the high-speed racquet sport also known as squash racquets * Squash (plant), the fruit of vines of the genus ''Cucurbita'' Squash may also refer to: Sports * Squash (professional wrestling), an extr ...

. Beans were cultivated across Chile in Pre-Hispanic times, likely as far south as the

Chiloé Archipelago The Chiloé Archipelago (, , ) is a group of islands lying off the coast of Chile, in the Los Lagos Region. It is separated from mainland Chile by the Chacao Channel in the north, the Sea of Chiloé in the east and the Gulf of Corcovado in the s ...

Diversity

Taxonomic range

Beans are legumes, but from many different genera, native to different regions.

Conservation of cultivars

The

biodiversity Biodiversity is the variability of life, life on Earth. It can be measured on various levels. There is for example genetic variability, species diversity, ecosystem diversity and Phylogenetics, phylogenetic diversity. Diversity is not distribut ...

of bean cultivars is threatened by modern plant breeding, which selects a small number of the most productive varieties. Efforts are being made to conserve the

germplasm Germplasm refers to genetic resources such as seeds, tissues, and DNA sequences that are maintained for the purpose of animal and plant breeding, conservation efforts, agriculture, and other research uses. These resources may take the form of s ...

of older varieties in different countries. As of 2023, the Norwegian

Svalbard Global Seed Vault The Svalbard Global Seed Vault () is a secure backup facility for the world's crop diversity on the Norwegian island of Spitsbergen in the remote Arctic Svalbard archipelago. The Seed Vault provides long-term storage for duplicates of seeds fro ...

holds more than 40,000 accessions of ''Phaseolus'' bean species.

Cultivation

Agronomy

Many beans are summer crops that need warm temperatures to grow, with peas as an exception. Legumes are capable of

nitrogen fixation Nitrogen fixation is a chemical process by which molecular dinitrogen () is converted into ammonia (). It occurs both biologically and abiological nitrogen fixation, abiologically in chemical industry, chemical industries. Biological nitrogen ...

and hence need less fertiliser than most plants. Maturity is typically 55–60 days from planting to harvest. As the pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour. Many beans are

vine A vine is any plant with a growth habit of trailing or scandent (that is, climbing) stems, lianas, or runners. The word ''vine'' can also refer to such stems or runners themselves, for instance, when used in wicker work.Jackson; Benjamin; Da ...

s needing external support, such as "bean cages" or poles. Native Americans customarily grew them along with corn and squash, the tall stalks acting as support for the beans. More recently, the commercial "bush bean" which does not require support and produces all its pods simultaneously has been developed. File:Bean Flower in Bangladesh.jpg, Flower with pollinator File:Lablab bean and bean flowers.JPG,

Lablab ''Lablab purpureus'' is a species of bean in the family Fabaceae. It is native to sub-Saharan Africa and it is cultivated throughout the tropics for food.Broad beans ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Vari ...

ready for harvest

Production

The production data for legumes are published by

FAO The Food and Agriculture Organization of the United Nations; . (FAO) is a List of specialized agencies of the United Nations, specialized agency of the United Nations that leads international efforts to defeat hunger and improve nutrition ...

in three categories: # Pulses dry: all mature and dry seeds of leguminous plants except soybeans and groundnuts. # Oil crops: soybeans and groundnuts. # Fresh vegetable: immature green fresh fruits of leguminous plants. The following is a summary of FAO data. The world leader in production of dry beans (''

'' spp), is India, followed by Myanmar (Burma) and Brazil. In Africa, the most important producer is Tanzania.FA
Pulses and Derived Products
. ''Source:

UN Food and Agriculture Organization The United Nations (UN) is the global intergovernmental organization established by the signing of the UN Charter on 26 June 1945 with the stated purpose of maintaining international peace and security, to develop friendly relations among st ...

(FAO)''

Uses

Culinary

Beans can be cooked in a wide variety of

casserole A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a categor ...

curries Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internation ...

salad A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, a ...

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

s, and

stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...

s. They can be served whole or mashed alongside meat or toast, or included in an

omelette An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chiv ...

or a

flatbread A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Se ...

wrap. Other options are to include them in a bake with a

cheese sauce Cheese sauce is a sauce made with cheese or processed cheese as a primary ingredient. Sometimes dried cheese or cheese powder is used. Several varieties exist and it has many various culinary uses. Mass-produced commercial cheese sauces are als ...

, a Mexican-style

, or to use them as a meat substitute in a

burger Burger or Burgers may refer to: Food and drink Foods * Hamburger, a food consisting of one or more cooked beef patties, placed inside a sliced bread roll or bun roll. ** Cheeseburger, a hamburger with added cheese(s) * Ground beef, minced bee ...

or in

falafel Falafel (; , ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spic ...

s. The French

cassoulet Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and h ...

is a slow-cooked stew with haricot beans, sausage, pork, mutton, and preserved goose. Soybeans can be processed into bean curd (

) or fermented into a cake (

); these can be eaten fried or roasted like meat, or included in stir-fries, curries, and soups. Most dry beans contain 21–25%

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...

by weight; dry

s are 36.5% protein by weight. File:Bean salad.jpg, Bean salad File:Beans on toast - Vios 2024-01-09.jpg, Beans on toast, Greece File:Senate bean soup, United States Capitol Visitor Center, April 2019.jpg, Bean soup File:Bowl of cassoulet.JPG,

Cassoulet Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and h ...

, France File:Chili con carne 6.jpg,

Chili con carne Chili con carne ( ), often shortened to chili, is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. Other seasonings may includ ...

with meat, beans, and red peppers File:Vegetarian black bean burger with homefries.jpg, Bean burger File:Deep fried bean-curd curry (2894128615).jpg,

Bean curd or bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in China and has been consu ...

curry File:Tempeh tempe.jpg,

Tempeh Tempe or tempeh (; , ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopu ...

cakes ready to cook, Indonesia

Other

Cluster bean-guar-Cyamopsis psoralioides-Cyamopsis tetragonolobus-TAMIL NADU73

Guar The guar (from : gvār) or cluster bean, with the botanical name ''Cyamopsis tetragonoloba'', is an annual plant, annual legume and the source of guar gum. It is also known as gavar, gawar, or guvar bean. The genus name ''Cyamopsis'' means '' ...

beans are used for their gum, a

galactomannan Galactomannans are polysaccharides consisting of a mannose backbone with galactose side groups, more specifically, a (1-4)-linked beta-D-mannopyranose backbone with branchpoints from their 6-positions linked to alpha-D-galactose, (i.e. 1-6-linked ...

polysaccharide Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long-chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wat ...

. It is used to thicken and stabilise foods and other products.

Health concerns

Toxins

Some kinds of raw beans contain a harmful, flavourless toxin: the

lectin Lectins are carbohydrate-binding proteins that are highly specific for sugar Moiety (chemistry), groups that are part of other molecules, so cause agglutination (biology), agglutination of particular cells or precipitation of glycoconjugates an ...

, which must be destroyed by cooking. Red

kidney bean The kidney bean is a variety of the common bean (''Phaseolus vulgaris'') named for its resemblance to a human kidney. Classification There are different classifications of kidney beans, such as: *Red kidney bean (also known as common kidney ...

s are particularly toxic, but other types also pose risks of

food poisoning Foodborne illness (also known as foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, as well as prions (the agents of mad cow disease), and toxins such ...

. Even small quantities (4 or 5 raw beans) may cause severe stomachache, vomiting, and diarrhea. This risk does not apply to canned beans because they have already been cooked. A recommended method is to boil the beans for at least ten minutes; under-cooked beans may be more toxic than raw beans. Beans need to be cooked thoroughly to destroy toxins;

slow cooking Low-temperature cooking is a cooking technique that uses temperatures in the range of about for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven ...

is unsafe as it makes the beans soft without necessarily destroying the toxins. A case of poisoning by butter beans used to make

was reported; the beans were used instead of traditional

broad bean ''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Vari ...

s or

s, soaked and ground without boiling, made into patties, and shallow fried. Bean poisoning is not well known in the medical community, and many cases may be misdiagnosed or never reported; figures appear not to be available. In the case of the United Kingdom National Poisons Information Service, available only to health professionals, the dangers of beans other than red beans were not flagged .

Fermentation Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...

is used in some parts of Africa to make beans more digestible by removing toxins.

Other hazards

It is common to make

beansprout Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds, or other structures experience further growth. In the field of nutrition, the term signifies ...

s by letting some types of bean, often

mung bean The mung bean or green gram (''Vigna radiata'') is a plant species in the legume family.Brief Introduction of Mung Bean. Vigna Radiata Extract Green Mung Bean Extract Powder Phaseolus aureus Roxb Vigna radiata L R Wilczek. MDidea-Extracts P ...

s, germinate in moist and warm conditions; beansprouts may be used as ingredients in cooked dishes, or eaten raw or lightly cooked. There have been many outbreaks of disease from bacterial contamination, often by ''

salmonella ''Salmonella'' is a genus of bacillus (shape), rod-shaped, (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two known species of ''Salmonella'' are ''Salmonella enterica'' and ''Salmonella bongori''. ''S. enterica'' ...

'', ''

listeria ''Listeria'' is a genus of bacteria that acts as an intracellular parasite in mammals. As of 2024, 28 species have been identified. The genus is named in honour of the British pioneer of sterile surgery Joseph Lister. ''Listeria'' species ...

'', and ''

Escherichia coli ''Escherichia coli'' ( )Wells, J. C. (2000) Longman Pronunciation Dictionary. Harlow ngland Pearson Education Ltd. is a gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus '' Escherichia'' that is commonly fo ...

'', of beansprouts not thoroughly cooked, some causing significant mortality. Many types of bean, such as kidney beans, contain significant amounts of

antinutrient Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that natur ...

s that inhibit some enzyme processes in the body.

Phytic acid Phytic acid is a six-fold dihydrogenphosphate ester of inositol (specifically, of the ''myo'' isomer), also called inositol hexaphosphate, inositol hexakisphosphate (IP6) or inositol polyphosphate. At physiological pH, the phosphates are partia ...

, present in beans, interferes with bone growth and interrupts

vitamin D Vitamin D is a group of structurally related, fat-soluble compounds responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, along with numerous other biological functions. In humans, the most important compo ...

metabolism. Many beans, including broad beans, navy beans, kidney beans and soybeans, contain large sugar molecules,

s (particularly

raffinose Raffinose is a trisaccharide composed of galactose, glucose, and fructose. It can be found in beans, cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grains. Raffinose can be hydrolyzed to D-galactose and sucrose by th ...

and

stachyose Stachyose is a tetrasaccharide consisting of two α--galactose units, one α--glucose unit, and one β--fructose unit sequentially linked as Gal(α1→6)Gal(α1→6)Glc(α1↔2β)Fruf. Together with related oligosaccharides such as raffinose, st ...

). A suitable oligosaccharide-cleaving

enzyme An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different mol ...

is necessary to digest these. As the human digestive tract does not contain such enzymes, consumed oligosaccharides are digested by

bacteria Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...

in the large intestine, producing gases such as methane, released as

In human society

Beans have traditionally been considered a food of the poor, as farmers ate grains and vegetables, and obtained their protein from beans, whereas the wealthier classes could afford meat. European society has what Ken Albala calls "a class-based antagonism" to beans. Different cultures agree in disliking the flatulence that beans cause, and possess their own seasonings to attempt to remedy it: Mexico uses the herb

epazote ''Dysphania ambrosioides'', formerly ''Chenopodium ambrosioides'', known as epazote, Jesuit's tea, Mexican tea or wormseed, is an annual or short-lived perennial herb native to the Americas. Description ''Dysphania ambrosioides'' is an annual p ...

; India the aromatic resin

asafoetida Asafoetida (; also spelled asafetida) is the dried latex (Natural gum, gum oleoresin) exuded from the rhizome or tap root of several species of ''Ferula'', perennial herbs of the carrot family. It is produced in Iran, Afghanistan, Central As ...

; Germany applies the herb

savory Savory or Savoury may refer to: Common usage * Herbs of the genus ''Satureja'', particularly: ** Summer savory (''Satureja hortensis''), an annual herb, used to flavor food ** Winter savory (''Satureja montana''), a perennial herb, also used to ...

; in the Middle East,

cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...

; and Japan the seaweed

kombu ''Konbu'' (from ) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' () or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icela ...

. A substance for which there is evidence of effectiveness in reducing flatulence is the enzyme alpha-galactosidase; extracted from the

mould A mold () or mould () is one of the structures that certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi ...

fungus ''

Aspergillus niger ''Aspergillus niger'' is a mold classified within the ''Nigri'' section of the ''Aspergillus'' genus. The ''Aspergillus'' genus consists of common molds found throughout the environment within soil and water, on vegetation, in fecal matter, on de ...

'', it breaks down

glycolipid Glycolipids () are lipids with a carbohydrate attached by a glycosidic (covalent) bond. Their role is to maintain the stability of the cell membrane and to facilitate cellular recognition, which is crucial to the immune response and in the c ...

s and

glycoprotein Glycoproteins are proteins which contain oligosaccharide (sugar) chains covalently attached to amino acid side-chains. The carbohydrate is attached to the protein in a cotranslational or posttranslational modification. This process is known a ...

s. The reputation of beans for flatulence is the theme of a children's song "

Beans, Beans, the Musical Fruit "Beans, Beans, The Musical Fruit" (alternately "Beans, Beans, good for your heart") is a playground saying and children's song about how beans cause flatulence (''i.e.'' farting). The basis of the song (and bean/fart humor in general) is the hig ...

". The

Mexican jumping bean Mexican jumping beans () are seed pods that have been inhabited by the larva of a small moth ('' Cydia saltitans'') and are native to Mexico. The pod is usually tan to brown. They are from the shrub '' Sebastiania pavoniana'', often also referr ...

is a segment of a seed pod occupied by the

larva A larva (; : larvae ) is a distinct juvenile form many animals undergo before metamorphosis into their next life stage. Animals with indirect development such as insects, some arachnids, amphibians, or cnidarians typically have a larval phase ...

of the moth ''

Cydia saltitans ''Cydia saltitans'' or jumping bean moth is a moth from Mexico that is most widely known as its larva, where it inhabits the carpels of seeds from several related shrubby trees, mainly ''Sebastiania pavoniana'' or ''Sapium biloculare'' (Synony ...

'', and sold as a novelty. The pods start to jump when warmed in the palm of the hand. Scientists have suggested that the random walk that results may help the larva to find shade and so to survive on hot days.

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External links

Everett H. Bickley Collection, 1919–1980
Archives Center, National Museum of American History, Smithsonian Institution.

Fermentation improves nutritional value of beans

Cook's Thesaurus on Beans
{{Authority control Edible legumes Staple foods Vegan cuisine Vegetarian cuisine Crops Plant common names