Phaseolus (bean, wild bean) [2] 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.

Phaseolus vulgaris, the common bean, [3] is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family, Fabaceae.

Feb 21, 2025 · common bean, (Phaseolus vulgaris), any of a variety of legumes (family Fabaceae) widely cultivated for their edible seeds and seedpods. The common bean is second to the soybean in economic and societal importance as a leguminous food crop.

Flowers are bilaterally symmetrical, pea-like, and can be shades of yellow, white, pink, or red. Ternate in shape; three broadly ovate leaflets per leaf. The raw or undercooked beans (especially kidney beans) cause severe nausea, vomiting, and diarrhea. Usually resolves within a few hours.

Phaseolus vulgaris are a group of plants that produces various types of beans, including kidney beans, black beans, pinto beans, navy beans, and many others. Phaseolus vulgaris beans and bean...

Phaseolus acutifolius, also known as the tepary bean, is a legume native to the southwestern United States and Mexico and has been grown there by the native peoples since pre-Columbian times. It is more drought-resistant than the common bean ( Phaseolus vulgaris ) and is grown in desert and semi-desert conditions from Arizona through Mexico to ...

Phaseolus vulgaris, commonly known as bean, is a large genus of annual vegetables in the pea family that are primarily native to Central America and South America, with a few species native to North America.

The genera Phaseolus and Vigna have several species each of well-known beans, though a number of economically important species can be found in various genera throughout the family. Rich in protein and providing moderate amounts of iron, thiamin, and riboflavin, beans are used worldwide for cooking in…

Phaseolus beans are a good source of B-vitamins, especially thiamin, riboflavin, niacin, and folacin. Typically, thiamine, riboflavin, niacin, and folacin contents (on a dry weight basis) of Phaseolus beans are, respectively, 0.5–1.14, 0.1–0.25, 0.4–3.14, and 0.037–0.676 mg per 100 g.

Phaseolus (Beans) are annual or perennial legumes, usually climbing or trailing, grown for their edible fruits or seeds. Commonly eaten around the world, they include green beans, French beans, black beans, pinto beans, cranberry beans, lima beans, cannellini beans, and …