Showing Food Cannellini bean
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| Name | Cannellini bean | ||||||||||
| Scientific Name | Phaseolus vulgaris | ||||||||||
| Description | Cannellini bean, Phaseolus vulgaris, is a variety of the common bean native to the Americas. It is widely consumed in Italy, where it is a staple in many traditional dishes. The bean has a nutty, earthy flavor and tender flesh, with a creamy white color. It is often used in Italian cuisine, particularly in soups, salads, pasta, dips, chilis, and stews (PMID: 16182649). Cannellini beans are rich in carbohydrates, protein, and fiber, making them a nutritious addition to a healthy diet (PMID: 41981848). They are also a good source of folate, magnesium, and potassium. The most notable chemical in cannellini beans is starch. In addition to its culinary uses, cannellini bean has been used in traditional medicine to treat various ailments. A peculiar aspect of cannellini bean preparation is that it requires soaking and boiling to make it palatable and safe for consumption. | ||||||||||
| Primary ID | FOOD00969 | ||||||||||
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| Group | Pulses | ||||||||||
| Sub-Group | Beans | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
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