COMMON BEAN (Phaseolus vulgaris L.)

Importance and grain composition:

Beans are used for human nutrition. Either dry seeds or green pods are used. For green pods those varieties are grown that do not have the inner pergameneous layer in the pericarp and sclerenchymatic fibres in the comissures of pods.

Bean seeds contain about 19-25% crude protein, 60 % nitrogen-free extract (mainly starch), 5% crude fibre, 1.5% fat and 2-3% minerals. The seeds also contain some antinutritional substances. There is quite a high content of lectin with a high oral toxicity for humans. Cases of mass poisoning after eating raw beans have been described. For the suppression of harmful effect, 15-20 minute cooking of swollen seeds is necessary.

 Cultivation requirements:

The common bean has two types of variety with different stalks, i.e. bush varieties and vines. The root system of the bean is small as compared with other legumes and this implicates higher requirements for soil and agrotechnology. The common bean is a thermophilic crop, rather sensitive to sub-zero temperatures. It is not demanding as regards the position in the crop pattern, but the best previous crops are fertilized root crops. It is sown later than other spring crops, approximately in the middle of May (favourable soil temperature is important.