Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.)

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 45, 2016, Pages 8592-8603

  Wiesinger, Jason A ^a   Cichy, Karen A ^a   Glahn, Raymond P ^b   Grusak, Michael A ^c   Brick, Mark A ^d   Thompson, Henry J ^d   Tako, Elad ^b  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b Cornell University ^*  (United States)

^c BAYLOR COLLEGE OF MEDICINE   (United States)

^d Veterinary Dentistry and Oral Surgery   (United States)

Author keywords

Caco2 cell culture; cooking time; dry beans; iron; iron bioavailability; Phaseolus vulgaris L.; phytate; protein; zinc

Indexed keywords

BIOCHEMISTRY; CELL CULTURE; COMMERCE; COOKING; IRON; NUTRIENTS; PROTEINS; ZINC;

COOKING TIME; DRY BEANS; IRON BIOAVAILABILITY; PHASEOLUS VULGARIS L; PHYTATE;

THERMAL PROCESSING (FOODS);

IRON; PLANT PROTEIN; ZINC;

ANALYSIS; CHEMISTRY; COOKING; DIETARY FIBER; HEAT; NUTRITIONAL VALUE; PHASEOLUS; PLANT SEED;

COOKING; DIETARY FIBER; HOT TEMPERATURE; IRON; NUTRITIVE VALUE; PHASEOLUS; PLANT PROTEINS; SEEDS; ZINC;

EID: 84996563614     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b03100     Document Type: Article

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