All About Beans

The word “bean” (or in Spanish, “frijol”) is a derivative of the Catalan “fesol” and from the Latin phasealus (its scientific name.) Phaselos is a kind of legume. This legume is known by various names in Spanish: “poroto, haba, habichuela, alubia, judía”, among others.

The species phaseolus vulgaris, or common bean, is native to the Mexico and Guatemala region, and there is a great variety of the types of beans both cultivated and from the wild.

 

Almost all cultivated varieties in Europe, the U.S. and in Mexico are species and varieties of the generic Phaseolus.

 

“Bean” is a common name applied broadly to various legume family plants of American origin. The seeds and pods of these plants are used as food and in fodder production. It is a food favored for its high protein content.

Beans are a legume and are a rich source of protein and carbohydrates. They are also rich in B vitamins, including niacin, riboflavin, folic acid and other vitamins. They are a source of iron, copper, zinc, phosphorus, potassium, magnesium and calcium. Beans also have high fiber content.

 

There are many varieties of beans, characterized by their size, shape, color and type of growth.

 

In total, there are about 150 species, with about 50 developed in Mexico alone, featuring the four species that man has domesticated, such as: Phaseolus vulgaris L. (common bean), Phaseolus coccineus L. (runner bean), Phaseolus lunatus L. (rope bean) and Phaseolus acutifolius Gray (tepary beans).

 

In Mexico, about 70 standard types are grown. They can be divided into:

 

- Black

- Yellow

- Pink

- Bayside

- Pintos

- Others

 

When beans are combined with maize (i.e., corn), the chain of key proteins for the proper nutrition for human beings is achieved.

To search for providers or companies that sell beans, to request a quote or price for beans, visit our industry search engine.

 

We are pleased to present COMAÍZ, a provider of beans.

 

COMAÍZ is a company dedicated to the distribution of rice, barley, beans, corn, sorghum and wheat.