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Observation of "a limited number" of wild specimens suggested that "the flowers concur with the summer rains, first appearing in late August, with the pods ripening early in the fall dry season, most of them in October". [5]: 6 The beans can be of nearly any color. There are many local landraces. Beans vary in size but tend to be small.
Like many beans, raw lima beans are toxic (containing e.g. phytohaemagglutinin) if not boiled for at least 10 minutes. Canned beans can be eaten without having to be boiled first, as they are pre-cooked. [26] The lima bean can contain anti-nutrients like phytic acids, saponin, oxalate, tannin, and trypsin inhibitor. These inhibit the absorption ...
Low-acid coffee uses non-treated green coffee beans and does not include any additives. It has a lower concentration of acidic compounds, particularly chlorogenic acids, resulting in a higher pH and less acidic taste compared to regular coffee. [2] [3] The average pH of coffee ranges from 4.85 to 5.1, with a standard deviation of 0.2. Factors ...
The chromosome number of guar seeds is 2n=14. [4] The seeds of guar beans have a remarkable characteristic. Its kernel consists of a protein-rich germ (43–46%) and a relatively large endosperm (34–40%), containing large amounts of the galactomannan. [ 2 ]
The compound is obtained from cinchona bark, coffee beans, and the bark of Eucalyptus globulus. [2] It is a constituent of the tara tannins. Urtica dioica, the European stinging nettle, is another common source. [3] It is made synthetically by hydrolysis of chlorogenic acid. Quinic acid is also implicated in the perceived acidity of coffee.
Raw green beans are 90% water, 7% carbohydrates, 2% protein, and contain negligible fat. In a 100 grams (3.5 oz) reference serving, raw green beans supply 31 calories of food energy, and are a moderate source (10-19% of the Daily Value, DV) of vitamin C (15% DV) and vitamin B6 (11% DV), with no other micronutrients in significant content (table).
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