SUMMARY—The chemical composition of 12 varieties of beans (Phaseolus vulgaris) was determined. Varieties most commonly found on Brazilian markets were chosen for this work. The average moisture content was 11, ash 3.5, fat 1, protein 25, starch 40, crude fiber 4 and pentonsans 7. The content of minerals in mg/100g sample was: phosphate 1000, iron 3.2, calcium 40 and magnesium 210. The content of essential amino acids in mg/g protein, calculated on a dry basis, was: lysine 72–106, threonine 46‐61, valine 29–54, methionine 3–18, isoleucine 28‐49, phenylalanine 33–118 and tryptophane 103‐138. The product was rich in lysine and threonine as compared to the FAO table for essential amino acids require in the human diet. It was poor in methionine, isoleucine, valine, tryptoph
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