Fungi strengthen plants to fend off aphids

Researchers at the University of Copenhagen have demonstrated that unique fungi strengthen the immune systems of wheat and bean plants against aphids. Fungi enter and influence the amount of a plant's own defenses, resulting ...

High social and ecological standards for chocolate

Worldwide demand for food from the tropics that meets higher environmental and social standards has risen sharply in recent years. Consumers often have to make ethically questionable decisions: products may be available to ...

Reducing cadmium levels in cacao

Chocolate is almost universally adored. But few know the complicated process of how cacao beans become chocolate. Did you know cacao tree farming is done mostly by small-scale low-income farmers in Latin America, particularly ...

Broad beans versus soybeans as feed for dual-purpose chickens

Current practices of the poultry industry have raised ethical and ecological concerns. Ethical concerns include the culling of day-old male chicks of egg-laying breeds; ecological concerns include the import of large quantities ...

Researchers reveal molecular structures involved in plant respiration

All plants and animals respire, releasing energy from food. At the cellular level, this process occurs in the mitochondria. But there are differences at the molecular level between how plants and animals extract energy from ...

Keeping pinto beans away from the dark side

Pinto beans are good for us. They are nutritious, packed with protein and fiber. They also contain a host of micronutrients like B vitamins and folate.

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Bean

Bean ( /ˈbiːn/) is a common name for large plant seeds of several genera of the family Fabaceae (alternately Leguminosae) used for human food or animal feed.

The whole young pods of bean plants, if picked before the pods ripen and dry, are very tender and may be eaten cooked or raw.[citation needed] Thus the term "green beans" means "green" in the sense of unripe (many are in fact not green in color). In some cases, the beans inside the pods of "green beans" are too small to comprise a significant part of the cooked fruit.

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