Cranberry bean
|
Fresh borlotti beans | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,458 kJ (348 kcal) |
|
60.05 g | |
| Sugars | 2.4 g |
| Dietary fiber | 24.7 g |
|
1.23 g | |
| Saturated | 0.244 g |
|
23.03 g | |
| Minerals | |
| Sodium |
(0%) 6 mg |
| |
|
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
The cranberry bean, also known as the borlotti bean (singular borlotto in Italian), Roman bean or romano bean (not to be confused with the Italian flat bean, a green bean also called "romano bean"), saluggia bean, or rosecoco bean,[1] is a variety of common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto.[2] The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red, magenta, or black.
Saluggia beans are named after the town of Saluggia in northern Italy, where they have been grown since the early 1900's.[3]
Characteristics
A new cranberry bean variety, 'Crimson', is light tan speckled with maroon. It is resistant to viruses and has a high yield.[4]
The borlotti bean is a variety of cranberry bean bred in Italy to have a thicker skin. It is used in Italian, Portuguese (Catarino bean), Turkish, and Greek cuisine.
The cranberry bean looks similar to the pinto bean, but cranberry beans are larger than pintos and have big maroon specs on a creamy white background and more like Great Northern beans.
References
- ↑ The Choice Guide to Food. Sydney: UNSW Press. 2011. p. 46. ISBN 9781742241012. Retrieved 19 February 2016.
- ↑ Sando, Steve; Barrington, Vanessa (2008). Heirloom Beans. Chronicle Books. p. 15. ISBN 978-0-8118-6069-7.
- ↑ "Storia legumi (part 2)". Provincia di Asti. p. 108. Retrieved 19 February 2016.
- ↑ "Bright New Dry bean for Salads and other Foods". USDA Agricultural Research Service. June 17, 2010.