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Clasificacion Taxonomica Del Frijol

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Clasificacion Taxonomica Del Frijol Clasificacion taxonomica del frijol Continue Explora Elementos de Proyectos de Personas en la revista Más sobre los lugares de la Guía Dachdus Ayuda a los judíos redirige aquí. Para otros fines, véase Judío (desambi). Phaseolus vulgaris Flor y Phaseolus vulgarisTaxonom'aReino planta: PlantaeDivision: MagnoliophytaClase: MagnoliopsidaSubclase: RosidaeOrden: FabalesFamilia: FabaceaeSubfamilia: FaboideaeTribu: PhaseoleaeSubtri. 2, p. 723, 1753.1 (editar datos wikidata) Phaseolus vulgaris - MHNT Phaseolus vulgaris es la especie más famosa del género Phaseolus en la familia fabaceae. Sus semillas, así como la propia planta, reciben diferentes nombres en la región; Entre los más comunes están frijoles, frijoles, frijoles, frijoles, frijoles, frijoles, 7,8 euros, frijoles, frijoles, frijoles. Numerosas variedades se cultivan para el consumo de sus vainas verdes o semillas, frescas o secas. Descripción Esta planta herbácea proviene de Mesoamérica (México, Guatemala, Honduras y El Salvador), anual, montañista, sexualmente maduro o tallo glamorizado como adulto. Las hojas de tres ruedas tienen lancetola en forma y de tamaño medio centímetro. Los volantes son ampliamente ovados u ovato-romboidales, implantados a mano oblicuamente, miden 4-15 por 2.5-10 cm y pubertad con base redondeada o ampliamente cuneada, bordes llenos y tapas acuminadas. Las flores se colocan generalmente en racimos de axilas, más cortos que las hojas. Las bracteolas persistentes son generalmente iguales o ligeramente más largas que un tazón que es cupulformo, bilabiado, 3-4 mm, con cinco cuencos soldados y con el labio superior bidentado emarginado y tridentado inferior. La consecuencia, que puede ser blanca, amarilla, púrpura o roja, tiene una bandera de centímetro suborbitario y reflejo, la circunferencia de las alas unidas a la quilla, también centímetros y con una espiral torcida superior. Los instigadores son diadelphs (9 soldados y 1 libre) y la pubertad de ovario con un estilo curvado en espiral de 360o o más y con un estigma de guadata. Esta dinamión da como resultado frijoles lineales-oblongos de unos 10-15 por 1-1.5 cm, algo curvado e hinchado, glamour, picuda y con cuatro a diez capturados semillas oblongas de muy diferentes colores y tamaños, por lo general 1-2 por 0.5-1.5 cm. Puede alertar al editor en jefe, twim el siguiente en su página de discusión: Sust:Notice Links Phaseolus vulgaris - Este aviso fue publicado el 2 de mayo de 2020. La especie como su fruto verde en forma de vaina y las semillas tienen una amplia gama de nombres. Preparación para frijoles en Centroamérica y el Caribe. En México, Centroamérica (Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica), Cuba y Puerto Rico, la planta se conoce como una planta de frijol, una vaina llamada ejote, nahuatl exotl (excepto Costa Rica, donde se llama vaina y Cuba, donde se llama una vaina que se hace de frijoles secos y frijoles) y las semillas se llaman frijoles (un término que proviene de, y es uno de los frijoles griegos y frijoles) y las semillas se llaman frijoles (un término que proviene de, y es uno de los frijoles griegos). En algunos países, la semilla típica o preferida es el negro, mientras que en Honduras, El Salvador, Nicaragua y Puerto Rico el color preferido es el rojo. También en México dijo que los frijoles están en una variedad blanca que en realidad se consume muy poco, mientras que las variedades de café de grano de la bahía y las flores de mayo están entre las más consumidas en el centro y el norte del país, mientras que en el sur prefieren los frijoles negros. En Honduras también se les conoce como y balines, a partir de ahí baleada es el nombre de tortillas de trigo y frijoles asados. En Costa Rica, varios granos grandes son conocidos como cubaces. En Panamá, grandes granos negros o rojos y frijoles se llaman frijoles para el resto de las variedades. En la mayoría de los países caribeños, como en Andalucía (España), se les llama frijoles (frijoles diminutos, un nombre que proviene del latín faba), pero no confunden el término bob o habichuela con los frijoles del arco mediterráneo español, que se refiere a otro taxón (Vicia faba). En Cuba, Panamá, Puerto Rico, las Islas Canarias y Andalucía, las vainas verdes de esta planta se llaman frijoles. América del Sur En Argentina, Bolivia, Chile, Paraguay y Uruguay, se les llama frijoles (término que proviene del quechua purutu). Paraguay también utiliza el nombre guaraní kumanda y, peyorablemente, saporo. La cápsula se llama chaucha en Argentina, Paraguay y Uruguay y vaina o capi en Chile. En Colombia se conoce como frejole (nota de acentos pesados o planos) y en algunas partes la frisol (con un acento agudo) en granos rojos o negros, cabeza blanca o negra para blancos, o grano en general. En el Caribe, los frijoles rojos son conocidos como saragosa, y los negros son sargos negros. En Ecuador, se conoce como frejol (o poroto cuando se trata sólo de grano). En Perú, la planta es conocida como frejol, y las semillas como frejols, y en las partes meridionales de la costa y las montañas se llaman poroto. En Venezuela, los granos negros o blancos (karaots blancos y negros) y los frijoles se llaman karaots para otras variedades (aunque algunos se refieren a los granos rojos y blancos como karaots rojos y karaots blancos, al-lūbiyāʾ, tomados del lubricante persa), o frijoles (especialmente en Andalucía). En el norte de España, en particular en Galicia, además de frijoles y frijoles, se llaman frijoles. En اﻟﻠﻮﺑﻴﺎء respectivamente). Anatomía de España Judío o bob. En la mayor parte de España, se les llama frijoles (de origen incierto), frijoles (también no lavados, tal vez del árabe Asturias, la variedad local se llama fabami y con ella la fabada. En La Rioja hay una variedad oscura conocida como caparrons, siendo muy famosas las de Anguiano. En Navarra en la zona media y Tierra Estella se llaman calbots que no deben confundirse con lo que llaman en Extremadura, que son castañas asadas. En Extremadura se les llama frijones o frijoles dependiendo de la zona. Navarra y La Rioja también se consumen como pocha: el grano está totalmente formado, pero aún tierno. Los de Sanger son famosos. La historia es uno de los alimentos humanos más antiguos conocidos y ha sido una parte importante de la dieta humana desde tiempos antiguos. Los frijoles comunes comenzaron a crecer alrededor de 7.000 también. C. en el sur de México, El Salvador y Guatemala. En México, los nativos cultivaban frijoles blancos, negros y todas las demás variedades de colores. Cuando los conquistadores del Imperio español llegaron al Nuevo Mundo, florecieron diferentes variedades de frijoles. Cristóbal Colón los llamó faxes y faves por su parecido con los frijoles del viejo mundo. Los aztecas los llamaban ethle; Maya, Búfalo y quansoncho; Incas, 'purutu'; Kumanagoth venezolano, karaotas; en el Caribe, se llamaban cunas; Chibhas, 'hist'. Los primeros exploradores y comerciantes posteriormente importaron variedades de frijol americano en todo el mundo, y a principios del siglo XVII los frijoles ya eran cultivos populares en Europa, Africa y Asia. Toxicidad en los frijoles hay algunas sustancias tóxicas, pero esta toxicidad ocurre sólo cuando son crudos, ya que cocinar destruye sus componentes tóxicos. El consumo en ciertas cantidades produce flatulencia debido a la refinosis. Sin embargo, no es tóxico en absoluto, aunque puede ser molesto. Cultivo de frijoles. Los frijoles prosperan en climas fríos y cálidos, tiene alpinamiento y variedades enanas. Los cultivos en suelos no son muy salados, con una tasa media de precipitación. Se cultiva en lugares donde el calor del sol alcanza el tallo de la planta. Aunque soporta una amplia gama de suelos, los más adecuados son los suelos ligeros, texturas de limón, con buen drenaje y rico en materia orgánica. En suelos muy arcillosos, muy calcárea y demasiado salada vegetada mal, siendo muy sensible a la separación, por lo que excesivo puede ser suficiente para dañar la cosecha, dejando la paja de la planta y de cabeza plana. Los valores óptimos de pH oscilan entre 6 y 7,5, aunque en suelo singuado se desarrolla bien con valores de hasta 8,5. Si el suelo es ligero y arenoso, se añade una gran cantidad de turba húmeda, fertilizante o estiércol maduro. Si el drenaje no es un buen racimo o forma montecito y sembrado en la parte superior. Si el suelo es muy ácido se añade cal. Se distingue por su capacidad para capturar nitrógeno en el suelo donde se cultiva, y por lo tanto es ideal para la rotación de cultivos en el proceso de mantenimiento de tierras fértiles. La fabricación en todo el mundo en América Latina produce alrededor del 45%, con Brasil y México a la cabeza. A Africa le sigue el 20 % para alimentar a doscientos millones de personas en el Africa subsahariana. En este continente, lideran Kenia, Ruanda, Burundi y Tanzania, donde son criados predominantemente por mujeres. Mejores Productores de Frijol (2018) (toneladas) India 6,220,000 Birmania Birmania 4,779,927 Brasil Brasil 2,915,030 Estados Unidos. 1.0 700.510 China China 1.324.407 Tanzania 1.700.510 China 1.324.407 Tanzania 1.4700,700,510 China 1,324,407 Tanzania 4071.210.359 México México 1.196.156 Uganda Uganda Uganda Uganda Uganda 1,1,359 039,109 Kenia Kenia Kenia 765.977 Etiopía Etiopía 607.929 Fuente (31) Propiedades de los frijoles ricos en proteínas y fibra, siendo también una excelente fuente de minerales. También vale la pena señalar la gran cantidad de ácido fólico y el contenido equilibrado en otras vitaminas del grupo B, con la excepción de B12. Phaseolus vulgaris Valor nutricional por 100g Energía 333 kcal 1390 kJCarbogidrata 61.5 g.
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