Protein GO SLOW WHOA Dried Beans & Peas • Beans (Such As

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Protein GO SLOW WHOA Dried Beans & Peas Beans (such as pinto, Beans, peas, and lentils Beans, peas, and Lentils black, red, garbanzo), made with unsaturated made with saturated Peas (such as black- fats (oils) fats eyed, split, purple Refried beans Baked beans, canned hull), and lentils – with Beans, peas, and lentils Pork and beans, canned no salt or fat added, or with salt and/or sugar with a small amount of added salt* added Hummus Falafel Nuts & Seeds Pumpkin and sunflower Pumpkin and sunflower Peanuts, almonds, seeds, with no added seeds with added salt, pecans, walnuts, and salt, sugar, or fat sugar, and/or fat pistachios with added Peanuts, almonds, salt, sugar, and/or fat pecans, walnuts, Peanut butter and other cashews, and pistachios nut butters with added with no added salt, salt, sugar, and/or fat sugar or fat Natural peanut butter and other nut butters Eggs Whole eggs Eggs fried in Eggs fried in saturated Egg whites unsaturated fats (oils) fats Egg substitute Fish Fish and shellfish – Baked breaded fish, Fried fish, shellfish, and baked, grilled or shellfish, and fish sticks fish sticks broiled (such as Tuna canned in oil salmon, catfish, shrimp, crab, lobster) Tuna canned in water Poultry Chicken and turkey Chicken and turkey Fried chicken without skin (baked, with skin (baked, Fried chicken nuggets grilled, or broiled) grilled, or broiled) Breaded baked chicken and turkey Baked chicken nuggets Ground chicken and turkey Beef Lean cuts of beef (such Lean ground beef Regular ground beef as round roast, round Lean or low-fat Regular hamburgers steak, sirloin, hamburgers Ribs tenderloin) Regular cuts of beef Extra-lean ground beef (such as brisket, T- Ground beef that has bone, chuck roast) been drained and rinsed Pork Lean cuts of pork (such Lean ham Ribs as pork chops or Canadian bacon Bacon tenderloin – without fat) Regular cuts of pork Ham hock (such as pork roast, Pork skins shoulder, ham) Other Protein Foods Tofu Veggie burger Tempeh Processed plant-based Venison meat substitutes Processed Meat Luncheon meats Hot dogs Low-fat hot dogs Pepperoni Turkey or chicken Sausage sausage Beef jerky Bologna Salami Chorizo Pastrami .

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The Importance of Dry Beans in Your Diet August 2005
The Importance of Dry Beans in Your Diet August 2005 The purpose of this lesson is to: Learn more about the nutritional value of dried beans Learn ways to stretch food dollars with dried beans Learn ways to incorporate dried beans, peas, and legumes in family meals Walworth County Association for Home and Community Education Jenny M. Wehmeier Family Living Educator UW-Extension, Walworth County 1 What is a dry bean? Dry beans are produced in pods and belong to the family of plants called legumes. A legume is a plant that produces seeds in a pod (fruit). The physical shape of the seed helps distinguish beans from peas and lentils. Usually, beans are kidney-shaped or oval, peas are round, and lentils are flat disks. Most dry beans grown in this country belong to the species Phaseolus vulgaris, or common bean. The term "dry beans" refers to beans that are dry-packaged in sealed bags and sacks or rehydrated and pre-cooked in cans. Dry beans include popular beans like pinto, navy, kidney (dark and light red), and black beans. Green beans, string beans or soybeans are not considered dry beans. What is the history of the dry bean? Beans have been a staple food for thousands of years. Beans were first domesticated over 7,000 years ago in Peru and southern Mexico. Both centers of domestication have a wide array of colors. In fact, in Mexico, the Indians developed white beans, black beans, and all other colors and color patterns. In the Andes, the same is true, but very lively and bright colors were developed.
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HANDBOOK for BETTER EDIBLE BEAN PRODUCTION 2018 Minnesota — North Dakota
HANDBOOK FOR BETTER EDIBLE BEAN PRODUCTION 2018 Minnesota — North Dakota ADM Edible Bean Specialties, Inc. “The Bean People” ADM Edible Bean Specialties, Inc. PO Box 25 PO Box 249 77 E. 3rd St. 1804 Front St. Grafton, ND 58237 Casselton, ND 58012 701-352-1030 701-347-5321 [email protected] [email protected] [email protected] PO Box 676 9451 Hwy. 18 PO Box 257 Cavalier, ND 58220 575 Industrial Rd. 701-265-8385 St. Thomas, ND 58276 [email protected] 701-257-6721 [email protected] PO Box 124 [email protected] 550 W. Christenson Ave. Appleton, MN 56208 PO Box 437 320-289-2430 1 Bean Rd. [email protected] Northwood, ND 58267 701-587-5900 PO Box 149 [email protected] 215 22nd St. N. [email protected] Olivia, MN 56277 320-523-1637 PO Box 98 [email protected] 108 Minnesota Ave. [email protected] Galesburg, ND 58035 701-488-2214 PO Box 412 [email protected] EGF, MN 56721 701-757-1535 (Agronomy) [email protected] www.adm.com For further dry bean resources see page 75 Cover photo: Another season’s promise - Olivia, MN This booklet is intended for use in Minnesota – North Dakota only. See full disclaimer on page 76 “The Bean People” 1 SUGGESTED BEAN PRODUCTION GUIDELINES ADM EDIBLE BEAN SPECIALTIES May: Adopt a complete weed control program - cultural as well as chemical. Apply preplant or preplant incorporated herbicide, incorporated twice. Fertilize. Pay particular attention to N, P, K, and zinc.
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C:\Myfiles\BULLETIN\Beans
Using Your B E A N S What food is high in protein, has virtually no fat, and has more fiber than most whole grain foods? The answer is BEANS! Now a new U.S. dietary guidance message says, “diets including beans may reduce your risk of heart disease and certain cancers.” Other studies suggest beans are useful in managing diabetes, may cut risk for high blood pressure, and may aid in losing weight. ˜ What are BEANS? ˜ SOAKING: Before cooking, soak dry- Dry beans are produced in pods packaged beans to help soften, restore moisture grown on the family of plants to the beans, and reduce cooking time. Most called legumes. The shape of the beans rehydrate to triple their dry size, so be bean distinguishes it from other sure to start with a large enough pan to legumes like peas and lentils. accommodate increased bean volume. Usually beans are kidney-shaped # Quick Soaking - Can help dissolve some of or oval, while peas are round, and lentils the gas-causing substances, making the possess a flat, disk-like shape. The term "dry beans easier to digest. For each pound of beans" refers to both beans that are dry- beans, add 10 cups hot water; heat to boiling packaged in sealed bags and those that are pre- and let boil 2 to 3 minutes. Remove from cooked in cans. Dry beans include varieties such heat, cover and set aside for at least 1 hour. as pinto, navy, lima and black beans, but not # Overnight Soak - For each pound (2 cups) green beans, string beans or soybeans.
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Nutrient-Dense Calorie-Dense
Use the chart to help you and your family make smart food choices. Post it on your refrigerator at home or take it to the store when you shop. All foods can be eaten in moderation. You may eat a WHOA food every day. But, a healthy diet contains mostly GO foods, fewer number of SLOW foods, and even fewer WHOA foods. The portion size of food is the key. Some GO and SLOW foods can become WHOA foods if eaten in large portions. Check out www.choosemyplate.gov for more information. Food Group GO (Almost Anytime Foods) SLOW (Sometimes Foods) WHOA (Once in a While Foods) Nutrient-Dense Calorie-Dense Fruits and All fresh, frozen or canned fruits and Vegetables with added oil, butter, Fried battered vegetables; Vegetables vegetables without added sugar or fat, margarine, or low-fat cheese sauce Fried potatoes; fried French fries; fried 100% Juice; 100% fruit juice bars/ Baked French fries and hash browns Stir- hash browns; potato rounds; smoothies; dried fruit (such as raisins, figs, fried vegetables, garden veggie burger; fruits canned in heavy syrup dates, apricots, plums); 100% fruit leather fruits canned in light syrup; fruits with added sugar; frozen fruit juice bars and smoothies with added sugar Bread/Cereals Whole-grain bread, buns, rolls, bagels, White (refined flour) bread, buns, rolls, Croissants/ biscuits; sweet rolls; Pasta and Rice tortillas, pita bread, corn tortillas; whole- bagels, tortillas, pita bread; cornbread; doughnuts; high-fat muffins; instant higher- Crackers Chips grain pasta; brown rice; whole-grain, low- low-fat muffins;
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Zion Farmers Market Veg-U-Cation
Zion Farmers Market Veg-u-cation So, You Don’t Know Beans? What distinguishes beans from other plants? Beans have pods with seeds inside them. Aside from beans this includes peas, lentils and some people even include the peanut in this category. All legumes are able to take large amounts of nitrogen from the air and convert it to protein in the seeds. They also return large amounts of nitrogen to the ground and because of this the green plants are sometimes plowed under; as an organic fertilizer. Right along with the early grains, legumes were among the first crops cultivated and date back to the Bronze Age. Beans have been discovered in the tombs of the Pharaohs and Aztecs. The ancient Egyptians considered beans to be an emblem of life and had temples dedicated to them. Later, the Greeks and Romans used them in festivals to worship their gods. The Roman's four most distinguished families were named after beans; Fabius (fava bean), Lentulus (lentil), Piso (pea), and Cicero (chickpea). Early discoverers learned that Indians scattered all over the Americas grew and ate numerous kinds of beans. And from the very beginning, beans were carried back and forth, traded and planted as explorers and nomads wondered the earth. In the Middle Ages beans were one of the primary foods of the peasants of Europe. And in more recent times because of their great storage ability, beans were a primary food for sailors which is exactly how the Navy bean got it's name. Beans have fed the armies of the world from ancient times to the wars of recent history.
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A Journey Through All Regions of the Planet
Pulses� A JOURNEY THROUGH ALL REGIONS OF THE PLANET BRAZIL • CHINA • INDIA • MEXICO • MOROCCO • PAKISTAN • SPAIN • TANZANIA • TURKEY • USA AND RECIPES FROM SOME OF THE MOST PRESTIGIOUS CHEFS IN THE WORLD The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-109463-1 © FAO, 2016 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be addressed to [email protected] FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through [email protected].
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Cooking with Beans & Legumes
Prepared By: Connie Bretz, Family and Consumer Science Agent Walnut Creek Extension District KSU, County Extension Councils, Extension Districts and U.S Department of Agriculture Cooperating. K-State Research and Extension is an equal opportunity provider and employer. Cooking With Beans and Legumes Dry beans, soybeans, peas and lentils are all legumes. Pulse is an- other name for these foods in other parts of the world including Canada and England. Legumes, including dry beans, are grown in 963 counties worldwide. The United States ranks sixth in the world for dry bean production. Eighteen states grow dry beans and North Dakota is the largest producer followed by Michigan, Nebraska, Minnesota, Idaho, Colorado, and Cali- fornia. Most dry beans are grown in fields. They are left on the bush or vine until completely mature, dry and the pods turn yellow. Then the bean pods are harvested to remove the seeds or beans from the pod. Dry beans are stored in bins and elevators for future sale and use. Pinto beans are the most popular bean with 4 times as much eaten as the second closest, navy or pea beans. Most American consumers buy canned beans for their convenience. People of Hispanic heritage buy and use the most dry beans. MyPlate and the 2010 USDA Dietary Guidelines Dry beans are part of two food groups: Vegetables and Protein. The vegetable group is divided into 5 subgroups: Dark Green, Or- ange, Legumes (dry beans), Starchy, and Other. Dry beans are part of the Legume group. An average 1800 to 2000 calorie level healthy eat- ing plan may include 3 cups of beans a week.
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GO–SLOW–WHOA List The CATCH® GO–SLOW–WHOA List is a tool to guide children and families toward making healthful food choices. The overall message is that all foods can fit into a healthful diet, which GO > SLOW > WHOA consists of more GO foods than SLOW foods, and more SLOW foods than WHOA foods. Foods are divided into seven sections, five of which are food groups (Vegetables; Fruits; Grains; Milk and Dairy Foods; Meat, Beans, and Eggs). The other two sections are Fats and Other. GO foods: Examples include fruits and vegetables, whole-grain foods, and plain (unsweetened) 1% milk. GO foods are commonly described as “whole foods,” meaning that they’re generally the least processed compared to foods in the same food group/section. These foods are also lowest in salt (sodium) and/or added sugars. In addition, GO foods are lowest in unhealthy fats—that is, solid fats such as butter or lard, as opposed to healthy fats, which are vegetable oils. WHOA foods: Examples include candy, cookies, chips, fried foods, ice cream, soft drinks, and sugary cereals. WHOA foods are generally the most processed and are highest in unhealthy solid fats, added sugars, and/or salt. The amount of WHOA foods consumed (either quantity or number of times consumed) should be limited. SLOW foods are in between GO foods and WHOA foods. SLOW foods are more nutritious than WHOA foods but shouldn’t be eaten as frequently as GO foods. Examples include plain 2% milk, refined-grain foods, and fruit with added sugars. To determine whether a food is GO, SLOW, or WHOA, it’s compared to all the other foods in its category (row) of the food group/section.
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Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan
PROCEEDINGS OF THE 3RD ANNUAL CONFERENCE OF THE SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) THEME: UNRAVELING THE HISTORIC VALUES AND PROMOTION OF UNDERUTILIZED LEGUMES FOR ENHANCED PRODUCTION, NUTRITION AND VALUE ADDITION INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING OBAFEMI AWOLOWO UNIVERSITY, MOOR PLANTATION, IBADAN IBADAN 2019 9TH - 11TH JULY, 2019 Edited by: Prof. S. A. Olakojo, Prof. L. B. Taiwo, Dr. (Mrs) B. Makanjuola and Mrs. O. A. Agbeleye © 2019 SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 TABLE OF CONTENTS Page Conference Registration (Non-members) .. .. i - v LOC for the Third Annual Conference of the Society .. vi Forward .. .. .. .. vii Acknowledgments .. .. .. viii President’s Welcome Address .. .. .. ix - xi Speech delivered by the Chairman LOC .. .. xii - xiii A Keynote Address .. .. .. xiv - xxix Lead Paper Presentation: By Prof. Kehinde Taiwo .. 1 - 24 Lead Paper Presentation: By Prof. M. O. Atayese .. 25 - 32 BIOTECHNOLOGY AND GENETIC IMPROVEMENT 33 Response of Chickpea (Cicer arietinum I).) varieties to different weed management regimes at ringim, Jigawa State, Nigeria. Ali S, Mohammed L., Shehu, S.M. Muhammad A.A., Jahun A.H., Fagam A. S., Aliyu M., Abubakar M.A., and Isyaku, M. S. 34 - 39 Cowpea Wild Relatives: New source for cowpea aphid (Aphis craccivora) Resistance Gene Nwosu D. J., Falusi A. O., Gana A.S., Olayemi I. K., Aladele S.E., Daudu O.A.Y and Olubiyi M. R. 40 - 49 Diversity of Legumes Native to Nigeria Nwankwo O. E and Nnamani C. V. .. .. 50 - 56 Genetic diversity of Bambara Groundnut genotypes (Vigna subterranea (L.) Verdc.) revealed by SSR markers Mohammed S.
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Manual Chapter - Cuisine (5 January 1993) H
•· I Manual Chapter - Cuisine (5 January 1993) H. cuisine cuisine is used to describe the culinary derivation of a food. H.1 Definition cuisine is characterized by dietary staples and foods typically consumed; specific ingredients in mixed dishes; types of fats, oils, seasonings, and sauces used; food preparation techniques and cooking methods; and dietary patterns. The culinary characteristics of population groups have developed and continue to develop over time. Cuisines have traditional names based primarily on geographic origin. A few cuisine names reflect ethnicity or other factors. Cuisines with several or multiple influences are listed in the hierarchy according to their major influence. Descriptors from this factor should be used primarily for prepared food products (e.g., entrees, desserts, cheeses, breads, sausages, and wines). Descriptors for cuisine should only be used if the cuisine can be easily determined from external evidence such as: the food name; a cuisine indication on a food label; the culinary identification of a restaurant, recipe, or cookbook; or the country of origin of the food, unless another cuisine is indicated. The indexer is not required to make a judgement about cuisine, nor is the indexer required to examine a food to determine its cuisine. Note that some food names have geographic descriptors that do not always identify a cuisine (e.g., Swiss cheese, Brussels sprouts). If in doubt, refer to the foods already indexed to determine whether the food name indicates a specific cuisine. The cuisine of foods may be important in establishing relationships of diet to health and disease. Cuisine provides information about a food from a cultural viewpoint and may assist in assist in more clearly identifying a food.
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