A) Seed B) Grain C) Nut D) Legume
A) Oval B) Kidney-shaped C) Round D) Elongated
A) Black B) White C) Brown D) Red
A) Lima bean B) Kidney bean C) Haricot bean D) Pinto bean
A) Smooth B) Fibrous C) Chunky D) Grainy
A) Refried beans B) Lentil soup C) Chili D) Baked beans
A) Africa B) South America C) Europe D) Asia
A) Bean flour production B) Side dish C) Stew ingredient D) Soup ingredient
A) 1/2 inch B) 3/4 inch C) 1/4 inch D) 1 inch
A) By animal B) Manually C) Mechanically D) Using water
A) 30-40% B) 25-30% C) 16-18% D) 5-10%
A) 20-22% B) 16-18% C) 13-14% D) 5-10%
A) Smell B) Splits C) Color D) Size
A) Bean beetle B) Ant C) Fly D) Grasshopper
A) Bush bean B) Pole bean C) Vine bean D) Tree bean
A) Potassium B) Iron C) Sodium D) Calcium
A) Fiber B) Sugar C) Cellulose D) Starch
A) 30-35% B) 20-25% C) 10-15% D) 5-10%
A) Temperate B) Desert C) Tropical D) Arctic
A) Sandy B) Clay C) Waterlogged D) Well-drained
A) 8 hours B) 1 hour C) 30 minutes D) None
A) Reduces cooking time B) Adds nutrients C) Enhances flavor D) Changes color
A) Phaseolus vulgaris B) Vicia faba C) Glycine max D) Cicer arietinum
A) Same as all beans B) Easily digestible C) Depends on preparation D) Difficult to digest
A) Fiber B) Starch C) Protein D) Iron
A) No odor B) Uniform size C) Insect damage D) Bright color
A) Maybe B) Sometimes C) No D) Yes
A) Plastic bag B) Paper bag C) Open container D) Airtight container
A) 1-2 months B) Indefinitely C) 1-2 years D) 6 months
A) Shape B) Taste C) Size D) Texture |