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