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