A) Solid black color B) Mottled coloration C) Solid white color D) Striped pattern
A) Vegetable B) Legume C) Grain D) Fruit
A) Phaseolus vulgaris B) Vigna unguiculata C) Lens culinaris D) Glycine max
A) 1 - 1.25 inches B) 0.25 - 0.5 inches C) 0.5 - 0.75 inches D) 0.75 - 1 inch
A) Light beige or cream B) Red C) Dark brown D) Black
A) Used for oil extraction B) Dried and cooked C) Used as animal feed only D) Eaten raw
A) Refried beans B) Sushi C) Pho D) Pasta Carbonara
A) Rubbery B) Hard and crunchy C) Gummy D) Soft and creamy
A) Vitamin C B) Vitamin D C) Omega-3 fatty acids D) Protein
A) Tropical B) Desert C) Temperate D) Arctic
A) North Dakota B) Maine C) Hawaii D) Florida
A) Year-round B) Winter C) Late summer/early fall D) Spring
A) It fades B) It becomes more vibrant C) It disappears completely D) It changes color
A) In a cool, dry place B) In the refrigerator C) In a humid environment D) In direct sunlight
A) Tree B) Vine C) Shrub D) Bush bean
A) 6 months B) 1-2 months C) 1-2 years D) Indefinitely
A) Freezing B) Baking C) Roasting D) Soaking
A) Makes them less nutritious B) Changes their color C) Increases the price D) Reduces cooking time
A) Repel insects B) Convert atmospheric nitrogen into usable forms C) Cause plant diseases D) Deplete soil nutrients
A) Hilum B) Endosperm C) Testa D) Cotyledon
A) Ladybugs B) Grasshoppers C) Earthworms D) Bean beetles
A) Powdery mildew B) Apple scab C) Bean rust D) Tomato blight
A) To improve soil health B) To attract more pests C) To decrease yield D) To make the beans taste different
A) The growing point of the bean B) A colorful stripe C) Scar from where it was attached to the pod D) A type of disease
A) Frying B) Boiling for a long time C) Steaming D) Microwaving
A) Color and shape B) Cooking time C) Plant type D) Nutrient content
A) Earthy and nutty B) Spicy and tangy C) Sweet and fruity D) Bitter and sour
A) Lima beans B) Green beans C) Dry beans D) Snap beans
A) Soil depletion B) Heavy pesticide use C) High water consumption D) Nitrogen fixation
A) Regulates water balance B) Provides sweetness C) Creates mottling pattern D) Determines color |