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